Description
How to make sweet and spicy BBQ chicken rotini with tender pasta and smoky sauce that brings comfort food vibes to your dinner table.
Ingredients
Scale
Base Ingredients
- 12 oz rotini pasta
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Sweet & Spicy Sauce
- 1 cup barbecue sauce
- 1/4 cup honey
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
Finishing Touches
- 1 cup shredded sharp cheddar cheese
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook rotini according to package directions until al dente. Reserve 1/2 cup pasta water before draining completely.
- Brown Chicken: Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper, then cook 6-8 minutes until golden brown and cooked through.
- Sauté Aromatics: Add diced onion to the same skillet and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Make Sauce: Whisk together barbecue sauce, honey, brown sugar, vinegar, smoked paprika, cayenne, and garlic powder in a bowl until smooth and well combined.
- Combine Everything: Return chicken to skillet, pour sauce over top, and simmer 2-3 minutes. Add cooked pasta and toss until evenly coated with sauce.
- Finish Dish: Remove from heat, stir in half the cheese until melted. Add pasta water if needed for consistency. Top with remaining cheese, parsley, and green onions.
Notes
- Don’t skip reserving pasta water – it’s essential for achieving the perfect sauce consistency.
- Store leftovers in airtight container for up to 4 days; flavors improve overnight.
- Rotisserie chicken can be substituted to cut prep time in half.
- Start with less cayenne if sensitive to heat; you can always add more.
- Toast spices in hot oil for 30 seconds to intensify flavors.
- Double the sauce recipe and freeze half for quick future meals.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 14g
- Carbohydrates: 58g
- Protein: 38g