Campfire One Pot Creamy Chicken Pasta: The Easiest BBQ Recipe
Recipe Summary
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Difficulty: Easy
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 8 oz penne or other short pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
How to Make Campfire One Pot Creamy Chicken Pasta
- Preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, arrange the coals for two-zone heat: one side for direct grilling and the other for indirect cooking. For a gas grill, simply preheat all burners.
- Season the chicken generously with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it sit for 10 minutes while the grill heats up.
- Grill the chicken over direct heat for 6-8 minutes per side, until it has nice grill marks and reaches an internal temperature of 165°F. Remove from grill and let it rest for 5 minutes, then slice or shred.
- In a large cast-iron Dutch oven or deep skillet placed on the grill grate over indirect heat, sauté the onion and garlic in a bit of oil until softened, about 3-4 minutes.
- Add the chicken broth, diced tomatoes (with their juices), and pasta to the pot. Stir well, cover, and let it simmer over indirect heat for 15-20 minutes, stirring occasionally, until the pasta is tender. If the liquid evaporates too quickly, add a splash of water or broth.
- Reduce heat to low (move pot to cooler side of grill if using charcoal). Stir in the heavy cream and Parmesan cheese, then add the grilled chicken back to the pot. Simmer for another 2-3 minutes until everything is heated through and the sauce is creamy.
- Garnish with fresh parsley and serve hot straight from the pot!
Pro Grilling Tips for the Best One Pot Pasta
- Don’t skip the two-zone fire: This is key for controlling heat. Sear the chicken over high heat, then let the pasta cook gently over lower heat to avoid burning.
- Get perfect grill marks: Pat the chicken dry before seasoning. Oil the grates and place the chicken at a 45-degree angle to the grates for those beautiful crosshatch marks. Rotate halfway through cooking.
- Keep it creamy: Stir the pasta frequently to prevent sticking and ensure even cooking. If the sauce thickens too much, add a little more broth or cream.
- Marinade timing: While you can marinate the chicken for up to 24 hours, a simple dry rub is just as effective for this recipe and saves time.
4 Delicious Variations
- Spicy Kick: Add 1-2 teaspoons of chili flakes or cayenne pepper to the seasoning. Stir in some chopped jalapeños with the onions.
- BBQ Twist: Swap the smoked paprika for your favorite BBQ rub. Stir in 1/2 cup of BBQ sauce with the cream for a tangy, smoky sauce.
- Healthy Glow: Use whole wheat pasta, replace heavy cream with half-and-half or evaporated milk, and add a cup of fresh spinach at the end for extra greens.
- Smokehouse Style: Use a smoker box with wood chips (hickory or mesquite) on your grill to infuse the dish with an even deeper, campfire-like smokiness.
Storage & Reheating
Storing leftovers: Let the pasta cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
Reheating without drying out: The best way is to reheat slowly on the stovetop over medium-low heat, adding a splash of chicken broth or milk to revive the creamy sauce. You can also microwave in 30-second bursts, stirring in between, but add a little liquid to prevent it from getting gluey.
Frequently Asked Questions
How long does it take to grill chicken for this pasta? About 12-15 minutes total, depending on thickness. Always use a meat thermometer to check for 165°F to ensure it’s perfectly cooked and juicy.
Can I use a gas grill instead of charcoal? Absolutely! A gas grill makes it even easier to maintain a steady temperature. Just set one burner to high (direct heat) and the other to low (indirect heat) to replicate the two-zone method.
What temperature should the grill be? Aim for a medium-high heat of 375-400°F for searing the chicken. The pasta will simmer happily at a lower indirect heat (around 300°F).
Can I use pre-cooked or rotisserie chicken? Yes, to save time. Just skip the grilling step and add the shredded cooked chicken when you stir in the cream and cheese. The smoky flavor from the grill will be missing, but it’ll still be delicious.
What other pasta works best? Penne, rigatoni, and fusilli are great because their shapes hold the creamy sauce well. Just adjust the cooking time based on the package instructions.
