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One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta

This creamy and smoky one-pot pasta combines chicken, sausage, ranch seasoning, and smoky cheddar for a quick, comforting meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Meat
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1/2 lb smoked sausage, sliced (kielbasa or andouille)
Pasta and Broth
  • 12 oz penne pasta (or preferred pasta) short shapes work best
  • 4 cups chicken broth
Dairy
  • 2 cups smoked cheddar cheese, shredded low-moisture preferred for better melting
  • 1/2 cup heavy cream
Seasonings
  • 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
Garnish
  • 1 tbsp fresh parsley, chopped for garnish

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. 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.
  3. 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.
  4. Pour in 4 cups chicken broth and bring to a gentle simmer.
  5. 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.
  6. Reduce heat to low. Stir the cooked chicken and sausage back into the pot.
  7. 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.
  8. Taste and adjust seasoning. Remove from heat. Garnish with chopped parsley and serve immediately.

Notes

Ensure chicken reaches 165°F (75°C) internal temperature before removing from heat. 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. Refrigerate leftovers within two hours; keeps for 3–4 days.