BBQ Chicken Pasta Bake
A comforting dish that transforms leftover chicken into a hearty pasta bake with barbecue flavors, fresh vegetables, and melted cheese.
Equipment
- Large Pot
- Sauté Pan
- Baking Dish
Ingredients
- 3 cups rigatoni uncooked (rotini also works)
- 3 tablespoons extra virgin olive oil
- 1 medium red onion minced
- 3 cloves garlic minced
- 6 cups large tomatoes diced (about 4 medium tomatoes)
- 1 teaspoon brown sugar
- 1/2 teaspoon chili flakes or 2 tablespoons hot sauce (optional)
- 1/2 cup barbecue sauce
- 1 cup sweet corn kernels fresh or frozen
- 1 cup black beans cooked or canned (rinse if canned)
- salt and pepper to taste
- 2 cups leftover barbecue chicken chopped or shredded
- 1 cup mozzarella cheese grated
- 1 cup cheddar cheese grated
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large sauté pan over medium heat. Add minced garlic and onions, sautéing until soft, about 2-3 minutes.
- Increase heat to high, add diced tomatoes, brown sugar, and chili flakes. Cook until the tomatoes break down, creating a thick sauce.
- Stir in barbecue sauce, corn, and black beans. Season with salt and pepper. Fold in the leftover barbecue chicken and cooked pasta.
- Transfer the mixture to a greased baking dish. Combine mozzarella and cheddar cheeses, sprinkle over the top.
- Bake at 350°F (175°C) for about 30 minutes, or until the cheese is melted and golden. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through.