BBQ Chicken Pasta 🍗🔥🧀🍝 Smoky, Saucy, and Packed With Tangy BBQ Flavor and Cheesy Comfort

This one’s got backyard energy baked into every bite — shredded chicken tossed with pasta, smoky-sweet BBQ sauce, and a creamy, cheesy base that holds it all together.

It’s comfort food with a Southern soul and serious weeknight payoff. Whether stovetop or baked, this pasta brings bold flavor and major crave.

Ingredients (Serves 3–4)

For the pasta

• 12 oz penne, rotini, or shells
• Salted water for boiling
• ½ cup reserved pasta water

For the chicken

• 2 cups cooked shredded chicken (rotisserie, grilled, or leftover)
• Salt and pepper to taste
• ½ tsp smoked paprika or garlic powder (optional)
• 1 tbsp olive oil or butter (if reheating dry chicken)

For the sauce

• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup BBQ sauce (sweet, smoky, or spicy — your call)
• ½ cup cream or half-and-half
• 1 cup shredded cheddar or Monterey Jack
• ¼ cup grated Parmesan
• Optional: splash of hot sauce or vinegar for balance

To finish

• Extra cheese for topping
• Chopped scallions or parsley
• Optional: crispy bacon bits or fried onions

Instructions

Step 1: Cook the pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

Step 2: Warm the chicken
If using cold or dry chicken, warm it in a skillet with oil and a sprinkle of smoked paprika or garlic powder. Set aside.

Step 3: Build the sauce
In a large skillet, melt butter over medium. Add onion and sauté 3–4 minutes until softened. Stir in garlic, cook 1 minute more. Add BBQ sauce and cream, stir until combined. Simmer 2–3 minutes.

Step 4: Melt in the cheese
Reduce heat to low. Stir in cheddar and Parmesan until melted and smooth. Taste and adjust with salt, pepper, or hot sauce.

Step 5: Combine and toss
Add pasta and chicken to the skillet. Toss to coat. Loosen with pasta water if needed until glossy and creamy.

Step 6: Serve hot or bake
Serve as-is with toppings, or transfer to a baking dish, top with more cheese, and bake at 375°F for 15–20 minutes until bubbly.

Flavor Variations

• Add corn, black beans, or jalapeños for Southwest flair
• Use pulled pork instead of chicken for a smoky switch
• Mix in spinach, kale, or diced tomatoes for balance
• Swap cheddar for smoked Gouda or pepper Jack
• Turn it into sliders or use as filling for stuffed peppers

Pro Tips

• Use a BBQ sauce you love — it drives the whole flavor
• Don’t boil the cream — just simmer gently to avoid splitting
• Freshly shred your cheese for better melting
• Add pasta water slowly — it creates a smoother, clingier sauce
• Want baked crunch? Add a topping of buttered breadcrumbs

Final Thoughts

BBQ Chicken Pasta is creamy, smoky, and wildly satisfying — like your favorite BBQ platter turned into a bubbling bowl of comfort. It’s fast, flexible, and always a hit whether baked, scooped, or straight from the skillet.

Toss it. Smother it. Let the BBQ speak. 🍗🔥🧀🍝

🍝 Pasta Recipes Collection

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🍗 Protein-Packed Pastas

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🥗 Pasta Salads & Light Fare

• 🥗 Pasta Salad Recipes – Great for potlucks, picnics, or meal prep — versatile and crowd-pleasing.
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