Ingredients:

  • 1 lb chicken breast, diced into 1-inch cubes
  • 12 oz smoked turkey sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 8 oz rotini or penne pasta
  • 2 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk or skim milk
  • 2 tbsp ranch seasoning powder
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh parsley, chopped
  • Black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the diced chicken and sliced sausage. Cook, stirring occasionally, until the chicken is golden brown and the sausage has a crisp edge (about 5–7 minutes). Remove the meat from the pot and set aside.
  2. Lower the heat to medium. In the remaining drippings, add the diced onion and sauté until translucent and fragrant (about 4 minutes). Stir in the minced garlic and smoked paprika, cooking for 60 seconds.
  3. Return the browned meats to the pot. Pour in the chicken broth, milk, and ranch seasoning, stirring to scrape up the browned bits from the bottom. Add the uncooked pasta.
  4. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes, stirring every 3 minutes to prevent sticking.
  5. Once the pasta is al dente and the liquid has reduced to a thick sauce, remove the pot from the heat. Immediately stir in the shredded cheddar cheese and fold gently until melted.
  6. Garnish with chopped fresh parsley and black pepper before serving.