I love making this one-pot smoky cheddar ranch chicken and sausage pasta when I want something comforting, bold, and easy without a sink full of dishes. Everything cooks together in one pot, letting the pasta soak up all the smoky, cheesy, ranch-flavored goodness. It’s the kind of meal I make on busy nights but still feel excited to sit down and eat.
Why You’ll Love This Recipe
I enjoy this recipe because it’s rich, creamy, and full of smoky flavor without being complicated. I only need one pot, which makes cleanup simple. I like how flexible it is, since I can change the pasta, meat, or spice level depending on what I have on hand. It’s also a filling dish that works just as well for family dinners as it does for leftovers the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups uncooked pasta (any short pasta)
2 cups cooked chicken, diced or shredded
1 cup cooked sausage, sliced
2 cups chicken broth
1 cup milk or cream
1 cup shredded smoky cheddar cheese
1 packet ranch seasoning mix
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Optional: chopped parsley or green onions for garnish
Directions
I start by placing a large pot or deep skillet over medium heat. I add the uncooked pasta, chicken broth, and milk or cream, then stir everything together.
I mix in the ranch seasoning, smoked paprika, garlic powder, salt, and pepper. I let the mixture come to a gentle boil, then reduce the heat to a simmer.
I cook the pasta uncovered, stirring occasionally, until it becomes tender and most of the liquid is absorbed. This usually takes about 10 to 12 minutes.
Once the pasta is cooked, I stir in the cooked chicken and sausage, letting them warm through for a few minutes.
I turn the heat to low and add the shredded smoky cheddar cheese, stirring until it melts into a creamy sauce. I taste and adjust the seasoning if needed, then remove the pot from the heat and garnish if I feel like it.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes
Variations
I sometimes use rotisserie chicken to save time. When I want extra heat, I add red pepper flakes or a splash of hot sauce. I also like swapping smoky cheddar for sharp cheddar or a cheddar-jack blend. For a veggie boost, I stir in peas, spinach, or bell peppers near the end of cooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or broth and warm it gently on the stovetop or in the microwave, stirring halfway through to keep it creamy.
FAQs
Can I Use Uncooked Chicken Instead Of Cooked?
I prefer using cooked chicken for this recipe, but if I use uncooked chicken, I dice it small and cook it in the pot first before adding the liquids and pasta.
What Type Of Sausage Works Best?
I usually use smoked sausage, but I’ve also made this with turkey sausage or spicy sausage, and it turns out great.
Can I Make This Dish Less Creamy?
When I want it lighter, I replace the cream with milk or use part broth and part milk.
Does This Recipe Work With Gluten-Free Pasta?
I’ve found that gluten-free pasta works, but I keep an eye on the liquid and cooking time since it can vary by brand.
Can I Freeze This Pasta?
I don’t usually freeze it because the sauce can change texture, but it’s best enjoyed fresh or within a few days from the fridge.
Conclusion
I love how this one-pot smoky cheddar ranch chicken and sausage pasta brings big flavor with minimal effort. It’s creamy, smoky, and satisfying, making it a recipe I come back to again and again when I want comfort food without the hassle.
This One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta is a creamy, comforting dish packed with smoky flavor and ranch-seasoned goodness. With everything cooked in one pot, it’s a hassle-free dinner that’s rich, satisfying, and perfect for busy nights.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 cups uncooked pasta (any short pasta)
2 cups cooked chicken, diced or shredded
1 cup cooked sausage, sliced
2 cups chicken broth
1 cup milk or cream
1 cup shredded smoky cheddar cheese
1 packet ranch seasoning mix
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Optional: chopped parsley or green onions for garnish
Instructions
In a large pot or deep skillet over medium heat, add uncooked pasta, chicken broth, and milk or cream. Stir to combine.
Mix in the ranch seasoning, smoked paprika, garlic powder, salt, and pepper.
Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Stir in the cooked chicken and sausage. Cook for 2–3 minutes until heated through.
Lower the heat and stir in the shredded smoky cheddar cheese until melted and creamy.
Taste and adjust seasoning if needed. Remove from heat and garnish with parsley or green onions if desired. Serve warm.
Notes
Use rotisserie chicken for convenience.
Add red pepper flakes or hot sauce for heat.
Swap in sharp cheddar or a cheddar-jack blend for different flavor.
Stir in veggies like peas, spinach, or bell peppers for extra nutrition.
Add a splash of milk or broth when reheating to keep the sauce creamy.
