Save to Pinterest My sister texted me a TikTok link with three fire emojis and the words make this now. The video showed glossy chicken coated in honey BBQ sauce swirled into bubbling cheese pasta, all made in one pan. I was skeptical until I heard my kids fighting over the last spoonful. Now it shows up on our dinner table at least twice a month, and nobody complains.
The first time I brought this to a potluck, my friend Sarah scraped the bottom of the skillet with her fork and asked if I was secretly a caterer. I laughed because an hour earlier I had been frantically Googling whether you could cook raw pasta directly in broth. Turns out you can, and it soaks up all that cheesy, saucy goodness in a way boiled pasta never could. Three people asked for the recipe before dessert even came out.
Ingredients
- Boneless, skinless chicken breasts (1 lb): Cut them into bite-sized chunks so they cook fast and soak up the sauce. I learned the hard way that uneven pieces mean some bits dry out while others stay raw.
- Salt, black pepper, smoked paprika: This trio gives the chicken a subtle smoky backbone that plays perfectly with the sweet BBQ glaze.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the spices bloom in the heat.
- BBQ sauce (1/3 cup): Use your favorite brand, the one you actually enjoy eating straight from the bottle.
- Honey (2 tbsp): Adds a glossy sweetness that balances the tang of the vinegar and the smoke of the paprika.
- Soy sauce (1 tbsp): A sneaky umami boost that deepens the flavor without making it taste Asian, just richer.
- Apple cider vinegar (1 tbsp): Cuts through the sweetness and keeps the sauce from feeling one dimensional.
- Garlic powder (1 tsp): Easier than fresh garlic here and it dissolves right into the sauce without burning.
- Elbow macaroni (8 oz): The classic choice, but rotini or shells work great if you want more sauce traps.
- Chicken broth (2 cups): Low sodium is key so you control the saltiness, especially once the cheese goes in.
- Milk (1 cup): Whole milk makes it creamier, but two percent works fine if that is what you have open.
- Sharp cheddar cheese (2 cups shredded): Shred it yourself from a block, the pre shredded stuff has anti caking agents that make the sauce grainy.
- Cream cheese (2 tbsp): This is the secret to that silky, cling to the noodles texture.
- Unsalted butter (2 tbsp): Adds richness and helps the pasta cook evenly without scorching the bottom.
- Green onions and parsley: A fresh, bright finish that makes the whole dish look like you tried harder than you did.
Instructions
- Season and sear the chicken:
- Toss the chicken pieces with salt, pepper, and smoked paprika until every bit is coated. Heat olive oil in a large skillet over medium high, then add the chicken and let it sizzle undisturbed for a minute before stirring, so you get a little caramelization on the edges.
- Make the sticky glaze:
- Whisk together BBQ sauce, honey, soy sauce, vinegar, and garlic powder in a small bowl. Pour it over the browned chicken and stir to coat every piece, letting it simmer for about two minutes until the sauce thickens slightly and clings to the meat.
- Set the chicken aside:
- Use a slotted spoon to transfer the glazed chicken to a plate, leaving as much sauce in the skillet as possible. Do not worry if a few bits stick to the bottom, they will add flavor to the pasta.
- Cook the pasta in one pan:
- Melt butter in the same skillet, then pour in the uncooked pasta, chicken broth, and milk. Bring it to a rolling boil, then lower the heat to medium low and let it simmer uncovered, stirring every couple of minutes to keep it from sticking, until the pasta is tender and most of the liquid has been absorbed.
- Stir in the cheese and chicken:
- Turn the heat to low and add the shredded cheddar and cream cheese, stirring constantly until everything melts into a creamy sauce. Fold the glazed chicken back in along with any sauce left on the plate, mixing gently until every noodle is coated and glossy.
- Garnish and serve:
- Sprinkle sliced green onions and a handful of fresh parsley over the top. Serve it straight from the skillet while it is still steaming and irresistible.
Save to Pinterest One rainy Tuesday my husband walked in from work, saw the skillet on the stove, and said it smells like a carnival in here. He was right. The honey and BBQ sauce caramelizing together filled the whole house with this sweet, smoky warmth that made everyone gather in the kitchen without being asked. We ate it standing around the counter, straight from the pan, and I realized some of the best meals are the ones you do not bother plating.
Customizing Your Skillet
This recipe is ridiculously flexible once you understand the base. Swap the cheddar for smoked gouda or pepper jack if you want more complexity or heat. I have used rotisserie chicken when I am running late, just shred it and toss it in at the end with the cheese. If you like things spicy, a pinch of cayenne or a drizzle of hot sauce in the BBQ glaze takes it to another level. You can even sneak in a handful of frozen peas or corn during the last few minutes of pasta cooking for a little color and sweetness.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and honestly they taste even better the next day once the flavors have melded. Reheat gently in a skillet over low heat with a splash of milk or broth to loosen the sauce back up. The microwave works in a pinch, but stir halfway through and add a little liquid or it will dry out. I have never had enough left over to freeze, but I imagine it would hold up fine for a month if you let it cool completely first and store it in a freezer safe container.
What to Serve Alongside
This dish is rich and hearty, so I like to balance it with something light and crunchy. A simple green salad with lemon vinaigrette or a tangy coleslaw works perfectly. Garlic bread is always a hit if you want to go full comfort mode, and roasted broccoli or green beans add a nice veggie crunch without stealing the spotlight.
- If you are feeding a crowd, double the recipe and use a deep 12 inch skillet or a wide Dutch oven.
- Taste the sauce before adding the chicken back in, some BBQ sauces are sweeter or saltier than others.
- Let the skillet rest for a minute or two before serving so the sauce thickens up just a little more.
Save to Pinterest This skillet has become my answer to busy weeknights, surprise guests, and picky eaters all at once. It is proof that viral recipes are not always hype, sometimes they are just really good food that deserves to be shared.
Common Recipe Questions
- → Can I use a different type of pasta?
Yes, any short pasta like penne, rotini, or shells works well. Adjust cooking time slightly based on pasta shape and package instructions.
- → How do I make this dish spicier?
Add a pinch of cayenne pepper to the chicken seasoning or stir in hot sauce with the BBQ glaze. Red pepper flakes also work beautifully.
- → Can I prepare this ahead of time?
You can cook the chicken and sauce ahead, then prepare the pasta when ready to serve. The dish is best enjoyed fresh but reheats well with a splash of milk.
- → What can I substitute for cheddar cheese?
Smoked gouda, Monterey Jack, or a blend of mozzarella and parmesan all create delicious variations with different flavor profiles.
- → Is there a way to make this gluten-free?
Use gluten-free pasta and verify your BBQ sauce and chicken broth are certified gluten-free. Cooking time may vary slightly with gluten-free pasta.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs add extra juiciness and flavor. They may need an additional minute or two of cooking time.