BBQ Chicken Pasta
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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Makes: 4 servings
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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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