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.
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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
Calories: 146kcal | Carbohydrates: 5g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 587mg | Potassium: 338mg | Fiber: 1g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg
Nutrition info is auto-calculated and meant to be an approximation only.
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