One Pot Kielbasa Pasta

Let’s be honest—some nights, we all just want something easy, cozy, and delicious without dirtying every pot in the kitchen. That’s exactly where this One Pot Kielbasa Pasta steps in to save the day. It’s a one-pot wonder packed with bold, savory flavors, creamy sauce, and hearty pasta that’ll leave everyone at the table asking for seconds. And the best part? You only have one pot to wash after dinner. Win-win.

I first stumbled upon this idea on a weeknight when my fridge looked like a game of “Chopped”—some leftover kielbasa, a bit of cream, and a box of penne I was sure had been there since last season. The results were so good, I’ve been making this dish ever since—and tweaking it to perfection. What I love most about this recipe is how forgiving it is. You can play around with ingredients based on what you have in your pantry, and it still comes out tasting like something you’d get at your favorite local spot.

It’s creamy, it’s cheesy, and it’s got that smoky richness from the kielbasa that ties everything together. Add in the convenience of cooking everything in one pot (yes, including the pasta!), and you’ve got a go-to meal for those hectic evenings when time and energy are in short supply.

Let’s get right into the recipe—because once you see how easy it is, you’re going to want to whip it up ASAP.

this recipe

INGREDIENTS YOU’LL NEED

• 14 oz kielbasa sausage, sliced into rounds

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups chicken broth

• 1 cup heavy cream

• 10 oz penne pasta

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup shredded cheddar cheese

• 1 teaspoon paprika

• Salt and pepper to taste

• 1 tablespoon chopped parsley (optional)

STEP 1: Brown the Kielbasa

Start by heating the olive oil in a large pot or deep skillet over medium heat. Once the oil is shimmering, add in the sliced kielbasa. You want to brown the sausage pieces just enough so they develop a nice crust—that’s where a lot of the flavor builds. Cook them for about 4-5 minutes, stirring occasionally to get a good sear on both sides.

Once the kielbasa is browned, go ahead and remove it from the pot. Set it aside on a plate—you’ll be adding it back in later, but giving it a break allows us to build the rest of the dish in all those savory drippings left behind.

STEP 2: Sauté the Aromatics

In the same pot (no need to wipe it out—we want all that flavor!), toss in the diced onion. Cook it for about 3 minutes, or until it starts to soften and turn translucent. Then, add in the minced garlic and sauté for another 30 seconds or so. You should be able to smell that rich garlic aroma start to come through. This step really sets the base for our creamy sauce.

STEP 3: Build the Sauce and Cook the Pasta

Here’s where the magic starts to happen. Pour in your chicken broth, heavy cream, and the can of diced tomatoes (yes, juices included!). Stir it all together until it looks nicely combined.

Now add your paprika—this gives a subtle warmth and color to the dish. Then toss in the uncooked penne pasta. Give it all a good stir and bring the whole mixture to a boil.

Once it starts bubbling, reduce the heat down to a simmer and cover the pot. Let it cook for 12 to 15 minutes, giving it a stir every few minutes to make sure nothing’s sticking to the bottom. You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed into a thick, creamy base.

Now that we’ve got the pasta simmering and soaking up all those rich, creamy flavors, it’s time to bring everything together. If you’ve ever made a one-pot meal before, you know just how satisfying it is to peek under the lid and see everything coming together perfectly—no mess, no stress.

What makes this One Pot Kielbasa Pasta a true keeper (besides the fact that it uses pantry staples and is done in under 30 minutes) is the way the cheese and sausage blend into the sauce at the very end. That final step gives it that irresistible, creamy texture with bold, smoky notes from the kielbasa.

Let’s keep going and wrap up this dish with some melty cheese magic and a few tasty tips.

STEP 4: Add the Kielbasa and Melt the Cheese

Once your pasta is tender and most of the liquid has thickened into a rich sauce, it’s time to bring the kielbasa back to the party. Add the cooked sausage slices back into the pot and give everything a good stir.

Now, sprinkle in the shredded cheddar cheese. Stir slowly over low heat, just until the cheese melts and turns the sauce velvety and smooth. It should coat the pasta and sausage beautifully without clumping or separating.

At this point, give the dish a taste and adjust with salt and pepper if needed. The kielbasa brings a lot of flavor on its own, but a little seasoning boost at the end helps round things out.

Optional but recommended: toss in some chopped fresh parsley for a pop of color and a subtle fresh finish. If you’ve got some on hand, it adds that final little touch that makes the dish feel just a bit fancier.

STEP 5: Serve and Enjoy

That’s it—your one-pot masterpiece is ready to hit the table. Serve it hot, straight from the pot. It’s hearty enough to stand on its own, but you could easily pair it with a simple green salad or a warm piece of garlic bread if you’re feeling fancy.

This dish is one of those meals that tastes even better after sitting for a few minutes. If you let it rest for 5 minutes before serving, the sauce thickens up a little more and clings to every bite of pasta and sausage.

TIPS FOR SUCCESS AND EASY VARIATIONS

One of the reasons I keep coming back to this recipe is how flexible it is. Once you’ve made it once, you’ll see how easy it is to customize it to your own tastes—or based on what’s sitting in your fridge.

Here are a few favorite tips and twists:

• Spice it up: Add a pinch of red pepper flakes with the garlic if you like a little heat. You can also use hot kielbasa for extra kick.

• Add veggies: Stir in some baby spinach during the last few minutes of cooking for added greens, or sauté diced bell peppers or mushrooms with the onions for more flavor and nutrition.

• Switch up the cheese: Cheddar works beautifully here, but you can try Monterey Jack, pepper jack (for a spicier kick), or even mozzarella for extra meltiness.

• Make it lighter: If you want to cut down on richness, swap out the heavy cream for half-and-half or whole milk. Just be aware the sauce might be a bit thinner.

• Leftovers? No problem: This pasta reheats really well. Store it in an airtight container in the fridge for up to 3 days. To reheat, just add a splash of broth or milk and warm it over low heat on the stove or in the microwave until creamy again.