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Creamy Cheesy Ranch Chicken & Smoked Sausage Pasta Skillet

A comforting dish featuring creamy sauce, tender chicken, and flavorful smoked sausage that comes together in under 30 minutes, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced or shredded Feel free to substitute with leftover rotisserie chicken.
  • 1 lb smoked sausage, sliced Can substitute with chicken sausage or ground turkey.
  • 2 cups pasta (any small shape) Shells, rotini, or penne work beautifully.
  • 1 packet ranch seasoning Can substitute with Italian seasoning for a different flavor.
  • 2 cups shredded cheese Cheddar or any preferred cheese. A blend can elevate the dish.
  • 1 cup heavy cream For a lighter version, Greek yogurt can be used instead.
  • 1 cup chicken broth Add a splash when reheating if needed.
  • to taste Salt and pepper
  • for garnish Chopped parsley Adds color and fresh flavor.

Method
 

Cooking
  1. Begin by heating a large skillet over medium heat. Cook the sliced smoked sausage until it's nicely browned. Once done, remove it from the skillet and set it aside.
  2. In the same skillet, add the cooked chicken, sautéing it for 2-3 minutes until warmed through.
  3. Next, stir in the pasta, ranch seasoning, chicken broth, and heavy cream. Blend everything together.
  4. Bring the mixture to a simmer. Cook for about 10-12 minutes, stirring occasionally, or until the pasta is tender.
  5. Add the shredded cheese, stirring until it’s fully melted and envelops the dish in creamy goodness.
  6. Season to taste with salt and pepper.
  7. Finally, garnish with chopped parsley before serving—this adds not just a pop of color but also a fresh flavor!

Notes

When serving, consider sprinkling extra cheese on top. Pair with garlic bread or a fresh green salad. For storage, refrigerate in an airtight container for 3-4 days, or freeze for up to 2 months.