If you’re on the lookout for a comforting, flavorful, and downright satisfying meal, let me introduce you to the magic of the One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta Recipe. This dish brings together tender chicken, smoky sausage, and rich cheddar cheese enveloped in a creamy, ranch-spiced sauce, all simmered with perfectly cooked pasta in one pot. It’s a symphony of smoky, cheesy, and savory notes that makes dinner time feel like a warm hug, and the best part is how effortless it is to bring to the table!
Ingredients You’ll Need
Each ingredient in this recipe is carefully selected to create a balance of richness, smokiness, and that irresistible creamy texture. These simple yet essential components work harmoniously to deliver a meal that’s flavorful, colorful, and hearty without any fuss.
- 1 lb chicken breast: Bite-sized pieces provide tender protein that soaks up the smoky flavors beautifully.
- 1/2 lb smoked sausage: Sliced for an added depth of smoky, savory goodness and meaty texture.
- 1 tablespoon olive oil: For browning the chicken and sausage, adding a subtle fruity undertone.
- 1 packet ranch seasoning mix: Brings that classic tangy, herbaceous kick that ties the dish together.
- 2 cups smoked cheddar cheese, shredded: Delivers creamy meltiness with a bold smoky punch.
- 1 teaspoon smoked paprika: Enhances the smoky complexity and adds vibrant color.
- 1 teaspoon garlic powder: Infuses a gentle, savory warmth.
- 1/2 teaspoon onion powder: Rounds out the flavor with subtle sweetness.
- 1/4 teaspoon black pepper: Adds a touch of mild heat to keep things interesting.
- 1/2 teaspoon salt: Balances and enhances the overall flavor.
- 4 cups chicken broth: The cooking liquid that infuses the pasta with flavor and creates the sauce base.
- 12 oz penne pasta: Holds sauce beautifully, though feel free to use your favorite pasta shape.
- 1/2 cup heavy cream: For that luscious, silky finish that coats every bite.
- Fresh parsley, chopped: Adds a fresh pop of color and herbal brightness as garnish.
How to Make One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta Recipe
Step 1: Brown the Meats
Start by heating olive oil over medium heat in a large pot. Toss in the chicken pieces and sliced smoked sausage, letting them brown and cook through for about 6 to 8 minutes. This step builds that rich base flavor that’s bursting with smokiness and savory goodness. When they’re beautifully golden, remove them from the pot and set aside to keep the pot ready for the seasoning.
Step 2: Toast the Spices
In the same pot, sprinkle the ranch seasoning mix, smoked paprika, garlic powder, onion powder, salt, and black pepper. Give it a good stir to coat the bottom of the pot with those fragrant spices. This quick toasting step wakes up all those herbs and spices, releasing their aromas and layering the flavor before you add the liquid.
Step 3: Simmer Pasta in Broth
Pour in the chicken broth and bring it to a gentle simmer. Add the penne pasta, stirring to make sure it’s fully submerged and separated. This is where the magic happens—the pasta cooks right in the flavorful broth, soaking up all those savory notes. Let it cook for about 10 to 12 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
Step 4: Make it Creamy and Cheesy
Once the pasta has softened perfectly, stir back in the cooked chicken and sausage. Then add the shredded smoked cheddar cheese and heavy cream, stirring continuously until the cheese fully melts and transforms the mixture into a creamy, indulgent sauce that clings to every pasta piece. This step brings all the flavors together in a luscious, velvety finish you’ll want to dive right into.
Step 5: Garnish and Serve
Remove the pot from heat and sprinkle with freshly chopped parsley. This simple garnish adds a burst of freshness and a lovely pop of green that makes the dish look as delightful as it tastes. Now, it’s ready to share with your favorite people!
How to Serve One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta Recipe
Garnishes
Fresh chopped parsley is your go-to for a fragrant, herbal brightness, but you can also add a sprinkle of extra shredded smoked cheddar if you’re feeling indulgent. For a little heat, a pinch of red pepper flakes works beautifully. Don’t underestimate the power of a wedge of lemon on the side to brighten the smoky creaminess for those who like a little citrus zing.
Side Dishes
This dish is pretty hearty on its own, but a crisp green salad with a light vinaigrette or steamed seasonal veggies like broccoli or green beans can add a fresh and crunchy contrast. Garlic bread or warm buttery rolls are also perfect if you’re craving something to soak up all that creamy sauce.
Creative Ways to Present
Serve this pasta straight from the pot for a casual, cozy vibe that invites everyone to dig in family-style. Alternatively, plate it up in individual bowls and garnish each with a sprinkle of parsley and a dash of smoked paprika for a restaurant-style presentation at home. For a fun twist, try stuffing the pasta mixture into hollowed-out mini bell peppers or large portobello mushrooms for a colorful, bite-sized appetizer version!
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after a day, making it an excellent option for satisfying next-day lunches or quick dinners.
Freezing
If you want to freeze the One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta Recipe, portion it into freezer-safe containers and store for up to 2 months. Keep in mind that the texture of the cream sauce may slightly change after freezing, but it will still taste delightful.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of chicken broth or milk to loosen up the sauce as it warms. Stir frequently to prevent sticking and to restore that creamy consistency. Microwaving works too—just cover and heat in short intervals, stirring in between.
FAQs
Can I use another type of cheese instead of smoked cheddar?
Absolutely! While smoked cheddar adds a wonderful depth and smokiness, you can swap it for sharp cheddar, Monterey Jack, or even a mix of cheeses. Just keep in mind that the smoky character might be milder.
Is this recipe spicy?
It has a gentle warmth from the paprika and black pepper but isn’t spicy hot. If you like more heat, try adding crushed red pepper flakes or a dash of hot sauce while cooking.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free pasta and ensure your sausage and ranch seasoning mix are gluten-free (many are, but it’s good to check labels). The rest of the ingredients are naturally gluten-free.
Is it possible to make this dish vegetarian?
You can definitely make a vegetarian version by substituting the chicken and sausage with plant-based protein alternatives or hearty vegetables like mushrooms and zucchini. Use vegetable broth in place of chicken broth for the sauce.
How can I make this recipe lighter?
To lighten it up, opt for reduced-fat cheese and cream or substitute heavy cream with half-and-half. Using less oil or swapping sausage for a leaner protein also helps reduce fat content without sacrificing flavor.
Final Thoughts
This One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta Recipe has become one of my all-time favorites for its unbeatable combination of smoky, creamy, and savory flavors wrapped up in cozy comfort food. It’s friendly to busy weeknights and definitely a crowd-pleaser. I can’t wait for you to try it and see just how effortlessly delicious dinner can be when you bring these bold flavors together in one pot!
Print
One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta is a creamy, flavorful dish that combines tender chicken, smoky sausage, and sharp smoked cheddar cheese with a zesty ranch seasoning. Perfect for a hearty weeknight meal, it comes together quickly in a single pot, making cleanup a breeze. The addition of smoked paprika and garlic powder gives it a rich smoky depth while the heavy cream ensures a luscious sauce that coats the pasta perfectly.
Ingredients
Meat
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 lb smoked sausage, sliced
Spices and Seasonings
- 1 packet ranch seasoning mix
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Other Ingredients
- 1 tablespoon olive oil
- 4 cups chicken broth
- 12 oz penne pasta (or your preferred pasta)
- 2 cups smoked cheddar cheese, shredded
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Meat: Heat olive oil in a large pot over medium heat. Add the chicken pieces and sausage slices, cooking until browned and cooked through, about 6-8 minutes. Remove the meat from the pot and set aside.
- Add Seasonings: In the same pot, add the ranch seasoning mix, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat the bottom of the pot in the spices.
- Simmer Pasta: Add the chicken broth and bring it to a simmer. Add the pasta to the pot and stir to combine. Cook the pasta according to the package instructions until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Combine and Finish Sauce: Once the pasta is cooked, stir in the cooked chicken and sausage. Add the shredded smoked cheddar cheese and heavy cream, stirring until the cheese has melted and the sauce is creamy and smooth.
- Garnish and Serve: Remove the pot from the heat and garnish with chopped parsley before serving. Enjoy your creamy, smoky pasta!
Notes
- You can substitute penne pasta with rigatoni, fusilli, or any pasta shape you prefer.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes with the seasonings.
- Use smoked gouda or regular sharp cheddar if you don’t have smoked cheddar on hand.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth or cream to loosen the sauce.
- If you prefer a lighter version, use half-and-half instead of heavy cream.
