Description
A quick and flavorful weeknight dinner featuring tender chicken and al dente pasta tossed in a rich, smoky BBQ sauce with a bright, tangy vinegar finish that balances the richness.
Ingredients
Scale
- 1 pound (450g) penne or rigatoni pasta
- 2 large boneless, skinless chicken breasts, diced into bite-sized pieces (or 3 cups shredded rotisserie chicken)
- 1 cup (240ml) smoky BBQ sauce
- 2 tablespoons apple cider vinegar or white wine vinegar
- ½ cup (120ml) heavy cream
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup frozen corn kernels
- ¼ cup fresh cilantro, chopped
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining, then set pasta aside.
- Pat diced chicken dry with paper towels and season generously with salt, pepper, and smoked paprika.
- Heat butter in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes until cooked through. Remove chicken and set aside.
- In the same skillet, sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Pour in BBQ sauce and vinegar, stirring to scrape up browned bits from the bottom of the pan. Simmer for 2 minutes.
- Reduce heat to medium-low. Stir in heavy cream and corn. Simmer gently for 2-3 minutes until corn is heated and sauce thickens slightly.
- Return cooked chicken to the skillet and add drained pasta. Toss to combine. Add reserved pasta water gradually if the sauce is too thick.
- Remove from heat and stir in fresh cilantro. Taste and adjust seasoning with salt or vinegar as needed. Serve warm.
Notes
Reserve pasta water to help thicken the sauce. Do not overcook the chicken to keep it tender. For a lighter version, substitute heavy cream with Greek yogurt or half-and-half. Can be stored in the refrigerator for up to 4 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 18
- Sodium: 900
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 75
- Fiber: 4
- Protein: 35
Keywords: BBQ chicken pasta, smoky pasta, tangy dinner, quick weeknight meals, comfort food, vinegar sauce, creamy pasta