Chicken Pasta with White Sauce | Living By Design
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Jake Smollett
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons rough chopped garlic
- 1-pound fresh chicken Italian sausage, with the casing removed.
- 2 tablespoons rough chopped green onion bottoms (white part only)
- 1 1⁄2 teaspoons crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 cups heavy cream
- 1⁄2 pound fettucine pasta cooked al dente
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground sweet paprika
- 2 tablespoons chopped fresh parsley
- 1 tablespoon thinly sliced green onion tops
- 1/3 cup freshly grated parmesan cheese
- 2 tablespoons thinly sliced basil leaves (chiffonade)
Instructions
- Set a large cast-iron pan over medium heat and add the butter and olive oil. Heat the butter and oil until the butter melts and add the garlic. Cook the garlic, stirring often until the garlic and butter start to brown, about 1-2 minutes. Add the chicken sausage and the green onion bottoms and cook, stirring and breaking the sausage apart with the sides and back of a wooden spoon to ensure even cooking. Season the sausage with the red pepper flakes, dried basil, garlic powder, onion powder and black pepper and stir, breaking up the sausage with your spoon. Cook the sausage until well caramelized, stirring often to prevent sticking and burning, about 7-8 minutes.
- Add the heavy cream and cooked past a to the pan and stir well to combine. Reduce the heat to medium low and continue to cook the pasta, being sure to stir and fold the pasta over to fully coat the fettucine in the heavy cream, about 2-3 minutes. Adjust the seasoning and add the sweet paprika to the pan and toss well to coat. Fold in the parsley and green onion tops and place the pasta on a platter and sprinkle the parmesan cheese over top the pasta and garnish with the thinly sliced basil.