Cheddar Ranch Chicken and Sausage Rotini
One-pot creamy cheddar ranch pasta with diced chicken, sausage, and rotini — comforting, cheesy, and easy to make.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
Ingredients
Proteins
- 1 lb chicken breast (diced)
- 1 lb sausage (smoked or Italian, sliced)
Pasta & liquids
- 12 oz rotini pasta
- 4 cups chicken broth
- 1 cup milk or heavy cream
Seasoning & flavor
- 1 packet ranch seasoning mix
- garlic powder (optional)
Cheese
- 2 cups sharp cheddar cheese (shredded)
- salt & black pepper to taste
Instructions
- In a large pot over medium heat, brown the sliced sausage. Remove and set aside.
- In the same pot, add diced chicken. Season lightly (with optional garlic powder) and cook until browned and cooked through.
- Pour in the chicken broth and milk (or cream), then stir in the ranch seasoning packet.
- Add the uncooked rotini pasta to the pot, ensuring it is submerged in the liquid. Bring to a simmer.
- Cover and cook 10-12 minutes (or until pasta is al dente), stirring occasionally to avoid sticking.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and creamy.
- Return the browned sausage to the pot, folding it gently into the cheesy pasta. Let everything warm together 1–2 min.
- Taste and adjust seasoning with salt and pepper if needed. Let rest a few minutes, then serve.
Notes
Using fresh shredded cheddar (not pre-shredded) gives a creamier sauce. Stir gently when melting cheese to avoid clumping. If the sauce gets too thick, stir in a splash of broth or milk. This dish reheats well — add a bit of liquid when reheating to loosen. Sources adapted from CookCraze version of the recipe. :contentReference[oaicite:0]{index=0}