Barbecue Chicken and Cheese Skillet is one of my go-to weeknight meals when time is short. This one-pan dinner is quick to prepare, requires minimal cleanup, and reliably satisfies even picky eaters. It combines tender chicken, tangy barbecue sauce, creamy melted cheese, and fresh vegetables tossed with bow-tie pasta for a simple but flavorful meal the whole family will enjoy.
I like this recipe because it’s flexible and forgiving. Use what you already have: if you don’t have farfalle (bow-tie) pasta, penne or rotini works fine. If Velveeta isn’t available, shredded cheddar or mozzarella will also melt into a creamy sauce. Add extra vegetables—sliced bell peppers, corn, or baby spinach are all excellent choices. For heat, stir in diced jalapeños or a splash of hot sauce to the barbecue. Tiny swaps like these keep the dish fresh and make it easy to adapt to different tastes and pantry contents.
Best of all, everything cooks in one skillet in about 30 minutes. That makes this barbecue chicken and cheese skillet ideal for busy weeknights or when you need a filling, comforting meal without the fuss.
Barbecue Chicken and Cheese Skillet Recipe
*Specific measurements and full recipe instructions are listed below. Read the tips and storage notes for best results.
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, halved
- 4 ounces Velveeta cheese, cut into 1/2-inch cubes (or substitute shredded cheddar)
INSTRUCTIONS
1. Cook the chicken
Heat a large, deep-sided nonstick skillet over medium heat and add the olive oil. When the oil is hot, add the chicken pieces in a single layer and cook, stirring occasionally, for about 8–10 minutes or until golden brown and cooked through. For safety and best texture, an instant-read thermometer should register 160°F in the thickest part of the chicken. Remove the cooked chicken from the skillet and cover to keep warm.
2. Cook the pasta
Pour the water into the same skillet and bring it to a boil, scraping the bottom of the pan with a wooden spatula to lift any browned bits—those add flavor. When the water boils, add a pinch of salt and the farfalle, stir to separate the pasta, reduce heat to a simmer, cover, and cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
3. Add the sauce and veggies
Once the pasta is nearly done, stir in the barbecue sauce and 2 tablespoons of the sliced green onions. Cook uncovered for 1–2 minutes to warm through and let the flavors begin to meld. Return the cooked chicken to the skillet along with any resting juices, stir to coat the chicken with the sauce, then add the halved cherry tomatoes and gently mix again.
4. Add the cheese
Scatter the Velveeta cubes over the top, cover the skillet, and let sit off the heat for a few minutes until the cheese softens and begins to melt. Stir until the cheese is fully incorporated and the sauce is creamy and smooth. If you used shredded cheese, give it a minute longer on low heat, stirring to combine.
5. Serve
Remove the skillet from the heat and garnish with the remaining sliced green onions. Serve immediately while hot and gooey. This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
Storing and reheating
Store leftovers in an airtight container. Portioning into individual containers makes reheating easier. Refrigerate for up to three days. To reheat, warm in the microwave or on the stovetop over medium-low heat. If the sauce has thickened in the refrigerator, add a splash of water or chicken broth to loosen it while reheating.
Meal prep suggestions
This skillet is ideal for meal prep. Cook the chicken and pasta ahead of time and assemble when ready to eat. Leftover rotisserie chicken works well—simply add shredded rotisserie chicken in place of the cooked chicken in the final step. Customize portions, swap in different cheeses, or add extra vegetables to suit your week’s needs.
Why this works: the barbecue sauce adds a bright tang, the melted cheese gives the sauce body and creaminess, and the fresh tomatoes and green onions provide balance and texture. The one-skillet method keeps cleanup simple and concentrates flavor in every bite.
If you enjoy this skillet, consider trying related variations such as a barbecue chicken mac and cheese or a spicy version with jalapeños and a Mexican-blend cheese. Simple swaps and additions make this recipe versatile for many tastes.
Enjoy! Mary
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Barbecue Chicken and Cheese Skillet Recipe
Yield: 6 servings
Prep Time: 10 minutes · Cook Time: 30 minutes · Total Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch 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, halved
- 4 ounces Velveeta cheese, cut into 1/2-inch cubes
Instructions
- Heat oil in a large deep-sided nonstick skillet over medium heat. Add chicken and cook 8–10 minutes until cooked through; remove and keep warm.
- Add water to the skillet, bring to a boil, scraping up browned bits. Add salt and pasta, reduce to a simmer, cover and cook 10 minutes or until al dente.
- Stir in barbecue sauce and 2 tablespoons sliced green onions; cook uncovered 1–2 minutes.
- Return chicken to the skillet, add cherry tomatoes and stir to combine.
- Top with Velveeta cubes, cover until the cheese begins to melt, then stir until smooth and creamy.
- Garnish with remaining green onions and serve immediately.
Notes
- Use leftover rotisserie chicken by skipping step 1 and adding shredded chicken in step 4.
- Substitute shredded cheddar or mozzarella for Velveeta if desired.
Nutrition (per serving)
Calories: 332 · Total Fat: 12g · Saturated Fat: 5g · Cholesterol: 83mg · Sodium: 428mg · Carbohydrates: 24g · Fiber: 1g · Sugar: 9g · Protein: 31g
Nutritional estimates are guidelines and will vary by products and portions used.