Okay, I have to admit something… I might be turning into a noodle. I’ve been making this BBQ chicken pasta nonstop lately, and I’m not even sorry. It’s sweet, tangy, smoky, and just a little spicy if you want it to be. The chicken? Juicy. The sauce? Bold. The pasta? Soaks up every drop of flavor. If you love BBQ vibes and cozy dinners, this one’s calling your name.
Method
1.Prep the Veggies and Chicken
First things first grab your red onion and bell pepper and give them a good slice and chop. You want the onion thin and the pepper into bite-sized chunks. Heat a splash of oil in a large frying pan or skillet over medium heat. Once the pan is hot, toss in the onion and pepper. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and smell amazing. While they’re doing their thing, dice your chicken breasts into bite-sized pieces. Set them aside, ready to go.
2.Cook the Chicken
Once the veggies are soft, push them to the edges of the pan and add the diced chicken right into the center. Stir everything together so the chicken starts to brown and soak up those veggie flavors. Keep cooking for around 5–7 minutes, or until the chicken turns white on the outside and is nearly cooked through. Don’t worry if it’s not fully done yet it’ll finish cooking in the sauce.
3.Boil the Pasta
While your chicken is cooking, fill a separate saucepan with water, add a generous pinch of salt (this really makes a difference!), and bring it to a boil. Add your wholewheat fusilli pasta and cook it according to the package instructions usually around 10 minutes. Stir it now and then so it doesn’t stick. When it’s done, reserve about 100ml of the starchy pasta water before draining.
4.Build the BBQ Sauce
Now back to the pan with your chicken and veggies. Time to bring in the flavor! Stir in 1 tablespoon of tomato purée, 2 tablespoons of Worcestershire sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of BBQ sauce, and 350ml of passata. Mix it all together until the chicken and veggies are fully coated. Let it simmer gently for about a minute, just enough to thicken slightly and blend the flavors.
5.Combine Pasta and Sauce
With your pasta drained and sauce simmering, pour the cooked pasta straight into the pan with the chicken and sauce. Slowly add a splash of the reserved pasta water start with about 50ml and stir well. Add more if the sauce feels too thick. The goal is to get everything glossy and creamy, not watery. Stir until the pasta is fully coated and the whole pan looks like a BBQ dream.
6.Add Cheese and Serve
Finally, sprinkle the shredded cheddar cheese over the pasta. You can stir it in so it melts smoothly or let it sit on top for a gooey finish. Either way, let the heat from the pasta melt the cheese down into something magical. Once it’s all hot, cheesy, and perfect, dish it up into bowls and serve immediately. It’s smoky, saucy, and totally irresistible.
Necessary Tools
- Large frying pan or skillet
- Saucepan for boiling pasta
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Cheese grater
BBQ Chicken Pasta Sweet, Smoky, and Totally Addictive
Cuisine: ItalianDifficulty: Easy2
servings10
minutes25
minutes35
minutesIngredients
220g wholewheat fusilli pasta
2 chicken breasts, diced
1 red onion, sliced
1 bell pepper, chopped
1 tbsp tomato purée
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tbsp BBQ sauce (your favorite kind!)
350ml passata
10g lighter cheddar, shredded
Directions
- Start by slicing your onion and pepper. Toss them in a pan with a splash of oil and let them cook until soft (about 5 minutes).
- Add your diced chicken to the pan. Stir and cook until it’s no longer pink on the outside.
- Meanwhile, boil your pasta according to the package instructions. Salt that water like the sea matters!
- Once the chicken is nearly done, stir in the tomato purée, Worcestershire sauce, balsamic vinegar, BBQ sauce, and passata. Let it bubble for a minute.
- Drain your pasta but save a little pasta water around 100ml should do. Add the pasta and some of that water to the pan with the chicken and stir until everything is coated and saucy.
- Sprinkle the cheese on top, stir it in or let it melt over everything like a cozy blanket.
- Serve hot, dig in, and try not to eat the whole pan by yourself. (No promises.)
Notes
- Don’t overcook the chicken it’ll go dry and lose all that juicy BBQ magic.
- Add the pasta water slowly you want creamy, not soupy.
- Don’t skip the Worcestershire or balsamic they sound fancy but they add loads of flavor.
- Cheese goes last! If you add it too early, it can get clumpy or stringy.
Serving Suggestions
- Add a sprinkle of chili flakes if you like it spicy.
- Throw in sweetcorn or peas for a little sweetness and crunch.
- Garlic bread on the side? Always a good idea.
- Serve with a side salad if you feel like being balanced.
Fun Fact
BBQ sauce actually comes in tons of styles some sweet, some smoky, some vinegar-y. This recipe works with all of them, but if you use a smoky one, it adds a whole new level of flavor that tastes like a cookout without the grill.
Conclusion
This BBQ chicken pasta hits all the comfort notes sweet, smoky, tangy, and hearty. It’s easy enough for a weeknight and tasty enough to crave every single day. If you’re someone who could happily eat pasta five days in a row (hi, yes, same), this one’s going on your permanent rotation. Grab a fork and get in there.
