One Pot Smoky Cheddar Ranch Chicken and Beef Sausage Pasta
One pot pasta with seared chicken, smoked beef sausage, ranch seasoning, and melted smoked cheddar in a creamy broth sauce.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into 1/2 inch pieces
- 1 lb smoked beef sausage sliced into 1/4 inch rounds, kielbasa style
- 1 tbsp olive oil
- 12 oz penne pasta dry
- 1 packet ranch seasoning mix about 1 ounce
- 5 cup low sodium chicken broth
- ½ tsp black pepper
- 1 ½ cup shredded smoked cheddar cheese
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Brown the meats. Heat the oil in a large pot over medium high heat. Cook the chicken and sausage for 6 to 8 minutes, stirring now and then, until the chicken is browned and no longer pink.
- Add the pasta. Stir in the ranch seasoning, pepper, pasta, and broth, scraping up the browned bits from the bottom.
- Simmer. Bring to a boil, reduce to a steady simmer, cover, and cook 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the broth is absorbed.
- Check the temperature. Confirm the chicken reads 165 degrees F before adding the cheese.
- Add the cheese. Take the pot off the heat and stir in the cheddar until it melts into a creamy sauce. Let it stand 3 minutes to thicken.
- Serve. Top with parsley and serve while hot.
Notes
Substitutions: Andouille or turkey sausage work in place of beef sausage, and rotini or shells replace penne. A splash of cream makes the sauce silkier.
Tips: Stir often so the pasta does not stick, and add a splash of broth if the pot looks dry before the pasta is tender.
Storage: Refrigerate within 2 hours for up to 3 days, and reheat to 165 degrees F with a splash of broth. Freezing is not recommended.