One-Pan Tangy Honey BBQ Chicken Penne

There’s a special kind of magic that happens when you combine sweet honey with tangy BBQ sauce, and I discovered this completely by accident. One evening, I was craving both pasta and BBQ chicken but didn’t want to dirty multiple pans or spend hours in the kitchen. So I threw everything into one skillet, crossed my fingers, and what emerged was this incredible fusion dish that’s become a weekly staple in my home.

What I love most about this recipe is how it defies expectations. The pasta cooks directly in the sauce, absorbing all those complex sweet-smoky-tangy flavors while creating a gloriously thick, glossy coating. My kids, who normally negotiate over vegetables and complain about “boring chicken,” clean their plates without a single reminder. Even my mother-in-law, who’s notoriously picky about what she calls “experimental cooking,” asked for the recipe after her first bite.

Why You’ll Love This One-Pan Honey BBQ Chicken Penne

Cleanup is practically effortless – Using just one pan means you’re not juggling multiple pots, colanders, and serving dishes. After dinner, you’ll have only one skillet to wash instead of the usual mountain of cookware. This alone makes it a game-changer for busy weeknights when the last thing you want is a sink full of dishes.

The flavors are incredibly complex yet approachable – Sweet honey balances the tangy BBQ sauce, while Worcestershire sauce adds umami depth and smoked paprika brings that outdoor grilling vibe indoors. Despite this complexity, the taste is familiar and comforting enough that even picky eaters embrace it enthusiastically.

It’s genuinely beginner-friendly – If you can boil water and sauté chicken, you can make this dish successfully. There’s no complicated technique, no precise timing that requires a culinary degree, and no fancy equipment needed. The recipe is forgiving enough that minor variations in cooking time or ingredient proportions won’t ruin the final result.

Customization options are endless – This recipe serves as a fantastic blank canvas for whatever you have in your fridge or pantry. Different cheeses, various pasta shapes, added vegetables, or alternative proteins all work beautifully within this framework. You can make it your own while still following the basic formula.

Leftovers taste even better the next day – The pasta continues absorbing the sauce overnight, intensifying the flavors and creating an even richer taste experience. Unlike many pasta dishes that dry out or become mushy, this one maintains its texture and actually improves with time.

Ingredients You’ll Need

Main Components

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces – Cutting the chicken into uniform pieces ensures even cooking and makes the dish easier to eat. Aim for roughly 1-inch cubes. Chicken thighs can substitute if you prefer darker meat with more flavor and moisture, though cooking time may vary slightly.
Salt and pepper to taste – These basic seasonings might seem insignificant, but they’re crucial for bringing out the chicken’s natural flavor. Use kosher salt for better control and freshly cracked black pepper for aromatic spice. Season generously since the chicken needs to hold its own against the bold sauce.
1 tablespoon olive oil – This prevents the chicken from sticking and helps it develop a beautiful golden-brown exterior. Extra virgin olive oil adds a subtle fruity note, though any neutral cooking oil works perfectly fine.
4 cloves garlic, minced – Fresh garlic is essential here, providing aromatic depth that jarred garlic simply cannot match. Mince it finely so it distributes throughout the sauce rather than creating overwhelming garlic pockets. The amount creates pronounced garlic flavor without being overpowering.

Sauce Components

1½ cups chicken broth – This liquid cooks the pasta while adding savory depth to the sauce. Low-sodium broth gives you better control over the final salt level. Homemade broth is wonderful, but store-bought works perfectly fine.
1 cup BBQ sauce – Choose your favorite brand or style, whether sweet, smoky, or tangy. Different BBQ sauces create different flavor profiles, so feel free to experiment. Sweet Baby Ray’s offers classic sweetness, while Stubb’s provides more tang and smokiness.
⅓ cup honey – This natural sweetener balances the BBQ sauce’s tanginess while adding glossy shine to the final dish. Use pure honey rather than honey-flavored syrup for the best flavor. Darker honeys like buckwheat provide more robust flavor, while lighter varieties offer subtle sweetness.
1 tablespoon Worcestershire sauce – This umami-rich condiment adds complexity and depth that makes people wonder what your secret ingredient is. The fermented anchovies in Worcestershire provide savory undertones that elevate the entire dish.
1 teaspoon smoked paprika – This spice brings smokiness reminiscent of outdoor grilling without requiring an actual grill. Regular paprika can substitute, but you’ll lose that distinctive smoky character. Spanish smoked paprika (pimentón) offers the most authentic flavor.

Pasta and Finishing Touches

12 ounces penne pasta – Penne’s tubular shape and ridged surface capture the sauce beautifully. However, rigatoni, ziti, rotini, or bow-tie pasta all work equally well. Use regular pasta rather than whole wheat for this dish, as the latter can become mushy with this cooking method.
1 cup shredded mozzarella cheese – Mozzarella melts beautifully and adds creamy richness without overwhelming the BBQ flavors. Pre-shredded cheese offers convenience, though freshly shredded from a block melts more smoothly. For extra flavor, try smoked mozzarella.
¼ cup chopped fresh parsley – This bright green garnish adds color contrast and a fresh herb note that cuts through the richness. Flat-leaf parsley has better flavor than curly parsley. Fresh cilantro can substitute if you prefer its distinctive taste.

Optional Add-Ins

Bell peppers (any color) for sweetness and crunch
Diced red onion for sharp, savory notes
Corn kernels for pops of sweetness
Black beans for extra protein and fiber
Jalapeños for heat
Crispy bacon bits for smokiness and texture

Step-by-Step Instructions

Preparing and Cooking the Chicken

Start by patting your chicken breasts completely dry with paper towels, which is essential for achieving proper browning. Place them on a cutting board and slice them into bite-sized pieces, roughly one inch in each direction. Try to keep the pieces relatively uniform in size so they cook evenly—significantly smaller pieces will dry out while larger chunks may stay undercooked inside.

Heat a large, deep skillet or sauté pan over medium-high heat for about two minutes until it’s properly hot. Add the tablespoon of olive oil and swirl it around to coat the bottom of the pan evenly. While the oil heats, season your chicken pieces generously on all sides with salt and freshly cracked black pepper.

Once the oil shimmers and moves easily across the pan (but before it starts smoking), add the seasoned chicken pieces in a single layer. Resist the urge to overcrowd the pan—if necessary, cook in two batches to ensure proper browning. Crowded chicken steams instead of sears, resulting in pale, rubbery meat rather than the golden-brown exterior you’re after.

Let the chicken cook undisturbed for about 3-4 minutes until the bottom develops a nice golden color. Then use tongs to flip each piece and cook for another 3-4 minutes until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F if you want to verify with a thermometer. Transfer the cooked chicken to a clean plate and set it aside—it doesn’t need to be perfect at this stage since it will continue cooking later in the sauce.

Building the Flavorful Sauce

Without wiping out the pan (those browned bits stuck to the bottom are pure flavor), reduce the heat to medium and add the minced garlic. Sauté for just 30 seconds, stirring constantly with a wooden spoon to prevent burning. The garlic should become fragrant and slightly golden but not dark brown, which would make it bitter. This brief cooking time is crucial—garlic goes from perfect to burnt in seconds.

Pour in the chicken broth, using your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. This process, called deglazing, incorporates all that concentrated chicken and garlic flavor back into your sauce. Let the broth bubble for a moment as you scrape.

Add the BBQ sauce, honey, Worcestershire sauce, and smoked paprika to the pan. Whisk everything together vigorously until the honey is completely dissolved and the sauce is uniform in color. The mixture should be glossy and richly colored, with the honey adding noticeable shine. Bring the sauce to a gentle simmer, stirring occasionally to prevent any settling or separation.

Taste the sauce at this point and adjust if needed. If it seems too tangy, add another tablespoon of honey. If it’s too sweet for your preference, add a splash more Worcestershire or a squeeze of lemon juice to balance things out. Remember that the pasta will absorb some of this sauce, so it should taste slightly stronger than you want the final dish to be.

Cooking the Pasta in the Sauce

Add the dry penne pasta directly to the skillet, using tongs or a spoon to push all the pasta beneath the surface of the liquid. This is the magic of one-pan pasta—the pasta cooks directly in the sauce, absorbing all those incredible flavors while its starches help thicken everything into a luscious coating.

Increase the heat to bring the mixture to a rolling boil, then immediately reduce it to medium-low for a gentle simmer. Cover the pan with a lid, leaving it slightly ajar to allow steam to escape and prevent overflow. Set a timer for 12 minutes.

During cooking, lift the lid every 3-4 minutes to give everything a good stir, making sure the pasta isn’t sticking to the bottom of the pan. As the pasta cooks, it releases starch that thickens the sauce naturally, creating that glossy, clingy coating that makes this dish special. If the liquid reduces too quickly and the pasta seems to be drying out before it’s tender, add chicken broth or water in ¼-cup increments.

After 12 minutes, test a piece of pasta for doneness—it should be al dente, meaning tender but still with a slight firmness when you bite it. If it’s still too firm, cover and cook for another 2-3 minutes. The sauce should have thickened considerably and most of the liquid should be absorbed, leaving just enough to coat everything generously.

Finishing and Serving

Return the reserved cooked chicken to the pan, stirring gently to distribute it evenly throughout the pasta. The residual heat will warm the chicken through while it picks up even more flavor from the sauce. Let everything simmer together uncovered for 2-3 minutes, stirring occasionally, so the flavors can meld.

Sprinkle the shredded mozzarella cheese evenly over the entire surface of the pasta. Cover the pan again and turn off the heat, letting the residual warmth melt the cheese for about 3-4 minutes. The cheese should become gooey and slightly stretchy, creating pockets of creamy richness throughout the dish.

Once the cheese has melted to your satisfaction, remove the lid and sprinkle the chopped fresh parsley over everything. The bright green herbs provide not only visual appeal but also a fresh contrast to the rich, sweet-savory flavors. Give everything one final gentle stir to incorporate some of the melted cheese into the sauce.

Let the dish rest for 5 minutes before serving, which allows the sauce to thicken slightly more and makes it easier to serve neat portions. This brief resting period also lets the flavors settle and intensify. Serve directly from the pan for a casual, family-style presentation, or plate individual portions for a more elegant approach.

Serving Suggestions

This hearty pasta stands confidently on its own as a complete meal, but certain accompaniments can enhance the dining experience. A crisp green salad with a tangy vinaigrette provides refreshing contrast to the sweet, rich pasta. Simple mixed greens with cucumber, cherry tomatoes, and a lemon-herb dressing work particularly well.

Garlic bread or cheesy breadsticks make natural companions, perfect for mopping up any extra sauce clinging to your plate. The buttery, garlicky bread complements the BBQ flavors without competing with them. If you’re avoiding extra carbs, roasted vegetables like broccoli or green beans offer a lighter alternative that adds nutritional value.

For family-style serving, present the skillet right at the table on a heat-proof trivet. This casual approach creates a warm, inviting atmosphere and keeps the pasta hot throughout the meal. Provide serving spoons so everyone can help themselves, and watch as the compliments roll in.

If entertaining guests, plate individual portions and garnish each one with extra fresh parsley and a sprinkle of grated Parmesan. Add a lemon wedge on the side for those who enjoy extra brightness. This elevated presentation transforms a simple weeknight dinner into something special enough for company.

Recipe Variations to Try

Different Protein Options

BBQ pulled pork version – Replace the chicken with store-bought or homemade pulled pork for an even smokier variation. The shredded pork absorbs the sauce beautifully and creates different textural interest. This works especially well if you have leftover BBQ pork from a previous meal.

Shrimp upgrade – Swap chicken for large shrimp added during the last 5 minutes of pasta cooking. The seafood cooks quickly and brings sweetness that pairs wonderfully with honey and BBQ sauce. Use deveined, tail-off shrimp for easier eating.

Vegetarian option – Replace chicken with chickpeas, black beans, or cubed extra-firm tofu for a plant-based version. Roast the chickpeas until crispy before adding them, or pan-fry the tofu until golden. Add extra smoked paprika to compensate for the missing smoky meat flavor.

Cheese Variations

Sharp cheddar twist – Use sharp cheddar cheese instead of mozzarella for a tangier, more pronounced cheese flavor. The cheddar’s stronger taste stands up better to the bold BBQ sauce, creating a more assertive overall profile.

Pepper jack kick – Substitute pepper jack cheese for a spicy, creamy element that adds heat without requiring hot sauce. The jalapeño-studded cheese melts beautifully and brings welcome complexity to the dish.

Cheese blend – Combine mozzarella with cheddar and Monterey Jack for a more complex cheese flavor. The mixture provides the best of all worlds—mozzarella’s meltability, cheddar’s sharpness, and Monterey Jack’s creaminess.

Vegetable Additions

Rainbow veggie version – Sauté diced bell peppers (red, yellow, and orange) and red onion with the garlic before adding the liquid ingredients. These vegetables add sweetness, crunch, and beautiful color while boosting the nutritional profile significantly.

Corn and black bean Southwest style – Add a cup each of corn kernels and black beans when returning the chicken to the pan. These ingredients transform the dish into a Southwest-inspired feast with added protein, fiber, and textural variety.

Mushroom enhancement – Sauté sliced mushrooms until golden before adding the garlic. Mushrooms contribute earthy, umami flavor that deepens the overall taste profile. Baby bellas or cremini mushrooms work particularly well.

Sauce Modifications

Extra tangy version – Add two tablespoons of apple cider vinegar or lemon juice to the sauce for increased tanginess. This variation cuts through the sweetness more aggressively, creating a brighter, more acidic profile.

Spicy BBQ pasta – Use spicy BBQ sauce or add red pepper flakes, cayenne, or diced jalapeños to the sauce. The heat plays beautifully against the sweet honey, creating addictive sweet-spicy complexity.

Smoky bourbon BBQ – Add a tablespoon or two of bourbon to the sauce for sophisticated depth and enhanced smokiness. The alcohol cooks off but leaves behind rich, complex flavors that make the dish taste more adult and refined.

Make-Ahead Tips and Storage

This dish reheats beautifully, making it ideal for meal prep or planned leftovers. Store cooled pasta in an airtight container in the refrigerator for up to four days. The pasta continues absorbing sauce as it sits, so the flavors actually intensify overnight. Some people prefer leftovers to the fresh version for exactly this reason.

When reheating, add a splash of chicken broth, water, or even milk to restore moisture that was absorbed during storage. Microwave individual portions in a covered container at 50% power in one-minute intervals, stirring between each interval. Alternatively, reheat on the stovetop in a covered pan over medium-low heat, stirring frequently and adding liquid as needed.

For advance preparation, you can cook the chicken and prep the sauce up to two days ahead. Store them separately in the refrigerator, then proceed with adding the pasta when you’re ready to make dinner. This approach reduces active cooking time to just 20 minutes—perfect for hectic evenings.

The dish can technically be frozen for up to two months, though the pasta texture may change slightly upon thawing. Freeze in portion-sized containers for convenient single servings. Thaw overnight in the refrigerator before reheating. Add extra liquid when reheating frozen portions, as freezing tends to dry out pasta dishes.

If you know you’ll have leftovers, consider slightly undercooking the pasta initially. It will continue softening as it sits in the sauce, so starting with firmer pasta ensures it won’t become mushy after storage and reheating.

Notes and Pro Tips

Choose the right BBQ sauce for your taste preference – Sweet BBQ sauces create a more dessert-like quality, while tangy or vinegar-based sauces provide sharper contrast. Kansas City-style offers classic sweetness, Carolina-style brings vinegar tang, and Memphis-style provides a balanced middle ground. Experiment with different brands and styles until you find your favorite combination.

Don’t skip the deglazing step – Those browned bits stuck to the pan bottom (called fond) contain concentrated flavor that significantly enhances the final dish. Scraping them up with your wooden spoon incorporates that flavor back into the sauce, adding depth you simply cannot achieve otherwise.

Stir the pasta regularly during cooking – Pasta cooking in sauce rather than water has a greater tendency to stick to the pan bottom and to each other. Stirring every few minutes prevents sticking and ensures even cooking. However, don’t stir continuously or the pasta may break apart.

Adjust consistency as needed – If your sauce becomes too thick before the pasta is tender, add liquid in small increments. Conversely, if it’s too thin after the pasta is cooked, let it simmer uncovered for a few extra minutes to reduce and thicken. The final consistency should be saucy but not soupy.

Let the dish rest before serving – This crucial step allows the sauce to thicken slightly and cling better to the pasta. It also prevents burning your mouth on molten cheese. The wait is worth it for improved texture and presentation.

Use a deep skillet or large sauté pan – A standard skillet may not provide enough depth to accommodate the pasta and liquid comfortably. You need at least 2-3 inches of depth to prevent overflow and allow proper stirring. A 12-inch pan works best for this recipe.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While penne works beautifully, any short pasta shape succeeds in this recipe. Rigatoni, ziti, rotini, bow-tie, or shells all capture the sauce wonderfully. However, avoid long pasta like spaghetti or fettuccine, as they’re difficult to cook evenly using the one-pan method. Stick with shapes that are roughly the same size as penne for similar cooking times.

What if I don’t have chicken broth?

Water works in a pinch, though the dish will lack some depth of flavor. To compensate, add an extra teaspoon of Worcestershire sauce or a chicken bouillon cube dissolved in the water. Vegetable broth can substitute for a lighter flavor profile. Even beef broth works, though it creates a richer, darker sauce.

How do I prevent the pasta from sticking together?

Regular stirring is key—lift the lid every 3-4 minutes and give everything a good stir to separate the pasta pieces. Using enough liquid also helps; if the pasta seems crowded and dry, add more broth or water. The starches released during cooking help thicken the sauce but can also cause sticking if the pasta sits undisturbed.

Can I make this dish gluten-free?

Yes, simply substitute gluten-free pasta and verify that your BBQ sauce and Worcestershire sauce are gluten-free (some brands contain gluten). Gluten-free pasta may require slightly different cooking times, so start checking for doneness a minute or two earlier than the recipe suggests. Brown rice pasta or chickpea pasta both work well.

Why is my chicken tough and dry?

Overcooking is the most common culprit. Chicken breasts cook quickly and become tough when left in the pan too long. Cook just until no pink remains in the center (165°F internal temperature), then remove from heat. Since the chicken cooks again when returned to the sauce, it’s actually fine if it’s barely done during the initial searing.

How can I make this healthier?

Use whole wheat pasta for extra fiber, choose low-sugar BBQ sauce to reduce added sugars, or replace half the honey with additional broth. Increase the vegetables significantly—adding peppers, onions, and zucchini boosts nutrition while reducing the ratio of pasta and cheese. Using chicken breast instead of thighs keeps the fat content lower.

Can I double this recipe?

Yes, but you’ll need an extra-large skillet or divide between two pans. A standard 12-inch pan can’t accommodate double the pasta and liquid without overflowing. If doubling, you may need to increase cooking time by 2-3 minutes since there’s more pasta to cook. Alternatively, make two separate batches if you lack appropriately sized cookware.

What’s the best way to reheat without drying it out?

Always add liquid when reheating—a few tablespoons of chicken broth, water, or milk work perfectly. Microwave in a covered container, stopping to stir every minute. On the stovetop, use low heat with the pan covered, stirring frequently. The key is gentle, moist heat rather than high, dry heat which toughens the pasta and chicken.