Ingredients
2 tbsp olive oil
3/4 cup diced onion
1 tsp minced garlic
2 cups rotini pasta, dry
14.5 oz petite diced tomatoes, canned, undrained
1 1/2 cups chicken broth
1/2 cup BBQ sauce
1 1/2 cups rotisserie chicken, shredded
1 1/2 cups marbled cheddar cheese, shredded
1/2 cup fried onion strings
1 tbsp fresh cilantro, chopped
Rotini is a great choice for this skillet because its spirals cling to sauce and cheese, creating a satisfying bite in every forkful. Petite diced tomatoes add brightness and some texture to the sauce, while chicken broth gives the pasta enough liquid to cook and helps build a flavorful base. The BBQ sauce you use defines the character of the dish: sweet and mild sauces keep it kid-friendly, while smoky or spicy versions give it more depth and heat.
Rotisserie chicken shortens the prep because it is already cooked and lightly seasoned, and it shreds easily into the skillet. Marbled cheddar melts smoothly and adds both creaminess and sharp cheese flavor, similar to other cheesy barbecue chicken or rigatoni skillets. Fried onion strings provide a crunchy, slightly sweet topping that plays well with BBQ flavors, and fresh cilantro finishes everything with a pop of color and a fresh, herbal note.
Step-by-step instructions
Heat the olive oil in a large, deep skillet over medium heat. The skillet should have a lid, since the pasta will simmer covered later. Add the diced onion and cook, stirring occasionally, until it softens and turns translucent, building a savory foundation for the sauce. Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn or turn bitter.
Add the dry rotini, canned petite diced tomatoes with their juices, chicken broth, BBQ sauce, and shredded rotisserie chicken directly to the skillet. Stir everything together thoroughly, making sure the pasta is mostly submerged in the liquid so it can cook evenly. Bring the mixture up to a gentle boil over medium heat; this initial boil helps the pasta begin to soften and absorb flavor.
Once the mixture is bubbling, reduce the heat to low, cover the skillet with the lid, and let the pasta simmer. Stir occasionally to keep the pasta from sticking to the bottom and to redistribute the ingredients. It typically takes about 15 minutes for the rotini to become tender and for the sauce to thicken as the pasta absorbs liquid and releases starch. If the pasta is still firm but the skillet looks dry, add a splash of extra broth or water, stir, and continue to cook until the pasta reaches your preferred texture.
When the pasta is tender and the sauce is thick and glossy, reduce the heat to low if it is not already there. Sprinkle the shredded marbled cheddar evenly over the top of the pasta. Cover the skillet again and let it sit for about 3 minutes, or until the cheese is fully melted and forms a gooey layer over the pasta. This covered, off-the-boil melt technique is common in one-pot cheesy pasta recipes and helps prevent the cheese from becoming oily or grainy.
Remove the lid and take the skillet off the heat. Scatter the fried onion strings over the melted cheese, then sprinkle with fresh cilantro. If you like extra sauce, drizzle a little more BBQ sauce over the top before serving. Spoon the pasta into bowls, making sure each serving includes chicken, pasta, plenty of sauce, and some of the crunchy onion topping.
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