Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 4 strips thick-cut bacon, diced
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 lb rotini pasta
  • 3 cups low-sodium chicken broth
  • 1 cup smoky BBQ sauce
  • 0.5 cup heavy cream
  • 1.5 cups sharp cheddar cheese, shredded
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Render the bacon. Place 4 strips diced bacon in a cold large skillet. Turn heat to medium and cook 5-7 minutes until crispy and fat has rendered. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Sear the chicken. Increase heat to medium high. Add 1.5 lb chicken cubes seasoned with salt and pepper. Cook 4-5 minutes until golden on the outside. Note: It doesn't need to be cooked through yet.
  3. Sauté aromatics. Stir in 1 diced red onion and 3 cloves minced garlic. Cook 2-3 minutes until onions are translucent and fragrant.
  4. Bloom the spices. Add 1 tsp smoked paprika and 0.5 tsp onion powder. Stir constantly for 30 seconds until the aroma intensifies.
  5. Deglaze and add liquid. Pour in 3 cups chicken broth and 1 cup BBQ sauce. Scrape the bottom of the pan to release the flavorful bits.
  6. Simmer the pasta. Stir in 1 lb rotini pasta. Bring to a boil, then reduce heat to medium low. Cover and simmer for 10-12 minutes until pasta is al dente and liquid is mostly absorbed.
  7. Temper the cream. Stir in 0.5 cup heavy cream and the reserved crispy bacon. Note: Adding cream at the end prevents curdling.
  8. Melt the cheese. Gradually fold in 1.5 cups shredded sharp cheddar. Stir 1-2 minutes until the sauce is glossy and the cheese is fully melted.
  9. Garnish and serve. Sprinkle with 0.25 cup chopped cilantro. Serve immediately while the sauce is at its peak silkiness.