One-Pot Barbecue Chicken Pasta loaded with bacon, chicken, cheese, and BBQ flavors cooked in one pot! Easy, cheesy, and absolutely tasty, it’s the perfect weeknight meal!
I work full time Mondays to Fridays so most of the cooking I do for my two blogs happen on weekends. With about 7 to 9 recipes cramped in two days, you can just imagine the amount of pots and pans that pile up.
Bless G! He handles the mountain of soiled dishes with nary a peep. And bless easy-peasy dishes like this one-pot barbecue chicken pasta! I just love, love how I get to churn out such a delicious, satisfying meal with only ONE pot to deal with after.
When I saw this recipe, I knew right away it was going to be a hit at our dinner table. It’s loaded with the flavors and textures G and I both adore–>sweet and tangy BBQ sauce, firm-to-bite pasta, moist chicken, gooey cheese, and, of course, bacon crumbles.
I modified this one-pot barbecue chicken pasta a little by adding chopped bell peppers and substituting fresh tomatoes for the canned and cream cheese for the milk. I also threw in a handful of green onions and crisp bacon crumbles just before serving for an additional pop of color and texture.
Oh boy! Was it indeed a hit! In fact, we sat and gobbled down our share with hardly a word between us until our plates were polished clean.
We paired the pasta with cheesy garlic bread and tossed salad for a truly amazing weeknight meal!
Watch the video and see how easy it is to make:
One-Pot Barbecue Chicken Pasta loaded with bacon, chicken, cheese, and BBQ flavors cooked in one pot! Easy, cheesy, and absolutely tasty, it's the perfect weeknight meal!
- 1/2 pound bacon, diced
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/2 red bell pepper, seeded, cored and chopped
- 1/2 green bell pepper, seeded, cored and chopped
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- salt and pepper to taste
- 3 Roma tomatoes, chopped
- 4 cups chicken stock or water
- 1 cup Barbecue sauce
- 1/2 teaspoon red chili pepper flakes
- 1 pound uncooked penne pasta
- 4 ounces cream cheese
- 1 cup Cheddar cheese, shredded
- 1/4 green onions, ends trimmed and chopped
- bacon crumbles, optional
In a pot over medium heat, add bacon. Cook, stirring regularly until it begins to render fat.
Add onions, garlic and bell peppers. Cook, stirring regularly, until limp and aromatic.
Add chicken breast and cook, stirring occasionally, until lightly browned. Season with salt and pepper to taste.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
Add chicken stock, barbecue sauce and red pepper flakes. Stir until combined and bring to a boil.
Add pasta and stir to prevent from sticking together. Lower heat, cover and cook for about 15 minutes or until pasta is cooked but firm to bite. Stir every 5 minutes to prevent pasta from burning and sticking to the pan.
Add cream cheese and stir until melted. Continue to cook for about 2 to 3 minutes or until most of the liquid is absorbed.
Sprinkle with cheddar cheese, green onions, and if desired, bacon crumbles. Serve hot.