Discover the ultimate One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta! An easy, creamy, flavor-packed dinner recipe everyone will crave. Ready in no time!
Introduction
When you crave something hearty, cheesy, and satisfying, few dishes can rival the magic of a One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta. This comforting meal is not only packed with bold flavors but also incredibly easy to prepare — no complicated steps, no mountain of dishes! Whether you’re cooking for family dinner or meal prepping for the week, this recipe promises to hit all the right notes. Creamy, smoky, cheesy goodness awaits you!
Tools You’ll Need
Before diving into the recipe, make sure you have the following tools ready:
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Large deep skillet or Dutch oven
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Sharp kitchen knife
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Cutting board
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Measuring cups and spoons
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Wooden spoon or spatula
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Cheese grater (if shredding cheese yourself)
Ingredients
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1 lb chicken breast, diced into bite-sized pieces
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1 lb smoked sausage, sliced into rounds
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12 oz penne or rotini pasta
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4 cups chicken broth
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1 cup heavy cream
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1 cup shredded cheddar cheese
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1 packet ranch seasoning (optional but highly recommended for extra flavor)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Dice the chicken breast into small chunks and slice the smoked sausage. Shred your cheddar cheese if you’re using a block instead of pre-shredded.
Step 2: Sear the Meats
Heat a bit of oil in a large deep skillet over medium-high heat. Add the diced chicken breast and cook until lightly browned but not fully cooked through. Add the sliced sausage and continue to sauté until the sausage starts to caramelize and release its smoky oils.
Step 3: Add the Broth and Pasta
Pour in the chicken broth and add the uncooked pasta directly to the pan. Stir everything together, ensuring the pasta is submerged as much as possible.
Step 4: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the broth.
Step 5: Creamify the Dish
Once the pasta is cooked, stir in the heavy cream and sprinkle the ranch seasoning if you’re using it. Stir well to combine.
Step 6: Add the Cheese
Turn off the heat and immediately stir in the shredded cheddar cheese. The residual heat will melt the cheese into a rich, creamy sauce.
Step 7: Serve and Enjoy!
Dish it out while hot and gooey. Garnish with chopped parsley if desired for a pop of color!
Tips for Recipe Success
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Don’t overcook the chicken at the start. It will continue cooking as the pasta simmers.
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Use freshly shredded cheddar cheese for the smoothest melt and best flavor.
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Stir frequently during simmering to prevent pasta from sticking to the bottom.
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Taste and adjust: After adding the ranch seasoning, feel free to tweak the salt or pepper to your preference.
Variations and Additions
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Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce if you love a little heat.
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Veggie Boost: Toss in spinach, diced bell peppers, or broccoli during the last 5 minutes of simmering.
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Different Cheeses: Try Monterey Jack or a smoky gouda for a fun twist on the flavor profile.
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Gluten-Free Option: Use your favorite gluten-free pasta and make sure your sausage is certified gluten-free.
Storage and Reheating
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Storage: Let leftovers cool completely before transferring them to an airtight container. Store in the fridge for up to 4 days.
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Reheating: Warm portions in the microwave or on the stovetop over low heat. Add a splash of milk or broth to loosen up the sauce if it thickens too much.
Approximate Nutritional Information (Per Serving)
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Calories: ~620 kcal
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Protein: ~38g
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Fat: ~35g
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Carbohydrates: ~42g
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Fiber: ~2g
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Sugar: ~3g (Please note: nutritional values are estimated and can vary depending on the specific brands and ingredients used.)
Preparation and Cooking Time
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Penne, rotini, rigatoni, or even elbow macaroni all work well. Just watch the cooking time, as smaller shapes may cook faster.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a tablespoon of flour for a slightly lighter version, though the sauce won’t be quite as rich.
Can I make it ahead of time?
Yes! It reheats beautifully. Just add a splash of broth or cream when reheating to bring back the saucy texture.
What sausage is best?
A smoked sausage like andouille or kielbasa brings incredible flavor, but you can experiment with turkey or beef sausage as well.
