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

Scale

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)

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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.