Why You’ll Love This Recipe
- One-Pot Convenience: Simplify your cooking process by preparing everything in a single pot, reducing both preparation and cleanup time.
- Balanced Flavors: The combination of tangy barbecue sauce, savory chicken, and creamy cheese creates a harmonious blend of flavors that will please your taste buds.
- Family-Friendly: With its approachable ingredients and familiar flavors, this dish is sure to be a hit with both kids and adults alike.
- Nutritious and Lightened-Up: Enjoy a generous serving size with a reasonable calorie count, making it a wholesome choice for those mindful of their intake.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1½ lbs boneless, skinless chicken breasts, cut into small bite-size chunks
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2½ cups low-sodium chicken broth
- ½ cup skim milk
- 14.5 oz can petite diced tomatoes
- ¼ teaspoon crushed red pepper flakes
- 12 oz uncooked whole wheat pasta (such as rotini)
- 5 tablespoons barbecue sauce (recommendation: Stubbs Original)
- 4 oz 50% reduced-fat sharp cheddar cheese, shredded
- ½ cup cooked and crumbled beef
Directions
- Cook the Meat: In a large pot or Dutch oven over medium heat, cook the crumbled beef until browned and slightly crispy. Remove and set aside.
- Season the Chicken: Mix salt, black pepper, garlic powder, and paprika. Sprinkle this seasoning over the chicken pieces, ensuring an even coat.
- Cook the Chicken: In the same pot, heat olive oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken and set aside.
- Sauté the Aromatics: Reduce heat to medium, add chopped onions to the pot, and cook until softened. Add minced garlic and cook until fragrant.
- Combine Liquids and Pasta: Pour in chicken broth, skim milk, diced tomatoes, and crushed red pepper flakes. Stir in the uncooked pasta, ensuring it's submerged.
- Cook the Pasta: Bring the mixture to a boil, then cover and reduce heat to medium-low. Simmer, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Incorporate Final Ingredients: Uncover the pot and stir in the cooked chicken, barbecue sauce, shredded cheddar cheese, and reserved beef. Continue to cook on low heat until the cheese is melted and the dish is heated through.
- Serve: Once everything is well combined and heated, serve the pasta hot, perhaps alongside a fresh side salad.
Servings and Timing
- Yield: 6 servings (1½ cups each)
- Prep Time: Approximately 5 minutes
- Cook Time: Approximately 40 minutes
- Total Time: Approximately 45 minutes
Variations
- Vegetarian Option: Replace chicken with hearty vegetables like mushrooms or zucchini, and use plant-based meat alternatives.
- Spice Level: Adjust the amount of crushed red pepper flakes or add a dash of hot sauce for extra heat.
- Cheese Choices: Experiment with different cheese varieties such as smoked gouda or pepper jack for a unique flavor profile.
- Pasta Types: Feel free to use other pasta shapes like penne or medium shells based on your preference.
Storage/Reheating
- Storage: Allow the pasta to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave until warmed through. For stovetop reheating, add a splash of chicken broth or milk to maintain creaminess and prevent drying out.
FAQs
How can I make this dish gluten-free?
Substitute the whole wheat pasta with your favorite gluten-free pasta variety. Ensure that all other ingredients, such as barbecue sauce and chicken broth, are certified gluten-free.
Can I use pre-cooked chicken?
Yes, using pre-cooked chicken can save time. Simply add it to the dish during the final steps when incorporating the barbecue sauce and cheese.
What type of barbecue sauce works best?
A tangy and slightly smoky barbecue sauce complements this dish well. Stubbs Original is a recommended option due to its flavor and lower sugar content.
Is it possible to make this dish dairy-free?
To make a dairy-free version, use plant-based milk alternatives and dairy-free cheese. Ensure that the substitutes melt well to maintain the dish's creamy texture.
Can I freeze the leftovers?
While it's possible to freeze this pasta dish, the texture of the pasta may change upon reheating. If you choose to freeze it, store it in an airtight container for up to 2 months.
What side dishes pair well with this pasta?
A crisp green salad, roasted vegetables, or garlic bread make great accompaniments to this dish.
Can I use a different protein?
Yes, you can swap the chicken for turkey, shrimp, or even a plant-based protein alternative.
How do I prevent the pasta from getting too soft?
Be sure to cook it just until al dente, as it will continue to absorb liquid even after the heat is turned off.
What if my sauce is too thick?
Add a small amount of chicken broth or milk to loosen the sauce to your desired consistency.
Can I make this in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by adding all ingredients (except cheese) and cooking on low for 4-6 hours. Stir in cheese at the end until melted.
Conclusion
One-Pot Barbecue Chicken Pasta is a delicious, comforting meal that brings together the bold flavors of barbecue sauce, tender chicken, and cheesy goodness in a single pot. This easy-to-make dish is perfect for busy weeknights and offers great customization options to suit your taste. Whether you're meal-prepping for the week or serving a crowd, this recipe is sure to become a favorite
One-Pot Barbecue Chicken Pasta
This One-Pot Barbecue Chicken Pasta is a flavorful and easy dinner recipe, combining smoky barbecue sauce, tender chicken, and cheesy goodness in a single pot. It's a quick, family-friendly meal with minimal cleanup, making it perfect for busy weeknights. Try this hearty dish today and enjoy a comforting pasta meal with a bold barbecue twist!
- Prep Time: 5 minutes
- Cook Time: 40 minute
- Total Time: 45 minutes
- Yield: 6 servings (1½ cups each)
- Category: Dinner, Pasta
- Method: One-Pot Cooking
- Cuisine: American
Ingredients
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1½ lbs boneless, skinless chicken breasts (cut into bite-size chunks)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2½ cups low-sodium chicken broth
- ½ cup skim milk
- 14.5 oz can petite diced tomatoes
- ¼ teaspoon crushed red pepper flakes
- 12 oz uncooked whole wheat pasta (e.g., rotini)
- 5 tablespoons barbecue sauce (recommendation: Stubbs Original)
- 4 oz 50% reduced-fat sharp cheddar cheese, shredded
- ½ cup cooked and crumbled beef
Instructions
- Cook the Beef: In a large pot or Dutch oven over medium heat, cook the crumbled beef until browned and crispy. Remove and set aside.
- Season the Chicken: Mix salt, black pepper, garlic powder, and paprika. Coat the chicken evenly with this seasoning.
- Cook the Chicken: In the same pot, heat olive oil over medium-high heat. Add the seasoned chicken and cook until browned and fully cooked. Remove and set aside.
- Sauté Aromatics: Lower the heat to medium, add chopped onions, and sauté until softened. Stir in minced garlic and cook until fragrant.
- Add Liquids & Pasta: Pour in chicken broth, skim milk, diced tomatoes, and crushed red pepper flakes. Stir in the uncooked pasta, ensuring it's submerged.
- Cook the Pasta: Bring to a boil, then cover and reduce heat to medium-low. Simmer, stirring occasionally, until the pasta is tender and absorbs most of the liquid.
- Combine Everything: Uncover and stir in the cooked chicken, barbecue sauce, shredded cheddar cheese, and crumbled beef. Cook on low heat until the cheese melts and the dish is heated through.
- Serve Hot: Enjoy this delicious pasta on its own or with a side salad for a complete meal.
Notes
- Gluten-Free Option: Use gluten-free pasta and check that all ingredients (like BBQ sauce and broth) are gluten-free.
- Dairy-Free Adaptation: Swap out skim milk for plant-based milk and use dairy-free cheese.
- Spicy Version: Increase red pepper flakes or add hot sauce for an extra kick.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat with a splash of broth or milk to maintain creaminess.
