Description
How to make one pan bold cheesy BBQ chicken pasta with tender chicken, smoky sauce and melted cheese that satisfies every comfort food craving.
Ingredients
Scale
Protein & Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Sauce & Seasonings
- 3/4 cup BBQ sauce, divided
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Cheese & Garnish
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup fresh chives, chopped
- 2 green onions, sliced
Instructions
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown on all sides, about 6-8 minutes. Remove and set aside.
- Sauté Aromatics: In the same pan, add diced onion and cook until softened, about 4 minutes. Add minced garlic and smoked paprika, cooking until fragrant, about 1 minute more.
- Add Liquids: Pour in chicken broth, scraping up any browned bits from the bottom. Add half the BBQ sauce, heavy cream, and bring to a gentle simmer.
- Cook Pasta: Add pasta to the simmering liquid and cook according to package directions, stirring occasionally. The pasta should absorb most of the liquid and become tender.
- Return Chicken: Nestle the seared chicken back into the pan and add remaining BBQ sauce. Simmer for 3-4 minutes until chicken is cooked through and sauce thickens slightly.
- Add Cheese: Remove from heat and gradually stir in both cheeses until melted and creamy. Taste and adjust seasoning as needed before serving immediately.
- Garnish & Serve: Top with fresh chives and green onions for a pop of color and freshness. Serve hot while the cheese is still perfectly melty and irresistible.
Notes
- Don’t add cheese while pan is still on heat or it will become stringy and separate.
- Store leftovers in airtight container for up to 3 days in refrigerator.
- Fresh grated cheese melts much better than pre-shredded varieties.
- Add splash of broth when reheating to restore creamy texture.
- Chicken thighs stay more tender than breasts in this recipe.
- Scrape up browned bits for maximum flavor development in the sauce.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g