Sticky Honey BBQ Chicken Pasta (Printable Version)

Juicy chicken with honey BBQ sauce in creamy cheddar macaroni. One-pan comfort in 40 minutes.

# What You'll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Honey BBQ Sauce

06 - 1/3 cup BBQ sauce
07 - 2 tablespoons honey
08 - 1 tablespoon soy sauce
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon garlic powder

→ Pasta and Cheese

11 - 8 ounces elbow macaroni or short pasta
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk
14 - 2 cups shredded sharp cheddar cheese
15 - 2 tablespoons cream cheese
16 - 2 tablespoons unsalted butter

→ Garnish

17 - 2 green onions, thinly sliced
18 - Fresh parsley, optional

# Steps to Follow:

01 - Coat chicken pieces evenly with salt, black pepper, and smoked paprika
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 3 to 4 minutes until lightly browned but not fully cooked
03 - Whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, and garlic powder in a bowl. Pour mixture over chicken and stir to coat evenly. Simmer for 2 minutes, then remove chicken and set aside
04 - Add butter to the same skillet and melt. Pour in pasta, chicken broth, and milk. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente consistency and most liquid absorbs
05 - Lower heat to low. Stir in cheddar cheese, cream cheese, and cooked chicken with sauce. Mix continuously until cheese melts completely and the dish achieves a creamy, uniform consistency
06 - Garnish with sliced green onions and fresh parsley. Serve immediately while hot

# Additional Tips::

01 -
  • Everything cooks in one skillet, so cleanup is faster than the meal itself.
  • The sweet and smoky sauce gets trapped in every crevice of the pasta, making each bite ridiculously flavorful.
  • It tastes like comfort food and takeout had a baby, but costs a fraction of delivery.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip setting the chicken aside after glazing, if you leave it in while the pasta cooks it will turn rubbery and dry.
  • Stir the pasta frequently during the simmer or the bottom layer will scorch and stick, ruining the whole pan.
  • Always add cheese off the heat or on very low heat, high temps make it separate and turn grainy instead of creamy.
  • If the sauce looks too thick after adding cheese, splash in a little extra milk and stir until it loosens up.
03 -
  • Use a deep skillet with high sides or the pasta liquid will boil over and make a mess on your stove.
  • Shred your own cheese from a block, it melts smoother and tastes infinitely better than the bagged stuff.
  • If the pasta absorbs liquid too fast and starts to stick, add broth or milk a quarter cup at a time and keep stirring.
  • For even more flavor, toast the uncooked pasta in the melted butter for a minute before adding the liquids.
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