Indulge in this creamy BBQ chicken pasta recipe, the ultimate quick comfort food. Perfect for busy weeknights, it's ready in just 30 minutes.
The tangy, cheesy, and creamy BBQ sauce perfectly complements the tender chicken and pasta, creating an unforgettable flavour experience.
This BBQ pasta is my absolute favourite dish right now, and I have a feeling you'll fall in love with it too! It's incredibly easy to make and bursting with flavour.
Love creamy pasta recipes? You should also try my creamy boursin pasta, creamy sweet potato pasta, creamy sausage pasta, and creamy lemon chicken pasta!
Jump to:
✔️ Why should you try it?
- This creamy barbecue chicken pasta is not only delicious but also a substantial meal that will leave you feeling satisfied, making it a fantastic option for a filling dinner.
- In a matter of minutes, you can have this dish ready, making it a lifesaver for busy evenings when you want a hearty meal without spending hours in the kitchen.
- Its universally appealing flavours make it a hit with both kids and adults alike, and clean plates all around!
⭐ Five Star Reader Reviews
Made this last night and the boyfriend just loved it. Came out perfect and was easy to make! DANIELLE ⭐⭐⭐⭐⭐
🥘 Ingredients
Red Onion - 1 finely sliced red onion, or use a white onion if you prefer.
Garlic - 2 cloves, peeled and chopped.
Red Pepper - sliced and cut into strips. You can also use yellow or orange peppers but not green peppers as they are too bitter for this dish.
Olive Oil - for frying the onion and garlic, or use sunflower oil instead.
Chicken Breasts - 2 boneless and skinless chicken breasts cut into bitesize chunks. You could also use 4 boneless and skinless chicken thighs instead.
Smoked Paprika - adds a lovely smoky flavour to the dish.
Cayenne Pepper - adds a subtle kick, without making the dish too spicy.
Flour - plain flour helps thicken the tangy pasta sauce.
Tomato Puree - gives the pasta sauce a delicious rich flavour.
Chicken Stock - use a low sodium chicken stock if possible.
BBQ Sauce - store-bought or homemade bbq sauce can be used. I usually opt for store-bought BBQ sauce for ease.
Double Cream - helps balance the tanginess of the BBQ sauce and makes it luxuriously creamy. You could substitute it with crème fraiche for a lighter meal.
Grated Cheese - I use a mixture of extra mature cheddar and grated mozzarella.
Pasta - penne or another short pasta such as fusilli or rigatoni. Use wholemeal pasta for added fibre.
Parsley (optional) - for garnish.
🔪 Instructions
Would you like to save this?
Get this post in your inbox and claim your free 'No Bake Bars & Slices' eBook!
This site is protected by the Google Privacy Policy and Terms of Service apply.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Bring a pan of salted water to the boil and cook the pasta according to instructions. Drain the pasta and set aside. Meanwhile, heat the olive oil in a shallow casserole and fry the sliced onion, red pepper strips, and garlic on a medium heat for 2-3 minutes.
Two: Turn the heat up and add the chicken breast pieces. Stir continuously until the chicken has changed colour.
Three: Add in the flour, smoked paprika and cayenne pepper and stir for 1 minute.
Four: Add the tomato puree, chicken stock, and BBQ sauce and simmer for 10 minutes.
Five: Add the double cream and cooked pasta to the sauce and give everything a good stir.
Six: Mix in half of the grated cheese and allow it to melt.
Seven: Serve with the remaining grated cheese sprinkled on top and the optional chopped parsley for a bit of colour!
Top Tips
- Reserve some pasta cooking water to thin the sauce out if needed.
- The recipe can easily be doubled to feed a crowd. Make sure you use an appropriately sized pan!
📖 Variations
- Make it vegetarian by using Quorn pieces instead of chicken.
- Up the veggies by adding tinned sweetcorn or baby spinach for the last 5 minutes of cooking.
- Spice it up by adding 1 chopped red chilli at the same time as the garlic and onion.
- Add smoked bacon to the recipe (at the same time as the chicken) to transform the dish into hunters chicken pasta.
- Use leftover roast chicken, leftover bbq pulled chicken, or leftover air fried chicken breast cut into pieces, instead of fresh chicken breast fillets. Add the cooked chicken to sauce for the last 5 minutes of cooking.
- Make a bbq chicken pasta bake instead!
🥡 Storage
Store - The BBQ chicken pasta can be stored in the fridge for up to 48 hours and reheated until piping hot in the microwave.
Freeze - Leftovers can also be frozen for up to 3 months in a freezer-safe container. Defrost in the fridge overnight before reheating in the microwave.
❓ Frequently asked questions
Garlic Bread: A classic choice, garlic bread would complement the pasta beautifully, offering a crispy contrast to the creamy texture of the pasta.
Steamed Vegetables: A side of steamed or roasted vegetables such as broccoli or carrots can add a splash of colour and a dose of nutrients to your meal.
Caesar Salad: A light Caesar salad could provide a crisp, fresh contrast to the rich and hearty pasta, balancing the meal wonderfully.
Coleslaw: A tangy, crunchy coleslaw can be a refreshing accompaniment, adding a bit of crunch and a touch of acidity to offset the richness of the BBQ sauce.
Roasted Sweet Potatoes: For a heartier side, consider serving roasted sweet potatoes, which would complement the BBQ flavours nicely, adding a hint of sweetness to the meal.
😋Related recipes
More delicious chicken recipes to try!
- Fruity Mango Chutney Chicken Curry
- Creamy Lemon Chicken Pasta
- Chicken Tacos
- Chicken Fajita Pasta Bake
- Creamy Paprika Chicken Pasta
- Garlic Butter Chicken
- Cajun Chicken Pasta
- Chicken and Mushroom Stroganoff
- One Pan Chicken Penne Arrabbiata
- Slow Cooker BBQ Pulled Chicken
More easy pasta recipes
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen!
Recipe
BBQ Chicken Pasta
Would you like to save this?
Get this post in your inbox and claim your free 'No Bake Bars & Slices' eBook!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Chopping Board
- Knife
- Wooden Spoon
- Pasta Pan
Ingredients
- 200 g Penne Pasta
- 1 Red onion peeled and sliced
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Olive Oil
- 1 Red Pepper cut into strips
- 2 Chicken Breasts (skinless and boneless) cut into bitesize pieces
- 1 tablespoon Plain Flour
- 2 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- 2 tablespoon Tomato Puree
- 250 ml Chicken Stock use low sodium stock
- 100 ml BBQ Sauce store-bought or homemade
- 100 ml Double Cream
- 75 g Extra Mature Cheddar grated
- 75 g Grated Mozzarella
- 1 tablespoon Parsley chopped (optional)
- Salt and Pepper
Instructions
- Bring a pan of salted water to a boil and cook the pasta according to instructions. Reserve a cup of pasta cooking water, drain and set aside.200 g Penne Pasta
- In a shallow casserole or frying pan heat the olive oil and cook the onion, red pepper and garlic on a medium heat for a few minutes.1 Red onion, 2 Garlic Cloves, 1 tablespoon Olive Oil, 1 Red Pepper
- Turn up the heat and add the chicken pieces, stirring continuously until the chicken changes colour.2 Chicken Breasts
- Add in the flour, smoked paprika and cayenne pepper, stir to combine and cook for 1 minute.1 tablespoon Plain Flour, 2 teaspoon Smoked Paprika, ¼ teaspoon Cayenne Pepper
- Add in the tomato puree, chicken stock and bbq sauce, mix everything together and simmer for 10 minutes.2 tablespoon Tomato Puree, 250 ml Chicken Stock, 100 ml BBQ Sauce
- Stir through the double cream and add the drained pasta. Make sure the pasta is coated in the thick creamy BBQ sauce.100 ml Double Cream
- Add half of the grated cheeses and mix them in until melted. At this point, you might also want to add some of the reserved pasta cooking water to thin the sauce out to your desired consistency.75 g Extra Mature Cheddar, 75 g Grated Mozzarella
- Season to taste and serve with the extra grated cheese and parsley if using.1 tablespoon Parsley, Salt and Pepper
Notes
- Make it vegetarian by using Quorn pieces instead of chicken.
- Up the veggies by adding in tinned sweetcorn or baby spinach for the last 5 minutes of cooking.
- Spice it up by adding 1 chopped red chili at the same time as the garlic and onion.
- Add smoky bacon to the recipe (at the same time as the chicken) to transform the dish into a hunters chicken pasta.
- Use leftover roast chicken or leftover air fried chicken cut into pieces, instead of the chicken breast fillets. Add the leftover cooked chicken into the sauce for the last 5 minutes of cooking.
Kasey says
This recipe is SO good and so easy. I used 98% fat free canned chicken breast and coconut milk (in place of the double cream). My 20 month old also loved it. I will be making this again and again!