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Stovetop Barbecue Chicken

Stovetop Barbecue Chicken

with Mac ’n’ Cheese and a Green Salad

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You don’t have to wait until summer to get your barbecue fix: this recipe brings together all those sweet and smoky flavors in a dish that you can make right now. Featuring juicy, pan-seared chicken breasts smothered in our special sauce, it’s proof that you don’t need a grill (or patio weather). And in case you’re really missing that backyard blowout fare, we’ve also added on a creamy mac ‘n’ cheese and an easy-breezy salad.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


1 unit


1 unit


6 ounce

Gemelli Pasta


24 ounce

Chicken Breasts

1 cup

Cheddar Cheese


2 ounce

Cream Cheese


4 tablespoon

BBQ Sauce

4 ounce

Mixed Greens

Not included in your delivery

2 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate44 g
Sugar9 g
Dietary Fiber4 g
Protein45 g
Cholesterol135 mg
Sodium330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


Once 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.


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.


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.


Once chicken is cooked through, add barbecue sauce to same pan. Turn chicken to coat in sauce. 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.


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.