ThisBBQ Chicken Pasta is an easy and simple meal, ready in 30 minutes! It is rich, flavourful and cheesy, and I promise everyone in your family will love it.
Cook the pasta in salted water according to the package instructions, drain and set aside.
350 g Penne Pasta
In a large skillet, heat olive oil over medium heat, and add onion, garlic and red pepper for 1-2 minutes.
2 Cloves Garlic, 1 Red onion, 1 tablespoon Olive Oil, 1 Bell Pepper
Now, turn up the heat and add the chicken. Cook for 1-2 minutes or until the chicken changes colour.
3 Chicken Breasts (skinless and boneless)
Stir in flour, salt, paprika, cayenne pepper, and black pepper.
1 tablespoon Plain Flour, 2 teaspoon Paprika, ¼ teaspoon Cayenne Pepper, 1 teaspoon Salt, ½ teaspoon Ground Black Pepper
Stir in bbq sauce, tomato puree and chicken stock, mix everything together and simmer for 10 minutes.
2 tablespoon Tomato Puree, 100 ml BBQ Sauce, 250 ml Chicken Stock
Add the heavy cream, half of the cheese and the pasta, and mix well until the pasta is well coated with the sauce.
100 ml Heavy Cream, ½ cup Cheddar grated, ½ cup Mozzarella
Sprinkle the rest of the cheese and the parsley on top. Serve!
1 tablespoon Parsley
Notes
Before adding the pasta, the water should be brought to a boil first. Cause if the pasta is added too soon, it will get mushy and will not be cooked properly.
If the sauce is thick, you can thin it out with 1-2 tablespoons of the cooking pasta water.
Use the chicken at room temperature; otherwise, when cooking, it will release a lot of water, which is unwanted.
Store this dish in an airtight container before keeping it in the fridge for up to three days. Reheat in the microwave!