BBQ Chicken Pasta (The Ultimate CPK Copycat!)

There are some restaurant dishes that just live in your head rent-free, right? For my family, that’s always been the BBQ Chicken Pizza from California Pizza Kitchen. After one trip out west years ago, my kids were obsessed. I thought, “Okay, I can make this happen at home,” but what I really set my mind to was creating the ultimate homemade BBQ chicken pasta.

And let me tell you, my first few attempts were… humbling. One was so sweet it tasted like candy. The next was smoky, but the sauce was watery and sad. I just couldn’t get that signature creamy, tangy, smoky flavor that we all loved. My kids are tough critics, and their little faces told me I hadn’t nailed it yet.

But I don’t give up that easily. After about the fifth try, tweaking the sauce and perfecting the cooking method for the chicken, I finally heard the magic words: “Mom, this is even BETTER than the restaurant!” That’s when I knew I had cracked the code for a recipe that would become a star in my collection of crave-worthy chicken pasta recipes.

This isn’t just another recipe. This is THE recipe. It’s the result of weeks of testing and fine-tuning, and I’m so excited to share it with you. It’s the perfect weeknight dinner that tastes like a weekend treat.

Why This is the Only BBQ Chicken Pasta Recipe You’ll Ever Need:

• The Perfect CPK Copycat: Forget expensive takeout. This recipe faithfully recreates that iconic, crave-worthy BBQ flavor from California Pizza Kitchen, from the smoky sauce to the fresh cilantro garnish.
• Unbelievably Creamy Sauce: We’re making a rich, velvety BBQ cream sauce that coats every single piece of pasta. No watery disappointments here!
• Juicy, Tender Chicken Every Time: I’ll share my simple secret for cooking chicken that’s packed with flavor and never, ever dry.
• Family-Tested and Approved: This recipe has been given the two thumbs up by the pickiest eaters I know (my own kids!). It’s a guaranteed winner for the whole family.

The Building Blocks: Key Ingredients & Smart Swaps

Here’s exactly what you’ll need to create this epic BBQ Chicken Pasta. No guessing games!

Chicken & Spice Rub:

• 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
• 1 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp kosher salt

Pasta & Sauce:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1 cup of your favorite hickory smoke-style BBQ sauce
• 1 cup heavy cream
• 12 oz penne pasta (or other short pasta)
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese

For Garnish:

• ½ cup fresh cilantro, roughly chopped
• Sliced green onions (optional)

A Spotlight on Our “Star” Ingredients

• Why a Hickory Smoke-Style BBQ Sauce Is Crucial: Please don’t just grab any old BBQ sauce off the shelf! The magic of that restaurant flavor lies in a sauce that is smoky and tangy, not just sweet. Look for a brand that specifies “Hickory Smoke” or a similar smoky style. It provides the deep, savory backbone of the entire dish. If you’re feeling adventurous, you can even make a quick homemade version—just a mix of ketchup, molasses, vinegar, and a touch of liquid smoke does wonders.
• Why Full-Fat Heavy Cream Is Non-Negotiable: To get that luxurious, restaurant-quality creamy sauce that coats the pasta perfectly, you have to use full-fat heavy cream. I’ve tested this with half-and-half and even milk, and the results are always disappointing. They can make the sauce too thin or, even worse, curdle when combined with the acidity of the BBQ sauce. Heavy cream is stable, rich, and your ticket to creating a truly velvety texture.

Ingredient Substitutions for Your Convenience

Don’t have everything on hand? No problem. This recipe is flexible! Here are some swaps I’ve tested and approved.

Ingredient	Smart Substitution	Why it Works
Penne Pasta	Rotini, Farfalle, or even Cavatappi	Any pasta shape with plenty of nooks and crannies will do a great job of holding onto the sauce.
Chicken Breast	Rotisserie or leftover cooked chicken	A huge time-saver! Simply shred the chicken and add it with the sauce to warm through.
Red Onion	Shallots or a sweet Vidalia onion	Shallots are milder, while a sweet onion will lean into the sweeter side of the BBQ flavor profile.
Cheddar/Jack Cheese	Smoked Gouda or Fontina	Gouda will amp up the smoky flavor, while Fontina provides an even creamier, meltier texture.
Fresh Cilantro	Sliced Green Onions	If you’re not a cilantro fan, green onions (scallions) will still provide that necessary fresh, sharp bite.

Your Tools for Success: Essential Equipment

You don’t need a kitchen full of fancy gadgets for this recipe, but a few key pieces of equipment will make the process much smoother and give you truly professional results. Think of them as your trusty sidekicks.

• A Large Skillet or Dutch Oven: This is the most important tool for this dish. I prefer using a 12-inch cast-iron skillet or an enamel Dutch oven. Why is this so important? Because heavy-bottomed pans like these distribute and retain heat incredibly evenly. This means your chicken will get a beautiful, flavorful sear, and your sauce will simmer gently without scorching, resulting in a much creamier final product. A thin, cheap pan can create hot spots that ruin the sauce.
• A Large Pot: You’ll need this for boiling the pasta. Go bigger than you think! Pasta needs plenty of room to move around as it cooks, which is the secret to preventing it from sticking together.
• Box Grater: I know it’s tempting to buy pre-shredded cheese, but I strongly recommend grating your own. Blocks of cheddar and Monterey Jack don’t have the anti-caking powders that bagged shreds do, and they will melt into a gloriously smooth and creamy sauce with zero grittiness.
• Colander: A simple but essential tool for draining your pasta perfectly right before it goes into the sauce.
• Tongs: Perfect for flipping the chicken and tossing everything together at the end. You get a much better mix than with just a spoon.

Kate’s Corner: Expert Tips for Flawless Results

Let’s talk strategy. Over the years, I’ve learned that it’s the small details that take a dish from “good” to “unforgettable.” Before you turn on the stove, let me share a few game-changing secrets I’ve picked up that aren’t on the recipe card. This is the stuff that makes all the difference.

The Real Secret to a Silky, Non-Greasy Cheese Sauce.

Ever had a cheese sauce turn gritty or separate into an oily mess? Here’s the fix, and it is SO important. Never add cheese to a boiling or high-heat sauce. Once your creamy BBQ base is simmering, turn the heat down to low or even remove the pan from the heat entirely. Then, add your shredded cheese in handfuls, stirring constantly until each batch is melted before adding the next. This gentle-heat method ensures the cheese emulsifies beautifully into the cream, creating a velvety, luxurious sauce every single time. According to the food science experts at Serious Eats, this patient, low-heat method is the non-negotiable secret to a silky, non-clumpy cheese sauce. Rushing this step is a recipe for disaster.

Don’t Rush the Aromatics: The “Flavor Base” Is Everything.

I know it’s tempting to throw everything in the pan at once, but the first five minutes of cooking are your most important for building deep, rich flavor. When you sauté the chopped red onion, give it your full attention. Cook it until it’s truly soft, translucent, and sweet—this can take a solid 4-5 minutes. Don’t rush it! This step draws out the onion’s sweetness and mellows its harsh bite. Only then should you add the minced garlic, and just for the last 30-60 seconds until you can smell it. Garlic burns fast, and burned garlic will ruin your whole sauce. A patient start builds a phenomenal finish.

My “Taste and Tweak” Method for Perfect Balance.

Store-bought BBQ sauces can vary wildly. Some are super sweet; others are intensely vinegary. The final step before you add the pasta should always be to taste your sauce. Is it perfect? Great! Is it a little one-dimensional? Let’s fix it. If it tastes a bit too sweet or flat, a tiny splash of apple cider vinegar or a squeeze of lime juice will instantly brighten it up and add a tangy counterpoint. If your sauce is a little too acidic or sharp, a pinch more brown sugar can round out the flavor beautifully. A great cook knows how to trust their own taste buds to create that perfect balance.

How to Make BBQ Chicken Pasta, Step by Step

Alright, let’s get cooking! Follow these steps, and you’ll have a restaurant-worthy dinner on the table in no time.

Step 1: Prepare the Spice Rub & Chicken

First, let’s get the star of the show ready. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Take your pounded chicken breasts, pat them completely dry with a paper towel (this helps get a great sear!), and then sprinkle this beautiful, rust-colored rub generously over all sides. Use your fingers to really press it into the meat. Set the chicken aside for a moment to let those flavors start to mingle.

Step 2: Cook the Pasta

Now, fill a large pot with water, salt it generously—you want it to taste like the sea—and bring it to a roaring boil. Once it’s bubbling, add your penne and give it a good stir to make sure nothing sticks. Cook the pasta according to the package directions, but set a timer for about 2 minutes early. We want it al dente, with a firm bite right in the middle. Just before you drain, use a mug to carefully scoop out and save about 1 cup of the starchy pasta water. This liquid gold is your secret weapon for a perfect sauce later. Now, drain the pasta in a colander and set it aside.

Step 3: Cook the Chicken & Build Aromatics

Heat the olive oil and butter in your large skillet or Dutch oven over medium-high heat. When the butter is completely melted and starts to shimmer, carefully lay your seasoned chicken breasts in the pan. You want to hear an immediate, loud sizzle—that’s the sound of success! Let the chicken cook for 4-6 minutes per side, leaving it totally undisturbed, until a deep, caramelized crust forms. Those little dark bits sticking to the pan? That’s pure flavor—we want that! Transfer the perfectly cooked chicken to a cutting board and let it rest. Please, don’t slice it yet!

Turn the heat down to medium and toss your chopped red onion right into that same skillet. Stir it around, scraping up all those delicious browned bits from the chicken. Let the onions cook for a good 4-5 minutes until they soften and become sweet and translucent. Now it’s time for the garlic. Add the minced garlic and stir constantly for just about 60 seconds. The second that nutty, irresistible aroma fills your kitchen, you know it’s time for the next step.

Step 4: Create the BBQ Cream Sauce

With the pan still on medium heat, pour in your hickory BBQ sauce and the heavy cream. Stir everything together, watching it transform into a beautiful, creamy, coral-colored sauce. Let it come to a gentle simmer—just a few lazy bubbles—and allow it to cook for 2-3 minutes. You’ll see it thicken just enough to beautifully coat the back of a spoon. Now for the most important part: turn the heat all the way down to low. Sprinkle in your shredded cheddar and Monterey Jack, just a handful at a time, stirring until each batch melts completely into the sauce before adding the next. This patient, low-heat method is the non-negotiable secret to a silky, non-clumpy cheese sauce.

Step 5: Bring It All Together

It’s time to unite everything. Slice your rested chicken—take a moment to admire how juicy and tender it is!—and add it right into the skillet with the sauce. Now, add your drained al dente pasta. Gently fold and toss everything together until every single noodle and piece of chicken is drenched in that glorious, cheesy sauce. If it seems a little too thick, this is where your reserved pasta water comes in. Splash in a little bit at a time, stirring until the sauce loosens to the perfect, luxurious consistency.

Turn off the heat completely. Generously shower the pasta with the fresh, chopped cilantro. Give it one final, gentle stir. Pile it high into warm bowls, and get ready for a very, very quiet dinner table, followed by a lot of compliments.

Pro Variations: How to Customize Your Pasta

One of the best things about a killer base recipe is using it as a launchpad for new ideas. I love changing this dish up depending on my mood or what I have in the fridge. Here are a few of my absolute favorite, tested-and-approved twists.

Add a Spicy, Southwestern Kick

If you like a little heat and some extra texture, this version is for you. Inspired by classic southwestern flavors, adding corn, black beans, and a touch of jalapeño makes the dish even more substantial and vibrant.

• What You’ll Need: 1 fresh jalapeño, 1 cup frozen or canned corn (drained), and 1 cup canned black beans (rinsed and drained).
• How to Do It:
  1. Finely dice half of the jalapeño. For less heat, make sure to remove the seeds and white ribs.
  2. Add the diced jalapeño to the skillet at the same time as you add the chopped red onion (Step 3). Sautéing it mellows the heat and infuses its flavor throughout the base.
  3. Proceed with the recipe as written. When you get to the final step of combining everything (Step 5), gently fold in the corn and black beans. Stir just until they are heated through before garnishing and serving.

Pro-Tip: Turn It Into a Cheesy BBQ Chicken Pasta Bake

Want to make this ahead of time or serve it potluck-style? Turn it into a bubbly, golden-brown pasta bake. The cheesy, crusty top is absolutely irresistible.

• What You’ll Need: Add an extra 1 cup of shredded cheese, preferably a melty one like mozzarella or more Monterey Jack.
• How to Do It:
  1. Preheat your oven to 375°F (190°C).
  2. Complete the entire recipe through Step 5 (bringing it all together in the skillet). To make sure the sauce is perfect for baking, make it just a little looser by adding an extra splash of that reserved pasta water.
  3. Transfer the finished pasta from the skillet into a 9×13 inch baking dish.
  4. Sprinkle the extra cup of cheese evenly over the top.
  5. Bake for 15-20 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and beautifully golden brown. Let it rest for 5 minutes before serving.

For Busy Days: The Crockpot/Slow Cooker Method

This is my secret weapon for days when I know I won’t have time to stand over the stove. You do the prep in the morning and come home to a house that smells amazing.

• How to Do It:
  1. Place your raw, seasoned chicken breasts at the bottom of your slow cooker. Pour the 1 cup of BBQ sauce over the top. Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
  2. About 30 minutes before you’re ready to serve, cook your pasta on the stovetop according to the package directions (remembering to cook it al dente and reserve some pasta water).
  3. Once the chicken is cooked through, remove it from the crockpot and shred it with two forks.
  4. Switch the slow cooker to the “Keep Warm” setting. Pour the heavy cream directly into the sauce left in the pot and whisk it all together. Then, whisk in the shredded cheeses until you have a smooth, creamy sauce.
  5. Add the shredded chicken and the drained pasta back into the slow cooker. Toss everything to combine, adding a splash of pasta water if needed to get that perfect consistency. Keep it on warm until you’re ready to eat.

Storing, Freezing, and Reheating for Perfect Leftovers

Let’s be honest, leftovers are one of the best parts of making a big batch of pasta. But there’s nothing worse than Day 2 pasta that’s dry or has a separated sauce. Here’s my tried-and-true method for making sure your BBQ Chicken Pasta tastes just as good the next day.

How to Store It

• In the Fridge: Once the pasta has cooled to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. The flavors will even meld together and be even more delicious!

Can You Freeze This?

Yes, you absolutely can, but with a small disclaimer. Cream-based sauces can sometimes change texture a bit after freezing and reheating. But don’t worry, it’s still delicious and perfect for a future quick meal.

• For the Best Results: Portion the pasta into individual, freezer-safe airtight containers or zip-top bags. This makes for easy grab-and-go lunches or dinners. It will keep well in the freezer for up to 3 months.

The Absolute Best Way to Reheat This Dish

Please, step away from the microwave! Blasting this pasta with high heat is a one-way ticket to tough chicken and a sauce that can break and turn oily. The stovetop is your best friend here. It’s gentle, and it gives you a result that’s 99% as good as when you first made it.

1. Use a Skillet: Place your desired portion of leftover pasta in a small skillet or saucepan.
2. Add a Splash of Liquid: This is the most important step! Add a tablespoon or two of milk, cream, or even just water to the pan. This extra moisture is the secret to reviving the sauce and bringing back its original creaminess.
3. Heat Gently: Place the pan over low to medium-low heat and cover it with a lid. Let it warm up slowly, stirring occasionally, until it’s heated all the way through. The gentle, steamy environment will perfectly rehydrate the pasta and help the sauce become smooth and velvety again, all without overcooking the chicken. It might take a few extra minutes, but the payoff in texture and flavor is huge.

What to Serve With This Rich, Smoky Dish

This BBQ Chicken Pasta is a hearty, all-in-one meal, but a couple of simple sides can really round it out and turn it into a full-blown feast. You don’t want anything that will compete with the bold flavors of the pasta; instead, think of sides that offer a fresh, textural contrast.

Here are my family’s favorite pairings:

• Southern-Style Skillet Cornbread: Forget basic dinner rolls. A wedge of warm, savory cornbread is the ultimate partner for anything BBQ. It’s ideal for sopping up every last bit of that creamy sauce, and its crumbly texture is a fantastic contrast to the soft pasta. A little pat of honey butter on top? Absolutely divine.
• A Bright, Crunchy Coleslaw: This is a classic for a reason! A simple slaw made with shredded cabbage, carrots, and a tangy, vinegar-based dressing (rather than a heavy mayo one) provides a massive, welcome crunch. That zippy acidity cuts right through the richness of the cheese sauce and makes the whole meal feel brighter and more balanced.
• For Fans of Spicy, Restaurant-Style Dishes: If you love the bold, copycat style of this BBQ Chicken Pasta, you’ll also fall in love with my spicy Firebirds Chicken Pasta. It’s another one of our family’s favorite ways to bring that restaurant magic home on a weeknight.

Frequently Asked Questions

I get a lot of great questions about this recipe, especially since it’s a bit of an unconventional (but delicious!) pairing. Here are the answers to some of the most common ones.

1. Is it actually good to put BBQ sauce on pasta?

Yes, absolutely—when you do it the right way! I had the same hesitation at first. You can’t just dump BBQ sauce on noodles. The secret is to use the BBQ sauce not as the only sauce, but as the flavor base for a rich and savory cream sauce. By combining it with heavy cream, aromatics like garlic and onion, and salty cheeses, we transform it from a simple topping into a complex, smoky, and unbelievably delicious pasta sauce that coats every noodle perfectly.

2. Can I make this a true one-pot meal by cooking the pasta and chicken together?

While I am a huge fan of one-pot meals, this is one of those rare cases where separating the steps gives you a massively better result. To get that delicious, deep flavor, you need to sear the chicken properly in a hot pan to create a caramelized crust (the “fond”). Cooking raw chicken and dry pasta together in liquid will simply steam the chicken, resulting in a less flavorful, tougher texture. The few extra minutes it takes to cook them separately is the single biggest key to a restaurant-quality result.

3. I have leftover rotisserie chicken. Can I use that instead?

Definitely! This is one of my favorite shortcuts for a super-fast weeknight version. Skip the “Prepare the Chicken” step completely. You’ll want about 2 to 3 cups of shredded cooked chicken. Simply make the sauce as directed, and then stir the shredded chicken into the finished sauce at the very end (in Step 5) along with the pasta, just to warm it through. It’s a fantastic time-saver.

4. What would happen if I mixed BBQ sauce and Alfredo sauce?

That’s a fantastic, creative question! You’d be creating a different, but likely very tasty, dish. A traditional Alfredo is based on Parmesan and butter, while our BBQ cream sauce is built on cheddar, Monterey Jack, and aromatics. If you were to combine a jar of Alfredo with BBQ sauce, you’d get a very rich, cheesy, and smoky sauce. My advice would be to start with your Alfredo sauce base and then whisk in the BBQ sauce a little at a time until you find a balance you love. Just be mindful that both sauces can be quite rich and salty, so you may need a squeeze of fresh lemon juice at the end to brighten everything up. It’s a great way to create your own custom pasta!

Share Your Success, Find More Favorites & Stay in Touch!

I am so thrilled you’ve brought this recipe into your kitchen. Cooking for others is an act of love, and I hope this dish brings as much joy to your table as it has to mine.

Tried this BBQ Chicken Pasta recipe? I truly read every single comment, and I’d love to know what you think! Please leave a comment and a star rating below to let me know how it went. Did you try one of the variations? Did your family devour it? Share your story!

More Chicken Pasta Recipes You’ll Adore

If you’re building a go-to list of can’t-miss pasta nights (like I am!), here are a couple of other family favorites from our kitchen to yours:

• For the lover of smoky heat: If you enjoyed the BBQ flavor, you have to try my Chipotle Chicken Pasta. It has that perfect, addictive balance of spicy, smoky, and creamy.
• For an elegant, easy date night: When you’re craving something that feels fancy but is secretly simple, my Chicken Gorgonzola Pasta Recipe is a total showstopper.

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About Kate

Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’

This recipe was last tested and updated in June 2025 to ensure perfect results.