Description
This One-Pot Smoky Cheddar Ranch Chicken and Sausage Pasta is a creamy, flavorful skillet meal perfect for busy weeknights. Tender chicken, smoky sausage, and penne pasta are cooked together in a savory blend of ranch seasoning, smoked paprika, and diced tomatoes, then finished with sharp cheddar cheese for a rich, comforting dish that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Protein and Dairy
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 12 ounces smoked sausage, sliced
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons fresh parsley, chopped
Pantry and Spices
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 12 ounces penne pasta
- Salt and black pepper to taste
Instructions
- Cook the chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add the sausage: Stir in the sliced smoked sausage and cook for an additional 3 minutes to brown and warm the sausage, allowing its smoky flavor to infuse the dish.
- Sauté aromatics: Add the diced onion and minced garlic to the skillet with the chicken and sausage. Sauté until the onions soften and become translucent, about 3 to 4 minutes.
- Add seasonings and liquids: Stir in the ranch seasoning mix, smoked paprika, and crushed red pepper flakes if using. Pour in the low-sodium chicken broth and canned diced tomatoes, stirring to combine.
- Cook the pasta: Bring the mixture to a boil, then add the penne pasta. Reduce the heat to medium, cover the skillet, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and most of the liquid is absorbed.
- Finish with cream and cheese: Stir in the heavy cream and shredded sharp cheddar cheese until the cheese melts completely and the sauce becomes creamy and smooth.
- Season and garnish: Taste and adjust seasoning with salt and black pepper as needed. Garnish with freshly chopped parsley before serving hot.
Notes
- You can substitute Monterey Jack or Colby cheese for a milder flavor.
- For added veggies, stir in spinach, bell peppers, or broccoli at the end of cooking to incorporate extra nutrients and color.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- If you prefer a spicier meal, increase the amount of crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 6 g
- Sodium: 1180 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 135 mg
