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Million Dollar BBQ Chicken Pasta - Creamy, Cheesy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups cooked, shredded or diced (rotisserie works great)
  • Pasta: 12 ounces short pasta (penne, rotini, or shells)
  • BBQ sauce: 1 cup (choose your favorite; smoky or honey-style)
  • Cream cheese or ranch: 4 ounces cream cheese (softened) or 1/2 cup ranch dressing
  • Heavy cream: 1 cup (or half-and-half for lighter)
  • Chicken broth: 1/2 cup
  • Cheese blend: 2 cups shredded cheese (sharp cheddar + Monterey Jack)
  • Bacon: 4 slices, cooked and crumbled (optional but great)
  • Red onion: 1/2 cup finely diced
  • Garlic: 2 cloves, minced
  • Smoked paprika: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Kosher salt: To taste
  • Butter: 2 tablespoons
  • Panko breadcrumbs: 3/4 cup
  • Parsley or green onions: For garnish
  • Olive oil: 1 tablespoon

Method
 

  1. Cook the pasta. Boil in salted water until just shy of al dente. Drain and set aside, reserving 1/2 cup pasta water.
  2. Sauté the aromatics. In a large skillet, warm olive oil over medium heat. Add red onion and a pinch of salt; cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
  3. Build the sauce base. Add butter, then whisk in cream cheese until it melts and coats the onions. Pour in heavy cream and chicken broth, whisking until smooth.
  4. Season it up. Stir in smoked paprika, black pepper, and 1/2 teaspoon kosher salt. Simmer 2 minutes to thicken slightly.
  5. Bring in the BBQ. Whisk in the BBQ sauce. Taste and adjust salt or add a splash more BBQ for tang. If it’s very thick, loosen with a little reserved pasta water.
  6. Add the chicken and cheese. Fold in the shredded chicken and 1 1/2 cups of the cheese. Stir until melty and glossy.
  7. Combine with pasta. Add the cooked pasta to the skillet and toss to coat. The sauce should cling but still be saucy. Use a splash of pasta water if needed.
  8. Top and bake (optional but recommended). Transfer to a greased 9x13 baking dish. Mix panko with 1 tablespoon melted butter and the remaining 1/2 cup cheese. Sprinkle over the top. Bake at 375°F for 12–15 minutes until bubbling and golden.
  9. Finish with flair. Crumble bacon over the top. Garnish with chopped parsley or green onions. Let rest 5 minutes so the sauce settles.
  10. Serve. Spoon into bowls and add a drizzle of BBQ sauce if you like a touch more sweetness.