One Pot Creamy Smoky BBQ Chicken Penne
There’s something about a one-pot dinner that just makes life easier, and this one earns its spot in the regular rotation. Smoky barbecue sauce, tender chicken, and a creamy sauce clinging to every piece of penne — it’s the kind of meal that tastes like you fussed over it, but really you just let one pot do all the work.
Why You’ll Love This Recipe
First off, it’s one pot. That means less cleanup, which honestly might be the best selling point of any weeknight recipe. You get dinner on the table without a sink full of pots and pans staring you down afterward.
The flavor is what really sells it, though. That smoky BBQ sauce mixed into a creamy, cheesy base gives you something that tastes way more complicated than it actually is. It’s comfort food with a little edge to it — not just another creamy pasta.
It’s also fast enough for a busy night but good enough that you’d serve it to guests. That combination doesn’t come around often.
Ingredients You’ll Need
The base of this dish is boneless chicken, cut into bite-sized pieces so it cooks quickly and evenly in the same pot as everything else. Chicken thighs work beautifully here if you want extra juiciness, but chicken breast keeps things a little leaner.
Your BBQ sauce is doing a lot of heavy lifting, so use one you actually like the taste of. A smoky or slightly sweet variety works great, but if you like heat, a spicier BBQ sauce turns this into something with a real kick.
For the creamy part, you’ll want chicken broth, heavy cream (or half-and-half if you’re looking to lighten it up a touch), and a good melting cheese like cheddar or a cheddar-Monterey blend. The cheese is what pulls the sauce together into that rich, clingy texture you want coating every piece of pasta.
Penne is the pasta of choice because its ridges and hollow center grab onto sauce so well, but rotini or shells would work in a pinch. A little garlic, onion, and smoked paprika round out the flavor and boost that smoky quality even further.
Tips for the Best Results
Tip: Don’t walk away while the pasta simmers. One-pot pasta dishes need a stir every few minutes so nothing sticks or scorches on the bottom, especially once the cream and cheese go in.
Cut your chicken pieces roughly the same size so they all finish cooking at the same time. Nobody wants a mix of dry and undercooked chicken in the same bite.
Let the sauce simmer just long enough for the pasta to cook through and the sauce to thicken naturally. It’ll look a little thin right before it’s done, but it keeps thickening as it sits, so resist the urge to add extra cream too early.
If you want a little textural contrast, a sprinkle of crispy bacon bits or extra shredded cheese on top right before serving takes it from good to genuinely craveable.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. The sauce will thicken up quite a bit once it’s cold, which is totally normal.
Note: When reheating, add a splash of milk or broth to loosen the sauce back up before microwaving or warming it on the stove. This brings back that creamy texture instead of leaving you with something gluey.
This dish also freezes reasonably well for up to 2 months, though cream sauces can sometimes separate slightly when thawed. A good stir while reheating usually brings it right back together.
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Yes, just add it toward the end so it warms through without drying out, since it’s already fully cooked.
What’s the best BBQ sauce to use for this recipe?
Any sauce you enjoy eating on its own works well, but a smoky or honey-based BBQ sauce tends to blend especially nicely with the creamy sauce.
Can I make this dish spicier?
Definitely — a spicier BBQ sauce, a pinch of cayenne, or some diced jalapeño stirred in near the end will all bump up the heat.
Is this recipe freezer-friendly?
Yes, though cream-based sauces can separate a little after freezing. A good stir while reheating usually fixes the texture right up.
product: Enameled Dutch Oven
One Pot Creamy Smoky BBQ Chicken Penne
A creamy, smoky barbecue chicken pasta made entirely in one pot for an easy, flavorful weeknight dinner.
Ingredients
- 1.5 lbs boneless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 3/4 cup BBQ sauce
- 3 cups chicken broth
- 12 oz penne pasta
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped parsley or extra cheese, for topping
Instructions
- Step 1. Heat olive oil in a large pot over medium-high heat.
- Step 2. Season chicken pieces with salt and pepper, then add to the pot and cook until browned, about 5-6 minutes.
- Step 3. Add diced onion and cook for 2-3 minutes until softened.
- Step 4. Stir in garlic and smoked paprika, cooking for 30 seconds until fragrant.
- Step 5. Pour in BBQ sauce and chicken broth, stirring to combine and scraping up any browned bits from the bottom.
- Step 6. Add penne pasta, stir well, and bring to a simmer.
- Step 7. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender.
- Step 8. Reduce heat to low and stir in heavy cream.
- Step 9. Add shredded cheddar cheese gradually, stirring until melted and the sauce is smooth.
- Step 10. Taste and adjust seasoning with salt and pepper as needed.
- Step 11. Top with chopped parsley or extra cheese before serving.
