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Baked pasta casseroles are tried and true comfort food favorites, and this savory, smoky twist on that concept is no exception. Made with penne pasta, chicken thighs, bacon, barbecue sauce, and Gouda cheese, this bbq chicken pasta bake is a great way to bring a new combination of flavors to your weeknight dinner routine.
Notes From the MGC Kitchen
When we first thought about creating this recipe, what we had in mind was a barbecue version of mac and cheese. However, the idea soon morphed into a main dish casserole with a combination of ingredients that incorporates the flavors of barbecue and cheese in a more subtle, thoughtful fashion.
Key Ingredients & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- CHICKEN THIGHS: Boneless, skinless chicken thighs are the best choice for this dish because they’ll maintain their tender, juicy texture through both the initial sautéing and the time it takes to bake the assembled dish. You could substitute leftover rotisserie chicken, as a shortcut (you need about 2 cups).
- PASTA: Choose a cut of pasta that has ridges to hold the sauce and melted cheese. We opted for penne, but rotini, or medium-sized shells are options as well.
- BACON: When it comes to adding bacon bits to a dish, we generally choose to use a thick-cut variety. In addition to its rich, smoky flavor, it has a satisfying, meaty texture that doesn’t get lost amongst the other ingredients.
- GOUDA CHEESE: Gouda cheese melts well, has a creamy texture, and a mild nutty flavor. You could use smoked Gouda if you’re one who enjoys a bolder smoke flavor, but personally, we’re happy with the job the bacon does on that front.
- BBQ SAUCE: Our recipe includes a link to our homemade bourbon barbecue sauce, but you can certainly use you favorite bottled brand from the grocery store.
Prep Overview
How to Make BBQ Chicken Pasta Bake
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
COOK THE PASTA AND FRY THE BACON: Preheat the oven. Cook and drain the pasta and set aside. Fry the bacon and drain, leaving some of the rendered fat in the pan.
SAUTÉ THE ONION AND CHICKEN: Return the pan to the stove, sauté the onion until softened, then add the chicken and cook until done.
COMBINE ALL INGREDIENTS: Remove the pan from the heat and add all the remaining ingredients reserving a little grated cheese. Transfer everything to the baking dish, top with the reserved cheese.
BAKE THE PASTA: Bake uncovered, until everything is piping hot and the cheese has melted.
Shortcut Version
Skip cooking the chicken from scratch and replace it with 2 cups of shredded rotisserie chicken. Use store-bought barbecue sauce in place of homemade.
More BBQ Flavors You’ll Love
You don’t need a smoker to make great tasting bbq dishes when you have your own homemade barbecue seasoning rub and bbq sauce on hand. As a matter of fact, you can use your oven!
- Oven baked baby back ribs can be made any time of year. They start out low and slow and finish up in high heat or on the grill.
- A chicken meatloaf with bbq flavor is a delicious twist on a classic comfort food and super easy to make.
- Melt-in-your-mouth, oven roasted pulled pork is another barbecue favorite that can be made start to finish in the oven with great success. Serve it up in sandwiches, tacos, or as a topping for nachos.
BBQ Chicken Pasta Bake
Ingredients
- 3/4 lb boneless, skinless chicken thighs, cut into bite-sized pieces (see notes)
- 8 ounces pasta, (penne, rotini, ziti)
- 2 strips thick-cut bacon, cut into 1/2-inch pieces
- 1/2 cup chopped red onion
- Salt and freshly ground black pepper
- 3 scallions, chopped
- 1/4 cup chopped cilantro, (substitute parsley or chives)
- 4 ounces Gouda cheese (regular or smoked), coarsely grated
- 1/2 cup Bourbon BBQ Sauce, (or store bought)
Instructions
- Preheat the oven to 375°F and generously coat a 1-1/2 quart baking dish with nonstick spray.
- Cook the pasta, reserving 1/4 cup of the cooking water, then drain and set aside.
- While the pasta cooks, fry the bacon until crisp and using a slotted spatula, transfer it to a paper towel-lined plate. Leave about 2 tablespoons of fat in the pan.
- Return the pan to the stove over medium heat and sauté the onion in the bacon fat until softened, 2 minutes.
- Add the chicken, season with a pinch of salt, and continue cooking, stirring often, until the chicken is cooked through, 3 to 5 minutes longer. Remove the pan from the heat, add the reserved bacon, and a few grinds of black pepper.
- Stir the barbecue sauce into the chicken mixture, then add the pasta, scallions, cilantro and all but 1/4 cup of the grated cheese. If the mixture looks dry, add the reserved pasta water in 1 tablespoon increments until you like the consistency.
- Transfer everything to the prepared baking dish and top with the remaining cheese. Bake uncovered until everything is piping hot and the cheese is melted and creamy, about 15 minutes.
Notes
SHORTCUT VERSION
Here’s how to make a shortcut version of this easy casserole dish: Skip cooking the chicken from scratch and use 2 cups of leftover rotisserie chicken (preferably the meat from the thighs and drumsticks) and substitute the homemade bbq sauce with 1/2 cup of your favorite brand of store-bought.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds delicious! I will be making it soon!
This is an awesome, easy recipe. My kids really love it!
Glad you and the kids like the recipe! Thanks for taking the time to come back and let us know!