One Pot Maple Honey BBQ Chicken Sausage Pasta
There’s something about the combo of maple syrup and BBQ sauce that just works, and once you toss in smoky chicken sausage and a pile of pasta, all cooked in one single pot, you’ve got a dinner that tastes like it took way more effort than it did. This is the kind of meal I make on a Tuesday when I want something cozy but don’t want to touch five different dishes.
Why You’ll Love This Recipe
This is a genuine one pot situation, so the pasta actually cooks right in the sauce and soaks up all that sweet, smoky, tangy flavor instead of just sitting on top of it. It comes together in under 30 minutes, which makes it an easy weeknight win when you’re tired and hungry and don’t want to think too hard. And the flavor is just fun. Maple and honey bring the sweetness, BBQ sauce brings the smoky tang, and the chicken sausage gives you that savory bite that ties it all together.
Ingredients You’ll Need
The star here is smoked chicken sausage, sliced into coins so it browns up nicely and gets little crispy edges before everything else joins the pot. You’ll want a good BBQ sauce you actually like the taste of, since it’s doing a lot of the heavy lifting flavor-wise. A little real maple syrup and honey work together to round out the sweetness, though honestly if you only have one or the other, just double up on what you’ve got.
For the pasta, short shapes like penne, rotini, or shells work best since they hold onto the sauce in all their little grooves. Chicken broth is what you’ll use to cook the pasta right in the pot, which is also what makes the sauce so rich by the time everything’s done. A diced onion and a few cloves of garlic build the savory base, and a splash of apple cider vinegar at the end brightens everything up so it doesn’t taste flat or too sweet. Shredded cheese on top is optional but honestly, I never skip it.
Tips for the Best Results
Tip: Give your sausage real time to brown before you add anything else. Those caramelized bits stuck to the bottom of the pot are pure flavor, and they’ll dissolve right into the sauce later.
Don’t walk away once the pasta goes in. It needs a stir every few minutes so it cooks evenly and nothing sticks or scorches on the bottom, especially since this sauce has sugar in it, which can catch easily.
If the sauce looks thinner than you’d like once the pasta’s done, just let it sit off the heat for a few minutes. Pasta keeps absorbing liquid as it cools, and the sauce will thicken up on its own without any extra work from you.
Taste before you add extra salt. Between the sausage, the broth, and the BBQ sauce, this dish usually has plenty of seasoning built in already.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for about 3 to 4 days, which makes this a solid meal prep option too. Note: the pasta will keep soaking up sauce as it sits, so it might look a little thicker or drier the next day, and that’s totally normal.
To reheat, add a splash of broth or water to loosen things back up, then warm it on the stovetop over medium-low heat or in the microwave in short bursts, stirring in between. I don’t recommend freezing this one, since the pasta texture tends to get mushy once it thaws.
Frequently Asked Questions
Can I use a different protein instead of chicken sausage?
Yes, andouille or turkey sausage both work well here, or you could use cooked shredded chicken if you want to swap it out entirely.
Do I have to cook the pasta in the same pot?
That’s really the whole point of this recipe, since the pasta cooking directly in the broth and sauce is what makes it so flavorful. If you cook it separately, you’ll miss out on a lot of that depth.
Is this recipe very sweet?
It’s balanced more than sweet, since the apple cider vinegar and the smokiness from the sausage and BBQ sauce keep it from tasting like dessert. If you’re worried, you can always start with less maple syrup and honey and adjust to taste.
Can I make this ahead of time?
You can prep your ingredients ahead, like slicing the sausage and chopping the onion, but the dish itself is best made fresh since one pot pastas can change texture as they sit.
product: Enameled Dutch Oven
One Pot Maple Honey BBQ Chicken Sausage Pasta
A smoky, sweet, and tangy one pot pasta made with chicken sausage, maple syrup, and BBQ sauce.
Ingredients
- 1 tablespoon olive oil
- 13 oz smoked chicken sausage, sliced into coins
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup BBQ sauce
- 2 tablespoons maple syrup
- 1 tablespoon honey
- 3 cups chicken broth
- 12 oz penne or rotini pasta
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- 1 cup shredded cheese, optional
Instructions
- Step 1. Heat olive oil in a large pot over medium-high heat.
- Step 2. Add sliced chicken sausage and cook until browned, about 4-5 minutes, then remove and set aside.
- Step 3. Add onion to the same pot and cook until softened, about 3 minutes.
- Step 4. Stir in garlic and cook for 30 seconds until fragrant.
- Step 5. Add BBQ sauce, maple syrup, honey, and chicken broth, stirring to combine and scraping up any browned bits.
- Step 6. Bring to a simmer, then add pasta and return sausage to the pot.
- Step 7. Cover and cook, stirring occasionally, for 12-15 minutes until pasta is tender and sauce has thickened.
- Step 8. Stir in apple cider vinegar and season with salt and pepper to taste.
- Step 9. Top with shredded cheese if using, and let melt before serving.
