Description
How to make BBQ ranch chicken and sausage pasta with tender chicken, smoky sausage and creamy ranch sauce that brings comfort to your dinner table.
Ingredients
Scale
Pasta & Proteins
- 12 oz penne pasta
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 8 oz smoked sausage, sliced into rounds
- 2 tbsp olive oil
Sauce Base
- 1 cup heavy cream
- 1/2 cup BBQ sauce
- 1/4 cup ranch dressing
- 2 tbsp butter
- 2 cloves garlic, minced
Vegetables & Seasonings
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
Finishing Touches
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining completely.
- Sear Proteins: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden. Add sausage and cook 3 minutes more.
- Build Base: Add diced onion and bell pepper to the skillet. Cook 4-5 minutes until softened. Stir in garlic and smoked paprika, cooking until fragrant, about 1 minute.
- Create Sauce: Reduce heat to medium-low. Add butter, then slowly pour in heavy cream, BBQ sauce, and ranch dressing. Whisk constantly to prevent curdling and create smooth sauce.
- Combine Everything: Add cooked pasta to the skillet and toss to coat completely. If sauce seems thick, add reserved pasta water gradually until you reach perfect creamy consistency.
- Finish Strong: Remove from heat and stir in shredded cheddar cheese until melted and smooth. Taste and adjust seasoning as needed, then garnish with fresh parsley and green onions.
Notes
- Don’t let the cream sauce boil or it will curdle and ruin the smooth texture.
- Reserve pasta water before draining – it’s essential for adjusting sauce consistency.
- Freshly shredded cheese melts much better than pre-shredded varieties.
- Remove from heat before adding cheese to prevent graininess.
- Store leftovers in refrigerator for up to 4 days in airtight containers.
- Reheat gently with a splash of cream to restore smooth texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g