You know those magical weeknights where you want something hearty and a little indulgent—but you don’t want to work for it? That’s exactly how I stumbled onto this Smoky Cheddar Ranch Chicken and Beef Sausage Pasta. It was one of those “use what’s in the fridge” kind of nights, and honestly, those are some of the best, aren’t they?
The smoky beef sausage, tender chicken, creamy ranch-spiked cheddar sauce… oh my word, it’s comfort food perfection. It tastes like a meal that took hours, but it’s ready before you even finish your glass of iced tea. I just know you’re going to fall head over heels for this cozy, flavor-loaded skillet pasta.
Why You’ll Love This Recipe
- Big, bold flavor thanks to smoky sausage, ranch, and melty cheddar
- One-pan meal — minimal cleanup, maximum deliciousness
- Kid-approved and husband-approved (trust me on this one)
- Great for meal prep — reheats like a dream
- Customizable with veggies, different cheeses, or pasta shapes
- Perfect for cozy nights or easy entertaining
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dinner | American | 15 minutes | 25 minutes | 40 minutes | 4 servings | Easy |
Ingredients
(Full recipe card is below!)
- Chicken breast – Cut into bite-sized pieces; stays juicy and soaks up all that saucy goodness.
- Beef smoked sausage – Adds a deep, smoky flavor that makes this dish irresistible.
- Pasta – Short shapes like penne or rotini hold onto the sauce beautifully.
- Cheddar cheese – Shredded, for ultra-melty, rich cheesy sauce.
- Cream cheese – Helps the sauce get extra silky without being greasy.
- Ranch seasoning mix – Packs in herby, tangy flavor with zero effort.
- Smoked paprika – Boosts that smoky vibe even more.
- Chicken broth – Forms the base of the luscious sauce.
- Whole milk – Keeps things creamy but not too heavy.
- Olive oil – For searing the meat to golden perfection.
- Green onions – Fresh, crisp finish and a little color.
How to Make It
Sear the Chicken and Sausage
In a large skillet, heat a splash of olive oil over medium-high. Add the chicken pieces first and let them sear without moving for a couple of minutes—that’s where the flavor magic happens! Toss in the sliced sausage and cook until everything’s golden and fragrant.
Boil the Pasta
Meanwhile, get your pasta water going and cook until just al dente. You want it to have a little bite left since it’ll finish cooking in the sauce.
Build the Sauce
Push the meat to one side of the skillet and sprinkle in the ranch seasoning and smoked paprika. Pour in the chicken broth and whole milk, scraping up any browned bits (that’s flavor, baby!). Stir in the cream cheese until it melts into the sauce like a dream.
Combine and Get Cheesy
Add the drained pasta right into the skillet and toss everything together. Sprinkle the shredded cheddar over the top and stir until gooey, creamy, and everything smells like you’ve been cooking all day. Finish with a shower of sliced green onions for a pop of color and crunch.
Pro Tips for Success
- Shred your own cheddar — It melts smoother than pre-shredded.
- Don’t overcook the chicken — It keeps cooking in the sauce!
- Reserve some pasta water — Add a splash if the sauce gets too thick.
- Toast the spices for a few seconds before adding liquid for max flavor.
- Let the pasta rest off the heat for a minute before serving—soaks up the sauce!
Flavor Variations
- Swap cheddar for pepper jack for extra spice.
- Use turkey sausage for a leaner twist.
- Stir in baby spinach or roasted broccoli for some green goodness.
- Try buffalo ranch seasoning for a spicy kick!
Serving Suggestions
- A crisp green salad with ranch or vinaigrette
- Warm garlic bread or cheesy toast
- A cold glass of sweet tea or lemonade
- Top with crumbled bacon for an even more indulgent treat
Make-Ahead & Storage
You can fully make this dish ahead, cool it, and store it airtight for up to 4 days. The flavors get even better as they mingle!
Leftovers
Turn leftovers into a loaded pasta bake: just pour into a casserole dish, top with more cheddar, and broil until bubbly and browned.
Freezing
This dish freezes surprisingly well! Cool completely, portion into freezer bags, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Best reheated gently on the stovetop with a splash of milk or broth stirred in. The microwave works too, just cover loosely and heat in short bursts.
FAQs
Can I use a different sausage?
Absolutely! Andouille, kielbasa, or turkey sausage all work wonderfully.
What’s the best pasta shape for this?
I love short, ridged pastas like rotini or penne because they catch all the saucy goodness.
Can I make this spicier?
Yes! Add crushed red pepper flakes when you sauté the meat, or use a spicy ranch packet.
Do I have to use ranch seasoning?
If you’re not a ranch fan, you can swap in Italian seasoning and a pinch of garlic powder for a different vibe.
Final Thoughts
There’s just something about smoky, cheesy, ranchy pasta that feels like a hug from the inside out. Whether you’re feeding a hungry family or just want leftovers that actually make you excited for lunch, this Smoky Cheddar Ranch Chicken & Beef Sausage Pasta is the answer.
If you’re craving even more cozy comfort food, you might also love my Slow Cooker Corned Beef and Cabbage — it’s another tried-and-true family favorite that’ll make your kitchen smell absolutely heavenly.
Try it once, and I have a feeling this smoky pasta will become a regular in your cozy kitchen too.
Smoky Cheddar Ranch Chicken & Beef Sausage Pasta
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Main Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 12 oz beef smoked sausage sliced
- 12 oz pasta such as penne or rotini
- 1 cup cheddar cheese shredded
- 4 oz cream cheese softened
- 1 packet ranch seasoning mix
- 1 tsp smoked paprika
- 2 cups chicken broth
- 1 cup whole milk
- 2 tbsp olive oil
- 2 green onions sliced
Instructions
- In a large skillet over medium-high heat, warm the olive oil. Add the chicken pieces and sear without stirring for 2–3 minutes. Add the sliced sausage and cook until both are golden and cooked through.
- Meanwhile, boil the pasta in salted water until just al dente. Drain and reserve some pasta water.
- Push the meat to one side of the skillet. Sprinkle in ranch seasoning and smoked paprika. Pour in the chicken broth and milk, scraping up any browned bits from the bottom of the pan.
- Stir in the cream cheese and let it melt into a smooth sauce.
- Add the cooked pasta to the skillet and toss everything together. Sprinkle the cheddar cheese over and stir until creamy and gooey.
- Top with sliced green onions and serve hot.