BBQ Chicken Pasta {One Pan}

A pan with pasta, chicken, bacon, cheese and peppers, ready to be served.

5 from 35 votes

BBQ Chicken Pasta {One Pan}

This one pan BBQ Chicken Pasta recipe has bacon bits and cheese on top for a full, delicious, comforting meal that’s super simple and ready in about 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

200 g Bacon lardons
600 g Chicken breasts Cut into bite-sized pieces
1 Onion Peeled and chopped
3 Garlic cloves Peeled and crushed
2 Red peppers Deseeded and cut into bite-sized pieces
250 g Dry pasta
400 g Tinned chopped tomatoes
1 tsp Sweet smoked paprika
6 tbsp BBQ sauce
750 ml Hot vegetable stock See notes
100 g Grated mozzarella
Salt and freshly ground black pepper

Metric - Imperial

Instructions

Heat a saute pan over a medium heat. Add the bacon lardons and fry for 5 minutes until starting to brown. (They won’t need any oil as they usually release their own fat.)
Add the chicken pieces and cook for a further 5 minutes until the chicken is sealed and starting to brown.
Add the onions, garlic, peppers and continue cooking for another 5 minutes until the vegetables have softened.
Add the dry pasta, chopped tomatoes, smoked paprika, BBQ sauce and 500ml/2cups of the vegetable stock and salt and pepper. Give everything a good stir and pop the lid on and cook for 15-20 minutes cooked through and most of the liquid has been absorbed.
Five minutes before the pasta is due to be cooked, preheat the grill to high.
When the pasta is cooked, give everything a good stir, sprinkle over the cheese and pop under the grill for 3-5 minutes until melted and golden.

Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.

Notes

Bacon lardons: If you struggle to find these in the USA you can substitute these for pancetta or salt pork.

Red pepper: The type of pepper used here is a bell pepper.

Stock: I always make up 750ml/3.25 cups of stock and then check on the pasta as it cooks and add more if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.

Nutrition