Name: One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb smoked sausage, sliced; 1 lb chicken breast, cubed; 12 oz rotini or penne pasta; 4 cups chicken broth; 1 packet (or 2 tbsp) ranch seasoning mix; 2 cups shredded cheddar cheese; 1/2 cup heavy cream; 1–2 tbsp olive oil or butter; Salt and pepper to taste; Optional: 1/2 tsp smoked paprika

There’s something magical about throwing everything into one pot and letting it transform into a rich, creamy, flavor-packed dinner. That’s exactly what happened the first time I tried making this One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta. It’s savory, smoky, cheesy, and downright satisfying — everything I crave in comfort food with none of the hassle.

I wanted something hearty and easy, something that could use the ingredients I already had in the fridge — and this one knocked it out of the park. The smoked sausage gives it that bold flavor, while the ranch seasoning and cheddar cheese build this creamy, tangy sauce that clings to every bite of pasta and tender chicken. Best of all? It only uses one pot, so cleanup is practically effortless.

Why You’ll Love This One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

Big Flavor, Minimal Effort: Everything cooks in a single pot, absorbing all those rich, smoky, cheesy flavors.
Family-Friendly: Kids and adults alike go crazy over this cheesy pasta combo.
Weeknight Win: Quick to make, easy to clean up, and full of protein to keep everyone full.
Customizable: Swap the pasta or protein with what you have on hand.
Leftovers Reheat Beautifully: And somehow taste even better the next day.

What Kind of Pasta Works Best for One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta?

You can really go with whatever pasta shape you like, but I love using rotini for this dish. The spirals catch all that creamy cheddar ranch sauce so well, making each bite super flavorful. Penne is another great option — it holds up well in one-pot meals and gives you that nice, chewy bite. Just keep in mind, whichever pasta you choose, make sure it’s something that can hold sauce and won’t turn mushy during the simmering process.

Short pasta shapes work best overall. Avoid long noodles like spaghetti or fettuccine for this — they don’t cook as evenly in one-pot dishes and can get clumpy.

Options for Substitutions

Let’s say you don’t have exactly what the recipe calls for — no problem! Here are some ways to make it your own:

Smoked Sausage → Swap it with andouille for more spice, or turkey sausage for a leaner option.
Chicken Breast → You can use chicken thighs, rotisserie chicken, or even leftover grilled chicken.
Cheddar Cheese → Try a mix of Monterey Jack, pepper jack, or sharp white cheddar for a twist.
Ranch Seasoning → If you’re out, mix up some dried herbs like parsley, dill, garlic powder, and onion powder.
Chicken Broth → Vegetable broth or even water with a bouillon cube works just fine.
Pasta → Any short pasta like fusilli, shells, elbows, or even bowties will hold the sauce well.

This dish is super forgiving — don’t be afraid to mix it up based on what’s in your kitchen!

Ingredients for One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

Each ingredient in this dish brings something essential to the table, both in terms of flavor and function. Here’s what you’ll need and why it matters:

Smoked Sausage (1 lb, sliced)
This is the heart of the smoky flavor in the dish. It adds richness, depth, and that irresistible caramelized edge when seared.
Chicken Breast (about 1 lb, cubed)
Tender and lean, chicken breast makes the dish more filling while soaking up the creamy, cheesy sauce beautifully.
Rotini or Penne Pasta (12 oz)
These shapes are ideal for capturing the sauce in their curves and ridges. They also hold up well to being simmered directly in the pot.
Chicken Broth (4 cups)
Cooking the pasta in broth instead of water adds flavor right from the start. It also helps infuse the entire dish with savory depth.
Ranch Seasoning Mix (1 packet or 2 tablespoons)
This is what gives the dish its tangy, herby kick — a must-have for creating that signature ranch flavor.
Shredded Cheddar Cheese (2 cups)
Melts into a creamy, luscious sauce that ties everything together. Sharp cheddar gives it bold flavor, but you can use mild if preferred.
Heavy Cream (1/2 cup)
Adds richness and smoothness to the sauce, balancing out the tang of the ranch and sharpness of the cheese.
Olive Oil or Butter (1–2 tablespoons)
Used to sear the sausage and chicken, giving them a nice golden crust and bringing out more flavor.

Optional but recommended:

Salt & Pepper (to taste)
Helps enhance all the flavors. Add at the end after tasting, since the broth and sausage already carry salt.
Paprika or Smoked Paprika (1/2 tsp)
For an extra smoky touch and a bit of warmth.

One Pot Smoky Cheddar Ranch Chicken Sausage Pasta2

Step 1: Brown the Sausage

Start by heating a large pot or deep skillet over medium-high heat. Add a bit of olive oil or butter, then toss in your sliced smoked sausage. Let it cook until it’s beautifully browned on the edges — this caramelization adds loads of flavor. Once done, remove the sausage and set it aside.

Step 2: Sear the Chicken

In the same pot (don’t wipe it out — all those tasty bits on the bottom are gold), add the cubed chicken breast. Season lightly with salt, pepper, and paprika if using. Sear until the pieces are lightly golden and cooked through. Remove and set aside with the sausage.

Step 3: Simmer the Pasta

Still using the same pot, pour in the 4 cups of chicken broth and add the dry pasta. Stir in the ranch seasoning mix. Bring it all to a boil, then reduce the heat and let it simmer. Stir occasionally so the pasta doesn’t stick. Cook for about 10–12 minutes, or until the pasta is just tender and most of the liquid has been absorbed.

Step 4: Bring It All Together

Lower the heat, then stir in the cooked sausage and chicken. Add the heavy cream and shredded cheddar cheese, stirring until the cheese melts and forms a creamy, luscious sauce. If the sauce feels too thick, you can splash in a little more broth or cream until it reaches your desired consistency.

Step 5: Taste and Finish

Give everything a good stir and taste for seasoning. Add more salt, pepper, or ranch mix as needed. Once it’s perfectly creamy and flavorful, take it off the heat and get ready to serve.

How Long to Cook One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

From start to finish, this dish comes together in about 30 minutes:

5–7 minutes to brown the sausage and sear the chicken
10–12 minutes to simmer the pasta in broth and ranch seasoning
3–5 minutes to stir in the cream and cheese, allowing everything to melt and marry together

Just like that — in half an hour, dinner is served with minimal cleanup.

Tips for Perfect One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents that can make sauces grainy. Freshly shredded cheddar melts smoother and gives a silkier finish.
Don’t overcook the pasta: Since the pasta simmers in broth, it continues to cook as the sauce thickens. Stop when it’s just tender (al dente), so it doesn’t get mushy.
Watch the liquid: Stir occasionally while the pasta cooks to keep it from sticking, and keep an eye on the broth. If it reduces too quickly, just add a splash more.
Layer flavors: Searing the meat in the same pot builds a flavorful base. Don’t skip this — it’s what gives the dish that extra something.
Taste before finishing: Between the ranch, broth, cheese, and sausage, it’s already well-seasoned. Always taste before adding more salt.
Low heat for cheese: When stirring in cheese and cream, reduce the heat to low. High heat can make the cheese separate or curdle.
Customize the spice: Like it hot? Add crushed red pepper flakes or a bit of hot sauce when adding the cream.
Make it saucier: If you prefer your pasta extra creamy, stir in a little extra cream or broth just before serving.

Watch Out for These Mistakes While Cooking

Even easy one-pot meals have their pitfalls. Here are a few things to watch out for so your Smoky Cheddar Ranch Chicken & Sausage Pasta turns out perfect every time:

Adding cheese over high heat: This can cause the cheese to separate and create a grainy texture. Always lower the heat before stirring in the cheese.
Overcooking the pasta: The pasta continues to absorb liquid even after you turn off the heat. Slightly undercook it while simmering so it finishes just right in the sauce.
Forgetting to deglaze: After browning sausage and chicken, make sure the broth loosens all the flavorful bits stuck to the bottom of the pot — they add tons of flavor.
Using too much salt too early: The ranch mix, broth, cheese, and sausage already bring salt to the party. Always taste at the end before seasoning.
Crowding the pot: Don’t overload your pot with too much meat at once, or it’ll steam instead of sear. Brown in batches if necessary.
Not stirring while simmering pasta: The pasta can easily stick to the bottom or clump if left alone too long. Give it a stir every couple of minutes.
Skipping the rest time: Letting the dish sit for 5 minutes before serving helps thicken the sauce and settle the flavors.
Using low-quality broth: Since it’s the cooking liquid, a good-quality chicken broth makes a noticeable difference in the depth of flavor.

What to Serve With One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta?

Simple Green Salad

A crisp mix of romaine or spring greens with a tangy vinaigrette balances out the richness of the dish.

Garlic Bread

Golden, buttery garlic bread is the perfect vessel to scoop up any extra creamy sauce left in the bowl.

Steamed Broccoli

Lightly steamed or roasted broccoli adds a pop of color and a fresh, slightly bitter contrast to the creamy pasta.

Tomato Cucumber Salad

Refreshing and cool — a great contrast to the warm, cheesy pasta.

Grilled Corn on the Cob

Sweet and smoky grilled corn fits right in with the flavor profile of this dish.

Pickles or Pickled Veggies

Sounds odd, but the sharpness and crunch really cut through the richness — it works!

Lemon Asparagus

A squeeze of lemon on roasted or sautéed asparagus gives a bright, zesty side.

Cheese-Stuffed Breadsticks

Cheesy, gooey breadsticks are totally indulgent, but hey, you’re already halfway there — go all in!

Storage Instructions

One of the best things about this One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta? It stores and reheats like a dream. Here’s how to handle your leftovers:

Refrigerator: Let the pasta cool completely, then store it in an airtight container. It’ll stay fresh for up to 4 days.
Freezer: You can freeze it, but keep in mind that cream-based sauces may change in texture after thawing. If you do freeze it, store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Tips: Reheat gently on the stovetop or in the microwave. Add a splash of broth, cream, or milk while reheating to loosen the sauce and bring back the creaminess.

Estimated Nutrition

Please note that exact values will vary based on brands and substitutions, but here’s a rough breakdown for 1 serving (based on 6 servings total):

Calories: ~620 kcal
Protein: ~34g
Fat: ~34g
Saturated Fat: ~16g
Carbohydrates: ~45g
Fiber: ~2g
Sugar: ~3g
Sodium: ~1180mg
Cholesterol: ~120mg

This dish is hearty and high in protein, making it a filling, indulgent comfort meal. You can lighten it up by using half-and-half instead of cream, turkey sausage, or reducing the cheese a bit — but honestly, it’s worth treating yourself once in a while.

Frequently Asked Questions

What kind of sausage should I use?

Smoked sausage is ideal for this recipe — it adds deep, rich, savory flavor with minimal effort. You can use pork, beef, or turkey versions. Andouille is a great spicier substitute if you want more heat.

Can I make this dish ahead of time?

Yes! It reheats beautifully. Just store it in the fridge and add a little splash of broth or milk when reheating to bring back the creamy consistency.

Can I use pre-cooked chicken?

Absolutely. Rotisserie chicken or leftover grilled chicken works great. Just stir it in when adding the sausage back to the pot to warm through.

Is there a way to make it less rich?

You can use half-and-half instead of heavy cream and reduce the cheese to 1½ cups. Using turkey sausage also lowers the fat content without sacrificing flavor.

What’s the best pasta for this dish?

Short pasta like rotini, penne, or fusilli work best — they hold sauce well and cook evenly in one pot. Avoid long noodles like spaghetti or linguine for this one.

How can I make it spicier?

Add crushed red pepper flakes, swap regular sausage for spicy andouille, or even add a few dashes of hot sauce with the cream for a spicy kick.

Can I make this gluten-free?

Yes! Just use a gluten-free pasta and make sure your ranch seasoning and broth are certified gluten-free. Cook time may vary slightly depending on the pasta.

Can I add vegetables to it?

Definitely. Bell peppers, spinach, broccoli, or zucchini all go well. Add firmer veggies when the pasta starts simmering, and softer ones (like spinach) when you stir in the cheese and cream.

Conclusion

This One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta is one of those soul-warming meals that brings big flavor without the big mess. It’s perfect for busy weeknights, picky eaters, and anyone who loves a cheesy, creamy dinner that comes together in under 30 minutes. From its smoky sausage to the tangy ranch twist and melt-in-your-mouth cheddar sauce, it’s guaranteed to earn a spot in your regular rotation.