4 slices bacon, diced
2 boneless, skinless chicken breast, cut into 1-inch pieces
2 cloves garlic, minced
1 onion, diced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes (undrained)
1/2 cup milk
1/2 teaspoon crushed red pepper flakes
3 cups rotini pasta
Kosher salt and freshly ground black pepper, to taste
1/2 cup barbecue sauce, or more, to taste
1 cup shredded cheddar cheese
green onions, thinly sliced
Heat a large pan over medium high heat and add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes. Add garlic and onion, and cook, stirring often, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Stir in barbecue sauce and cheese until heated through, about 1-2 minutes. Top with sliced green onions. Serve immediately.
