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One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

A rich one-pot pasta with juicy chicken, smoked sausage, and penne simmered in a ranch-seasoned cream broth and finished with melted sharp cheddar for a glossy, velvety sauce in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast diced into bite-sized pieces
  • 1 lb smoked sausage Kielbasa or Andouille, sliced into rounds
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 12 oz penne or rotini pasta uncooked
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 (1 oz) packet ranch seasoning mix
  • 1 tsp smoked paprika optional
  • 1 tsp seasoned salt
  • salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese freshly shredded from a block recommended
  • chopped parsley or sliced green onions for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • wooden spoon or spatula

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cook for 2 to 3 minutes per side until browned. Add the diced onion and cook for 2 minutes until softened.
  2. Add the diced chicken to the pot. Season with salt, pepper, and smoked paprika. Sauté for 5 to 6 minutes until the chicken is no longer pink. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth and heavy cream. Stir in the ranch seasoning and seasoned salt. Add the uncooked pasta and stir to combine, ensuring the pasta is submerged in the liquid.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring every 2 to 3 minutes and scraping the bottom of the pot, until the pasta is tender and most of the liquid has been absorbed into a thick, creamy sauce.
  5. Remove the pot from the heat. Add the shredded cheddar and stir continuously until completely melted and the sauce is smooth and glossy.
  6. Let the pasta rest for 5 minutes to allow the sauce to thicken further. Garnish with fresh parsley or sliced green onions and serve warm.

Notes

Do Not Drain: The starchy cooking liquid is what creates the velvety sauce. Never drain it. Sauce Too Thin: Remove the lid and simmer uncovered on low for 2 to 3 more minutes to reduce. Sticking Prevention: Stir every 2 to 3 minutes during the covered simmer and use a Dutch oven or heavy-bottomed pot. Storage: Refrigerate for up to 3 days. Add a splash of milk or broth when reheating to loosen the sauce. Does not freeze well. Homemade Ranch: Combine 1 tsp each of dried parsley, dried dill, and onion powder with 1/2 tsp each of garlic powder and dried chives as a packet substitute. Lighter Version: Use turkey or chicken sausage and substitute whole milk for the heavy cream.