Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 11.2 oz Penne or Rigatoni pasta
  • 1/2 cup barbecue sauce (preferably smoky variety)
  • 1/3 cup heavy cream
  • 4 oz sharp cheddar cheese, freshly shredded
  • 1 Tbsp unsalted butter
  • 1 cup low sodium chicken broth
  • 1 tsp smoked paprika
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1/2 cup reserved pasta cooking water

Instructions:

  1. Season the cubed chicken breast generously with salt, pepper, and 1/2 tsp of the smoked paprika.
  2. Cook the pasta according to package directions, aiming for al dente. BEFORE draining, reserve at least 1/2 cup of the starchy cooking water. Drain the pasta and set aside.
  3. In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the seasoned chicken and cook until fully seared and mostly cooked through (5-7 minutes). Pour the 1/2 cup of barbecue sauce over the chicken and stir constantly for 2 minutes until the sauce caramelizes and glazes the chicken (Maillard reaction). Remove the glazed chicken from the skillet and set aside.
  4. Reduce the heat to medium-low. Add the minced garlic and the remaining 1/2 tsp of smoked paprika to the skillet and cook for 30 seconds until fragrant. Deglaze the pan with the chicken broth, scraping up any browned bits.
  5. Slowly pour in the heavy cream and bring to a gentle simmer. Whisk in the shredded cheddar cheese, one handful at a time, until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, slowly incorporate reserved pasta water until the desired velvety texture is achieved (emulsification).
  6. Return the cooked pasta and the glazed BBQ chicken to the skillet. Toss everything gently to ensure the pasta and chicken are fully coated in the creamy sauce. Serve immediately.