Chef Maria Santos - Comfort Food Specialist
👨‍🍳 Comfort Food Expert

Recipe by Mitchell

🎓 15+ years culinary experience ⏰ Recipe developer for Food & Wine Magazine 🍽️ Certified culinary instructor

❤️ My Recipe Story

"I developed this recipe on a particularly hectic Tuesday when I had exactly 45 minutes to get dinner on the table. My kids were asking for pizza, but I had chicken in the fridge and a craving for BBQ flavors. The combination turned out to be absolutely magical, and now it's our family's most-requested weeknight meal. The beauty is that everything cooks in one pan, which means minimal cleanup when you're already exhausted from the day."

Chef Maria Santos has spent over 15 years perfecting the art of comfort food that doesn't compromise on flavor or nutrition. She believes that weeknight cooking should be stress-free, delicious, and bring families together around the table. Her recipes have been featured in Food & Wine, Bon Appétit, and Cooking Light.

View All Mitchell's Recipes →
Overhead view of golden BBQ chicken pasta bake in a large stainless steel skillet on marble countertop, showing bubbling melted mozzarella and cheddar cheese, tender pulled chicken pieces, and elbow pasta coated in rich reddish-brown BBQ sauce, with gray handles visible on either side

Why This BBQ Chicken Pasta Bake Works

The genius of this recipe lies in its smart layering of flavors. By combining BBQ sauce with marinara, you get the tangy sweetness of barbecue balanced by the savory depth of tomatoes. This prevents the dish from becoming one-dimensional and adds complexity that keeps you coming back for another bite. The chicken broth thins the sauce just enough to coat every piece of pasta without making the dish dry or overly thick.

Using pre-cooked chicken is a major time-saver, and it's a fantastic way to use up rotisserie chicken or leftovers from Sunday dinner. The pasta cooks to al dente separately, which ensures it doesn't turn mushy during baking. The combination of mozzarella and cheddar provides both stretch and sharp flavor, creating that restaurant-quality cheese pull that makes this dish absolutely Instagram-worthy.

💡 Professional Tip

Always undercook your pasta by 1-2 minutes when making baked pasta dishes. It will continue cooking in the oven and absorb sauce, resulting in perfectly tender pasta that isn't mushy.

Frequently Asked Questions

Absolutely! Assemble the entire dish up to the point of adding cheese, then cover tightly and refrigerate for up to 24 hours. When ready to bake, add the cheese and increase baking time to 30-35 minutes since you're starting with a cold dish. You can also freeze the assembled (unbaked) casserole for up to 3 months. Thaw overnight in the refrigerator before baking.

If you want a different flavor profile, try buffalo sauce for a spicy kick, teriyaki sauce for Asian-inspired fusion, or even Alfredo sauce for a creamy white version. Keep the marinara as a base since it provides necessary moisture and acidity. You can also make your own BBQ sauce by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and spices.

Definitely! While elbow macaroni is classic, penne, rigatoni, shells, or cavatappi all work beautifully. Choose a pasta shape with ridges or hollows that can trap the sauce. Avoid long pasta like spaghetti or fettuccine, as they don't distribute evenly in a baked dish. Keep the cooking time the same regardless of shape.

The key is ensuring you have enough sauce and liquid. The chicken broth in this recipe provides moisture that the pasta absorbs during baking. If your sauce looks thick before baking, add an extra ¼ cup of broth. Cover the pan with foil for the first 15 minutes of baking if you're concerned about drying, then remove it to let the cheese brown.

The dish is ready when the cheese is fully melted, bubbly around the edges, and has golden-brown spots on top. You should see sauce bubbling up around the sides of the pan. If you insert a spoon into the center, it should come out hot to the touch. The internal temperature should reach 165°F if you want to check with a thermometer.

This rich, hearty pasta pairs beautifully with lighter sides. A crisp green salad with vinaigrette cuts through the richness perfectly. Garlic bread or Texas toast is always a hit for soaking up extra sauce. Roasted vegetables like broccoli, Brussels sprouts, or green beans add color and nutrition. For a complete BBQ theme, serve with coleslaw and pickles on the side.

Yes! Bell peppers, red onions, corn, and black beans all complement the BBQ flavors wonderfully. Sauté the vegetables in the pan before adding the sauce, or mix in pre-cooked frozen vegetables. Broccoli florets and spinach are great for sneaking in extra nutrition. Just make sure any vegetables you add are cooked or partially cooked before assembling, as the baking time isn't long enough to fully cook raw vegetables.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger portions, reheat covered in a 350°F oven for 20 minutes. Add a splash of chicken broth or water before reheating to prevent drying. The pasta may absorb more sauce as it sits, which actually makes leftovers even more flavorful!

Recipe Troubleshooting Guide

✅

Pasta is Too Mushy

Problem: The pasta turns out overcooked and soft instead of having a nice texture.

Solution: Cook your pasta 1-2 minutes less than the package directions indicate. Remember, it continues cooking in the oven. If using this recipe with larger pasta shapes that take longer to cook, reduce the initial boiling time even more. Always test a piece before draining to ensure it still has a slight bite.

✅

Dish is Too Dry

Problem: The finished pasta bake looks dry and the pasta has absorbed all the sauce.

Solution: Add more chicken broth to the sauce mixture before baking, increasing to ¾ cup total. Make sure your BBQ sauce isn't too thick; thin sauces work better for pasta bakes. Cover the dish with foil for the first 15 minutes of baking to trap moisture, then uncover to brown the cheese. Check the dish halfway through and add a splash of broth if needed.

✅

Cheese Won't Brown

Problem: The cheese melts but doesn't get golden and bubbly on top.

Prevention: Turn on the broiler for the last 2-3 minutes of cooking, watching carefully to prevent burning. Make sure your oven rack is in the upper third of the oven. Use freshly shredded cheese instead of pre-shredded, as it melts and browns better. Pat the top dry with paper towels before adding cheese if there's excess liquid on the surface.

✅

Too Much Liquid

Problem: The dish looks soupy with excess liquid pooling around the edges.

Recovery: Let the dish rest for 10 minutes after baking so the pasta absorbs excess moisture. Next time, reduce the chicken broth to ¼ cup or drain your pasta extremely well. Make sure you're not oversaucing; the pasta should be coated but not swimming. If it's already cooked and too liquidy, return it to a 375°F oven uncovered for 10 more minutes.

✅

Sauce Tastes Off

Problem: The flavor is either too sweet, too tangy, or unbalanced.

Prevention: Balance sweet BBQ sauce with a splash of apple cider vinegar or lemon juice. If it's too tangy, add a teaspoon of brown sugar or honey. The marinara acts as a balancer, so adjust the ratio of BBQ to marinara based on your sauce's sweetness. Taste the sauce mixture before combining with pasta and adjust seasoning with salt, pepper, and spices.

✅

Flavor Balance Issues

Too Sweet: If the dish tastes too sweet, stir in 1-2 tablespoons of apple cider vinegar or add extra marinara sauce to cut the sweetness. A pinch of cayenne pepper also helps balance excessive sweetness.

Too Salty: If it's too salty, add more cooked pasta to dilute the saltiness, or stir in a splash of cream or milk to mellow the flavors. You can also add diced fresh tomatoes or more unsalted chicken broth.

Bland: If flavors taste flat, add more smoked paprika, garlic powder, or a splash of Worcestershire sauce. Fresh cracked black pepper and a squeeze of lemon juice at the end brighten everything up. Don't forget to season with salt if needed.

Ingredients laid out on white marble counter including raw elbow pasta in glass bowl, shredded chicken in ceramic dish, bottles of BBQ sauce and marinara, mounds of shredded mozzarella and cheddar cheese, small bowls of spices, fresh parsley bunch, and measuring cups with chicken broth and olive oil

Choosing the Best Ingredients

The quality of your BBQ sauce makes or breaks this dish. Look for a sauce with balanced sweetness and smokiness; avoid anything overly sweet or artificial-tasting. Regional styles work differently: Kansas City-style is thick and sweet, Carolina-style is tangier and thinner, while Texas-style is bold and smoky. Any style works here, but thicker sauces should be thinned slightly with extra broth. Don't be afraid to mix two different BBQ sauces for a custom flavor profile.

For the chicken, rotisserie chicken is your best friend for quick weeknight cooking. It's already seasoned, juicy, and saves you at least 30 minutes. If using leftover grilled or baked chicken, make sure it's moist enough; dry chicken will make the whole dish seem dry. You can also use turkey, pulled pork, or even keep it vegetarian with chickpeas or white beans. The cheese blend of mozzarella and cheddar is intentional: mozzarella provides stretch and mild creaminess, while cheddar adds sharp, tangy flavor and that golden color when browned.

Essential Ingredient Notes

  • BBQ Sauce: Choose a quality BBQ sauce with ingredients you recognize. For a smokier flavor, opt for sauces with liquid smoke or chipotle. Sweet tooth? Kansas City-style is perfect. Prefer tang? Go Carolina-style. You'll need 2 cups, so buy a 20-ounce bottle.
  • Chicken: Rotisserie chicken from the grocery store is ideal for this recipe. Use both white and dark meat for the best flavor and moisture. You'll need about 3 cups shredded, which is roughly one whole rotisserie chicken. Remove the skin and shred by hand for the best texture.
  • Cheese: Always buy block cheese and shred it yourself. Pre-shredded cheese has anti-caking agents that prevent proper melting. For the best cheese pull, use low-moisture mozzarella. The cheddar should be sharp or extra sharp for maximum flavor impact against the sweet BBQ sauce.
Close-up action shot of wooden spoon stirring bubbling reddish-brown BBQ sauce mixture in stainless steel skillet on stovetop, with shredded chicken visible being folded into the sauce, steam rising, and golden elbow pasta waiting in colander in the background

Mastering the Technique

The secret to avoiding mushy pasta in baked dishes is understanding carryover cooking. When you boil the pasta to al dente, it still has a slight firmness in the center. During the 20-25 minutes in the oven, it continues to cook and absorb liquid from the sauce. If you cook it to fully tender before baking, you'll end up with overcooked, mushy pasta. Think of the initial boiling as getting the pasta to 80% done; the oven finishes the job.

The sauce-to-pasta ratio is crucial for the perfect consistency. You want enough sauce to coat every piece of pasta with some extra pooling at the bottom, but not so much that it's soupy. When you stir everything together before baking, the mixture should look slightly wet and saucy. As it bakes, the pasta absorbs moisture and the cheese melts down, creating the perfect creamy consistency. If it looks dry before baking, add more broth. If it looks like soup, you've added too much liquid and should cook it longer uncovered.

The Perfect Cheese Layer

Creating that irresistible golden, bubbly cheese top requires technique. First, make sure the pasta mixture is spread evenly in the pan; any high spots will burn while low spots stay pale. Distribute the cheese evenly across the entire surface, going right to the edges. For extra browning, move the oven rack to the upper third position. If the cheese isn't browning enough in the standard baking time, switch to broil for the last 2-3 minutes, watching constantly to prevent burning. The goal is a mix of melted creamy areas and golden crispy spots that add textural contrast.

One-Pan BBQ Chicken Pasta Bake

Prep 15 min
Cook 30 min
Serves 6 servings
Level Easy

📋 Ingredients

Pasta & Protein

  • 2 cups BBQ sauce
    Choose your favorite style; thicker sauces work best
  • 1 cup marinara sauce
    Balances sweetness and adds depth
  • ½ cup chicken broth
    Low-sodium preferred for better control
  • 1 teaspoon garlic powder
    Not garlic salt; adds savory notes
  • 1 teaspoon smoked paprika
    Enhances the BBQ smokiness
  • ½ teaspoon black pepper
    Freshly ground for best flavor

Sauce & Seasonings

  • 1 lb elbow pasta
    Or any short pasta shape; cook 1-2 minutes under package directions
  • 3 cups cooked chicken, shredded
    Rotisserie chicken is perfect here
  • 1½ cups shredded mozzarella cheese
    Low-moisture for best melting
  • 1 cup shredded cheddar cheese
    Sharp or extra sharp recommended
  • 2 tablespoons olive oil
    Prevents pasta from sticking
  • ¼ cup fresh parsley, chopped
    For garnish and fresh flavor

Instructions

  1. Cook the Pasta

    Bring a large pot of salted water to a rolling boil over high heat. Add 1 lb elbow pasta and cook for 7-8 minutes, stirring occasionally, until just al dente with a slight firmness in the center. Drain thoroughly in a colander and immediately toss with 2 tablespoons olive oil to prevent sticking. Set aside while you prepare the sauce.

  2. Prepare the Sauce

    In a large oven-safe skillet or 12-inch pan, combine 2 cups BBQ sauce, 1 cup marinara sauce, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon black pepper. Whisk everything together until smooth and well combined. Place over medium heat and bring to a gentle simmer, stirring occasionally, about 3-4 minutes.

  3. Combine Ingredients

    Add the cooked pasta and 3 cups shredded chicken to the simmering sauce. Using a large spoon or spatula, fold everything together gently but thoroughly, making sure every piece of pasta and chicken is coated with sauce. The mixture should look saucy and slightly wet. Spread the mixture evenly across the pan, smoothing the top with your spoon.

  4. Add Cheese and Bake

    Preheat your oven to 375°F. Sprinkle 1½ cups mozzarella cheese and 1 cup cheddar cheese evenly over the top of the pasta mixture, making sure to cover the surface completely and go right to the edges. Transfer the skillet to the oven and bake uncovered for 20-25 minutes, until the cheese is fully melted, bubbly around the edges, and has golden-brown spots across the surface.

  5. Finish and Serve

    Carefully remove the skillet from the oven using oven mitts (the handle will be extremely hot). Let the pasta bake rest for 5 minutes before serving; this allows the sauce to thicken slightly and makes it easier to serve. Garnish with ¼ cup chopped fresh parsley for color and freshness. Serve hot with a side salad, garlic bread, or roasted vegetables. Enjoy!

Recipe Notes & Tips

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or reheat covered in a 350°F oven for 20 minutes. You can freeze the unbaked assembled dish for up to 3 months; thaw overnight before baking. Cooked leftovers can also be frozen for up to 2 months.

Serving Suggestions

This pasta bake pairs beautifully with a crisp green salad dressed with vinaigrette, garlic bread or Texas toast, coleslaw, roasted vegetables like broccoli or green beans, or corn on the cob. For a complete BBQ experience, serve with pickles and cornbread on the side. It's substantial enough to be a complete meal on its own for casual weeknight dinners.

Variations

Make it spicy by adding diced jalapeños or using spicy BBQ sauce. Add vegetables like sautéed bell peppers, onions, or corn. Try different proteins like pulled pork, turkey, or make it vegetarian with chickpeas. Swap the cheese for pepper jack and gouda for different flavor profiles. For a buffalo version, use buffalo sauce instead of BBQ sauce. Add bacon crumbles on top before baking for extra indulgence.