One-skillet comfort ready in 30 minutes
Smoky kielbasa, crisp-tender broccoli, and tender pasta in a silky, cheesy cream sauce—easy enough for tonight, cozy enough for seconds.
Why you’ll love it
- True quick and easy dinner under 30 minutes—one pan, minimal dishes
- Budget-friendly pantry staples for cheap but tasty meals
- Mild, creamy flavor = dinner kids love (parents can add heat at the table)
- Scales down for cheap easy meals for 2 or up to feed a crowd
- Flexible base for lighter swaps (see “Lighter WW-style” in Variations)
Ingredients (notes only)
Smoked sausage (kielbasa or turkey kielbasa), pasta (penne/rotini), broccoli florets, onion & garlic, chicken broth + milk (or half-and-half), cream cheese (optional silk), cheeses (mozzarella + parmesan), seasoning (salt, pepper, Dijon, paprika), lemon to brighten
Step-by-step (one skillet)
- Brown sausage in a wide skillet until lightly crisp; remove to a plate.
- Sauté onion & garlic in a bit of butter/oil.
- Simmer pasta: Add broth, milk, seasonings, and dry pasta. Bring to a lively simmer; cook 8–10 minutes, stirring often.
- Add broccoli for the last 4–5 minutes so it stays bright and tender.
- Make it creamy: Lower heat. Stir in cream cheese (if using), then melt in mozzarella and parmesan off heat.
- Finish: Return sausage; squeeze in a little lemon, adjust salt/pepper, rest 2–3 minutes to thicken.
Pro tips
- Use a wide skillet so pasta stays mostly submerged—add hot broth a splash at a time as needed.
- Add cheeses off the heat for a smooth sauce.
- Keep broccoli in bite-size florets so it cooks fast without over-softening.
- A tiny squeeze of lemon brightens and balances the cream.
Variations
- Lighter WW-style: Turkey kielbasa, 1% milk, skip cream cheese, and reduce mozzarella to 1 cup; add extra steamed broccoli.
- Extra veg: Fold in peas or baby spinach at the end.
- Spicy: Use andouille or add chili flakes.
- For Two (8–9″ skillet): 6 oz pasta, 6–7 oz kielbasa, 1½ cups broth, ½ cup milk, ¾ cup mozzarella, 2 tbsp parmesan—cook ~9–10 minutes.
How to serve
With a green salad or steamed green beans and extra parmesan.
Make ahead & storage
Fridge 3–4 days. Reheat gently with a splash of milk/broth until 165°F. Creamy pastas don’t freeze perfectly—best fresh.
FAQs
Is kielbasa already cooked? Most is fully cooked; heat to 165°F. If using uncooked sausage, cook to 160–165°F.
No cream cheese? Skip it—mozzarella + parmesan still make a creamy sauce.
Gluten-free? Use GF pasta and watch the liquid (GF pasta can need more).
Can I use pre-cooked pasta? Yes—use 10 oz cooked pasta and only ¾–1 cup broth; simmer sauce 3–4 minutes, then toss pasta + broccoli to heat.
Simple Nutrition (estimate, 1 of 6 servings)
| Calories | Carbs | Protein | Fat | Sodium |
|---|---|---|---|---|
| ~540 | ~52 g | ~25 g | ~24 g | ~980 mg |
Creamy Kielbasa Broccoli Skillet (One Pan, 30 Minutes)
Ingredients
Equipment
Method
- Brown kielbasa in a wide 12″ skillet over medium-high, 3–4 min; remove and set aside.
- Add onion with a drizzle of oil; cook 3–4 min. Stir in garlic and cook 30 seconds.
- Add broth, milk, pasta, paprika, Dijon, salt, and pepper. Bring to a lively simmer; cook 8–10 min, stirring often.
- Stir in broccoli; cook 4–5 min until pasta is al dente and broccoli is tender.
- Lower heat. Stir in cream cheese until melted; remove from heat and add mozzarella and parmesan until smooth and creamy.
- Return cooked kielbasa and add lemon juice to taste. Let rest 2–3 minutes before serving.
Nutrition
Notes
Lighter: Turkey kielbasa + low-fat dairy; add extra broccoli.
Gluten-free: GF pasta works—add liquid as needed.
Food safety: Heat fully cooked sausage to 165°F.