One-Pan Cheesy Kielbasa Pasta
A fast and comforting one-pan dish that features browned kielbasa, sweet onions, and a melty Colby cheese finish, perfect for busy weeknights.
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.
Notes
Best served straight from the skillet. Pairs well with a crisp green salad and lemon. For leftovers, cool and store in an airtight container for up to 3–4 days.