Description
How to make sticky honey BBQ pepper jack chicken pasta with tender chicken and creamy cheese sauce that brings comfort to any weeknight dinner table.
Ingredients
Scale
Chicken and Pasta 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
Sticky Honey BBQ Sauce
- 1/2 cup honey
- 1/3 cup BBQ sauce
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
Creamy Cheese Components
- 1 cup heavy cream
- 8 oz pepper jack cheese, shredded
- 4 oz cream cheese, softened
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 2 green onions, sliced for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining – you’ll thank me later for this tip.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden and cooked through. The pieces should have beautiful caramelized edges.
- Build Sauce: Add diced onion and garlic to the same skillet with the chicken. Cook 2-3 minutes until fragrant and softened, scraping up any delicious browned bits from the bottom.
- Create Glaze: Whisk together honey, BBQ sauce, soy sauce, vinegar, and mustard in a small bowl. Pour over chicken and simmer 3-4 minutes until sticky and glossy, stirring frequently.
- Add Cream: Reduce heat to medium-low and slowly stir in heavy cream. Let it gently bubble for 2 minutes, then add cream cheese, stirring until completely melted and smooth throughout.
- Melt Cheese: Gradually add pepper jack cheese, stirring constantly until melted. Season with smoked paprika and pepper. If sauce seems thick, add reserved pasta water one tablespoon at a time.
- Combine Everything: Toss the cooked pasta with the creamy chicken mixture until every piece is beautifully coated. Serve immediately garnished with fresh green onions and extra pepper jack if desired.
Notes
- Don’t let the sauce boil once you add the cream or it may curdle and separate.
- Reserved pasta water is crucial for adjusting sauce consistency to coat perfectly.
- Freshly grated pepper jack melts much smoother than pre-shredded cheese.
- Let the honey BBQ mixture reduce properly for that signature sticky coating.
- Serve immediately while the cheese is creamy and the pasta is hot for best results.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g