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One-Pot Creamy Cheesy Kielbasa Pasta

A close-up of creamy kielbasa pasta made with rotini noodles, covered in a rich sauce and topped with shredded cheese.

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Make this hearty, creamy kielbasa pasta in a single pot for a quick, satisfying weeknight dinner with minimal cleanup.

Ingredients

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  • 1 pound kielbasa sausage, sliced into half-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 12 ounces dry pasta (penne or rotini work well)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice), chicken broth, dry pasta, Italian seasoning, salt, and pepper. Stir everything together.
  4. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking. The pasta should be tender and most of the liquid absorbed.
  5. Stir in the heavy cream, the cooked kielbasa, cheddar cheese, and mozzarella cheese. Stir constantly until the cheese melts and the sauce becomes creamy.
  6. Cook uncovered for 2 to 3 minutes until the sauce thickens slightly. Serve immediately.

Notes

  • For a lighter sauce, substitute half-and-half for the heavy cream.
  • If you are interested in structured eating, this recipe works well with general meal planning strategies.
  • Adding frozen peas or chopped bell peppers along with the broth helps incorporate vegetables easily.

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