One-Pot Smoky Cheddar Chicken and Sausage Pasta
This dish combines succulent pieces of chicken and savory sausage with al dente pasta, all enveloped in a creamy, smoky cheddar sauce.
Equipment
- Large Pot or Dutch Oven
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 1 pound Halal Sausage Sliced, preferably smoked.
Pasta
- 12 ounces Penne or Rotini Pasta Holds onto the sauce well.
Dairy
- 1 cup Shredded Smoky Cheddar Cheese Provides creamy texture and flavor.
- 4 cups Low-Sodium Chicken Broth Cooking base for the pasta.
- 1 cup Heavy Cream Adds richness to the sauce.
Vegetables
- 1 medium Onion Chopped.
- 3 cloves Garlic Mince for flavor.
Oils and Fats
- 2 tablespoons Olive Oil For sautéing.
Spices
- 1 teaspoon Smoked Paprika For smoky flavor.
- 1/2 teaspoon Black Pepper To taste.
- Salt To taste.
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Add chicken pieces, stirring to combine. Cook for 5-7 minutes until no longer pink.
- Add sliced sausage and cook for another 5 minutes.
- Stir in smoked paprika and black pepper, seasoning with salt to taste.
- Pour in chicken broth and bring to a gentle boil.
- Add pasta, stirring to ensure it's submerged. Reduce heat, cover, and simmer for 10-12 minutes.
- After pasta is cooked, stir in heavy cream.
- Gradually add shredded cheddar cheese, stirring until melted and creamy.
- Adjust seasoning if necessary, and let sit for a few minutes before serving.
- Serve hot, garnished with additional cheese or herbs if desired.
Notes
This dish is perfect for meal prep and can be stored in the refrigerator for up to three days.