One-Pan Tangy Honey BBQ Chicken Penne is a fast, zingy skillet dinner that delivers big flavor with little fuss. This recipe cooks chicken and pasta together in one pan for an easy, weeknight meal everyone will enjoy. If you love smoky BBQ flavors with a sweet twist, try the similar high-protein twist for comfort food here: high-protein honey BBQ chicken mac and cheese.

why make this recipe

Quick & easy: cooks in one pan and on the table fast.
Few, common ingredients: you likely have most items at home.
Big, balanced flavor: tangy BBQ, sweet honey, and smoky paprika mix well.
Low cleanup: one skillet means less washing and more time to relax.
Crowd-pleaser: great for kids, busy families, or casual guests.

This version stands out because you cook the pasta right in the pan with the broth to capture the BBQ flavor. It keeps the chicken juicy and the sauce glossy without extra pots or steps.

Ingredients :

For the chicken and base:

2 tablespoons olive oil
2 large boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika

For the pasta and liquid:

2 cups uncooked penne pasta
1 ½ cups water or low-sodium chicken broth (broth adds more flavor)

For the sauce:

¾ cup smoky-style BBQ sauce
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder

For garnish (optional):

Chopped fresh parsley or sliced green onion

Notes: Use smoky BBQ sauce for the best balance. If you like more heat, add a pinch of chili flakes.

how to make One-Pan Tangy Honey BBQ Chicken Penne

Heat the pan: Warm 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. This gives a good sear on the chicken.
Season and sear the chicken: Toss the diced chicken with salt, pepper, and 1 teaspoon smoked paprika. Add to the hot skillet and cook, stirring now and then, until pieces turn golden and no longer pink inside (about 5–6 minutes). Remove the chicken to a plate and set aside. Searing locks in juices and builds flavor.
Deglaze with liquid: Pour 1 ½ cups water or chicken broth into the same skillet and bring to a gentle simmer. Scrape the browned bits from the pan bottom with a wooden spoon—those bits add deep flavor.
Add the pasta: Stir in 2 cups uncooked penne. Cover the skillet and let it simmer on medium-low for 10–12 minutes, stirring once or twice so the pasta cooks evenly. Watch the liquid level; the pasta should absorb most of it and become tender.
Make the sauce: Once the pasta is tender, lower the heat. Stir in ¾ cup BBQ sauce, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, and 1 teaspoon garlic powder. Mix until the sauce looks smooth and coats the pasta. If the sauce is too thick, add a few tablespoons of hot water or broth to loosen it.
Finish with chicken: Return the cooked chicken to the skillet and fold it into the pasta and sauce. Let everything simmer together for 2–3 minutes so the flavors marry and the chicken warms through.
Check and adjust: Taste and add more salt, pepper, or a splash of honey if you want it sweeter. The sauce should cling to the pasta and chicken.
Garnish and serve: Remove from heat and sprinkle chopped parsley or sliced green onions on top. Serve hot, straight from the skillet for a casual, comforting meal.

If you like a creamy finish or a saucier bake, take inspiration from other one-pan comfort bakes like the creamy hot honey chicken orzo bake.

Directions :

Heat olive oil in a large skillet over medium-high heat.
Add diced chicken, season with salt, pepper, and smoked paprika, and sear until golden and cooked through. Remove and set aside.
In the same skillet, add water or chicken broth and bring to a simmer, scraping the pan to deglaze.
Stir in uncooked penne pasta. Cover and simmer for 10–12 minutes, stirring occasionally.
Once pasta is tender, reduce heat and stir in BBQ sauce, honey, Worcestershire sauce, and garlic powder.
Return cooked chicken to the skillet and mix well. Let simmer for 2–3 minutes to blend flavors.
Remove from heat. Garnish with parsley or green onions if desired. Serve hot directly from the skillet.

how to serve One-Pan Tangy Honey BBQ Chicken Penne

Serve hot straight from the skillet for a rustic look.
Add a side of simple green salad or steamed broccoli to balance the sweetness.
Offer lemon wedges or pickled jalapeños on the side for a bright contrast.
Top with grated Parmesan for a salty finish if you like.

how to store One-Pan Tangy Honey BBQ Chicken Penne

Cool completely, then store in an airtight container in the fridge for up to 3–4 days.
To freeze: place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat on the stove over low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals.

tips to make One-Pan Tangy Honey BBQ Chicken Penne

Cut chicken into even pieces so they cook at the same rate.
Use broth for deeper flavor; water works in a pinch.
Stir the pasta occasionally while it simmers to keep it from sticking.
If sauce thickens too much, add a little hot water or broth to reach the right texture.
Sear the chicken well for extra flavor—those browned bits make the sauce better.

variation (if any)

Swap chicken breasts for boneless chicken thighs for richer flavor and a juicier result.
Make it spicy: stir in red pepper flakes or a spoon of hot sauce with the BBQ sauce.
Add vegetables: toss in sliced bell peppers, corn, or frozen peas when you add the sauce.
Make it lighter: use whole wheat penne and low-sugar BBQ sauce.

Conclusion

This One-Pan Tangy Honey BBQ Chicken Penne gives you a fast, satisfying dinner with smoky, sweet, and tangy notes in every bite. It shines because it cooks everything in one skillet, saves time, and keeps cleanup easy—perfect for busy nights or casual guests. If you tried it, please leave a comment and a star rating below and share the recipe on social media. Want another one-pan idea with a similar sweet-heat vibe? See this version on KitchenMomy: One-Pan Tangy Honey BBQ Chicken Penne – KitchenMomy. What add-ins will you try next? Tell us below!

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work great and stay juicier than breasts. Reduce cooking time slightly if pieces are larger.

How can I make this gluten-free?

Use gluten-free penne and check that your BBQ sauce and Worcestershire sauce are gluten-free. The rest of the steps stay the same.

Is this recipe freezer-friendly?

Yes. Cool fully, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of water or broth.

Can I make this on the stovetop ahead of time?

You can cook the dish fully, cool, and refrigerate for up to 24 hours. Reheat on low heat with a little liquid so the pasta does not dry out.

How thick should the sauce be?

Aim for a sauce that clings to the pasta and chicken—not too watery and not overly thick. If it is too thick, add a few tablespoons of hot water or broth while reheating.