Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 12 oz dry penne pasta
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.75 cup BBQ sauce
  • 1.5 cups shredded sharp cheddar cheese
  • 2 green onions, sliced
  • 4 slices cooked bacon, crumbled

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with smoked paprika, garlic powder, salt, and pepper. Brown the chicken for 5-6 minutes, then remove and set aside.
  2. In the same pan, sauté the diced onion for 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the chicken broth, heavy cream, and BBQ sauce, scraping the bottom of the pan to deglaze. Add the dry pasta and ensure it is submerged.
  4. Bring to a gentle boil, then cover and reduce heat to low-medium. Simmer for 10-12 minutes until pasta is tender and sauce has thickened.
  5. Return the cooked chicken and any juices to the pan. Stir in the shredded cheese until completely melted and creamy.
  6. Remove from heat and let sit for 2 minutes. Garnish with sliced green onions and crumbled bacon before serving.