I’m all about Damn Delicious these days. I’m pulling a recipe or two a week for my menus these days including this one last week for One Pot BBQ Chicken Pasta. I was a little leery about this one, not because of the recipe itself, but because I sometimes have trouble getting into a dish if I associate it with one style of food. I had this problem when I made Taco Stuffed Shells a while back. Stuffed shells are just an Italian dish that should have ricotta or cottage cheese as far as my taste buds are concerned. Would I have the same problem with this barbecue sauce-infused pasta dish? Luckily, no!
I’m a big fan of the one pot method for cooking this dish. You cook the bacon in the pan (I skipped the olive oil because of the bacon fat) and then toss in the diced chicken breast. From there you add the garlic and onion followed by the rest of the ingredients, including the pasta which actually cooks in the tomatoes, chicken stock and milk. Cover that up and let it cook for about 15 minutes, mix in the cheese and bbq sauce — we had Sweet Baby Ray’s on hand — and you’ve got dinner!
I wasn’t sure if the the sweetness of the sauce would throw my tongue for a loop, but this whole dish worked so well together that I didn’t even think about Italian food. In fact, the sweetness really popped and worked well with the saltiness of the bacon and the tomatoes. It all worked really well together and you can’t complain about making a whole meal in one pot!