8 oz dry rotini pasta (little corkscrews)
1 lb boneless, skinless chicken breast, cut up into 1" chunks
2 1/2 tsp Stubb's BBQ dry rub seasoning, divided
1 orange bell pepper, sliced thin
1.5 tbsp canola oil
pinch of cayenne pepper
1/2 tsp sea salt
1/4 cup cream
1 tsp minced garlic
1 shallot, finely minced
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
minced cilantro for serving
Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente. Drain, being careful to reserve 1/4 cup pasta water. Set noodles and reserved water aside.
Sprinkle 1 1/2 tsp barbecue seasoning over sliced chicken breast. Toss well to coat.
Heat a tablespoon of the oil in a large cast iron or nonstick skillet over high heat. Once hot, add chicken and cook until done, about 6-8 minutes. Once the chicken has finished cooking, scoop it out of the skillet and place on a plate. Now, add the strips of orange bell pepper and saute briefly for about 1 minute. Remove and place next to the chicken on the plate.
Heat up the remaining oil over medium heat. Add the shallot and cook for about 4 minutes. Then, add the garlic and saute for 30 seconds. Deglaze the pan with the chicken broth and bring to a simmer. Stir in the cream and sprinkle in the remaining teaspoon of barbecue seasoning, a pinch of cayenne pepper and sea salt to taste (about 1/2 tsp should do). Add the chicken and bell pepper back to the skillet and toss well.
Place the cooked pasta back into the pot you cooked it in, and pour over the sauce with the chicken and bell pepper. Sprinkle the cheddar cheese over top and mix well so that the cheese melts. If pasta looks dry, add a tablespoon of reserved pasta water and toss. Season to taste.
Serve pasta with minced cilantro and extra cheese on top!