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One-Pan Cheesy Kielbasa Pasta

A quick and comforting skillet meal featuring smoked kielbasa, tender pasta, and melty cheese cooked all in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. 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.
  2. 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.
  3. Increase heat and bring the mixture to a gentle boil. Once boiling, reduce heat to low and cover (or partially cover) the skillet.
  4. 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.
  5. 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.

Notes

Cool leftovers to room temperature no longer than two hours before refrigerating. Store leftovers in an airtight container for up to 3–4 days. Add a splash of milk or broth when reheating if needed.