Name: One-Pan Cheesy Kielbasa Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 16 oz. Hillshire kielbasa, sliced (Smoked sausage works too.); 1 cup onions, chopped ((yellow or sweet)); 2 cups chicken broth ((low-sodium if preferred)); 1/2 cup milk ((whole milk for richness; 2% is fine)); 1 teaspoon salt; 1/2 teaspoon black pepper; 8 oz. uncooked pasta ((penne, rotini, or shells)); 1 1/2 cups shredded cheese ((preferably Colby; cheddar or Monterey Jack are good substitutes))

I grew up on quick skillet dinners, and this One-Pan Cheesy Kielbasa Pasta is exactly the kind of recipe that became a weeknight staple: minimal chopping, one pan to wash, and the kind of gooey, savory comfort that feeds a crowd without fuss. It’s a skillet meal where smoked kielbasa and sweet onions cook in a seasoned broth, the uncooked pasta simmers right in the liquid, and a blanket of melty Colby ties everything together. If you like hearty sausage-and-pasta meals, you might also enjoy this autumn sausage pasta with Brussels and butternut squash for a seasonal twist.

Why you’ll love this dish

This recipe hits a lot of “why” boxes: it’s fast, forgiving, and wallet-friendly. Because the pasta cooks in the same skillet with the kielbasa and broth, you skip draining and make cleanup trivial. The smoky kielbasa gives big flavor without long simmering, and using Colby or a similar mild cheese creates a creamy melt without overpowering the sausage. It’s ideal for busy weeknights, potlucks where you want to bring a crowd-pleaser, or whenever you need a comforting, 30-minute meal.

“Simple, cheesy, and exactly what weeknights were missing — my family devoured it.” — a regular weeknight-supper review

The cooking process explained

Before you start, know the flow: brown the kielbasa and onions in a large skillet, add broth, milk, seasonings and uncooked pasta, bring to a boil then simmer until pasta is tender and most liquid is absorbed, and finish by stirring in cheese and sprinkling more on top. The method keeps steps to a minimum and gives you a single vessel from start to finish. If you like one-pot pasta soups or want similar comfort with a little spice, check out this Cajun chicken pasta soup for another approach to skillet pasta.

Gather these items

Key ingredients

16 oz. Hillshire kielbasa, sliced (smoked smoked sausage works too)
1 cup onions, chopped (yellow or sweet)
2 cups chicken broth (low-sodium if preferred)
1/2 cup milk (whole milk for richness; 2% is fine)
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked pasta (penne, rotini, or shells)
1 1/2 cups shredded cheese (we prefer Colby; cheddar or Monterey Jack are good substitutes)

Notes and substitutions

Kielbasa: any smoked sausage or pre-cooked sausage can substitute; adjust salt if the sausage is salty.
Pasta: smaller shapes cook more evenly in one pan; if using long pasta, break it in half.
Milk: replace with half-and-half for a silkier sauce, or use a dairy-free milk plus a tablespoon of olive oil for a lighter dairy-free version.

Directions to follow

Heat a large skillet over medium heat. Add the sliced kielbasa and chopped onions. Cook, stirring occasionally, until the sausage and onions are lightly browned and the onions are translucent, about 5–7 minutes.
Pour in the chicken broth and milk. Add the salt, pepper, and the uncooked pasta. Stir to combine and make sure the pasta is mostly submerged.
Increase heat and bring the mixture to a gentle boil. Once boiling, reduce heat to low and cover (or partially cover) the skillet.
Simmer for about 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. If the pasta looks dry before it’s tender, add a splash more broth or water.
Remove the skillet from heat. Stir in 1 cup of the shredded cheese until melted and smooth. Sprinkle the remaining 1/2 cup of cheese on top and let it sit a minute so the top melts and becomes slightly gooey. Serve hot.

Best ways to enjoy it

Serve this straight from the skillet for casual family dinners. A few serving ideas:

Garnish with chopped fresh parsley or chives for color and brightness.
Add a crisp green side like a simple Caesar salad or steamed green beans to cut the richness.
For a heartier meal, serve with roasted vegetables or garlic bread.
If you want a spicy-sausage take or creamy alfredo-style spin, the flavors here pair nicely with ideas from this Cajun smoked sausage Alfredo for inspiration.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Because the pasta soaks up sauce over time, you may want to add a splash of milk or broth when reheating.
Reheating: Warm gently on the stovetop over medium-low, stirring and adding liquid as needed, or microwave in 30-second bursts, stirring between intervals.
Freezing: You can freeze portions, but texture will change; freeze in a shallow container for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: cool leftovers to room temperature no longer than two hours before refrigerating.

Helpful cooking tips

Use a wide, deep skillet so pasta has room to cook evenly. A 12-inch skillet with a lid works well.
Stir occasionally while simmering to prevent pasta from sticking to the pan and to ensure even cooking.
If the sausage is very salty, reduce added salt to 1/2 teaspoon and taste at the end.
For a creamier finish, stir in a tablespoon of butter or a splash of cream when you add the cheese.
Test the pasta a minute or two before the suggested time; different brands and shapes absorb liquid at different rates.

Creative twists

Veg-packed: add a cup of baby spinach or diced bell pepper in the last 3–4 minutes of cooking so vegetables wilt but stay bright.
Spicy: stir in 1/4–1/2 teaspoon red pepper flakes or a squirt of hot sauce with the broth.
Tomato-kissed: swap 1 cup of the broth for a 14-oz can of diced tomatoes (undrained) for a tangy variation.
Lighter version: use turkey kielbasa and part-skim cheese, and swap milk for unsweetened almond milk plus a tablespoon of olive oil.
Crunch topping: broil the finished dish briefly with panko mixed with a little melted butter for a crisp finish.

Common questions

Q: How long does this take from start to table?

A: Plan about 25–30 minutes total: 5–7 minutes to brown kielbasa and onions, then roughly 12–15 minutes for the pasta to cook, plus a minute to melt the cheese.

Q: Can I use a different cheese?

A: Yes. Colby melts wonderfully and is mild; sharp cheddar adds tang, Monterey Jack adds creaminess, and a mix often gives the best flavor and melt. Avoid very hard cheeses that won’t melt well without a sauce base.

Q: What if my pasta isn’t fully cooked after 15 minutes?

A: Different pasta brands and shapes vary. Add a splash (1/4 cup) of hot broth or water, cover, and continue cooking for 1–3 minutes, checking frequently until al dente. Avoid prolonged high heat to prevent burning.

Q: Is this safe to make ahead for a party?

A: You can brown the kielbasa and onions ahead of time and refrigerate separately. When ready, combine with hot broth and pasta and finish on the stovetop. For best texture, don’t fully cook the pasta ahead of time.

Conclusion

If you want additional one-pan kielbasa pasta ideas or another take on this comforting skillet meal, this One-Pan Cheesy Kielbasa Pasta write-up offers a similar straight-to-the-skillet approach with helpful photos. For a slightly different one-pot method and another set of tips, see the One Pot Kielbasa Pasta – Sugar Apron recipe.