Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 3 cloves garlic, minced
- 1½ cups chicken broth
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup honey BBQ sauce
- 1 teaspoon Dijon mustard
- 8 oz (225 g) penne pasta, uncooked
Instructions
- Season the chicken pieces with salt, pepper, smoked paprika, and garlic powder.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add chopped bacon and cook until crispy. Remove excess grease, leaving about 1 tablespoon in the pan.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, heavy cream, milk, honey BBQ sauce, and Dijon mustard. Stir to combine.
- Add the uncooked penne pasta to the skillet. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Return the cooked chicken to the skillet and stir to combine. Top with fresh basil before serving.
Notes
For a thinner sauce, add additional milk or broth as needed. Fresh basil can be substituted with 1 teaspoon dried basil if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 15g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 35g