BBQ Chicken Pasta Recipe
Well, I was going to post my favorite lasagna caserole recipe, but I decide to try something new and add a little more variety to today’s recipes. I love finding new recipes over at MelsKitchenCafe, so that it where this one is from. I was skeptical at first, but this pasta dish exceeded my expectations. It is different, easy, delicious, and uses a lot of ingredients that you probably already have. It makes a full12″ skillet too, so you will probably get about 6 servings out of it. If you’ve got a BBQ fan, this is sure to be a big hit!
Skillet BBQ Chicken Pasta
- 1 tablespoon extra-virgin olive oil
- 2 boneless skinless chicken breasts, cut into bite-size chunks
- 1 red onion, diced
- 3 cups water
- 2 1/2 cups chicken broth (I just added one can of broth, then added enough water to equal the 2 1/2 cups)
- 1/2 teaspoon salt
- 12 ounces penne pasta
- 2/3 cup barbecue sauce
- 1/3 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. (Keep an eye on it because you don’t want the pasta to get overcooked and mushy). Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
I am thinking that you could add anything that would taste good on a BBQ Chicken pizza too, like pineapple or bacon. Have fun!