Description
How to make creamy one-skillet BBQ chicken and cheese pasta with tender chicken, smoky sauce, and melted cheese in just 30 minutes.
Ingredients
Scale
Protein & Base
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
Flavor Builders
- 3 cloves garlic, minced
- 1/2 cup BBQ sauce, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
Creamy Elements
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Fresh Garnish
- 2 green onions, sliced
- 2 tbsp fresh parsley, chopped
Instructions
- Season Chicken: Season chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure every piece is coated for maximum flavor throughout.
- Brown Chicken: Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through. Remove and set aside.
- Sauté Aromatics: In same skillet, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant and aromatic.
- Cook Pasta: Add uncooked pasta, chicken broth, and half the BBQ sauce to skillet. Bring to boil, then simmer 12-15 minutes until pasta is tender and liquid reduces.
- Add Cream: Stir in heavy cream and remaining BBQ sauce. Let mixture simmer 2-3 minutes until slightly thickened and creamy. Season with salt and pepper to taste.
- Melt Cheese: Remove from heat and gradually stir in cheddar and mozzarella cheeses until completely melted. Add cooked chicken back and toss gently to combine everything.
- Garnish Serve: Top with sliced green onions and fresh parsley. Serve immediately while hot and bubbly for the best creamy texture and melted cheese experience.
Notes
- Remove skillet from heat before adding cheese to prevent graining and ensure smooth melting.
- Store leftovers in refrigerator up to 4 days and reheat with splash of broth.
- Chicken thighs work better than breasts for staying tender and juicy throughout cooking.
- Use freshly grated cheese rather than pre-shredded for the creamiest sauce texture.
- Reserve pasta water before draining to thin sauce if needed during reheating process.
- Let pasta absorb most liquid before adding cream for proper sauce consistency and thickness.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g