BBQ Chicken Pasta Recipe
My family-tested, restaurant-quality BBQ Chicken Pasta features juicy, spice-rubbed chicken and a creamy, smoky cheese sauce. This is the ultimate CPK copycat recipe, ready in about 35 minutes!
Equipment
- A Large Skillet or Dutch Oven
- A Large Pot
- Box Grater
- Colander
- Tongs
Ingredients
- For the Chicken & Spice Rub:
- 1 lb boneless skinless chicken breasts, pounded to ½-inch thickness
- 1 tbsp. brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp kosher salt
- For the Pasta & Sauce:
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 medium red onion finely chopped
- 3 cloves garlic minced
- 1 cup of your favorite Hickory Smoke-style BBQ sauce
- 1 cup heavy cream
- 12 oz. penne pasta
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Prepare Chicken: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture generously over all sides of the pounded chicken breasts.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta for 1-2 minutes less than the package directs for al dente. Before draining, reserve 1 cup of the pasta water. Drain pasta and set aside.
- Cook Chicken & Aromatics: In a large skillet over medium-high heat, melt the oil and butter. Sear the chicken for 4-6 minutes per side, until deeply browned and cooked through. Transfer chicken to a cutting board to rest. Reduce heat to medium, add onion to the same skillet, and cook for 5 minutes until soft. Add garlic and cook for 1 more minute until fragrant.
- Make Sauce: Stir in the BBQ sauce and heavy cream. Bring to a gentle simmer for 2-3 minutes to thicken slightly. Reduce heat to low and stir in the cheeses one handful at a time until completely melted and smooth.
- Combine & Serve: Slice the rested chicken. Add the chicken and the drained pasta to the skillet with the sauce. Toss to combine, adding splashes of reserved pasta water to reach your desired sauce consistency. Top with fresh cilantro and serve immediately.
Notes
- Chicken Shortcut: Have leftover grilled or rotisserie chicken? You can use about 3 cups of shredded cooked chicken. Skip the searing step and add it in Step 5.
- The Sauce: For best results, use a Hickory Smoke style BBQ sauce and full-fat heavy cream. This provides the signature smoky flavor and guarantees a creamy, non-curdled sauce.
- Resting the Chicken: Do not skip resting the chicken for 5 minutes before slicing! It's the key to making sure it stays incredibly juicy.
- Cheese Melting: For the smoothest sauce, grate your own cheese from a block and add it over low heat. Pre-shredded cheese can make the sauce grainy.