Quick & Easy Chicken Sausage Fettuccine

chickenbroccalfredoNeed help in a hurry?  Noreen’s Kitchen has exactly what you are looking for.  Spring has sprung (well at least for the western half of the United States) and all of us are looking for quick and easy recipes to make on busy Spring evenings.  Noreen Lambert has created this wonderful Chicken Sausage Fettuccine Alfredo recipe and it is amazing.

I have put Noreen’s fabulous step-by-step recipe up on TMF TV located on our home page.  Head on over to Noreen’s Kitchen (link above) and I promise you, you will end up hooked on her YouTube channel.  See Noreen’s recipe below and enjoy!

Quick & Easy Chicken Sausage Fettuccine


1 pound fettuccine pasta, cooked
1 pound bag frozen broccoli florets
8 sausage links (pre-cooked garlic chicken sausage is used in this recipe)
2, 14-ounce jars of prepared Alfredo sauce
1 cup grated Parmesan cheese
1/2 cup half and half, cream or milk
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon cracked black pepper
1 Tablespoon olive oil


Boil water for pasta and set up so that pasta is ready when your sauce is done.  Begin to cook the poasta when you begin to cook the sauce.  Slice sausages into discs.  Heat olive oil in a large heavy bottomed skillet over medium heat.  Add garlic and sausage slices to the pan and saute until browned on both sides.  Add Alfredo sauce and stir well.  If desired, add cream, half and half or milk until the sauce reaches your preferred consistency.  You do not want the sauce too thin.

Add Parmesan cheese, salt and pepper and stir well.  Reduce heat and allow sauce to simmer gently while pasta cooks.  5 minutes beofre pasta is done, add broccoli to the boiling pasta water.  Drain pasta and broccoli and add to the pan with the sauce.  Using tongs, gently toss the pasta and sauce until everythign is coated and evenly distributed.  Turn off the heat and allow the pasta mixture to sit for 5 minutes to allow the pasta to soak up some of the sauce.

Serve with salad and garlic bread.  Leftovers can be stored in an airtight container for up to 3 days.