Ingredients
Scale
- 1 pound penne pasta
- 1 pound chicken breasts, cubed
- 1 cup BBQ sauce
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cook penne pasta according to package instructions until al dente, then drain and set aside.
- In a large oven-safe skillet, heat olive oil over medium heat.
- Add diced onion and bell pepper to the skillet and sauté until softened.
- Season the vegetables with salt and pepper to taste.
- Push the vegetables to one side of the skillet and add chicken thighs to the other side.
- Cook the chicken for about 5 minutes on each side until browned.
- In a small bowl, mix together honey, barbecue sauce, and apple cider vinegar.
- Pour the honey BBQ sauce over the chicken in the skillet.
- Stir in the cooked penne pasta until well combined with the sauce and chicken.
- Sprinkle shredded cheese over the top of the pasta and chicken mixture.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until heated through and cheese is bubbly.
- Remove from oven and let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to three days.
Reheat gently on the stove, adding a splash of water to prevent drying.
Serve with a side salad for a refreshing balance.
For extra flavor, marinate chicken overnight in BBQ sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 65g
- Protein: 25g