Tangy Carolina-Style BBQ Chicken with Quick Stovetop Mac and Cheese

Craving that tangy, vinegary kick of Carolina barbecue but short on time? This quick stovetop version delivers all the flavor without firing up the grill. Tender chicken breasts are pan-seared then coated in a spicy-sweet barbecue sauce brightened with white wine vinegar and fresh chili.

On the side, creamy stovetop mac and cheese comes together in minutes with a blend of cheddar and cream cheese, plus a hint of chive. Crisp green beans round out the plate for a satisfying weeknight dinner that’s ready in under 30 minutes.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin or heavy-bottomed pan until ½-inch thick.
2. Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, mince chili. Finely mince chives until you have 1 tablespoon.
3. Once water is boiling, add gemelli to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes longer.
4. Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.
5. Add cheddar cheese, 1 tablespoon water, 1 tablespoon butter, cream cheese, chives and a pinch of chili (to taste) to pot with gemelli. Stir until a creamy, thick sauce has formed. Season with salt and pepper.
6. Add barbecue sauce, vinegar and as much chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac ‘n’ cheese and green beans on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini works well.

How can I make this dish spicier?

Add more minced chili pepper or a pinch of cayenne to the sauce.

Can I substitute the chicken?

Boneless, skinless chicken thighs can be used; adjust cooking time as needed.