BBQ Chicken Pasta

This BBQ Chicken Pasta recipe is a mouthwatering combination of sweet and smoky barbecue sauce, tender chicken, and al dente penne noodles. It is also a powerhouse of protein, making it a super-satisfying meal.

Course Dinner

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 514kcal

Author Sharon Rhodes

Ingredients

2 large boneless, skinless, chicken breasts *cut into bite-sized pieces
1 tsp butter
1 tsp olive oil
3 cups penne pasta *use gluten-free if required
¼ cup thinly sliced red onions
¾ cup cream cheese *softened
½ cup BBQ sauce
¼ cup mayonnaise
1 cup shredded mozzarella cheese

Instructions

First, preheat the oven to 350°. Grease an 8 x 11 casserole dish and set it aside.
Then, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions.
Meanwhile, while the pasta is cooking, heat the butter and olive oil in a large skillet over medium heat. Once the pan is hot, add the chicken pieces.
Cook the chicken until browned on both sides and cooked through. Add the onions and stir. Cook until the onions have softened.
Meanwhile, while the chicken and pasta are cooking, stir together the cream cheese, BBQ sauce, mayonnaise, and ¼ cup of the shredded mozzarella in a large mixing bowl.
Then, add the warm cooked pasta to the bowl with the BBQ sauce mixture. Stir it well to coat the noodles.
Next, add the cooked chicken and onions to the bowl with the sauce and pasta. Stir it all well to combine.
Then, spread the mixture evenly into the prepared baking dish. Cover it with the remaining ¾ cup of shredded mozzarella.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbling.
Serve warm.

Video

Notes

Cooking Tips:

Be sure not to overcook the pasta. This dish will be baked, so you don't want the noodles to be too soft.
Turn on the broiler and let the pasta bake sit under it for a minute or two to create a crispy, cheesy topping.

Storage Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It should be cooled completely before storing and reheated thoroughly before serving.

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