Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb penne pasta
- 1 medium red onion, sliced
- 1 red bell pepper, chopped
- 2 cups chicken broth
- 1 cup BBQ sauce (your favorite brand)
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine the chicken pieces, sliced red onion, and chopped red bell pepper.
- Step 2: Add the uncooked penne pasta to the bowl with the chicken and vegetables. Toss everything together to distribute evenly.
- Step 3: In a separate bowl, whisk together the chicken broth, BBQ sauce, honey, and apple cider vinegar. Pour the sauce mixture over the chicken, pasta, and vegetables in the bowl. Ensure the pasta is mostly submerged in the liquid.
- Step 4: Transfer the mixture to a large, oven-safe skillet or baking dish (at least 9×13 inches). Cover tightly with foil.
- Step 5: Bake for 30 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the pasta is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Stir gently halfway through the uncovered baking time.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of water or broth to prevent drying.
- Garnish with fresh chopped parsley or green onions for a pop of color and flavor.
- For extra flavor, marinate the chicken with a tablespoon of the BBQ sauce mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American