Sticky Sweet Chili BBQ Chicken Pasta
A warm bowl of pasta coated in a sweet chili and BBQ sauce, featuring tender chicken and colorful bell peppers for a cozy comfort meal.
Ingredients
Main Ingredients
- 1 lb cooked chicken (shredded or diced) Adds protein and heartiness to the dish.
- 1 cup sweet chili sauce Brings a perfect blend of sweetness and mild heat.
- 1/2 cup BBQ sauce Adds smoky depth and flavor.
- 8 oz spaghetti (or pasta of choice) Holds all the flavors beautifully.
- 1 cup diced bell peppers Adds crunch, color, and freshness.
- 1/2 cup diced red onion Brings a sweet bite that complements the sauce.
- 2 cloves garlic (minced) Infuses flavor and aroma in every bite.
- 2 tbsp olive oil Helps sauté veggies and enhances flavor.
- Salt and pepper to taste Essential for seasoning.
Instructions
Preparation
- Gather your ingredients and equipment. You’ll need a large pot for cooking pasta and a skillet for sautéing.
- Dice your bell peppers and red onion, and mince the garlic. Keep them handy for quick addition.
- If your chicken is not already cooked, quickly boil or sauté it until cooked through, then shred or dice it into bite-sized pieces.
Cooking
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and bell peppers and sauté until tender, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cooked chicken, sweet chili sauce, and BBQ sauce. Mix well and let simmer for about 5 minutes to meld flavors.
Serving
- Once the pasta is ready, drain it and add it to the skillet with the chicken mixture. Toss to coat the pasta in the sauce.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot and enjoy! You can sprinkle some extra chopped herbs or cheese on top if desired.
Notes
Use leftover chicken for a quick meal. Double the sauce for extra flavor. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat as necessary.