One-Pan Creamy Cheddar Sausage Ranch Chicken Pasta

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Indulgent, rich, and bursting with comforting flavors, this One-Pan Creamy Cheddar Sausage Ranch Chicken Pasta is everything a hearty dinner should be. Imagine tender chunks of chicken, smoky sausage slices, and perfectly cooked pasta all coated in a luscious cheddar and ranch cream sauce. It’s the kind of meal that fills your kitchen with irresistible aromas and your heart with satisfaction.

What sets this dish apart is how seamlessly it blends bold flavors with weeknight convenience. The creamy ranch dressing brings a tangy, herby twist that balances beautifully with the sharp cheddar, while the sausage infuses the whole dish with deep savory notes. And the best part? It all comes together in a single pan, making cleanup a breeze. Whether you’re looking for a cozy dinner idea or a quick crowd-pleaser, this creamy pasta has your back.

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Ingredients for One-Pan Creamy Cheddar Sausage Ranch Chicken Pasta

• 1 lb penne pasta (or your favorite short pasta)
• 2 tbsp olive oil
• 2 chicken breasts, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper to taste
• 1/2 tsp smoked paprika
• 1/2 lb smoked sausage, sliced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 packet ranch seasoning mix
• 1 1/2 cups shredded sharp cheddar cheese
• Fresh chopped parsley (optional, for garnish)

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Step 1: Sear the Chicken and Sausage

In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Add the diced chicken, season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 5–6 minutes until the chicken is lightly browned and mostly cooked through. Remove and set aside.
In the same pan, add the sliced sausage. Sear until golden and slightly crispy on the edges, about 3–4 minutes. Remove and set aside with the chicken.

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Step 2: Create the Creamy Base

Lower the heat to medium. In the same pan (don’t clean it—you want all that flavor!), pour in the chicken broth and heavy cream. Whisk in the ranch seasoning until fully dissolved. Let the mixture come to a gentle simmer.

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Step 3: Add the Pasta

Once the sauce is gently bubbling, stir in the uncooked penne pasta. Cover the pan and simmer over medium-low heat for about 12–14 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and most of the liquid is absorbed.

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Step 4: Stir in Chicken, Sausage, and Cheese

Return the seared chicken and sausage to the pan. Sprinkle in the shredded cheddar cheese and stir everything together until the cheese melts into the sauce, creating a thick, creamy coating on the pasta. Let it simmer uncovered for another 2–3 minutes to blend all the flavors.

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Step 5: Garnish and Serve

Turn off the heat and let the pasta sit for a minute or two to thicken further. Sprinkle with freshly chopped parsley for a pop of color and a fresh finish. Serve warm and enjoy the creamy, cheesy, tangy goodness in every bite!

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Storage Instructions

To store leftovers of your One-Pan Creamy Cheddar Sausage Ranch Chicken Pasta, allow the dish to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.

For reheating, add a splash of milk or chicken broth to help loosen the sauce as it tends to thicken in the fridge. Microwave in 30-second intervals, stirring in between, or reheat gently on the stovetop over medium-low heat.

If you’d like to freeze it, portion into freezer-safe containers once cooled. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 610
• Protein: 33g
• Fat: 34g
• Carbohydrates: 43g
• Sugar: 2g
• Fiber: 2g
• Sodium: 980mg
• Cholesterol: 110mg

Note: Nutrition may vary based on sausage type and cheese brand used.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! Short pastas like rotini, fusilli, or rigatoni work well. Just be sure to adjust cooking time if needed.

2. Is there a way to make this lighter?

You can swap heavy cream for half-and-half or even evaporated milk, and use reduced-fat cheese. Use grilled chicken sausage for a leaner option.

3. Can I make this dish ahead of time?

Absolutely. You can make it up to 1 day in advance. Reheat gently on the stove with a splash of broth or cream to revive the sauce.

4. What if I don’t have ranch seasoning?

Make your own with dried parsley, dill, garlic powder, onion powder, salt, pepper, and a pinch of paprika.

5. Can I add vegetables to this dish?

Yes! Broccoli florets, spinach, or bell peppers would be great. Add them with the pasta or sauté before adding the broth.

6. Is this spicy?

Not inherently. But you can spice it up with red pepper flakes or use spicy sausage for extra heat.

7. What kind of sausage should I use?

Smoked sausage or kielbasa works perfectly, but andouille or chicken sausage are also great choices depending on your flavor preference.

8. Can I make this in the oven instead?

This recipe is designed for stovetop, but you could transfer it to a baking dish, top with extra cheese, and bake at 375°F for 10–15 minutes for a baked twist.

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