Description
How to make sticky sweet honey smoky BBQ chicken pasta with tender chicken, smoky sauce, and perfectly cooked noodles for the ultimate comfort meal.
Ingredients
Scale
Pasta and Chicken
- 1 lb penne pasta
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Sauce Base
- 1/2 cup honey
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
- 2 tsp smoked paprika
Aromatics and Finishing
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 2 tbsp butter
Instructions
- Cook Pasta: Bring large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining. The starchy water helps bind the sauce later.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Sauté Aromatics: In same skillet, add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Don’t let the garlic burn or it becomes bitter.
- Make Sauce: Whisk together honey, ketchup, vinegar, Worcestershire, liquid smoke, and paprika. Pour into skillet with onions. Simmer 3-4 minutes until slightly thickened and bubbling. Taste and adjust seasonings.
- Add Cream: Reduce heat to low and slowly stir in heavy cream. Let it gently warm through without boiling, which could cause curdling. The sauce should be smooth and glossy.
- Combine Everything: Return chicken to skillet, then add drained pasta. Toss everything together, adding pasta water as needed for perfect consistency. Stir in butter and fresh parsley before serving immediately.
Notes
- Don’t let the garlic burn when sautéing or it will turn bitter and ruin the sauce base.
- Reserve pasta water before draining – you can’t get it back and it’s essential for proper sauce consistency.
- Add cream on low heat and never let it boil to prevent curdling.
- Chicken thighs stay more tender than breasts and are more forgiving if slightly overcooked.
- Store leftovers in airtight container in refrigerator for up to 4 days maximum.
- Reheat gently with splash of broth or cream to restore creamy texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g