Name: One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1/2 lb smoked sausage, sliced (kielbasa or andouille); 12 oz penne pasta (or preferred pasta) (short shapes work best); 4 cups chicken broth; 2 cups smoked cheddar cheese, shredded (low-moisture preferred for better melting); 1/2 cup heavy cream; 1 tbsp olive oil; 1 packet ranch seasoning mix; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper; 1/2 tsp salt (adjust to taste); 1 tbsp fresh parsley, chopped (for garnish)

I made this One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta on a hectic weeknight and it felt like cheating — creamy, smoky, and ready in under 30 minutes. Tender chicken and savory smoked sausage mingle with ranch seasoning and smoked cheddar for a comforting, crowd-pleasing pasta that’s perfect for dinner when you want big flavor with minimal cleanup. If you like one-pot meals or cheesy skillet dinners, this is a keeper — and it pairs well with simple sides or a night of leftovers.

If you like hearty chicken pasta bowls, you might also enjoy this white lasagna soup that brings the same comfort in soup form.

What makes this recipe special

This dish stands out because it combines three powerful flavor drivers: smoked cheddar, ranch seasoning, and smoked sausage. The result is creamy, slightly tangy, and smoky — a profile that tastes like it took longer to make than it actually does. It’s ideal for:

Weeknight dinners when you want fast, filling comfort food.
Feeding picky eaters — the ranch seasoning and cheddar are broadly kid-approved.
Potluck or family meals where one pot equals less fuss and faster cleanup.

“A family favorite in minutes — smoky cheddar and ranch make every bite feel indulgent without the fuss.”

How this recipe comes together

Quick overview — this is how the process flows so you know what to expect:

Brown the chicken and smoked sausage in one large pot to build flavor.
Sauté the spices briefly to toast them and wake up the aromatics.
Add chicken broth and dry pasta, simmer until the pasta is tender and the liquid mostly absorbed.
Return the meats, stir in cream and shredded smoked cheddar off the heat until silky.
Garnish and serve.

This one-pot approach means fewer dishes and a sauce that clings to the pasta because the starch released from the pasta helps create the creamy texture.

Gather these items

1 lb chicken breast, cut into bite-sized pieces
1/2 lb smoked sausage, sliced (kielbasa or andouille both work)
1 tablespoon olive oil
1 packet ranch seasoning mix
2 cups smoked cheddar cheese, shredded (low-moisture preferred)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust to taste — sausage can be salty)
4 cups chicken broth
12 oz penne pasta (or your preferred pasta; short shapes work best)
1/2 cup heavy cream
Fresh parsley, chopped (for garnish)

Substitutions and notes:

Swap smoked cheddar for sharp cheddar + 1/2 tsp liquid smoke if you don’t have smoked cheese.
Use turkey sausage for a lighter option, or cut chicken with thighs for more juiciness.
For a dairy-free version, replace heavy cream with canned coconut milk and use a dairy-free cheddar alternative (texture will differ).

Step-by-step instructions

Heat 1 tablespoon olive oil in a large pot over medium heat.
Add chicken pieces and sausage slices in a single layer. Cook, stirring occasionally, until browned and chicken is cooked through — about 6–8 minutes. Remove the meat and set aside.
In the same pot, add the ranch seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir for 30–45 seconds to toast the spices and scrape up browned bits.
Pour in 4 cups chicken broth and bring to a gentle simmer.
Add 12 oz penne pasta and stir to combine. Simmer, uncovered, until pasta is al dente and most of the liquid is absorbed, about 10–12 minutes. Stir occasionally to prevent sticking.
Reduce heat to low. Stir the cooked chicken and sausage back into the pot.
Add 2 cups shredded smoked cheddar and 1/2 cup heavy cream. Stir off the heat until the cheese melts and the sauce becomes creamy and smooth. If the sauce is too thick, add a splash more broth.
Taste and adjust seasoning. Remove from heat. Garnish with chopped parsley and serve immediately.

Safety note: Ensure chicken reaches 165°F (75°C) internal temperature before removing from heat.

Best ways to enjoy it

Serve with a crisp green salad or roasted vegetables to balance the richness.
Offer crusty garlic bread or a warm baguette to mop up the sauce.
For a picnic or potluck, keep the sauce slightly thicker so it travels better; reheat gently with a splash of broth.
Wine pairing: a medium-bodied Chardonnay or a fruity Zinfandel complements the smoky cheddar and sausage.

Storage and reheating tips

Refrigerate in an airtight container within two hours of cooking. Keeps for 3–4 days.
To reheat stovetop: add a splash of chicken broth or cream and warm over low heat, stirring to revive the sauce.
Microwave: cover and heat in 30–45 second bursts, stirring between intervals and adding liquid if needed.
Freezing: you can freeze this dish, but texture will change (cheese can separate). For best results, freeze before adding cream and shredded cheese. Thaw in the fridge, then reheat and stir in cheese and cream at the end.
Food safety: discard leftovers kept at room temperature for more than two hours.

Pro chef tips

Use low-moisture smoked cheddar. It melts smoother and gives a creamier sauce.
Toast the spices briefly in the pot — it brightens the ranch and smoked paprika.
Don’t overcook the pasta; pull it al dente since it will finish cooking when you add the meat and cheese.
If the sauce looks grainy, remove the pot from heat before adding cheese — residual heat melts the cheese without breaking the emulsion.
Make it hands-off: slice sausage thick, brown it first for extra rendered fat and flavor. For slow-cooker fans, see this crock-pot chicken and rice idea for an easy set-and-forget meal — though timing and texture will differ.

Creative twists

Veg-forward: stir in baby spinach or frozen peas at the end until wilted for color and nutrients.
Spicy kick: add sliced jalapeños or 1/2 teaspoon cayenne when toasting spices.
Tex-Mex swap: use pepper jack or smoked mozzarella and top with cilantro, lime, and avocado.
Vegetarian: replace chicken and sausage with smoked tofu or a mix of roasted mushrooms and tempeh.
Gluten-free: use gluten-free pasta and ensure your ranch packet is GF.

Your questions answered

Q: How long does this take from start to table?
A: About 25–30 minutes total: 6–8 minutes to brown meats, ~10–12 minutes to cook pasta, plus a few minutes to melt the cheese and finish.

Q: Can I make this ahead of time?
A: Yes. Cook through step 6 (before adding cream and cheese), cool, and refrigerate up to 24 hours. Reheat gently with a splash of broth and finish with cream and cheese just before serving for best texture.

Q: Can I use pre-cooked chicken?
A: Absolutely. If using rotisserie or pre-cooked chicken, add it back to the pot only at the end to warm through so it doesn’t dry out.

Q: Is there a lower-fat option?
A: Use light cream or half-and-half and a reduced-fat cheddar; note the sauce will be less rich and slightly thinner. Lean chicken breast and turkey sausage reduce overall fat.

Q: My sauce separated — how to fix it?
A: Stir in a small splash of warm broth and whisk vigorously off the heat. A knob of butter melted in can help re-emulsify a grainy sauce.

Conclusion

If you want more one-pot inspiration or slightly different takes on smoky, cheesy sausage pasta, check out this flavorful roundup: One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta That Wows and a skillet-style cousin here: One Pan Cheesy Smoked Sausage Pasta Recipe. Both are great references if you want to tinker with spices, swap proteins, or see alternate cooking methods.