BBQ Chicken Pasta

Ingredients

• 680 g (1 1/2 pounds)chicken breasts, cut into chunks
• 2 teaspoonssmoked paprika
• 1 teaspoongarlic powder
• 1/2 teaspoononion powder
• to tastesalt and freshly cracked black pepper
• 30 ml (2 tablespoons)extra-virgin olive oil
• 1/2 mediumyellow onion, chopped
• 3 clovesgarlic, minced
• 480 ml (2 cups)low-sodium chicken broth
• 425 g (15 ounces)fire-roasted diced tomatoes
• 115 g (4 ounces)cream cheese, softened
• 120 ml (1/2 cup)BBQ sauce
• 454 g (1 pound), cookedpenne pasta
• About 170 g (1 1/2 cups)shredded cheddar or cheddar blend

Instructions

1. 1

   Season the chicken

   Cut the chicken breasts into chunks. In a medium bowl, season them with the smoked paprika, garlic powder, onion powder, salt and cracked black pepper; set aside.

2. 2

   Cook the aromatics

   Heat the olive oil in a 30 cm (12-inch) cast-iron or other heavy-based skillet over medium-high heat. Add the onion and cook until translucent, then add the garlic and cook for 1 minute, until fragrant.

3. 3

   Cook the chicken

   Add the seasoned chicken and cook until it is almost cooked through.

4. 4

   Build the sauce

   Add the BBQ sauce, fire-roasted tomatoes, softened cream cheese and chicken broth. Stir with a wooden spoon, then season the sauce with more salt and pepper to taste.

5. 5

   Add pasta and cheese

   Cook until the cream cheese has melted and the sauce has thickened. Stir in the cooked penne and 115 g (1 cup) of the shredded cheese. Taste and adjust the seasoning if needed.

6. 6

   Finish and serve

   Scatter the remaining shredded cheese over the pasta. Garnish with extra BBQ sauce and chopped green onions, if desired. Leave to cool for about 10 minutes before serving.

What is BBQ chicken pasta?

This American-style pasta dish brings together chicken, a tomato-and-barbecue sauce and melted cheese. Barbecue sauce lends a sweet, smoky tang, while cream cheese makes the sauce smooth and rich.

This version works by cooking the chicken in the sauce and stirring in already-cooked penne at the end. That keeps the method quick and lets the pasta pick up the flavour without needing to cook in the skillet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 46g protein, 34g carbs, 25g fat.

The pasta and BBQ sauce provide most of the carbohydrates, while the chicken and cheddar contribute much of the protein. Olive oil, cream cheese and cheddar account for much of the fat. Serve a moderate helping with salad or green vegetables to add freshness and balance the rich sauce.

Seasoning the chicken

Smoked paprika: it reinforces the smoky notes in the BBQ sauce and seasons the chicken throughout. Garlic and onion powders add savoury flavour without adding extra moisture.

Salt and pepper: season the chicken first, then taste the finished sauce before adding more. BBQ sauces and cheeses vary in saltiness, so a final adjustment is useful.

Building a smooth sauce

Aromatics: cook the onion until translucent before adding the garlic, which needs only about a minute to become fragrant. Keeping the heat moving helps prevent the garlic from scorching.

Cream cheese: softened cream cheese is easier to stir into the broth and tomatoes. Let it melt into the sauce before adding the pasta so the coating is creamy rather than dotted with lumps.

Checking the chicken

Chicken chunks: cut them into reasonably even pieces so they cook at a similar pace. The method calls for cooking them until almost done before adding the sauce ingredients.

Doneness: check the thickest pieces before serving; chicken should be fully cooked through. If the chunks are large, give them more time in the sauce rather than relying on the stated total time alone.

Getting the pasta texture right

Cooked penne: the recipe uses pasta that has already been cooked, so drain it well before stirring it in. Excess water can loosen the creamy sauce.

Cheese: stir most of it through the pasta, then use the remainder on top. Allowing the finished dish to stand for about 10 minutes gives the sauce time to settle and cling to the pasta.

Timing and serving

The 35-minute total depends on having cooked penne ready when the sauce is made. If cooking the pasta fresh, start it while preparing the chicken and aromatics, then drain it before adding it to the skillet.

Serve the pasta with a crisp green salad or steamed green vegetables to balance its creamy, smoky richness. A little extra BBQ sauce is an optional finishing touch.

Recipe notes & tips

• Soften the cream cheese before adding it so it incorporates more readily.
• Keep the chicken pieces similar in size for more even cooking.
• Use cooked, well-drained penne so the sauce does not become watery.
• Taste the sauce before adding extra salt, as the BBQ sauce and cheese can be salty.
• Leave the pasta to stand for about 10 minutes before serving so the sauce can settle.

Variations

• Add green onions: scatter chopped green onions over the finished pasta for a fresh, savoury garnish.
• Choose a sharper cheese: use mature cheddar for a more pronounced cheese flavour.
• Adjust the BBQ sauce: use a sweeter or smokier variety to change the character of the sauce.
• Add vegetables: stir in cooked sweetcorn or spinach with the pasta for extra colour.
• Use another pasta shape: swap penne for another short pasta that catches the creamy sauce.

Common mistakes to avoid

• Adding cold cream cheese: soften it first so it melts more smoothly into the sauce.
• Overcooking the garlic: add it after the onion and cook for only about a minute, until fragrant.
• Adding wet pasta: drain the cooked penne well to avoid thinning the sauce.
• Skipping the seasoning check: taste the sauce before serving and adjust salt and pepper as needed.
• Serving immediately: let the pasta stand for about 10 minutes so the sauce can settle.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, stirring in a small splash of broth or water if the sauce has thickened.

Frequently asked questions