Ingredients:

  • 1.5 lbs Chicken Breast, cut into 1-inch cubes
  • 1 tsp Smoked Paprika
  • 0.5 tsp Garlic Powder
  • Salt and Black Pepper to taste
  • 1 lb Penne or Rigatoni pasta
  • 2 tbsp Olive Oil
  • 1 medium Red Onion, finely diced
  • 3 cloves Garlic, minced
  • 14.5 oz can Fire-roasted diced tomatoes, undrained
  • 1 cup Smoky BBQ Sauce
  • 1.5 cups Heavy Cream
  • 0.5 cup Reserved Pasta Water
  • 1.5 cups Shredded Sharp Cheddar or Smoked Gouda
  • 0.25 cup Fresh Cilantro or Parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the penne or rigatoni until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the remaining water and set pasta aside.
  2. Pat the cubed chicken breast dry with paper towels to ensure a proper sear. Season the chicken thoroughly with smoked paprika, garlic powder, salt, and black pepper.
  3. Heat 2 tablespoons of olive oil in a deep 12-inch non-stick skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until it develops a mahogany-colored crust and is cooked through. Remove chicken from the pan and set aside.
  4. In the same skillet, add the diced red onion and sauté until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Deglaze the skillet by adding the undrained fire-roasted tomatoes and BBQ sauce. Stir to scrape up any browned bits (fond) from the bottom of the pan.
  6. Reduce heat to medium-low. Stir in the heavy cream and 1/2 cup of the reserved pasta water. Simmer for 3-5 minutes until the sauce begins to thicken and emulsify.
  7. Return the cooked chicken to the skillet and add the cooked pasta. Toss well to coat every noodle in the sauce. Fold in the shredded cheddar or smoked gouda until melted and velvety.
  8. Garnish with fresh chopped cilantro or parsley and serve immediately.