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Homemade Pasta Recipe | Chicken Sausage Alfredo Tips

Chicken sausage Alfredo pasta.

You don’t need a restaurant to eat incredible Italian cuisine, as we’ll show you how to do it at home! This Chicken Sausage Alfredo recipe will not only show you how to easily make your own delicious pasta, but how to maximize its potential with a stunning chicken Alfredo recipe.

Chicken Sausage Alfredo Recipe

Ingredients you will need:

  • 1 egg
  • 1 egg yolk
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • Cup flour, as needed
  • 2 tablespoons butter
  • 1 tablespoon garlic
  • 1 cup cream
  • 3/4 cup Parmesan
  • 1 lb chicken sausage

In a mixing bowl, combine 1 egg, 1 egg yolk (from a different egg), and 1 tablespoon oil. If desired, add small amount of another ingredient such as tomato paste, dill, spinach, chili powder, pesto, to give the pasta a particular color and flavor. Add flour as needed to begin forming dough. Stir thoroughly.

Adding flour to eggs

Once mixture binds, place onto cutting board. Cover in layer of flour. Knead dough, adding flour ad needed. Once dough is adequately kneaded, place in sealed plastic bag and refrigerator for approximately 1 hour.

Placing pasta mixture in plastic bag.

Once dough is finished refrigerating, place on cutting board and roll with a rolling pin. Add flour as needed. Once dough is adequately rolled, carefully roll into a cylindrical roll with your hands.

Rolling pasta dough.

Cut off the very edge of dough roll and discard. Cut multiple pieces until dough is used up. Unroll the dough strips, forming the pasta. Place pasta in lightly-salted boiling water and let cook, stirring. Once pasta has adequately cooked, place in another bowl filled with ice water.

Cutting pasta dough.

Cut 1 tablespoon garlic. Place in pan with 2 tablespoons butter. Place on heated stove. Add a pinch of salt, and stir to avoid browning garlic.

Cutting garlic cloves

Add desired protein. Pictured is chicken sausage, but you can also use ordinary chicken, shrimp, and much more. Add 1 cup cream. Bring to boil.

Adding cream to butter and garlic.

Once cream is boiling and thickened, add prepared pastas. Pictured are several different pastas including basil, tomato, and beet-flavored. Add 3/4 cup Parmesan and allow to melt. Continue to cook and stir until ready.

Homemade colored pasta simmering in a pan.

Serve and enjoy!

Chef Blake with completed Chicken Sausage Alfredo.

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Italy: A Wonderful Place to Visit and Dine!

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Italian cuisine is among the most popular and respected in the world. Though outside of Italy dishes are usually just considered “Italian” food, within Italy itself is a staggeringly diverse array of dishes that vary by region and province. A popular dish in one village might be unheard of nearby!

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Chicken Sausage Alfredo Pasta Video Recipe


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Chicken Sausage Alfredo Collage

Pasta Dough and Chicken Sausage Alfredo

Hello, and welcome to Rada’s test kitchen. My name is Blake Landau and today we’re going to be making a fresh pasta dough. We’re going to do a basic, show you how to add different flavors and colors, cook it, then we’re going to add a sauce. Basic Alfredo with some diced up chicken sausage.

We have two farm fresh eggs, here. First one we use the whole egg, second we just use the yolk. We add about an ounce or so of oil until it’s fully incorporated. We’ll use a little bit of tomato paste. This is going to basically be a variation of our pasta right now. I’m using Rada’s Handi-Stir to get this mixed as well as possible. We’ll use flour as needed to start to form a dough. I use a spoon at first until it forms a dough to get fingers all sticky. Once it binds, place on your cutting board.

Put a little flour down. You’ll want to start kneading it. Some of the variations that I have today are spinach pasta, basil pasta, fresh dill, Cheyenne pepper and paprika, which goes into a chili pasta dough. You can do a pink dough with some beet juice. So you put it into a plastic bag, then refrigerate it for about an hour.

So here I have a dried dill dough. So we’ll roll it out. You won’t need a machine for any of this pasta. We’ll do a basic fettuccini style. Spinach pasta is really good with seafood. We got this nice, thin dough. What I do is roll it up. Clean up the edge. Go through and cut into pieces. Rolls out like so. Make sure you have a thin layer of flour so they don’t stick together. You can do fatter chunks if you would like, or you can go more thin if you wish.

Just make sure you have a little flour on your cutting board. This is our uncooked pasta. We’ll take it over to the burner which has boiled water lightly salted and we’ll cook this stuff. We’ll put our pasta in there and stir so it doesn’t stick together. You want your water to be a full boil. Lets take this out.

For our sauce we’re going to do a basic Alfredo. Cut fresh garlic. A few tablespoons of butter. Combine that, put it on the range, and let the flavor of garlic come out in the butter. So, salt it a little bit, because I’m using unsalted butter, and this really is the foundation of our sauce. You do not want to brown the garlic. You can add chicken. I’m doing a chicken sausage found at the local market. Good flavor. Extract the flavors out of that. Add a cup of cream. Bring this to a boil. You need to be able to taste that garlic in there. Once the heavy cream boils and starts to thicken up a little bit, reducing the cream helps with the creaminess of the Alfredo. Here you take any of our pastas that we made like our dill, pesto, basil, chili, beet. We’ll do the basil. Add that in there. We’re going to add a little of each just for fun. Multi color. Add about ¾’s cup Parmesan. Let that melt down. Use a good Parmesan, too.

We got our big plate full. Enough to feed at least 3 or 4 people. Tri-color chicken sausage Alfredo. Delicious. Super simple. Take the one egg, the yolk, season, you can add herbs, pesto, tomato paste, beet juice, chili powder and paprika, refrigerator for a bit, roll it out, boil it, then create a sauce. Boil it, add Parmesan, toss noodles back in there to warm it up. You can use chicken sausage, chicken, shrimp, any protein you like.

End of Video Transcript