This one pan Sausage Alfredo is ready for dinner in less than 30 minutes. Full of meat and cheese it is a house favorite. Mushrooms optional!
We had such a yummy and easy dinner last night! Jonathan often requests a pasta dish with Alfredo sauce and more often than not I turn him down. I love to cook but sometimes sauces that require a lot of whisking and fuss seem like too much work. This one pan sausage Alfredo comes together in under 30 minutes with none of the whisking and other time consuming tasks I associate with Alfredo. I also love that it leaves me with only one pan to clean.
I wrote this recipe to focus on things Jonathan loves. I use an entire sausage so the pasta is loaded with meat. There are plenty of tasty mushrooms and not very many onions. It is easy to adapt this for your personal taste. You could easily use half of a sausage, or add an entire sweet onion at the beginning or omit the mushrooms if you dislike them. Treat this recipe as a place to experiment and find your perfect dinner.
One Pot Sausage Alfredo
Ingredients
- 2 Tablespoons salted butter
- 10 Baby Bella or Crimini mushrooms sliced
- 5 green onions cut into 1" pieces
- 12 oz Hillshire Farm Beef Sausage sliced into rounds (Eckrich is another favorite sausage brand)
- 8 oz dry spiral noodles
- 2 cups water (see note for doubling the recipe)
- 1 cup heavy cream
- 1/2 teaspoon coursely ground black pepper
- 1 teaspoon garlic
- 1/2 tsp Cajun seasoning Tony Chachere is our favorite
- 2 cups Parmesan cheese grated
- 1 Tablespoon fresh Italian parsley minced
- salt to taste
Instructions
- Select a large frying pan that has a lid - preferably glass so you can monitor the cooking food.
- Melt butter in frying pan over medium-high heat. Add mushrooms and stir to coat with butter. Fry, stirring frequently to ensure even browning. As the edges turn crisp and golden add onions and sausage. Fry for an additional minute to heat sausage.
- Add noodles, water, cream, pepper, garlic and Cajun seasoning. Stir to combine. Cover the pan and bring to a boil. After the pasta mixture comes to a boil, reduce to a simmer and cover. Check the pasta after 9 minutes. If it is not tender, cook an additional 1-3 minutes.
- When pasta is tender, remove from heat and stir in cheese and parsley. Taste for salt and pepper. Add additional Cajun seasoning for more spice.
- Serve immediately with steamed broccoli, crusty bread and additional Parmesan cheese.
Notes
Nutrition
Nutrition Disclaimer
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
Katie says
This was excellent! I used turkey sausage and added an onion, but otherwise followed the recipe exactly. I love one pot dishes because it gives you time to clean up a bit and really enjoy the meal. My husband normally doesn’t like cream sauces but he loved this one!
Mirlandra says
I’m so glad you liked it! My favorite way to make it is with an onion. I’m becoming a big fan of the one pot meals. It’s nice to have a easy meal sometimes that is just less of a production!
Caryn says
We made this when we had Merlin & Rachel over – doubled the recipe and had a little left over. It was GOOD! Even without mushrooms. 🙂 I’m making it again tonight.
Question: maybe I missed this, but what kind of cheese do you recommend using? 2 cups of Parmesan seems like it would be pretty strong… but mozzarella (what I used) definitely creates a sticky factor. I didn’t mind it so much, but I just wondered!
Mirlandra says
Sorry it is supposed to say Parmesan. I have been using a recipe program that does not always update when I put stuff into it. We switched to a new program this week and will be moving the old recipes into it as soon as possible. Human error is still guaranteed on my part but at least the program won’t be out to get me!
The Parmesan is strong but I don’t find it overpowering. I think any combination of hard cheeses would be delicious. Try starting with one cup and see what you think. You can keep adding as you see fit. I buy the shredded in bulk from Costco and keep it in the freezer. It’s usually a economical option.
I bet the mozzarella was something to behold! Tonight I worked on a easy chicken meal I think you would love. I’m testing it as a big batch meal where you freeze the leftovers for future meals. Jonathan gave it the thumbs up tonight so I will be sharing it soon! Stay tuned.
Caryn says
Thanks! I’m trying it again tonight with parmesan. 😉 Looking forward to seeing your new recipe!!
Mirlandra says
I think you will love it. Another reader wrote me recently saying they tried a white cheddar and liked it. That sounded good to me!
Caryn says
Six years later, just coming back here to say this recipe is still a staple for my family! I’ve been adding chopped spinach and red pepper instead of mushrooms – so good. I always double the recipe, cutting back a little on the liquid by maybe 1 cup when doubling and it turns out great.
Mirlandra says
Caryn this makes me SO happy! Six years!!! That is pretty impressive! I love that you still love this one. I gotta try the spinach and red pepper version – sounds wonderful. Thank you for sharing!