One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta (Print version)

A creamy one-pot pasta with smoked sausage, chicken, ranch seasoning, and sharp cheddar ready in about 35 minutes.

# Ingredients:

For the chicken and sausage

01 - 1 tablespoon olive oil
02 - 12 oz (340 g) fully cooked smoked sausage, sliced into 1/2-inch rounds
03 - 1 lb (450 g) boneless skinless chicken breast or thighs, cut into bite-size pieces
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon black pepper

For the pasta and sauce

06 - 1 small yellow onion, diced
07 - 3 cloves garlic, minced
08 - 1 packet (1 oz) ranch seasoning mix
09 - 1 teaspoon smoked paprika
10 - 12 oz (340 g) penne, rotini, or rigatoni
11 - 3 cups (720 ml) low-sodium chicken broth
12 - 1 cup (240 ml) whole milk
13 - 1/2 cup (120 ml) heavy cream
14 - 2 cups (225 g) freshly shredded sharp cheddar cheese
15 - 2 tablespoons chopped parsley or sliced scallions, for serving

# Instructions:

01 - Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage slices and cook for 3-4 minutes, stirring once or twice, until browned at the edges. Transfer to a plate.
02 - Add the chicken to the same pot. Season with salt and black pepper, then cook for 4-5 minutes until lightly golden and nearly cooked through.
03 - Stir in the onion and cook for 2 minutes. Add the garlic, ranch seasoning, and smoked paprika, then stir for 30 seconds until fragrant.
04 - Add the dry pasta, chicken broth, and milk. Bring to a simmer, cover, and cook for 12-14 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.
05 - Return the browned sausage to the pot and stir in the heavy cream. Remove from heat, add the cheddar by handfuls, and stir until melted and smooth.
06 - Let the pasta rest for 3-5 minutes so the sauce thickens. Serve warm with parsley or scallions on top.

# Good to know:

01 - Use freshly shredded cheddar for the smoothest sauce.
02 - If the pasta is not tender after the liquid reduces, add 1/4 cup broth and keep simmering.
03 - Best served after a short rest so the sauce clings to the pasta.

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