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A vibrant bowl of kielbasa pasta with colorful vegetables and creamy sauce, ready to be served.

One-Pot Creamy Kielbasa Pasta: Your Easy Weeknight Meal

Discover the secret to the best creamy Kielbasa Pasta! This one-pot recipe features tender pasta, savory kielbasa, and a rich, perfectly smooth sauce, thanks to a unique deglazing technique and cream cheese. Quick to prepare with minimal cleanup, it's your new favorite comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
  • 1.5 cups diced onion
  • 2 cloves garlic minced
  • 1/4 cup dry white wine or extra chicken broth for deglazing
  • 2 cups low-sodium chicken broth
  • 1 10 oz can diced tomatoes drained
  • 8 oz dry pasta (small pasta)
  • 1/2 cup milk or heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup shredded Cheddar cheese
  • 2-3 tablespoons cream cheese or mascarpone
  • 1/3 cup thinly sliced scallions for garnish

Equipment

  • 4-5 quart saute pan or Dutch oven
  • Wooden spoon
  • Skillet

Method
 

Phase 1: Searing the Kielbasa and Building Flavor
  1. Heat 1 tbsp of olive oil in a 4-5 quart saute pan or Dutch oven over medium-high heat. You'll know the pan is ready when the oil shimmers slightly.
  2. Add the sliced smoked kielbasa and diced onion to the hot pan. Fry, stirring occasionally, until the kielbasa is golden brown and slightly crispy, and the onions are softened and lightly caramelized, about 5-7 minutes.
  3. Pour in 1/4 cup of dry white wine (or extra chicken broth) and use a wooden spoon to scrape up all the browned bits ('fond') from the bottom of the pan. Let the liquid bubble and reduce for about a minute.
  4. Stir in the minced garlic and cook for just about 30 seconds until it becomes wonderfully fragrant. Be careful not to let it burn.
Phase 2: One-Pot Pasta Perfection
  1. Pour in the 2 cups of low-sodium chicken broth, the 10 oz can of diced tomatoes (drained well), the 1/2 cup of milk or heavy cream, the 8 oz of dry small pasta, and the 1/2 tsp each of salt and pepper. Stir everything together gently, making sure the pasta is mostly submerged in the liquid.
  2. Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and simmer for 15 minutes, or until the pasta is tender and cooked through. Stir occasionally during this time to prevent the pasta from sticking.
Phase 3: Finishing and Serving
  1. Remove the skillet from the heat. Stir in 1/2 cup of shredded Cheddar cheese along with 2-3 tablespoons of cream cheese or mascarpone until both are melted and fully incorporated, creating that luscious, smooth sauce.
  2. Top the kielbasa pasta with the remaining 1/2 cup of Cheddar cheese. Cover the skillet again for a few minutes until the cheese is melted, spotty brown, and bubbly.
  3. Sprinkle generously with thinly sliced scallions for a pop of freshness and serve immediately. This recipe makes 4 large, satisfying servings.

Nutrition

Calories: 650kcalCarbohydrates: 50gProtein: 35gFat: 35gSaturated Fat: 15gCholesterol: 90mgSodium: 1200mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

For best results, allow cream cheese to soften at room temperature before adding. If reheating leftovers, add a splash of chicken broth or milk to restore creaminess. This dish pairs well with garlic bread and a simple green salad.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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