Description
How to make one pot sweet chili BBQ chicken pasta with tender chicken, creamy sauce, and bold flavors that’s ready in just 30 minutes for busy weeknights.
Ingredients
Scale
Base Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Sauce Components
- 1/2 cup sweet chili sauce
- 1/3 cup BBQ sauce
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
Seasonings and Finish
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 green onions, sliced for garnish
Instructions
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
- Sauté Aromatics: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant but not browned.
- Build Base: Stir in tomato paste, smoked paprika, and garlic powder. Cook for 1 minute to develop flavors, then add sweet chili sauce and BBQ sauce, mixing well.
- Add Liquids: Pour in chicken broth and bring to a boil. Add uncooked pasta, making sure it’s mostly submerged. Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally.
- Finish Sauce: When pasta is tender, stir in heavy cream and return chicken to the skillet. Let it simmer for 2-3 minutes until sauce thickens slightly and everything is heated through.
- Add Cheese: Remove from heat and gradually stir in shredded cheddar cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve Hot: Garnish with sliced green onions and serve immediately while the cheese is still melty. The sauce will thicken as it cools, so don’t wait too long to dig in.
Notes
- Don’t overcook the chicken in the first step; it will finish cooking when returned to the sauce.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Substitute penne with any short pasta shape like rigatoni or rotini if preferred.
- Add a splash of broth when reheating to restore the creamy sauce consistency.
- Fresh herbs like cilantro or parsley make excellent garnishes alongside the green onions.
- Double the recipe easily for meal prep or feeding a larger crowd.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g