What the heck is this?
This is the kind of comfort food that hugs your soul — smoky kielbasa slices pan-seared to perfection, tossed with tender pasta in a rich, ultra-cheesy cream sauce. It’s fast, budget-friendly, and doesn’t skimp on flavor. Basically, it’s what happens when mac and cheese grows up and meets a good Polish sausage. You only need one skillet and about 30 minutes. Yes, really.
Why You’ll Love This Recipe
• One-pan meal = less cleanup and more Netflix
• Smoky kielbasa + gooey cheese = flavor explosion
• Ready in under 30 minutes (faster than delivery)
• Kids love it, adults sneak seconds — win-win
• Totally customizable based on what’s in your fridge
The Good Stuff You’ll Need
• 12 oz kielbasa (smoked sausage), sliced into coins
• 8 oz pasta (penne, rotini, shells — whatever you love)
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups chicken broth
• 1 cup milk (or half-and-half if you’re feeling fancy)
• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• Salt and black pepper, to taste
• ½ teaspoon smoked paprika (optional but highly recommended)
• 1 tablespoon Dijon mustard (optional but adds depth)
• Fresh parsley, chopped (for garnish)
Let’s Do This
- Brown the sausage.
In a large skillet over medium-high heat, heat the oil or butter and add the kielbasa slices. Cook until browned and caramelized around the edges, about 4–5 minutes. Remove to a plate and set aside. - Sauté the flavor base.
In the same skillet, reduce heat to medium and add the chopped onion. Cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant. - Build the sauce.
Pour in the chicken broth and milk, then stir in the uncooked pasta. Bring it all to a boil, then reduce heat to a gentle simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed. - Get cheesy.
Turn off the heat and stir in the shredded cheddar and mozzarella. Add the smoked paprika, Dijon mustard (if using), and season with salt and pepper. Toss in the browned kielbasa and stir until everything is creamy and saucy. - Finish strong.
Sprinkle with fresh parsley and serve right out of the skillet while it’s hot and gooey. Seconds are pretty much guaranteed.
Serving Suggestions
• Serve with a simple green salad or roasted broccoli to balance the richness
• Garlic bread on the side is never a bad idea
• A crisp lager or dry Riesling pairs perfectly with the smoky sausage
Switch It Up
• Use andouille sausage for a spicy Cajun twist
• Stir in spinach, peas, or bell peppers for color and nutrients
• Try gouda or pepper jack instead of cheddar for a new flavor angle
• Sub veggie sausage and veggie broth to make it meatless
Make-Ahead Tips
• Cook everything except the cheese and refrigerate for up to 2 days, then reheat and add cheese just before serving
• Leftovers keep well in the fridge for 3–4 days — reheat gently with a splash of milk
• Avoid freezing — the creamy sauce can separate
Questions People Actually Ask
Q: Can I use pre-cooked pasta?
A: You can, but the one-skillet magic happens when the pasta cooks right in the sauce. If using cooked pasta, reduce the broth and simmer the sauce before adding the pasta and cheese at the end.
Q: Is this super heavy?
A: It’s definitely indulgent, but you can lighten it up with skim milk, less cheese, or turkey kielbasa. Still comforting, just a little less rich.
Q: Can I double it for a crowd?
A: Absolutely — just use a big enough skillet or Dutch oven and maybe add a few extra minutes to the simmer time.
Cheesy Kielbasa Pasta: Smoky, Creamy, and Weeknight-Approved
- Total Time: 30 minutes
- Yield: 4 servings
Description
This is the kind of comfort food that hugs your soul — smoky kielbasa slices pan-seared to perfection, tossed with tender pasta in a rich, ultra-cheesy cream sauce. It’s fast, budget-friendly, and doesn’t skimp on flavor. Basically, it’s what happens when mac and cheese grows up and meets a good Polish sausage. You only need one skillet and about 30 minutes. Yes, really.
Ingredients
• 12 oz kielbasa (smoked sausage), sliced into coins
• 8 oz pasta (penne, rotini, shells — whatever you love)
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups chicken broth
• 1 cup milk (or half-and-half if you’re feeling fancy)
• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• Salt and black pepper, to taste
• ½ teaspoon smoked paprika (optional but highly recommended)
• 1 tablespoon Dijon mustard (optional but adds depth)
• Fresh parsley, chopped (for garnish)
Instructions
Brown the sausage.
In a large skillet over medium-high heat, heat the oil or butter and add the kielbasa slices. Cook until browned and caramelized around the edges, about 4–5 minutes. Remove to a plate and set aside.Sauté the flavor base.
In the same skillet, reduce heat to medium and add the chopped onion. Cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.Build the sauce.
Pour in the chicken broth and milk, then stir in the uncooked pasta. Bring it all to a boil, then reduce heat to a gentle simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed.Get cheesy.
Turn off the heat and stir in the shredded cheddar and mozzarella. Add the smoked paprika, Dijon mustard (if using), and season with salt and pepper. Toss in the browned kielbasa and stir until everything is creamy and saucy.Finish strong.
Sprinkle with fresh parsley and serve right out of the skillet while it’s hot and gooey. Seconds are pretty much guaranteed.
Notes
• Serve with a simple green salad or roasted broccoli to balance the richness
• Garlic bread on the side is never a bad idea
• A crisp lager or dry Riesling pairs perfectly with the smoky sausage
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~650 kcal per serving
- Carbohydrates: ~50g~50g
- Protein: ~28g