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One-Pot Barbecue Chicken Pasta

One-Pot Barbecue Chicken Pasta for Ultimate Comfort Food

Enjoy One-Pot Barbecue Chicken Pasta, a deliciously easy meal that combines smoky barbecue flavors with creamy goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: American
Calories: 442
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Whole Wheat Pasta (such as Barilla Whole Grain Rotini)
For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts Cut into bite-size chunks.
  • 4 slices Center Cut Bacon Swap with turkey bacon for a lighter touch.
For the Aromatics
  • 1 Medium Onion Chopped.
  • 2 cloves Garlic Cloves Minced.
For the Broth and Sauces
  • 2 cups Low Sodium Chicken Broth Or substitute with vegetable broth.
  • 1 cup Skim Milk Or use almond milk for a dairy-free option.
  • 1/2 cup Barbecue Sauce (e.g., Stubbs Original) Or use homemade barbecue sauce.
For Additional Flavor
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper Freshly ground is best.
  • 1 teaspoon Paprika Smoked paprika gives a deeper flavor.
  • 1/4 teaspoon Crushed Red Pepper Flakes Omit for milder flavors.
  • 1 can Petite Diced Tomatoes Or use fire-roasted diced tomatoes.
For the Topping
  • 1 cup 50% Reduced Fat Sharp Cheddar Or substitute mozzarella or pepper jack.

Equipment

  • 5 QT Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a 5 QT Dutch oven over medium heat, cook chopped center cut bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease.
  2. In a small bowl, mix together salt, black pepper, garlic powder, and paprika. Coat the bite-sized chunks of chicken with the seasoning mix.
  3. In the same pot, heat 1 tablespoon of olive oil and sear the seasoned chicken until browned and cooked through, about 6-8 minutes. Transfer to a plate and cover with foil.
  4. Add chopped onion to the pot and sauté for 3-4 minutes until softened. Add in minced garlic and cook for an additional 30-60 seconds until fragrant.
  5. Pour in chicken broth, skim milk, petite diced tomatoes, crushed red pepper flakes, and whole wheat pasta. Stir to combine, bring to a boil, cover, reduce heat to medium-low, and simmer for 12-14 minutes until pasta is tender.
  6. Add reserved cooked chicken, barbecue sauce, half of the cheddar, and crispy bacon to the pot. Stir gently and heat over low for 1-2 minutes until cheese is melted.

Nutrition

Serving: 1servingCalories: 442kcalCarbohydrates: 45gProtein: 28gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 7gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat as needed.

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