One-Pot Smoky Cheddar Ranch

One-pot smoky cheddar ranch chicken and sausage pasta is my go-to dish when I crave something hearty but want to keep cleanup minimal. With comforting flavors creamy cheesy sauce and just one pot to wash this is the sort of weeknight dinner that everyone at my table cheers for.

When I first tried combining ranch seasonings with smoked paprika in a cheesy pasta it became an instant favorite at home The way the flavor soaks into the pasta and mingles with juicy sausage is pure comfort food

Ingredients

• Uncooked short pasta: any kind works well to catch all the sauce
• Diced or shredded cooked chicken: a great use for leftovers or rotisserie chicken
• Cooked sausage slices: choose smoked or spicy sausage for extra punch
• Finely diced onion: builds sweetness and depth in the base
• Minced garlic: for aromatic punch always choose fresh cloves for best taste
• Chicken broth: use low sodium so you control the salt level
• Milk or cream: makes the sauce extra rich whole milk is ideal but any milk will do
• Shredded cheddar cheese: sharp or extra sharp for rich flavor look for blocks and shred yourself for best melt
• Ranch style seasoning or dried herb blend: delivers zing and herby notes read labels to check for quality herbs
• Smoked paprika: provides smoky flavor that ties it all together Spanish style is my favorite
• Garlic powder: doubles the savory depth and layers with the fresh garlic
• Salt and pepper: taste test after adding the sausage since it can be salty
• Butter or oil for sautéing: use real butter for extra flavor
• Optional parsley as a garnish: brings freshness to the finish

Instructions

Sauté the Flavor Base:

Warm butter or oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook slowly for five to seven minutes stirring often until the onion is translucent and the garlic is fragrant. This builds your foundation of savory flavor.

Add the Meat:

Add in the cooked chicken and sausage slices. Stir well to combine and let them heat through for about three minutes. Sprinkle over the smoked paprika garlic powder ranch seasoning salt and a generous grind of black pepper. Mixing the seasonings with the meat and aromatics infuses every bite.

Cook the Pasta:

Pour in the chicken broth and your milk or cream. Slowly stir in the uncooked pasta making sure all the noodles are covered with liquid. Bring to a steady simmer then lower the heat slightly and cover the pot. Continue simmering for ten to twelve minutes stirring every few minutes so the pasta does not stick and the sauce cooks evenly. You want the noodles to be just tender and the sauce to have thickened around them.

Make it Cheesy:

Scatter in the shredded cheddar cheese over low heat. Stir gently and continuously until the cheese melts completely and the sauce becomes creamy and coats each noodle. Do not rush this step let the cheese melt in slowly and turn off the heat as soon as it is creamy.

Serve:

Allow the pasta to rest uncovered for a minute or two This helps the sauce thicken for perfect serving texture. Scoop servings into bowls and sprinkle with chopped parsley if you like I always add a little extra cheddar on top for the ultimate finish.

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Out of everything in the mix I am most loyal to smoked paprika It is the trick for that hidden campfire flavor that people cannot quite place but love I have so many memories of making this pasta after soccer games when we walked in the door hungry and cold

Storage Tips

This pasta keeps well in the fridge for up to three days Let it cool fully and store in an airtight container For reheating add a splash of milk and warm gently on the stovetop or in the microwave to revive the creamy texture Freezing is possible but the sauce may turn grainy so fresh is best

Ingredient Substitutions

Almost any cooked protein works here I have swapped in turkey ham or even roasted veggies for a meatless twist Any short pasta such as penne rotini or shells will soak up the creamy sauce If you prefer mozzarella instead of cheddar just adjust the seasoning for salt

Serving Suggestions

This is a full meal on its own but I love pairing it with crisp green salad or roasted broccoli For a playful twist top with pickled jalapenos or extra fresh herbs Just-baked garlic bread makes it the most comforting dinner spread

Cultural Note

One pot pasta recipes have roots in Italian cucina povera and are beloved for their thrift and simplicity The ranch seasoning and smoky sausage give it that American heartland spin which makes this dish feel both familiar and exciting

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This comforting pasta brings the whole family together with its smoky flavors and minimal cleanup. Make it once and you will find it becomes a demanded weeknight staple.

Frequently Asked Questions

→ Can I use any type of short pasta?

Yes, penne, rotini, shells, or fusilli all work well and hold the sauce nicely.

→ Is pre-cooked chicken and sausage required?

Using pre-cooked meats speeds up the process, but you can cook them in the pot first if needed.

→ Can I swap cheddar for another cheese?

Absolutely! Monterey Jack, gouda, or a cheese blend melts smoothly into the sauce as well.

→ What type of ranch seasoning works best?

Dry ranch-style seasoning or your favorite herb blend both bring a zesty, savory kick.

→ How do I make the pasta creamier?

Use whole milk or heavy cream, and be sure to simmer uncovered a bit at the end for a rich, thick sauce.