One evening, I set out to make my usual Chicken and Broccoli Alfredo—only to realize I was out of both chicken and broccoli. So much for that plan! I considered serving the Alfredo pasta plain, but while rummaging through the freezer, I spotted a package of smoked sausage. That’s when inspiration struck: why not swap the chicken for sausage?
A quick slice, a little sizzle in the skillet, and into the alfredo it went. The result? Absolutely delicious! The smoky, savory flavor of the sausage paired perfectly with the creamy alfredo sauce—an unexpected twist that might be a new favorite.
This dish is a perfect reminder that great meals can come from a little creativity and flexibility. Don’t be afraid to experiment—sometimes the best recipes are born from happy accidents. So get into your kitchen, trust your instincts, and play with your food!
Ingredients
1 package low carb or regular fettuccine
2 Tbsp. butter
1 Tbsp. extra virgin olive oil
1 package smoked sausage or kielbasa
1 jar of alfredo sauce or make your own
Homemade Alfredo Sauce Ingredients:
1/2 cup butter
1-1/2 cups heavy cream
2 tsp. garlic
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
2 cups Parmesan cheese
Instructions
Boil the pasta with some salt in a large pot for 8 minutes. I like to make my pasta 24 hours ahead and store it in the fridge overnight to become starch-resistant. Starch-resistant pasta does not spike insulin levels, so it is a good method for pasta dishes on a low-carb diet. You can make the pasta the same day as the rest of the preparation and get the same results. Drain the pasta after cooking.
In a saucepan, heat the alfredo sauce. If you are making homemade alfredo sauce, use the ingredients for the homemade alfredo sauce and stir until slightly thick. Simmer on low until ready to use.
In a skillet, melt a couple of tablespoons of butter and add about a tablespoon of extra virgin olive oil. Brown the sliced sausage.
Add the drained pasta to the pan.
Pour in the alfredo sauce and toss until everything is coated well.
This is a really quick meal, and it was very tasty!
If you like this recipe, you may also like the following recipes:
Fettuccine Alfredo with Chicken and Broccoli
Smoked Sausage Alfredo Pasta
Equipment
- Measuring spoons
- 1 knife
- 1 large pot of water
- 1 medium saucepan
- 1 large skillet
- 1 large spoon or spatula
- tongs
Ingredients
- 1 package low carb or regular fettuccine
- 2 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1 package smoked sausage or kielbasa sliced
- 1 jar of alfredo sauce or make your own
- Homemade Alfredo Sauce Ingredients:
- 1/2 cup butter
- 1-1/2 cups heavy cream
- 2 tsp. garlic
- 1/2 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups Parmesan cheese
Instructions
- Boil the pasta with some salt in a large pot for 8 minutes. I like to make my pasta 24 hours ahead and store it in the fridge overnight to become starch-resistant. Starch-resistant pasta does not spike insulin levels, so it is a good method for pasta dishes on a low-carb diet. You can make the pasta the same day as the rest of the preparation and get the same results. Drain the pasta after cooking.
- In a saucepan, heat the alfredo sauce. If you are making homemade alfredo sauce, use the ingredients for the homemade alfredo sauce and stir until slightly thick.
- Simmer on low until ready to use.
- In a skillet, melt a couple of tablespoons of butter and add about a tablespoon of extra virgin olive oil.
- Brown the sliced sausage.
- Add the drained pasta to the pan.
- Pour in the alfredo sauce and toss until everything is coated well
