This is a simple pasta dish with a delicious smokiness from the BBQ sauce.
I love the creamy mild flavour of the red Leicester cheese and the saltiness of the crispy bacon. I counterbalance the distinct lack of veg in this dish by serving it with a huge crispy green salad!
Nicky’s Recipe Notes
Pasta, Cheese, Bacon. That’s usually all I need ensure the interest of my teenage kids!
This is a quick (we’re talking 25 minutes from start to finish) recipe that hits the spot when you’re looking for a comforting, filling dinner.
I love the creamy and slightly tangy/nutty taste of red Leicester cheese in this recipe, but if you can’t get hold of it then a tasty cheddar is a good substitute.
Table of Contents
📋 Ingredients
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
Pro Tip
If you don’t want to place the pan under the grill, place a lid on the pan after adding the cheese and cook for another minute to melt the cheese. Then top with the chives and serve.
The tangy BBQ sauce, the creamy cheese, combined with the crispy, salty bacon, makes this such an amazing comfort dinner!
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Pin It🍽️ What to serve with Chicken Pasta
- Serve this with a fresh Butter Lettuce Salad.
- And a piece of Homemade Garlic Bread or Artisan Bread.
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BBQ Chicken Pasta Recipe
Ingredients
- 300 g (10 1/2 oz) pasta shapes (I use spirali)
- 1 tablespoon oil
- 4 rashers (strips) streaky bacon
- 1 onion peeled and chopped
- 2 chicken breasts (about 350g/12oz), chopped into bite-size pieces
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 garlic cloves peeled and minced
- 1 x 400g (14 oz) can finely chopped tomatoes
- 1 tablespoon tomato purée paste
- 80 ml (1/3 cup) barbecue sauce
To Serve:
- 50 g (1/2 packed cup) grated red Leicester cheese (or Cheddar if preferred)
- 2 tablespoons chopped chives
Instructions
- Cook the pasta in boiling salted water, as per the packet instructions. Drain, reserving 1⁄2 cup of the cooking water.300 g (10 1/2 oz) pasta shapes
- Meanwhile, heat the oil in a large frying pan (skillet) over a medium–high heat. Add the bacon and cook for 5–6 minutes, turning once, until browned and crispy. Remove from the pan and place on a chopping board. Roughly slice the bacon and set aside.1 tablespoon oil, 4 rashers (strips) streaky bacon
- In the same pan you cooked the bacon, add the onion, chicken, salt and pepper. Cook for 5 minutes, stirring often, until the chicken is sealed and the onion starts to soften.1 onion, 2 chicken breasts, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper
- Stir in the garlic, then add the canned tomatoes, tomato purée and barbecue sauce. Stir together and bring to the boil. Simmer for 5–6 minutes, stirring occasionally, until the chicken is cooked through.2 garlic cloves, 1 x 400g (14 oz) can finely chopped tomatoes, 1 tablespoon tomato purée, 80 ml (1/3 cup) barbecue sauce
- Add the cooked pasta to the frying pan and stir together. Add splashes of the pasta cooking water if you want to loosen the sauce further.
- Turn off the heat, then sprinkle on the crispy bacon and grated red Leicester.50 g (1/2 packed cup) grated red Leicester cheese
- Place under the grill (broiler) for 1–2 minutes until the cheese is melted (make sure your pan is grillproof).
- Sprinkle over the chives and serve.2 tablespoons chopped chives
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
? Frequently Asked Questions
I prefer to eat this right away as I think it tastes better when freshly made, rather than after re-heating. However, you can make it ahead if you wish, and it will still be tasty.
Make the dish, but don’t grill the cheese (just sprinkle it on), then cool, cover and refrigerate for up to a day. It’s better to reheat in the oven (covered in foil) – as this will help the heat to disperse better, without the pasta being broken – as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes, until hot throughout. Remove the foil for the last 10 minutes if you want to brown the cheese.
Yes, cool, cover and freeze. Then defrost in the refrigerator. Reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout.
🍲 More delicious pasta dinners
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