This creamy barbecue chicken pasta 👇👇 is pure comfort in a bowl. Picture cheesy pasta coated in a smoky-sweet BBQ sauce, tender chicken, and crispy bacon. It's one of those "just one more bite" dinners that always disappear fast.
Why I Love This Recipe
This creamy BBQ chicken pasta is perfect for a busy weeknight, but rich and satisfying enough for weekend dinners.
- One-pot / one-skillet magic - you don't need to boil pasta separately or dirty multiple pans.
- Bold, smoky flavor - the barbecue sauce gives it tang, depth, and comfort.
- Customizable heat - you can dial up or down the spiciness (red pepper flakes, jalapeños) depending on who's eating.
- Kid-friendly but grown-up enough - cheesy, creamy, but balanced with savory and smoky notes.
- Flexibility built in - swaps for protein, pasta, cheese, and dairy make it forgiving and versatile.
I used gluten-free pasta and it worked beautifully, but you can absolutely use regular. What I love most is how everything cooks together in one pot, which means fewer dishes and more time at the table with your family.
Ingredients Needed:
- 2 slices bacon - chopped
- ½ cup diced yellow onion
- 2 chicken breasts - chopped bite-size
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 cups chicken broth
- 1 (14 oz) can fire-roasted diced tomatoes - with juices
- ½ cup heavy cream
- ⅓ cup barbecue sauce
- 3 cups rotini pasta (about 225 g)
- 1 ½ cups shredded mozzarella cheese
Step-By-Step Instructions
Step 1: Cook Bacon & Onion
In a large skillet over medium heat, cook 2 slices chopped bacon and ½ cup diced onion until the onion turns soft and translucent and the bacon is nearly crisp. Leave the bacon fat in the skillet - that's flavor gold.
Step 2: Brown Chicken
Add the chopped chicken into the skillet with bacon fat. Cook for 2-3 minutes, stirring occasionally, so the chicken gets a nice sear on the edges.
Step 3: Add Seasoning
Stir in 1 tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and optionally ¼ tsp red pepper flakes. Cook for about 1 minute to allow the spices to bloom.
Step 4: Deglaze & Simmer Base
Pour in 2 cups chicken broth plus the can of fire-roasted diced tomatoes with juices. Use a wooden spoon to scrape the browned bits off the bottom of the pan - that's where flavor hides. Bring it to a gentle simmer.
Step 5: Cook Pasta
Stir in 3 cups rotini, then reduce heat to medium-low. Cover with a lid (slightly ajar if needed), and let it gently simmer. Stir occasionally and scrape the bottom so nothing sticks. If the liquid becomes too low before pasta is tender, add just a splash more broth.
Step 6: Finish With Cream & Cheese
Once pasta is cooked al dente (soft but still firm), remove the skillet from heat. Stir in ⅓ cup barbecue sauce and ½ cup heavy cream until the sauce is silky. Sprinkle 1 ½ cups shredded mozzarella across the top, cover again, and let the residual heat melt the cheese. Serve immediately while steaming and gooey.
Recipe Tips
- Scrape as you go - Pasta may stick to the skillet bottom, just stir and scrape gently.
- Even chicken chunks - Chop chicken into uniform pieces for consistent cooking.
- Protein swaps - You can substitute with chicken thighs, ground turkey, or sausage.
- Bacon - The bacon is optional but I hightly recommend! It adds a subtle smoky flavor that ties the sauce together.
Serving Ideas
- Add a side of garlic bread or breadsticks, or my easy parmesan knots.
- Serve with my classic spinach salad or Caesar salad for freshness.
- Pair with roasted vegetables and asparagus.
- Top with extra Parmesan cheese and freshly chopped parsley just before serving.
Variations & Substitutions
- Protein: Chicken thighs, ground chicken/turkey, or even cooked sausage or shrimp will all work.
- Cheese: Swap mozzarella for cheddar, Colby Jack, or a blend
- Cream: Use half-and-half or dairy-free cream alternatives
- Pasta: You can use any type of pasta including penne, fusilli, shells, rigatoni all work. I used gluten-free brown rice pasta which worked great!
- BBQ Sauce: Sweet, smoky, spicy, or homemade - your pick
- Veg Add-Ins: Try bell peppers, corn, black beans, mushrooms, diced zucchini, spinach
Storing Leftovers
- Fridge: Keep in an airtight container for up to 3 days
- Reheat: Warm in microwave or skillet, adding a splash of broth or cream to loosen the sauce
- Freezing: Not ideal (cream and pasta texture suffer), but if you must, freeze before the cheese step and thaw slowly
Dinner Rhythm Idea
If you're following my Dinner Rhythm Blueprint, this skillet fits perfectly as an Anchor Meal for the week:
- Option 1: Serve it hot and cheesy for dinner tonight with a green salad.
- Option 2: Use leftovers to fill wraps or stuff inside baked potatoes for a new twist.
- Option 3: Freeze a portion (before adding cheese) for an easy heat-and-eat dinner next week.
One dish, three ways - that's Dinner Rhythm magic.
FAQs
Yes, but know that the pasta will soak up sauce. Add extra broth or cream when reheating to loosen.
Absolutely, I did! Just watch timing, as some gluten-free pastas cook faster or behave differently.
Just a little from red pepper flakes (optional). Want more heat? add a pinch of cayenne, jalapeños, or use a spicier BBQ sauce.
I like smoky or slightly sweet ones. Avoid overly runny barbecue sauces unless you reduce the sauce a bit more while cooking.
Yep! Add the chopped chicken, pasta, broth, and diced tomatoes (with juices) to the pot. Make sure the pasta is mostly covered in liquid. Seal and cook on High Pressure for 5 minutes, then quick release the steam. Stir in the BBQ sauce, heavy cream, and shredded cheese right after cooking until creamy and melted.
More Dinner Rhythm Blueprint Recipes
You might also like these one-pot favorites:
Ingredients
- 2 slices bacon - chopped
- ½ cup diced yellow onion
- 2 chicken breasts - chopped into bite-size pieces
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes - optional
- 2 cups chicken broth
- 14 oz can fire-roasted diced tomatoes - with juices
- ½ cup heavy cream
Instructions
- In a large skillet, cook the chopped bacon and onion over medium heat until onion softens and bacon is nearly crisp.
- Add the chicken pieces to the skillet (leave bacon fat in the pan). Cook 2-3 minutes, stirring occasionally, until browned.
- Stir in garlic powder, salt, pepper, and red pepper flakes. Cook 1 minute.
- Pour in chicken broth and diced tomatoes with juices. Scrape up browned bits from the bottom of the pan. Bring to a simmer.
- Stir in rotini pasta, reduce heat to medium-low, cover, and simmer until pasta is tender, stirring occasionally. Add a splash of broth if it reduces too much.
- Remove from heat. Stir in barbecue sauce and heavy cream. Sprinkle with shredded mozzarella, cover, and let melt. Serve immediately.
Notes
- Scrape as you go - Pasta may stick to the skillet bottom, just stir and scrape gently.
- Even chicken chunks - Chop chicken into uniform pieces for consistent cooking.
- Protein swaps - Sub chicken thighs, ground turkey, or sausage.
- Bacon matters - Adds a subtle smoky flavor that ties the sauce together.
- Storage - Refrigerate up to 3 days. Reheat with a splash of broth to loosen the sauce.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Leave a Reply