One-Pan Cheesy Kielbasa Pasta
I first made this One‑Pan Cheesy Kielbasa Pasta on a hectic weeknight and it became an instant family favorite — rich, saucy pasta with browned kielbasa, sweet onions, and a melty Colby cheese finish. It’s the kind of comfort food that cooks quickly, cleans up easily, and satisfies picky eaters, which is why it keeps showing up on our menu. If you like skillet meals that come together fast, you might also enjoy my take on a Cheesy Baja Chicken Bell Pepper Skillet for another weeknight winner.
Why you’ll love this dish
This recipe hits several sweet spots: it’s one-pan (minimal cleanup), budget-friendly (pasta and kielbasa stretch well), fast (about 25–30 minutes total), and kid-approved thanks to the mild, melty Colby cheese. Browning the kielbasa first builds flavor so the final dish tastes richer than its simple ingredient list suggests.
“Fast, cheesy comfort with a crisp bite from browned kielbasa — dinner on repeat.”
For busy nights, potlucks, or when you want a filling meal without fuss, this is an excellent go-to. If you enjoy hearty pasta dishes, check out more comforting bowls like my hearty Best Pasta Fagioli Soup.
How this recipe comes together
Quick overview so you know what to expect:
- Brown sliced kielbasa and sauté chopped onion in a large skillet to develop flavor.
- Add chicken broth, milk, seasoning, and uncooked pasta; bring to a simmer.
- Cook until the pasta absorbs the liquid and becomes tender (about 15 minutes).
- Stir in most of the shredded Colby cheese until smooth, then finish with the remaining cheese on top.
This single-skillet method means the pasta cooks in the flavored liquid so you get a saucy, cheesy finish without draining or extra pots.
What you’ll need
Key ingredients (serves about 3–4):
- 16 oz. Hillshire Kielbasa, sliced
- 1 cup onions, chopped (yellow or sweet onion)
- 2 cups chicken broth (use low-sodium if preferred)
- 1/2 cup milk (whole milk gives the creamiest result; 2% works fine)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces uncooked pasta (penne, rotini, or shells work well)
- 1 1/2 cups shredded cheese (we prefer Colby; Monterey Jack or cheddar are good substitutes)
Substitution notes: swap kielbasa for smoked sausage or turkey kielbasa for a leaner option. For a vegetarian version, use plant-based sausage and vegetable broth, and increase the onions and add mushrooms for depth.
Step-by-step instructions
- Heat a large skillet over medium-high heat. Add a tablespoon of oil if your kielbasa is lean.
- Add sliced kielbasa and chopped onions. Cook, stirring occasionally, until the kielbasa and onions are lightly browned and fragrant, about 5–7 minutes. Browning concentrates flavor — don’t rush this step.
- Pour in 2 cups chicken broth and 1/2 cup milk. Stir in 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the 8 ounces uncooked pasta, spreading it into a single layer as much as possible. Bring the mixture to a boil.
- Reduce heat to a gentle simmer and cover partially. Cook, stirring every few minutes to prevent sticking, until the pasta is cooked through and most of the liquid is absorbed, about 12–15 minutes (timing depends on pasta shape).
- Remove from heat and stir in 1 cup of shredded cheese until melted and creamy.
- Sprinkle the remaining 1/2 cup cheese on top, cover for a minute to let it melt, and serve.
Short, active steps make this easy to follow even when you’re multitasking.
Best ways to enjoy it
- Serve straight from the skillet for casual family dinners. The melted top looks great spooned into shallow bowls.
- Pair with a crisp green salad and a squeeze of lemon to cut the richness.
- Add quick garlic bread or crusty rolls to mop up the cheesy sauce.
- For a heartier plate, serve alongside roasted vegetables or a simple slaw for texture contrast.
If you want a picnic-friendly side, this pairs nicely with chilled vegetable salads like the flavors in my Big Mac Pasta Salad.
Storage and reheating tips
- Refrigerate: Cool leftovers quickly and store in an airtight container for up to 3–4 days.
- Reheat on the stovetop over low heat with a splash of milk or broth to restore creaminess, stirring frequently. Microwave in short bursts, stirring between intervals, adding a little liquid if it seems dry.
- Freeze: This dish can be frozen, but cheese and texture shift slightly. Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating; add a little extra milk or broth while warming.
Food safety note: Avoid leaving the dish at room temperature for more than 2 hours. Reheat to an internal temperature of 165°F (74°C) for safe serving.
Pro chef tips
- Use a heavy-bottom skillet to prevent hot spots and sticking. A nonstick or well-seasoned cast-iron pan both work.
- Browning is flavor: get good color on the kielbasa and onions before adding liquid.
- Stir occasionally but not constantly while the pasta simmers — you want some contact with the pan to concentrate flavors but avoid burning.
- If the pasta looks undercooked and the liquid is gone, add 1/4–1/2 cup hot broth or water and continue cooking until tender.
- For silkier sauce, grate your own cheese from a block — pre-shredded cheese often has anti-caking agents that can prevent smooth melting.
Creative twists
- Add vegetables: stir in baby spinach toward the end, or sauté bell peppers and mushrooms with the onions.
- Spicy kick: toss in red pepper flakes or use a spicy kielbasa.
- Tomato cream version: add 1/2 cup canned diced tomatoes with the broth and a splash of cream for a pink sauce.
- Different cheeses: swap Colby for smoked gouda, pepper jack for heat, or a mix of cheddar and Monterey Jack.
- Make it Mediterranean: swap kielbasa for a smoked chicken sausage, add olives and sun-dried tomatoes, and finish with feta.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 25–30 minutes total: 5–7 minutes to brown kielbasa and onions, then ~15 minutes for the pasta to simmer, plus a couple minutes to finish with cheese.
Q: Can I use pre-cooked pasta to speed this up?
A: Yes. If using leftover cooked pasta, add it near the end just to heat through and allow the cheese to melt—don’t simmer it for 15 minutes or it will get mushy.
Q: What pasta shapes work best?
A: Short shapes like penne, rotini, shells, or bowties hold the sauce nicely. Spaghetti can work but is trickier to fit and stir in a skillet.
Q: Is this freezer-friendly?
A: You can freeze it, but texture changes may occur because of the cheese and milk. Freeze in individual portions and add a little milk or broth when reheating.
Q: How can I make this lighter or vegetarian?
A: Use turkey kielbasa or a plant-based sausage and swap chicken broth for vegetable broth. Increase veggies like mushrooms and bell peppers for heft.
Conclusion
This One‑Pan Cheesy Kielbasa Pasta is a fast, flavor-forward skillet dinner that’s perfect for busy weeknights and potlucks. For a slightly different take or other one‑pot inspiration, see Inspirational Momma’s One‑Pan Cheesy Kielbasa Pasta and the classic One Pot Kielbasa Pasta from Sugar Apron for more variations and techniques.
One-Pan Cheesy Kielbasa Pasta
Ingredients
Main Ingredients
- 16 oz Hillshire Kielbasa, sliced Can be swapped for smoked sausage or turkey kielbasa.
- 1 cup onions, chopped (yellow or sweet onion)
- 2 cups chicken broth (use low-sodium if preferred)
- 1/2 cup milk (whole milk gives the creamiest result; 2% works fine)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz uncooked pasta (penne, rotini, or shells work well)
- 1 1/2 cups shredded cheese (preferably Colby; Monterey Jack or cheddar are good substitutes)
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add a tablespoon of oil if your kielbasa is lean.
- Add sliced kielbasa and chopped onions. Cook, stirring occasionally, until the kielbasa and onions are lightly browned and fragrant, about 5–7 minutes.
- Pour in 2 cups chicken broth and 1/2 cup milk. Stir in 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the 8 ounces uncooked pasta, spreading it into a single layer as much as possible. Bring the mixture to a boil.
Cooking
- Reduce heat to a gentle simmer and cover partially. Cook, stirring every few minutes to prevent sticking, until the pasta is cooked through and most of the liquid is absorbed, about 12–15 minutes.
- Remove from heat and stir in 1 cup of shredded cheese until melted and creamy.
- Sprinkle the remaining 1/2 cup cheese on top, cover for a minute to let it melt, and serve.
