Barbecue Chicken and Cheese Skillet Recipe

Barbecue Chicken and Cheese Skillet is one of my favorite weeknight dinners to make when I don’t have a lot of time to get dinner on the table. Not only is it quick and easy to make, it is a family favorite recipe, even among the pickiest eater.

The combination of tender chicken, tangy barbecue sauce, creamy Velveeta cheese, and fresh vegetables nestled in a bed of bow-tie pasta creates a satisfying meal that pleases everyone. I love recipes like this one because it’s simple, uses only a handful of ingredients, but is full of flavor.

Best of all, with just one skillet, you can have dinner on the table in under 30 minutes. Plus, it’s a great way to use up common ingredients that you most likely already have in your kitchen.

I also love this dish because it’s a very versatile recipe. Don’t have Farfalle (bow-tie) pasta? No problem – penne, rotini, or even spaghetti will work just fine.

And if you want to add more veggies, go for it! Bell peppers, corn, or even spinach would be delicious additions. Or if you aren’t a fan of super processed cheese or you live in an area where it isn’t readily available, swap out the Velveeta for shredded cheddar or mozzarella.

However, if you are a lover of spicy foods, use the Mexican blend Velvetta cheese and try adding some diced jalapeños or a dash of hot sauce to the barbecue sauce. As you can see, there are so many ways that you can customize this recipe to make it different each time so that you never get tired of it.

Barbecue Chicken and Cheese Skillet Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch bite-size pieces
• 2 1⁄2 cups water
• 2 cups Farfalle (bow-tie pasta), uncooked
• 1⁄2 cup barbecue sauce
• 2 green onions, sliced, divided
• 1 cup cherry tomatoes, cut in half
• 4 ounces Velveeta cheese, cut into 1/2-inch cubes

INSTRUCTIONS

1. Cook The Chicken

Start by heating a large, deep-sided nonstick skillet over medium heat. Add the olive oil and let it warm up.

Once the oil is hot, add the chicken pieces to the skillet. Cook the chicken for about 8-10 minutes, stirring occasionally, until all sides are golden brown and cooked through.

To make sure the chicken is done, use an instant-read digital thermometer – it should read 160°F when inserted into the thickest part of the chicken. Once the chicken is cooked, remove it from the skillet and cover it to keep warm.

2. Cook The Pasta

In the same skillet, add the water. As the water heats up, use a wooden spatula to scrape up any browned bits from the bottom of the pan. These bits add extra flavor to the Barbecue Chicken and Cheese dish.

Once the water comes to a boil, add a pinch of salt and the Farfalle pasta. Give it a good stir to prevent the pasta from sticking together.

Reduce the heat to a simmer and cover the skillet. Let the pasta cook for about 10 minutes, or until it’s al dente. Stir occasionally to make sure the pasta cooks evenly.

3. Add The Sauce & Veggies

Once the pasta is al’ dente, stir in the barbecue sauce and 2 tablespoons of the sliced green onions. Let it cook uncovered for about 2 minutes, just long enough to warm everything through and let the flavors start to meld together.

Now it’s time to bring the chicken back into the mix. Add the cooked chicken pieces, along with any juices that may have collected while they were resting, back into the skillet.

Stir everything together so the chicken is evenly coated with the barbecue sauce. Then, add the halved cherry tomatoes and give it another stir.

4. Add The Cheese

Finally, add the Velveeta cheese cubes on top of the mixture. Cover the skillet and let it sit for a few minutes, just until the cheese starts to melt.

Once the cheese is soft and gooey, stir everything together until the cheese is fully incorporated and the dish is creamy and smooth.

5. Serve

Remove the skillet from the heat and garnish the dish with the remaining sliced green onions. Serve immediately while everything is hot and melty.

Storing and Reheating Barbecue Chicken and Cheese Skillet

To store any leftovers, start by transferring any extra portions to an airtight container. I prefer to do this in individual portions for easy reheating later in the week. The Barbecue Chicken and Cheese Skillet dish will stay good in the refrigerator for up to three days.

When you’re ready to reheat, you can warm it up in the microwave or on the stovetop over medium-low heat. If the sauce has thickened too much in the fridge, just add a splash of water or chicken broth to loosen it up as it reheats.

Meal Prep Suggestions

This dish is also great for meal prep. You can cook the chicken and pasta ahead of time, then just combine everything in the skillet when you’re ready to eat.

Or if you have leftover rotisserie chicken, this is a great dish to use the leftover meat. Simply add the diced or shredded chicken to the skillet when the recipe calls for the cooked chicken to be added back to the skillet.

This Barbecue Chicken and Cheese Skillet recipe is perfect for busy weeknights when you need something quick and satisfying. The combination of barbecue sauce and melted Velveeta creates a creamy, tangy sauce that pairs perfectly with the tender chicken and pasta. Not to mention that the cherry tomatoes add a fresh burst of flavor, while the green onions give the dish a little extra bite.

Whether you’re cooking for your family or just looking for an easy weeknight meal, this Barbecue Chicken and Cheese Skillet is a recipe you’ll come back to again and again. It’s quick, delicious, and perfect for those nights when you need something hearty and comforting without spending hours in the kitchen.

If you love this recipe, I am sure you will love my Barbecue Chicken Mac and Cheese Recipe too!

Enjoy! Mary

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