Here’s a comforting and easy One-Pot Cheddar Ranch Chicken and Sausage Rotini recipe — creamy, cheesy, full of flavor, and minimal cleanup!
Ingredients:
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1 tablespoon olive oil
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1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
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8 oz smoked sausage (sliced into rounds)
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1 packet ranch seasoning mix
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3 cups chicken broth
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2 cups heavy cream (or half-and-half for lighter version)
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12 oz rotini pasta (about 3/4 of a standard box)
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2 cups shredded sharp cheddar cheese
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1/2 cup grated Parmesan cheese
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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Optional: chopped parsley or green onions for garnish
Instructions:
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Sear the meat:
In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned (about 4–5 minutes). Then add the sausage slices and cook another 2–3 minutes. -
Season:
Sprinkle the ranch seasoning packet, garlic powder, and pepper over the chicken and sausage. Stir to coat. -
Add liquids and pasta:
Pour in the chicken broth and heavy cream. Bring to a simmer. Add the rotini pasta and stir so it doesn’t stick together. -
Cook the pasta:
Lower the heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. (If it thickens too much before the pasta is done, add a little more broth or water.) -
Add cheeses:
Once pasta is cooked, stir in the shredded cheddar and Parmesan until melted and creamy. -
Finish and serve:
Taste and adjust seasoning if needed. Garnish with chopped parsley or green onions if desired.
Tips:
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For a spicier version, use spicy sausage or add red pepper flakes.
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Other good mix-ins: spinach, broccoli florets, or peas added during the last 5 minutes of cooking.
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Storage: This dish keeps well in the fridge for up to 3 days and reheats beautifully with a splash of milk.
Would you also like a crockpot version if you want to make it even more hands-off?