Spicy Alabama White BBQ Chicken Pasta
A creamy, spicy pasta dish featuring Alabama white BBQ sauce and tender chicken, perfect for Southern dinner nights.
Equipment
- 1 large skillet for cooking chicken
- 1 medium bowl for mixing BBQ sauce
- 1 large pot for cooking pasta
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 3 cloves garlic minced
- 12 oz penne pasta
White BBQ Sauce
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tbsp prepared horseradish
- 1 tbsp black pepper
- 1 tsp cayenne pepper
Garnish
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Optional: 1/2 cup chopped green onions 1/2 cup cooked bacon, crumbled
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until cooked through. Remove from the skillet and let it rest.
- In a large pot, bring water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and return to the pot.
Making the Sauce
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, horseradish, black pepper, and cayenne pepper. Adjust seasoning as needed.
- Slice the cooked chicken into thin strips. Add to the pasta along with the prepared BBQ sauce. Toss to combine thoroughly.
Finishing Touches
- Stir in grated Parmesan cheese and adjust salt to taste. Garnish with chopped green onions and crumbled bacon if desired.
- Serve the pasta hot, with additional cheese and garnishes as preferred. Enjoy the creamy and spicy flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.
Notes
Pro Tips: Use high-quality mayonnaise for a richer sauce. Marinate the chicken for at least an hour for enhanced flavor. Ingredient Substitutions: Greek yogurt can substitute mayonnaise for a lighter option. How to Serve: Serve with a side salad or cornbread. Storage & Freshness: Keep in an airtight container in the fridge. Make-Ahead Tips: Prepare the sauce a day ahead to save time.