Today’s Sausage Alfredo is an easy pasta dinner that feels restaurant-style but comes together fast at home. You get tender penne tossed in a creamy Parmesan Alfredo sauce with garlicky flavor, plus smoky sausage slices that make the whole dish extra hearty and satisfying. It’s an easy, family fav!
Using milk and broth keeps it flavorful without being too heavy, then a splash of cream and freshly grated Parmesan makes it rich and smooth. It is perfect for busy weeknights, and leftovers reheat beautifully, making it another winner dinner to try.
If you enjoyed this, you’ll also love Chicken Alfredo, Pasta Primavera, Creamy Garlic Pasta, and Baked Ziti. These are all family favorites we keep in rotation!
Why you’ll love it + Why it works:
- Quick Weeknight Dinner. This recipe comes together fast, making it perfect for busy nights when you need something easy.
- One Pan Comfort Food. Everything combines in one skillet for easy cooking and cleanup.
- Balanced Creaminess. The mix of milk, broth, and cream keeps the sauce rich without being too heavy.
- Flavor Built In. Smoked sausage adds bold flavor without extra seasoning steps.
Sausage Alfredo Ingredients
- Penne Pasta (12 ounces): Holds the creamy sauce really well and gives the dish a hearty, filling base. You can swap with rotini or fettuccine if needed.
- Whole Milk (1 ½ cups): Creates a smooth and creamy base without making the sauce too heavy.
- Chicken Broth (1 ½ cups, low-sodium): Adds extra flavor and keeps the sauce from being overly rich.
- Minced Garlic (2 teaspoons): Brings in that classic garlic flavor that makes Alfredo sauce so good. Fresh garlic works best here.
- Salt and Pepper (to taste): Enhances all the flavors. Garlic salt with parsley flakes is a great easy option for added flavor.
- Heavy Whipping Cream (½ cup): Makes the sauce extra rich and creamy while helping it thicken nicely.
- Parmesan Cheese (1 cup, freshly grated): Melts into the sauce for that classic cheesy Alfredo flavor. Freshly grated works best for smooth melting.
- Smoked Sausage (12 ounces, sliced): Adds bold, smoky flavor and protein, making this dish extra satisfying. Use any variety you like.
- Parsley (optional): Adds a fresh pop of color and a little brightness to finish the dish.
How to Make Sausage Alfredo
PASTA. Cook pasta as directed on package. Drain and keep warm. (We used penne pasta, but you could use any noodles—fettuccine, bowtie, angel hair, etc.)
SAUCE. While pasta is cooking, make Alfredo sauce by adding milk, broth and garlic to a large skillet on LOW-MEDIUM heat. Add salt and pepper.
SIMMER. Add heavy cream and Parmesan to the sauce and whisk until combined. Simmer for a few additional minutes until the sauce thickens.
SAUSAGE. Add sausage slices and simmer for a few additional minutes (or until sausage is heated through).
COMBINE. Add cooked pasta noodles to the skillet and mix until combined.
GARNISH + SERVE. Garnish with fresh, chopped parsley and or additional Parmesan cheese to taste.
Kristyn’s Recipe Tips
- Don’t Overcook Pasta: Cook just to al dente so it holds up well when mixed with the sauce.
- Use Fresh Parmesan: It melts smoother and gives the best creamy texture.
- Slice Sausage Evenly: This helps it heat through quickly and evenly.
- Keep Heat Moderate: Avoid high heat so the sauce stays smooth and doesn’t separate. Adjust the spice with the sausage flavors, or sprinkle on red chili flakes.
- Pasta: I love using penne. The sauce clings to every nook and cranny and even fills up the center. However, any similarly sized pasta will work, such as bow tie, rigatoni, or ziti.
- To thicken: Scoop ¼ cup of Alfredo sauce into a separate bowl. Add 1-2 tbsp of flour and whisk until smooth. Return the sauce to the pan and stir it into the rest of the sauce. Repeat if needed. Or in a small bowl, whisk together an equal amount (about 1 tbsp) of cornstarch with COLD water. Once smooth, slowly whisk the slurry into the simmering sauce.
Sausage Alfredo Recipe
Ingredients
- 12 ounces penne pasta, (about 3 cups)
- 1 ½ cups whole milk
- 1 ½ cups chicken broth, low-sodium
- 2 teaspoons minced garlic
- salt and pepper to taste (I prefer to use Garlic Salt with Parsley Flakes)
- ½ cup heavy whipping cream
- 1 cup Parmesan cheese, freshly grated
- 12 ounces smoked sausage, fully cooked (any variety), sliced
- parsley, chopped (optional)
Instructions
- Cook pasta as directed on package.
- While pasta is cooking, make Alfredo sauce by adding milk, broth and garlic to the skillet on LOW-MEDIUM heat. Add salt and pepper.
- Add heavy cream and Parmesan to the sauce and whisk until combined. Simmer for a few additional minutes until the sauce thickens.
- Add sausage slices and simmer for a few additional minutes (or until sausage is heated through).
- Add cooked noodles to the skillet and mix until combined.
- Garnish with fresh, chopped parsley and or additional Parmesan cheese.
Notes
- Don’t Overcook Pasta: Cook just to al dente so it holds up well when mixed with the sauce.
- Use Fresh Parmesan: It melts smoother and gives the best creamy texture.
- Slice Sausage Evenly: This helps it heat through quickly and evenly.
- Keep Heat Moderate: Avoid high heat so the sauce stays smooth and doesn’t separate. Adjust the spice with the sausage flavors, or sprinkle on red chili flakes.
- Pasta: I love using penne. The sauce clings to every nook and cranny and even fills up the center. However, any similarly sized pasta will work, such as bow tie, rigatoni, or ziti.
- To thicken: Scoop ¼ cup of Alfredo sauce into a separate bowl. Add 1-2 tbsp of flour and whisk until smooth. Return the sauce to the pan and stir it into the rest of the sauce. Repeat if needed. Or in a small bowl, whisk together an equal amount (about 1 tbsp) of cornstarch with COLD water. Once smooth, slowly whisk the slurry into the simmering sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 4-5 days.
Freeze for up to 3 months, though it may alter the texture of the dish.
In either case, it’s best to reheat the pasta on the stove top over low heat. Stir occasionally. If needed, add a bit more cream to smooth out the sauce.
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This recipe was first shared April, 2022.
Hi
Delicious, tasty recipe. My only issue is the sauce never thickened at all. Nevertheless the family enjoyed it very much.
Sauce never thickened. Too much liquid. Would give 0 stars if I could.
Sorry to hear you didn’t enjoy the recipe. Thanks for the feedback and for giving the recipe a try. Adding flour (1 Tbsp at a time) to the sauce while it’s cooking can help thicken it a bit too.
Another great lil Luna dish. We didn’t eat the whole pan so I froze the rest for another dinner.
Sausage and Alfredo. Cant think of anything better. Creamy and comforting!
Ok, we love alfredo, but adding the sausage takes it to a whole new level! So yummy & hearty!