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Last Wednesday was one of those evenings… you know the ones. Everyone’s hungry, nothing’s prepped, and you’re digging through the fridge hoping for a culinary miracle. I spotted a lonely ring of kielbasa and half a box of pasta just begging to be friends. Little did I know, tossing them together with a creamy, cheesy sauce would birth an absolute obsession in my house—my Cheesy Kielbasa Pasta. Now, if you need an easy, hearty dinner that’ll please every picky eater under your roof, grab your biggest skillet because this one’s for you.
Why You’ll Love This
- Gets dinner on the table fast (seriously, about 30 minutes!)
- So unbelievably creamy and cheesy—it’s comfort food at its finest
- Big, savory kielbasa flavor (with just enough smoky sausage goodness in every bite)
- Perfect for using up random pasta shapes or whatever’s in the fridge
- Easy to double for a crowd—my boys and their friends practically inhale it
- You only need one pan! Fewer dishes, more TV time after dinner (my favorite kind of math)
Ingredient Notes
Kielbasa: This Polish sausage is smoky, garlicky, and already cooked, so it’s a true weeknight MVP. I use classic pork kielbasa, but beef or turkey options work too—just slice it up into rounds. If you’re feeling fancy, those “artisan” kielbasas with extra spices are delish.
Pasta: Short shapes like penne, rotini, rigatoni, or fusilli grab up more sauce. Elbows or shells work fine too! Use what you’ve got on hand, even if you’re mixing a couple odd half-boxes together (zero judgment here).
Cream: Heavy cream is my go-to for pure richness, but half-and-half does the trick if you want things a bit lighter. You could even use whole milk in a pinch—just know the sauce will be a little less lush. I tried with oat milk once in a pinch; not bad!
Cheese: Sharp cheddar makes for a super cheese-forward flavor. Monterey Jack melts beautifully, and sometimes I sneak in a handful of mozzarella for extra gooeyness. Freshly grated cheese really does melt smoother than bagged shreds, but again: use what you have, we’re keeping it real.
Garlic & Onion: These aromatics start everything off with that “smells like someone actually cooked” vibe. Fresh garlic is amazing, but I’m not above a spoonful of minced from the jar.
Optional Add-ins: A sprinkle of smoked paprika gives this a little depth, and some baby spinach wilts beautifully into the sauce. Don’t have either? Skip ‘em! This recipe is forgiving.
Step-by-Step Directions
1. Sear the Kielbasa: Heat up your biggest, deepest skillet over medium heat. Add a tiny slick of oil, then toss in your sliced kielbasa. Let those rounds sizzle for about 3-4 minutes per side—don’t rush this! You want those edges caramelized and every bite super flavorful. Remove sausage to a plate, leaving the yummy brown bits in the pan.
2. Sauté Onion and Garlic: In the same pan, toss in your diced onion. Let it soften and get just a little golden (about 4-5 minutes), scraping up those sausage bits as you go. Add garlic and let that cook for 30 seconds (just until fragrant—don’t let it burn!).
3. Pasta & Liquids: Dump in your dry pasta, then pour in about 3 cups of chicken broth (enough so the pasta is mostly covered). If you like, a splash of white wine is lovely here, but it’s totally optional. Give everything a good stir and bring it to a simmer. Cover, drop the heat, and let cook, stirring occasionally, for 10-12 minutes until your pasta is barely al dente. (If things look too dry, add a splash more broth; some stoves run hot!).
4. Cream It Up: Pour in your cream (start with 3/4 cup and add more if you want a looser sauce). Bring up to a gentle simmer, then stir in all your glorious cheese. Stir, stir, stir until everything’s melted and happy. The sauce will thicken as it sits, so don’t be shy with that cream!
5. Return the Kielbasa & Finish: Toss the kielbasa back into the pan, letting all those flavors meet and mingle. Taste for seasoning—sometimes I add a pinch of salt or a good grinding of black pepper. If you’re adding spinach, pile it in now and let it wilt. If sauce feels a bit thick, splash in a little more cream or milk. Turn off the heat, let everything sit for 2 minutes to thicken, and get ready for pure cheesy, creamy bliss.
6. Serve! Scoop big helpings into bowls, garnish with extra cheese or a sprinkle of parsley if you’re feeling fancy, and watch them disappear. My crew’s always asking for seconds, so you might wanna make a double batch.
Optional Variations & Twists
I love recipes that play nice with whatever you need to use up, so have fun with this one:
- Add veggies: Chopped bell peppers, frozen peas, corn, or broccoli all slide easily into the sauce. Just add them with the pasta so they cook through.
- Spice it up: A pinch of red pepper flakes, smoked paprika, or even diced jalapeño brings some welcome heat.
- Swap the sausage: Use smoked chicken sausage, spicy andouille, or any fully cooked sausage you’ve got.
- No cream? Try evaporated milk or even a generous swirl of plain Greek yogurt (stir this in off the heat so it doesn’t curdle).
- Make it gluten free: Any sturdy gluten-free short pasta should work—just keep an eye on the liquid so it doesn’t stick.
Storage & Reheating Tips
Let any leftovers cool before scooping into an airtight container (I always save a little in hopes of having lunch the next day… good luck if your household is as hungry as mine!). It keeps well for 3 days in the fridge. The sauce will thicken up from the pasta soaking it all in, so just add a splash of milk or water when reheating on the stove or in the microwave.
Pro tip: cover with a damp paper towel if microwaving—that keeps everything nice and creamy. And if the cheese has gotten a bit clumpy, just stir like crazy and it’ll smooth out. I’ve also slid a scoop into a tortilla for a next-day “creamy kielbasa quesadilla.” No regrets.
Come Back and Share!
If you try this creamy, cheesy kielbasa pasta, I’d absolutely love to hear about it in the comments! Did you toss in any mystery fridge veggies, crank up the spice, or use a different cheese? Or did your family devour it before you could even grab a photo? (Yep, been there!) Drop me a note or hit reply—I read every single one, and your stories always make my day a little brighter. Happy cooking, and here’s to more cozy, craveable dinners ahead!
Cheesy Kielbasa Pasta
Ingredients
- 1 ring kielbasa sliced
- 8 ounces pasta any short shape
- 1 cup heavy cream
- 1 cup sharp cheddar cheese shredded
- 2 cloves garlic minced
- onion diced
- salt and pepper to taste
- smoked paprika
- baby spinach
Instructions
- Sear sliced kielbasa in a skillet until caramelized. Remove and set aside.
- Sauté diced onion until golden, then add garlic and cook until fragrant.
- Cook pasta in chicken broth until al dente. Add cream and cheese, stir until melted.
- Add kielbasa back to the pan, adjust seasoning, and wilt spinach if desired.
- Garnish with extra cheese or parsley, then serve hot.
