Ingredients

The following ingredients have 6 Servings
  • 4 slices bacon (diced)
  • 1 boneless (skinless chicken breast, cut into 1-inch chunks)
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 2 cups chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1/2 cup milk
  • 1/4 teaspoon crushed red pepper flakes (or more, to taste)
  • 3 cups rotini pasta
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/4 cup barbecue sauce (or more, to taste)
  • 1 cup shredded cheddar cheese

Instruction

  • Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes.
  • Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
  • Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
  • Serve immediately.