Creamy BBQ Chicken Pasta
Indulge in a mouthwatering creamy BBQ chicken pasta that's not just a feast for your taste buds but also a smart choice for those on a health kick! This delightful dish combines tender chicken, smoky BBQ sauce, and a rich, velvety cream that clings to every bite, making it a satisfying option for muscle building and weight loss. Whip it up in no time and enjoy a bowl of goodness that’s both hearty and guilt-free!
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 bell peppers, diced
- 4 tsp garlic puree (20 ml)
- 1 onion, finely chopped
- 100 ml water (3.38 fl oz)
🥩Meat & Seafood(1)
- 600 g chicken breast, diced (1.32 lbs)
🥛Dairy & Eggs(2)
- 200 g light cream cheese (7.06 oz)
- 80 g light mozzarella, grated (2.82 oz)
🫙Pantry Staples(1)
- 200 g dry pasta (7.06 oz)
🧂Spices & Seasonings(2)
- 1 packet BBQ seasoning
- Salt and pepper
📦Other(2)
- 50 g BBQ sauce (1.76 oz)
- 1 can (400 g) chopped tomatoes (14.1 oz)
Nutrition (per serving)
Calories
636
Protein
62g
Carbs
56g
Fat
16g
👨🍳 Instructions
- 1
Preheat the oven to 190°C.
- 2
In a large baking dish, combine the pasta, chicken, onion, bell peppers, cream cheese, chopped tomatoes, BBQ sauce, BBQ seasoning, garlic puree, and water. Mix everything well.
- 3
Spread the mozzarella on top.
- 4
Cover the baking dish with aluminum foil.
- 5
Bake for 45 minutes covered, then an additional 5 minutes uncovered.
- 6
Let the dish rest for 5 to 10 minutes to allow the sauce to thicken.
💡 Pro Tips
- ✓Add only 240 ml water (1.2:1 pasta-to-liquid ratio) instead of fully covering, because pasta continues absorbing moisture from the cream cheese and tomato liquid during baking, and excess water will result in a soupy sauce rather than creamy coating.ingredient1.2:1 ratio (240 ml water per 200 g pasta)
- ✓Dice chicken to 12-15 mm cubes and sear in a hot pan for 2-3 minutes per side before adding to the baking dish to develop browning (Maillard reaction), which adds depth; raw chicken in the casserole will remain pale and bland despite the 45-minute bake time.technique12-15 mm cubes, 2-3 minutes per side at 190°C+ pan temperature
- ✓Stir the casserole after 25 minutes of covered baking to redistribute pasta and prevent the bottom layer from scorching, since cream cheese proteins and sugars from BBQ sauce concentrate and brown quickly at 190°C without agitation.timingStir at 25-minute mark during 45-minute bake
- ✓Sprinkle mozzarella only after the 45-minute covered bake and before the final 5-minute uncovered stage; adding it at the start causes the cheese to fully melt into the sauce (fat content dissolves into liquid), losing its textural contrast and creating greasiness instead of a melted top layer.timingAdd mozzarella at 45-minute mark, not at start
- ✓Rest the finished dish for 8-10 minutes before serving because starch granules in the pasta continue absorbing residual sauce heat, thickening the overall consistency by 25-30% and allowing cream cheese to emulsify fully rather than appearing curdled.timing8-10 minutes rest, 25-30% viscosity increase
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
Share this recipe
Creamy BBQ Chicken Pasta
Indulge in a mouthwatering creamy BBQ chicken pasta that's not just a feast for your taste buds but also a smart choice for those on a health kick! This delightful dish combines tender chicken, smoky BBQ sauce, and a rich, velvety cream that clings to every bite, making it a satisfying option for muscle building and weight loss. Whip it up in no time and enjoy a bowl of goodness that’s both hearty and guilt-free!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 bell peppers, diced
- 4 tsp garlic puree (20 ml)
- 1 onion, finely chopped
- 100 ml water (3.38 fl oz)
🥩Meat & Seafood(1)
- 600 g chicken breast, diced (1.32 lbs)
🥛Dairy & Eggs(2)
- 200 g light cream cheese (7.06 oz)
- 80 g light mozzarella, grated (2.82 oz)
🫙Pantry Staples(1)
- 200 g dry pasta (7.06 oz)
🧂Spices & Seasonings(2)
- 1 packet BBQ seasoning
- Salt and pepper
📦Other(2)
- 50 g BBQ sauce (1.76 oz)
- 1 can (400 g) chopped tomatoes (14.1 oz)
Nutrition (per serving)
Calories
636
Protein
62g
Carbs
56g
Fat
16g
👨🍳 Instructions
- 1
Preheat the oven to 190°C.
- 2
In a large baking dish, combine the pasta, chicken, onion, bell peppers, cream cheese, chopped tomatoes, BBQ sauce, BBQ seasoning, garlic puree, and water. Mix everything well.
- 3
Spread the mozzarella on top.
- 4
Cover the baking dish with aluminum foil.
- 5
Bake for 45 minutes covered, then an additional 5 minutes uncovered.
- 6
Let the dish rest for 5 to 10 minutes to allow the sauce to thicken.
💡 Pro Tips
- ✓Add only 240 ml water (1.2:1 pasta-to-liquid ratio) instead of fully covering, because pasta continues absorbing moisture from the cream cheese and tomato liquid during baking, and excess water will result in a soupy sauce rather than creamy coating.ingredient1.2:1 ratio (240 ml water per 200 g pasta)
- ✓Dice chicken to 12-15 mm cubes and sear in a hot pan for 2-3 minutes per side before adding to the baking dish to develop browning (Maillard reaction), which adds depth; raw chicken in the casserole will remain pale and bland despite the 45-minute bake time.technique12-15 mm cubes, 2-3 minutes per side at 190°C+ pan temperature
- ✓Stir the casserole after 25 minutes of covered baking to redistribute pasta and prevent the bottom layer from scorching, since cream cheese proteins and sugars from BBQ sauce concentrate and brown quickly at 190°C without agitation.timingStir at 25-minute mark during 45-minute bake
- ✓Sprinkle mozzarella only after the 45-minute covered bake and before the final 5-minute uncovered stage; adding it at the start causes the cheese to fully melt into the sauce (fat content dissolves into liquid), losing its textural contrast and creating greasiness instead of a melted top layer.timingAdd mozzarella at 45-minute mark, not at start
- ✓Rest the finished dish for 8-10 minutes before serving because starch granules in the pasta continue absorbing residual sauce heat, thickening the overall consistency by 25-30% and allowing cream cheese to emulsify fully rather than appearing curdled.timing8-10 minutes rest, 25-30% viscosity increase