One-Pot Smoky Cheddar Ranch Chicken & Beef Sausage Pasta

Here’s a list of everything required to make this dish:

1 lb chicken breast, diced – for lean, juicy protein
1 lb smoked beef sausage (andouille or kielbasa) – adds smoky depth
12 oz penne or rotini pasta – perfect shape to hold the creamy sauce
4 cups chicken broth – helps cook the pasta and infuses flavor
1 cup heavy cream – creates a rich and velvety base
1 cup shredded cheddar cheese – adds that sharp, cheesy bite
1 packet ranch seasoning mix (or 2 tbsp homemade) – brings zesty tang
1 tbsp olive oil or butter – used to sauté meat and enhance richness
Salt and pepper to taste
Optional: chopped parsley or green onions for garnish

Directions:
1 Sear the Meat
In a large pot, heat olive oil or butter over medium-high heat.
Add diced chicken seasoned with a pinch of salt and pepper.
Sauté for 4–5 minutes until golden and nearly cooked through.

2 Add sliced smoked sausage and cook for another 3–4 minutes until browned.
If too much grease accumulates, drain a little but keep some for flavor.

3 Add Liquids and Pasta
Stir in the ranch seasoning, uncooked pasta, chicken broth, and heavy cream.
Mix thoroughly and bring to a gentle boil.
Simmer
Lower heat to medium-low.
Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and sauce is thickened.
If it thickens too quickly, add a splash of broth or water.

4 Finish with Cheese
Stir in shredded cheddar cheese until fully melted and the sauce is smooth.
Adjust seasoning with more salt and pepper to taste.