Creamy, smoky, cheesy, and finished with a crispy panko topping, this BBQ chicken pasta is the kind of weeknight dinner that your whole family will be obsessed with. Sweet corn, tomatoes, and a squeeze of lime juice keep it from feeling too heavy and a good BBQ sauce adds smoky-sweet flavor.
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I love enjoying a big platter of BBQ chicken on a summer's evening. But if you don't have a grill, don't feel like getting your hands dirty, or are just in the mood for pasta, I have another delicious way to enjoy BBQ chicken.
BBQ chicken pasta. It involves bite-sized pieces of chicken tossed with lots of spices, along with other summer ingredients, like corn and tomatoes. When combined with pasta, your favorite BBQ sauce, and lime juice, you get major summer BBQ vibes with barely any work involved.
This is my new go-to summer dinner, but it also works for bringing to a friend's BBQ or potluck and makes a great picnic food, too.
❤️ Why this recipe works
The chicken is super flavorful: it's seasoned with smoked paprika, garlic powder, and onion powder before searing, so the flavor doesn't just rely on the BBQ sauce.
Two kinds of cheese are used: and before you say "BBQ sauce and cheese??" remember that BBQ chicken pizza is one of the best pizzas! The sharp cheddar and mozzarella cheese work together to add flavor and creaminess to this pasta dish.
BBQ sauce and heavy cream combine for an amazing sauce: the dairy in the cream mellows the sharp BBQ flavor without dulling it and results in a deliciously creamy and tangy sauce that clings to the pasta.
Other summer ingredients are added, but the dish is totally customizable: I love adding tomatoes and corn to this dish for more summer vibes, but you can add pretty much any vegetable or ingredient that you have on hand or enjoy best.
The crispy panko takes this to a new level: I love the pasta as is, but the crunch and the flavor the crispy panko topping adds makes this absolutely incredible. It's like the crunchy part of mac and cheese and is a must-add to this pasta!
🗒 Ingredients
The ingredient list may seem a little bit lengthy, but that's in large part due to spices. And remember, this pasta is pretty versatile and you can sub a lot of in the ingredients for what you have on hand!
Here's everything I use (be sure to check out the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Short pasta: I like using cavatappi, but you could also use penne, orecchiette, or rigatoni.
- Boneless skinless chicken breasts: you can substitute with chicken thighs if you prefer. Either way, you'll cut the chicken into bite-size pieces before cooking.
- Olive oil
- Smoked paprika
- Garlic powder
- Onion powder
- Salt & pepper
- Unsalted butter
- Medium yellow onion: diced
- Garlic: minced
- Corn kernels: you can use fresh, frozen, or canned and drained.
- Low-sodium chicken broth
- BBQ sauce: use your favorite sauce here.
- Heavy cream
- Shredded sharp cheddar cheese
- Shredded mozzarella cheese
- Cherry tomatoes: halved
- Scallions: thinly sliced
- Freshly squeezed lime juice
And for the crispy panko topping:
- Unsalted butter
- Olive oil
- Panko
- Smoked paprika
- Garlic powder
- Salt
- Grated parmesan: optional
- Chopped parsley or scallions: optional
🍗 Recipe tips
- Cut the chicken into evenly cut, bite-sized pieces. Uneven pieces mean some are dry and overcooked while others are still pink in the middle. Aim for roughly 1-inch pieces.
- Feel free to use boneless, skinless chicken thighs if you prefer them over breasts. Thighs are a bit harder to overcook and can bring a richer flavor.
- Don't crowd the pan when searing the chicken. Too much chicken at once drops the pan temperature and you'll end up with rubbery chicken. You can always cook the pieces in two batches if needed.
- I highly recommend using a short pasta with ridges because they catch every bit of the creamy BBQ sauce. Cavatappi is my favorite here, but penne, rigatoni, and orecchiette all work.
- Be sure to reserve pasta water when you're draining the pasta. The starchy water helps the sauce cling to the pasta and loosens things up if the sauce gets too thick. You probably won't use the full cup, but it's good to have on hand just in case.
- Pick a BBQ sauce you love. It's a defining flavor in this dish, so a so-so sauce will give you a so-so dinner. Sweet, tangy, smoky, spicy, whatever your preference, just make sure it's one you're a fan of.
- Be sure to add the cheese gradually once the saucepan is off the heat. Cheese can break and turn grainy if it hits too much heat too fast. Reduce the heat to low and add the shredded cheese in small handfuls, stirring until each addition melts before adding more.
- Make the panko topping while the pasta is cooking or the chicken searing, so it's ready when you need it. Sprinkle it on right before serving so it stays crispy. I like to sprinkle it on individual servings of the pasta.
- If you have leftovers, store the topping separately and re-crisp it in a dry skillet before reheating.
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- You can add any additional toppings you want once you serve the pasta. I add the panko topping, more scallions and parsley and an extra drizzle of BBQ sauce.
Some people will argue that hot pasta dishes are too heavy in the summer months. But this BBQ chicken pasta is the ideal summer pasta dish.
It's packed with the best creamy flavor. And it can even be served cold if you prefer it that way!
⏲️ How to store
Leftovers over this pasta will keep fresh when stored in an airtight container in the fridge for 3-4 days.
Be sure to store the panko topping separately at room temperature so it stays crispy. If it loses its crunch, you can toast it in a dry skillet over medium heat for a minute or two before serving.
For re-warming, I recommend warming the pasta in a skillet over low heat with a splash of chicken broth, cream, or milk to loosen the sauce. Stir it often and avoid high heat, which can cause the cheese to break.
Of course, you can also re-heat in the microwave, too. Just heat in 30-second intervals, stirring between each, and add a splash of liquid if it looks dry.
🎉 Recipe variations
Like I mentioned, this pasta dish is pretty versatile and there are lots of ingredients you can add to it and substitutions you can make. Here are some ideas:
- Make it spicy: use a spicy BBQ sauce or stir a spoonful of chipotle in adobo into the sauce. You can also add a diced jalapeño along with the onion. A few dashes of hot sauce at the end works, too.
- Use the protein of your choice: obviously BBQ chicken pasta calls for chicken, but you can use the meat you like best. I recommend shrimp (add it raw to the sauce and let it cook through), browned ground turkey or beef, pulled pork, or even sausage or chopped bacon.
- Swap up or add additional veggies: a few of my favorites include diced bell peppers, sliced mushrooms, baby spinach, or black beans.
- Use the cheese of your choice: a few I love include smoked gouda, pepper jack, Monterey jack, and parmesan.
- Turn it into a baked pasta: after tossing everything together, transfer the pasta to a baking dish, top with an extra handful of cheese, and bake at 375 degrees F for 15-20 minutes, until bubbly. Add the panko topping once it comes out of the oven.
🍝 More easy pasta dinners
I love making pasta in the summer because most dishes come together quickly and can be adjusted so everyone in your family will enjoy them. Here are some of my favorite easy pastas:
For more BBQ chicken ideas, I love these BBQ chicken meatballs!
What's your favorite packed-with-flavor, but easy-to-get-on-the-table pasta dish?
I can't wait to make this pasta over and over again this summer and probably well into the colder months, too.
Be sure to comment below and let me know if you make it!
📖 Recipe
BBQ Chicken Pasta
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Ingredients
- 12 oz short pasta like cavatappi, penne, rigatoni, or orecchiette
- 1 ¼ lbs boneless skinless chicken breasts cut into bite-size pieces (can use chicken thighs if preferred)
- 1 ½ tablespoon olive oil divided
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
- ½ medium yellow onion diced
- 2 cloves garlic minced
- 1 cup corn kernels fresh, frozen, or canned and drained
- ½ cup low-sodium chicken broth
- ¾ cup BBQ sauce (use your favorite)
- ¾ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup cherry tomatoes halved
- 2 scallions thinly sliced
- 1 tablespoon freshly squeezed lime juice
- Crispy panko topping (recipe below)
Crispy Panko Topping
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ¾ cup panko
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch salt
- 1 teaspoon chopped parsley
- 1 ½ tablespoon grated parmesan optional
Instructions
- Add pasta to a large pot of salted boiling water and boil until al dente. When draining, reserve about 1 cup of the pasta water.
- In a medium bowl, toss chicken with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Add remaining ½ tablespoon olive oil to a large saucepan over medium-high heat. When hot, add chicken in an even layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
- Reduce heat to medium and add butter to the same skillet. Add diced onion and cook for 3-4 minutes, until softened. Add garlic and corn and cook for another 1-2 minutes, until garlic is fragrant.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add BBQ sauce and heavy cream and stir until smooth. Let the sauce gently simmer for 2-3 minutes, until slightly thickened.
- Reduce heat to low and stir in cheddar and mozzarella cheeses a little at a time, stirring until melted and smooth.
- Add the cooked pasta and chicken back to the skillet and toss until everything is coated in sauce. Add reserved pasta water, a splash at a time, until the sauce is glossy and clings to the pasta. You may only need to add a little of it.
- Stir in tomatoes, scallions, and lime juice. Taste and add more salt, pepper, or BBQ sauce if needed.
- Sprinkle the panko topping over the pasta right before serving. Top with extra scallions, paesley, and a light drizzle of BBQ sauce, if desired.
Crispy Panko Topping
- In a small skillet over medium heat, add butter and olive oil. Once butter is melted, add panko, smoked paprika, garlic powder, and salt.
- Cook, stirring often, for 3-4 minutes, until the panko is golden and crispy. Remove from heat and stir in parsley and parmesan (if using). Set aside.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Store panko topping separately in an airtight container at room temperature.
- To re-heat, warm pasta in a skillet over low heat with a splash of chicken broth, cream, or milk to loosen the sauce. Stir it often and avoid high heat. Or re-heat in microwave in 30-second intervals, stirring between each. Add a splash of liquid if it looks dry.
- If panko loses its crunch, toast it in a dry skillet over medium heat for a minute or two before serving.
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