Description
How to make bold smoky BBQ garlic butter chicken pasta with tender chicken, aromatic garlic, and smoky BBQ sauce that creates the perfect comfort meal.
Ingredients
Scale
Chicken and Pasta Base
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- Salt and black pepper to taste
Smoky BBQ Sauce
- 1/2 cup BBQ sauce
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp liquid smoke
- 1/2 tsp garlic powder
Garlic Butter Components
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/4 cup heavy cream
- 1/2 cup chicken broth
Finishing Touches
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining – you’ll thank me later for this tip.
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, and garlic powder. The drier the chicken, the better it’ll sear and develop that golden, crispy exterior we’re after.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces for 5-6 minutes until golden and cooked through. Don’t overcrowd the pan or you’ll steam instead of sear.
- Make BBQ Glaze: In a small bowl, whisk together BBQ sauce, smoked paprika, brown sugar, and liquid smoke. This creates your flavor base that’ll coat the chicken in smoky goodness.
- Create Sauce: Add butter and minced garlic to the skillet with chicken. Cook for 1 minute until aromatic, then add cream, broth, and BBQ mixture. Let it simmer and thicken slightly.
- Combine Everything: Add drained pasta to the skillet and toss with sauce. Add pasta water as needed for perfect consistency. The starch helps everything bind together beautifully.
- Finish and Serve: Remove from heat and stir in Parmesan cheese and fresh parsley. Taste and adjust seasoning, then serve immediately while it’s hot and the cheese is perfectly melted.
Notes
- Don’t overcook the garlic or it will turn bitter and ruin the sauce.
- Reserve pasta water before draining – the starch helps bind the sauce perfectly.
- Let cream-based sauce simmer gently to prevent curdling.
- Fresh Parmesan melts better than pre-shredded for silky results.
- Taste and adjust seasoning at the end – BBQ sauces vary in saltiness.
- Serve immediately while hot for the best texture and flavor.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g