Smoky Beer Can Chicken Penne (High-Protein Leftover Pasta)
This beer can chicken penne started as a leftover experiment and became one of the most requested recipes in our house. The secret is in the chicken itself — the smoke and rendered fat from beer can cooking deepens the sauce in a way rotisserie chicken simply can’t replicate. If you made our 425°F Roast Chicken recently, this is exactly what to do with the other half of the bird.
Beer can chicken penne is also one of those rare pasta dishes that’s genuinely high in protein without feeling like a gym meal. Sun-dried tomatoes, smoked paprika, white wine, and Parmesan build a sauce with real depth, and the lemon zest at the end cuts through the richness perfectly. According to Healthline, pasta paired with high-protein ingredients like chicken and Parmesan makes for a balanced, satisfying meal that keeps you full for hours.
Don’t have leftover beer can chicken? Rotisserie chicken works fine. And if you want to keep it pescatarian, the shrimp swap in the notes below is equally outstanding.
Smoky Beer Can Chicken Penne
Ingredients
- 12 oz penne pasta
- 2½ cups leftover beer can chicken pulled or roughly chopped
- 3 tbsp olive oil
- 3 shallots thinly sliced
- 5 garlic cloves minced
- ½ cup sun-dried tomatoes in oil roughly chopped
- 1½ tsp smoked paprika
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 1 cup chicken stock
- ½ cup heavy cream
- 1 cup Parmesan finely grated, plus more to serve
- ½ cup fresh basil leaves
- 1 lemon zested and juiced
- Kosher salt and black pepper
- ½ cup reserved pasta water
Instructions
- Bring a large pot of heavily salted water to a boil. Cook penne until just shy of al dente, about 1 minute less than the package says. Reserve ½ cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add shallots and cook until softened and golden, about 6 minutes. Add garlic, sun-dried tomatoes, smoked paprika, and red pepper flakes. Stir constantly for 1 minute until fragrant.
- Pour in white wine and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
- Add chicken stock and heavy cream. Bring to a gentle simmer and cook until slightly thickened, about 4 minutes. Season with salt and pepper.
- Fold in chicken and drained penne. Toss to coat, adding splashes of pasta water to loosen the sauce as needed. Cook together 2 minutes so pasta finishes in the sauce.
- Remove from heat. Stir in Parmesan, basil, and lemon zest and juice. Taste and adjust seasoning. Serve immediately with extra Parmesan.
Notes
Tips for Perfect Beer Can Chicken Penne
Cook the pasta just shy of al dente — it finishes cooking in the sauce for the last 2 minutes and will overcook if it goes in already done. Taste it about a minute before the package says and pull it early.
Don’t skip reserving the pasta water before draining — it’s the secret to getting the sauce to coat every piece of penne properly. The starchy water emulsifies the cream and Parmesan into something silky rather than greasy.
The beer can chicken skin is gold here — if you have any left, crisp it up in the pan with the shallots before adding the garlic for extra smoky depth.
Serving Ideas for Beer Can Chicken Penne
This is a complete meal on its own. A simple arugula salad with lemon and olive oil alongside cuts through the richness of the sauce beautifully. Crusty bread for mopping up the pan is highly recommended. Leftovers reheat well with a splash of chicken stock to loosen the sauce.
More High Protein Recipes
Looking for more quick, high-protein meals? Check out our Recipes page for new additions every Tuesday.
