Sweet and Tangy BBQ Chicken Meatball Pasta
This Sweet and Tangy BBQ Chicken Meatball Pasta is a delicious combination of juicy chicken meatballs, tender pasta, and a flavorful BBQ sauce that's both sweet and tangy. Perfect for busy weeknights, this recipe balances savory, smoky, and creamy flavors. Topped with melted cheddar and garnished with fresh parsley, it's an easy, comforting dish everyone will love. Make it your next family meal
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet-Cooked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 cup BBQ sauce
- 1/4 cup honey
- 1/4 cup ketchup
- 1 cup chicken broth
- 12 oz pasta (e.g., penne or rotini)
- 1/2 cup shredded cheddar cheese
- Chopped parsley for garnish
Instructions
- In a bowl, combine ground chicken, breadcrumbs, egg, garlic powder, and smoked paprika. Mix thoroughly and form into small meatballs.
- Heat olive oil in a skillet over medium heat and cook the meatballs for 8-10 minutes until browned and cooked through. Set aside.
- In the same skillet, add BBQ sauce, honey, ketchup, and chicken broth. Stir and bring to a simmer.
- Add pasta and cook until tender, about 10-12 minutes, stirring occasionally.
- Return meatballs to the skillet and stir. Add shredded cheddar cheese and stir until melted.
- Garnish with chopped parsley and serve warm.
Notes
- You can prepare the meatballs in advance and store them in the fridge for easy reheating.
- Adjust the spiciness by adding more hot sauce or red pepper flakes to the BBQ sauce.
- To make this dish gluten-free, swap out regular pasta and breadcrumbs for their gluten-free versions.
