Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 8 ounces smoked sausage, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 8 ounces elbow pasta
- 1 packet ranch seasoning mix
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Feel free to substitute the smoked sausage with chorizo for an extra kick, or use whole milk for an even creamier texture if you’re feeling indulgent. I always encourage a bit of playfulness in the kitchen!
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the smoked sausage slices and cook until they start to brown, around 3-4 minutes.
- Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes. This step always reminds me of those early mornings in the kitchen with my mum, the smell of garlic and onions a promise of good things to come.
- Return the chicken to the pot, then add the chicken broth, milk, pasta, and ranch seasoning mix. Give everything a good stir, ensuring the pasta is submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 15 minutes, or until the pasta is cooked to your liking. Stir occasionally to prevent sticking.
- Once the pasta is tender, stir in the cheddar cheese until melted and creamy. Add salt and pepper to taste.
- Garnish with freshly chopped parsley if desired, and serve hot. Watching the cheese melt into the sauce always takes me back to those cozy, laughter-filled Sundays with family gathered around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International