Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 12 oz penne or rotini pasta
  • 1 tbsp olive oil
  • 1 cup smoky BBQ sauce
  • 0.75 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup sharp cheddar cheese, freshly shredded
  • 0.5 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Toss the cubed chicken breast with smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes without moving to develop a golden crust. Flip and cook for another 2 minutes.
  3. Push chicken to the sides of the pan. Add the diced red onion and minced garlic to the center. Sauté for 2 minutes until onions are translucent and fragrant.
  4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits (fond) from the bottom. Stir in the BBQ sauce and heavy cream.
  5. Reduce heat to low and simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Add the cooked al dente pasta and shredded cheddar cheese to the skillet. Toss vigorously until the cheese is melted and the sauce is glossy.
  7. Garnish with fresh cilantro and optional crumbled bacon before serving.