Cheesy Kielbasa Pasta
Looking for the ultimate one-pan wonder that’ll have everyone scraping their plates clean?
This Cheesy Kielbasa Pasta is about to become your new weeknight hero!
Smoky kielbasa, tender pasta, and a blanket of melted cheese come together in under 35 minutes for a dinner that’s practically guaranteed to disappear.

What makes this dish so irresistible is the way the savory kielbasa flavors infuse the entire dish, while the tomatoes and Italian seasonings create a sauce that’s rich without being heavy.
The pasta cooks right in the same pan, absorbing all those amazing flavors while releasing its starches to create a naturally creamy texture. And that cheese pull when you serve it? Absolutely Instagram-worthy!

Ingredients

For the Base:
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
For the Pasta:
- 2 cups reduced-sodium chicken broth
- 14 ounce can diced Italian tomatoes
- ½ cup milk
- 8 ounces uncooked penne or similar pasta
- ½ teaspoon ground black pepper
For Finishing:
- 2 cups shredded Cheddar-Jack cheese
- Salt and pepper to taste

Steps

- Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke. A 12-inch skillet with high sides works best for this one-pan meal.
- Add the sliced kielbasa and diced onion to the hot oil. Cook for 4 minutes, stirring regularly to ensure even browning. Look for a light golden-brown color on the sausage and translucent onions – this caramelization creates a foundation of flavor for the entire dish.
- Add the minced garlic and Italian seasoning to the skillet. Cook for just 30 seconds, stirring constantly. The garlic should become fragrant but not brown, which would make it bitter. This brief cooking time releases the aromatic oils without burning.
- Pour in the 2 cups chicken broth, 14-ounce can of diced Italian tomatoes (with their juices), ½ cup milk, 8 ounces uncooked pasta, and ½ teaspoon black pepper. Don’t stir too aggressively – you want to maintain some texture in the tomatoes.
- Increase heat and bring the mixture to a boil. You’ll see bubbles forming around the edges first, then across the surface. This step is crucial for properly hydrating the dry pasta.
- Once boiling, reduce the heat to medium-low. Cover the skillet with a tight-fitting lid and cook for 15 minutes, stirring occasionally (about every 3-4 minutes) to prevent sticking. The pasta should become al dente – tender but with a slight firmness when bitten. If the mixture seems too dry during cooking, add ¼ cup additional broth or water.
- Remove the skillet from heat completely. The residual heat will continue cooking the pasta slightly, so it’s better to err on the side of slightly firm rather than overcooked.
- Add the 2 cups shredded cheese to the hot pasta mixture. Stir gently until the cheese is fully melted and creates a smooth, creamy sauce that coats every piece of pasta. The heat from the pasta will melt the cheese without making it stringy or greasy.
- Taste the finished dish and season with additional salt and pepper as needed. The kielbasa and broth already contain salt, so adjust carefully to avoid over-salting.

Smart Swaps
- Use turkey kielbasa instead of pork for a lighter option that cuts approximately 30% of the fat calories
- Substitute gluten-free pasta (same amount) for those with gluten sensitivities – just watch cooking time as it may vary slightly
- Try 1 cup mozzarella + 1 cup cheddar instead of Cheddar-Jack for a different cheese profile with more stretch
Make It Diabetes-Friendly
- Replace regular pasta with 8 ounces of high-fiber pasta (reduces net carbs by approximately 15g per serving)
- Use unsweetened almond milk instead of regular milk to cut carbs by about 6g per serving
- Reduce pasta to 6 ounces and add 2 cups of cauliflower florets when adding the broth for extra volume with fewer carbs
- Serve with a side of non-starchy vegetables like roasted broccoli to increase fiber and slow glucose absorption
Pro Tips
- For extra flavor, add ½ teaspoon smoked paprika along with the Italian seasoning
- Let the dish rest for 5 minutes after adding cheese for a thicker, more cohesive sauce
- Store leftovers in an airtight container for up to 3 days – the flavors actually improve overnight!
- When reheating, add a splash of broth or milk to revive the creamy texture