BBQ Chicken Pasta Bake – turn leftover chicken into a delicious comfort food meal in under an hour. The whole family will love it.
I didn’t actually set out to develop this BBQ chicken pasta recipe, it once again was a matter of time and necessity that spurred it into existence. Trying to keep up with teenagers schedules this summer has left our normal dinner routine in the dust. Between summer jobs and their never ending socializing with friends, it is a challenge to sit down for a meal together. None-the-less we try.
On this occasion we had about an hour opening to actually eat lunch together before they were out the door fore the rest of the day…and likely the evening too. Spouse and I started cleaning out the fridge to see what we could put together quickly. Some ripe tomatoes, leftover BBQ chicken and about a half cup of BBQ sauce were in need of being put to quick use, as were the ends of blocks of mozzarella and cheddar cheese. We decided to turn it into a quick pasta bake using the last of a big bag of rotini that we also had on hand.
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- 3 cups uncooked rigatoni or rotini
- 3 tbsp extra virgin olive oil
- 1 medium red onion minced
- 3 cloves garlic minced
- 6 cups large tomatoes diced (about 4 )
- 1 tsp brown sugar
- 1 red pepper diced optional
- ½ tsp chilli flakes or 2 tbsp hot sauce optional
- 1/2 cup bbq sauce
- 1 cup fresh or frozen sweet corn kernels
- 1 cup black beans
- salt and pepper to season
- 2 cups chopped or shredded leftover bbq chicken
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
Boil the pasta in well salted water as instructed on the package until al dente, then drain in a colander. Be careful not to overcook the pasta.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute or two until the onions soften but do not brown.
Turn heat to high and toss in the tomatoes, brown sugar & chilli flakes and cook until the tomatoes just start to break down.
Add the red pepper and cook for an additional few minutes until the juice from the tomatoes has mostly cooked off.
Add the corn & black beans, then season the sauce with salt and pepper to taste.
Stir in the leftover bbq chicken and the cooked, drained pasta.
Transfer to a greased 8 or 9 inch square baking dish.
Mix the grated cheeses together and sprinkle on top.
Bake at 350 degrees F for 30 minutes and serve.