Sticky Honey BBQ Chicken Pasta Skillet (Printable)

Creamy cheddar macaroni meets sticky honey BBQ chicken in this quick one-pan skillet.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Honey BBQ Sauce

06 - 1/3 cup BBQ sauce
07 - 2 tablespoons honey
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon hot sauce, optional

→ Pasta & Cheese

10 - 10 ounces elbow macaroni or short pasta
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 2 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 1 cup shredded sharp cheddar cheese
16 - 1/2 cup shredded mozzarella cheese
17 - 1/4 cup grated Parmesan cheese
18 - Salt and pepper to taste

→ Garnish

19 - 2 scallions, sliced
20 - Fresh parsley, chopped, optional

# How-To:

01 - Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
02 - In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika. Add to the skillet and sauté until golden and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
03 - Lower heat to medium. Add BBQ sauce, honey, apple cider vinegar, and hot sauce to the skillet. Stir and simmer for 2 to 3 minutes until slightly thickened. Return chicken to the skillet, tossing to coat in the sticky sauce. Remove chicken and set aside.
04 - Wipe the skillet clean. Melt butter over medium heat, then add garlic and sauté until fragrant, about 30 seconds. Sprinkle in flour, whisking constantly for 1 minute. Gradually pour in milk, whisking to avoid lumps. Simmer 2 to 3 minutes until slightly thickened.
05 - Stir in cheddar, mozzarella, and Parmesan cheese until smooth and melted. Season with salt and pepper to taste.
06 - Add cooked pasta to the cheese sauce and stir to coat. Gently fold in the sticky honey BBQ chicken, mixing until well distributed.
07 - Garnish with sliced scallions and chopped parsley. Serve hot, straight from the skillet.

# Expert Hacks:

01 -
  • It honestly tastes like you spent hours cooking, but the entire thing is done in under 45 minutes flat.
  • One skillet means one pan to wash, which might be the best part of all.
  • The contrast of creamy cheddar sauce against sticky honey BBQ is addictive in a way that makes you go back for seconds without thinking.
02 -
  • Underseasoning the chicken at the beginning is the biggest mistake—those spices form a flavorful crust that makes all the difference, so don't be shy with the salt and paprika.
  • Whisking constantly when you add milk to the flour mixture is non-negotiable; even a few seconds of distraction can result in lumpy sauce that you'll spend minutes trying to strain out.
03 -
  • Keep the heat at medium or below once you've added milk and cheese, because high heat can cause the sauce to break and the cheese to get grainy.
  • Adding the pasta slightly undercooked is the secret that keeps it tender and absorbs the sauce rather than becoming mushy during the final mixing.
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