Stovetop Barbecue Chicken

with Mac ‘n’ Cheese and a Green Salad


By Hello Fresh


Cooking Time: 30 mins

Servings: 4

Nutrition: 550 Calories



  • Scallions- 2
  • Cucumber-1
  • Lemon-1
  • Gemelli Pasta- 6 oz
  • Chicken Breasts- 24 oz
  • Cheddar Cheese- 1 cup
  • Cream Cheese- 2 oz
  • Barbecue Sauce- 1/2 cup
  • Spring Mix Lettuce- 4 oz


1  PREP    Wash and dry all produce. Bring a medium pot of salted water to a boil. Thinly slice scallions, keeping greens and whites separate. Slice cucumber into thin rounds. Halve lemon.


BOIL PASTA.     Once the water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.


3 COOK CHICKEN       Heat a large 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, 5-6 minutes per side.


4  STIR MAC ‘N’ CHEESE      After draining gemelli, heat a large drizzle of oil in pot used to cook it over medium heat. Add scallion whites and cook, tossing, until softened, about 1 minute. Add gemelli, cheddar, cream cheese, 1 TBSP butter, and reserved pasta cooking water. Stir until a creamy sauce forms. Season generously with salt and pepper. Set aside off heat until meal is ready.


5  COAT CHICKEN AND MAKE SALAD.    Once chicken is cooked through, add barbecue sauce to same pan. Turn chicken to coat in sauce. Set aside off heat. In a large bowl, toss together lettuce, cucumber, a few squeezes of lemon, and a large drizzle of olive oil. Season with salt and pepper.


6  PLATE AND SERVE.    Divide chicken, mac ‘n’ cheese, and salad between plates. (TIP: If mac ’n’ cheese has become stiff, add a splash of water and reheat briefly over low heat.) Drizzle chicken with any remaining sauce in pan. Sprinkle scallion greens over everything and serve.