A quick and simple one-pot Creamy Kielbasa Pasta that tosses sliced kielbasa with tender pasta in a rich, creamy sauce. Ready in about 30 minutes with minimal cleanup.
This one-pot kielbasa pasta is an easy weeknight dinner that tastes like comfort food. Sauteed onions and smoky kielbasa build savory flavor, while cream cheese creates a smooth, creamy sauce that clings to penne or any short pasta. It’s filling, budget-friendly, and great for small or large households.
How to Make a Simple Kielbasa Pasta
Tips for the Best Creamy Kielbasa Pasta
- If you prefer not to use sausage, swap in pre-cooked chicken or browned ground beef for a milder flavor.
- For a tomato-based variation, replace the cream cheese with marinara or tomato sauce.
- Egg noodles work as a substitute, but reduce cooking time so they don’t overcook.
A Few Notes Before You Get Started
The recipe is intentionally straightforward: the kielbasa brings salt and smokiness, and the cream cheese keeps the sauce rich. If you want extra depth, add a pinch of garlic powder, smoked paprika, or red pepper flakes with the pasta. You can also sauté a clove or two of minced garlic with the onions for a noticeable boost in flavor.
Cut the cream cheese into small cubes before adding it to the pot. If possible, let it come to room temperature while the pasta cooks so it melts smoothly. If the sauce seems lumpy, stir in a splash of the hot cooking liquid until it becomes silky.
To reheat leftovers, add a splash of broth or water and warm gently on low heat to loosen the sauce. Microwaving on reduced power also works, but add liquid as needed since the sauce thickens as it cools.
Other Recipes to Try
- Crockpot Pierogi and Kielbasa Casserole
- Pan Fried Gnocchi
- Slow Cooker Jambalaya
- Sausage Potato Foil Packets
- Beef Tips with Gravy
Creamy Kielbasa Pasta
Ingredients
- 1 tablespoon oil (canola, olive, or vegetable)
- 13 ounces kielbasa sausage, sliced into bite-sized pieces
- ½ cup thinly sliced white onion
- 8 ounces uncooked penne pasta (or any short pasta)
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups water
- 8 ounces block-style cream cheese, cut into cubes
Instructions
- Heat a large pot over medium heat. Add the oil, kielbasa, and onion. Cook 5–7 minutes until the sausage starts to brown and the onions soften.
- Add the pasta, chicken broth, and water. Stir to combine, bring to a boil, then reduce to a simmer.
- Cover and cook 12–14 minutes, stirring occasionally so the noodles don’t stick. Leave a little liquid in the pot so the cream cheese can combine with it.
- When the pasta is al dente, add the cream cheese cubes and stir until melted and smooth.
- Serve hot. Store leftovers in the refrigerator for up to 3 days; add a splash of broth when reheating to loosen the sauce.
Notes
- Serving size is roughly 2 cups of pasta; nutrition varies with ingredients and portion size.