Here’s a recipe for One-Pot Smoky Cheddar Ranch Chicken & Beef Sausage Pasta — a hearty, flavorful dish that’s creamy, cheesy, and packed with smoky goodness.
One-Pot Smoky Cheddar Ranch Chicken & Beef Sausage Pasta
Ingredients:
-
Protein & Pasta:
-
1 lb (450g) chicken breast, diced or thinly sliced
-
2 beef sausages (about 8 oz), sliced (smoked sausage preferred)
-
12 oz (340g) pasta (penne, rotini, or your favorite)
-
-
Vegetables & Aromatics:
-
1 small onion, finely chopped
-
3 cloves garlic, minced
-
1 cup bell peppers, diced (optional, adds color and sweetness)
-
-
Liquids:
-
3 cups chicken broth (low sodium preferred)
-
1 cup milk (whole or 2%)
-
-
Cheese & Flavorings:
-
1 cup shredded sharp cheddar cheese
-
1 packet ranch seasoning mix (about 1 oz) or 2 tbsp homemade ranch seasoning
-
1 tsp smoked paprika (for that smoky flavor)
-
½ tsp black pepper
-
½ tsp salt (adjust to taste)
-
-
Others:
-
1 tbsp olive oil or butter
-
Fresh parsley or green onions for garnish (optional)
-
Instructions:
1. Prep the Ingredients:
-
Dice the chicken breast into bite-sized pieces.
-
Slice the beef sausages into ¼-inch thick rounds.
-
Chop onion, mince garlic, and dice bell peppers if using.
2. Brown the Protein:
-
In a large deep skillet or pot, heat olive oil over medium-high heat.
-
Add chicken pieces and cook until lightly browned but not fully cooked through (about 4-5 minutes). Remove and set aside.
-
In the same pot, add sausage slices and cook until they start to brown (2-3 minutes). Remove and set aside with the chicken.
3. Sauté Aromatics:
-
In the same pot, add a bit more oil if needed.
-
Add onion and sauté until translucent (3-4 minutes).
-
Add garlic and bell peppers, sauté for another 1-2 minutes until fragrant.
4. Add Liquids and Pasta:
-
Return chicken and sausage to the pot.
-
Pour in chicken broth and milk.
-
Stir in ranch seasoning, smoked paprika, salt, and pepper.
-
Add the dry pasta and stir to combine.
-
Bring the mixture to a boil, then reduce heat to a simmer.
5. Cook Pasta and Combine:
-
Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking.
-
Check pasta for doneness; it should be tender but not mushy.
-
If the liquid is absorbed too quickly, add a little extra broth or water as needed.
6. Finish with Cheese:
-
Once pasta is cooked and liquid is mostly absorbed, remove from heat.
-
Stir in shredded cheddar cheese until melted and creamy.
7. Serve:
-
Garnish with chopped parsley or green onions if desired.
-
Serve hot, straight from the pot.
Tips & Variations:
-
Veggies: Add mushrooms, spinach, or zucchini for extra nutrition.
-
Spice it up: Add red pepper flakes or cayenne for heat.
-
Cheese swap: Try pepper jack for extra kick or mozzarella for creaminess.
-
Make it creamy: Stir in ¼ cup cream cheese or heavy cream with the cheese.