Creamy Japanese BBQ Pork Penne with Bok Choy and Broccoli
This creamy Japanese BBQ pork penne was such a fun family dinner to share with my mom and dad. It came together with tender seasoned pork, penne pasta, broccoli, bok choy, chicken broth, and classic four-cheese Alfredo sauce.
The Bachan’s Japanese BBQ sauce added a sweet and savoury flavour that made the pork extra delicious, while the creamy Alfredo sauce pulled everything together. It was cozy, colourful, and a little different from our usual pasta dinner — simple comfort food with a fun Japanese BBQ twist.
Short Description of the Recipe
This creamy Japanese BBQ pork penne is a cozy family pasta dinner made with tender seasoned pork, penne pasta, broccoli, bok choy, chicken broth, and classic four-cheese Alfredo sauce. The pork is seasoned with brown sugar, garlic, onion, red bell pepper, herbs, and spices, then finished with Bachan’s Japanese BBQ sauce for a sweet and savoury flavour.
Why It’s Good
This recipe is good because it has a little bit of everything — creamy pasta, juicy pork, fresh green vegetables, and a sweet-savoury Japanese BBQ flavour. The Alfredo sauce makes it rich and comforting, while the chicken broth helps loosen the sauce so it coats the penne nicely without feeling too heavy.
The bok choy and broccoli also add freshness and colour, which I really liked. They softened just enough in the pan but still kept some texture. The pork picked up lots of flavour from the brown sugar seasoning and BBQ sauce, and the little browned edges made the whole dish feel extra satisfying.
When to Serve It
Serve this creamy pork penne for an easy weeknight dinner, a cozy family meal, or a casual weekend pasta night. It is hearty enough for dinner but still simple enough to make with everyday ingredients.
This is also a good recipe when you want something a bit different from regular Alfredo pasta. The Japanese BBQ sauce gives it a fun twist, and the broccoli and bok choy make it feel colourful, fresh, and homemade.
This image shows the first step in making creamy Japanese BBQ pork penne pasta. The pork is coated in a bold brown sugar garlic spice rub with salt, onion, red bell pepper, herbs, and savoury seasonings before being cut into bite-sized pieces for cooking. This seasoned pork becomes the flavour base for the pasta, adding sweet, smoky, garlicky flavour that pairs perfectly with broccoli, bok choy, penne, Alfredo sauce, and Bachan’s Japanese BBQ sauce.
This image shows the creamy Japanese BBQ pork penne coming together in the pan. The seasoned pork is browned first, then cooked with fresh broccoli, chicken broth, bok choy, and four-cheese Alfredo sauce. You can see how the sauce starts to loosen and pick up all that flavour from the pork, garlic seasoning, brown sugar spice rub, and Bachan’s Japanese BBQ sauce.
I like this step because it is where the pasta dinner really starts looking cozy and homemade. The broccoli stays bright, the bok choy softens just enough, and the creamy Alfredo sauce brings everything together before the penne gets added. It is a simple, colourful family dinner with a sweet and savoury Japanese BBQ flavour.
This image shows the penne pasta being added to the creamy Japanese BBQ pork sauce with broccoli and bok choy. The pasta can definitely be cooked in advance, which makes this dinner come together a lot faster. I like having the penne ready to go so it can be tossed right into the skillet once the pork, vegetables, chicken broth, and four-cheese Alfredo sauce are hot and saucy.
This is the step where everything turns into a full family pasta dinner. The penne soaks up the sweet and savoury Japanese BBQ flavour, the bok choy stays bright and tender, and the broccoli adds a nice fresh bite. It is simple, cozy, and a great way to turn seasoned pork and everyday vegetables into a creamy pasta meal that feels a little different.
This finished creamy Japanese BBQ pork penne is cozy, saucy, and full of sweet and savoury flavour. The tender pork pieces are tossed with penne pasta, bok choy, broccoli, chicken broth, and four-cheese Alfredo sauce, then finished with fresh dill, black pepper, and a little crumbled cheese on top.
I love how the bok choy looks in this dish because it gives the creamy pasta such a fresh, colourful feel. The Japanese BBQ sauce adds a nice caramelized flavour to the pork, while the Alfredo keeps everything rich and comforting. It is the kind of easy family pasta dinner that feels a little special but still uses simple ingredients.
Here it is in cleaner note form for your website:
Tips and Tricks
Do not overcook the pork. Since it is cut into cubes, it cooks quickly and can dry out if left too long.
Let the pork brown a little in the pan. The brown sugar, garlic seasoning, and Japanese BBQ sauce give it tasty caramelized edges.
Cook the penne just until al dente. It will soften a bit more when tossed with the creamy Alfredo sauce.
Keep a splash of chicken broth or pasta water nearby to loosen the sauce if it gets too thick.
Add the broccoli before the bok choy because it needs a little more time to soften.
Add the bok choy near the end so it stays bright green and still has a bit of texture.
Toss everything together gently so the penne, pork, broccoli, and bok choy stay nicely coated in sauce.
Ingredient Notes
Pork gives this creamy Japanese BBQ penne most of its flavour. The brown sugar garlic spice rub makes it sweet, savoury, and a little smoky.
Bachan’s Japanese BBQ sauce adds a glossy, salty-sweet flavour that works really well with creamy pasta.
Penne pasta is a good choice because the sauce gets inside the tubes and coats each bite.
Broccoli adds colour, freshness, and a little crunch.
Bok choy gives the pasta a fresh green flavour and looks really pretty in the finished dish.
Classic four-cheese Alfredo sauce keeps the recipe easy, creamy, and comforting.
Chicken broth helps thin the Alfredo sauce so it does not feel too heavy.
Variations
Use chicken instead of pork for a creamy Japanese BBQ chicken penne.
Try boneless chicken thighs if you want extra juicy pieces of meat.
Add mushrooms, snap peas, spinach, or red bell pepper for more vegetables.
Use rigatoni, rotini, shells, or another short pasta if you do not have penne.
Add chili flakes, sriracha, or extra Japanese BBQ sauce for a spicy-sweet version.
Use more Alfredo sauce for a richer pasta.
Use more chicken broth and a little less Alfredo sauce for a lighter version.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
The pasta will soak up some of the sauce as it sits, so it may look thicker the next day.
Add a splash of chicken broth, milk, or water when reheating to loosen the sauce.
Reheat gently on the stove or in the microwave, stirring partway through.
This creamy Japanese BBQ pork penne is best fresh, but leftovers make a good lunch.
Freezing is not recommended because Alfredo sauce can separate after thawing.
Creamy Japanese BBQ Pork Penne with Bok Choy and Broccoli
Equipment
- Large skillet or sauté pan
- Large pot (for boiling penne pasta)
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Tongs
- Colander (for draining pasta)
- Small bowl for mixing the pork seasoning
Ingredients
For the seasoned pork
- 2 pork chops large or pork loin steaks
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon chili flakes optional
- 1 tablespoon oil
- 2 tablespoons BBQ Sauce Bachan’s Japanese or another Japanese-style BBQ sauce
For the pasta
- 3 cups penne pasta
- 1 tablespoon oil
- 2 cups broccoli florets
- 3 to 4 baby bok choy halved or roughly chopped
- 2 cloves garlic minced
- ¼ cup onion diced and optional
- ¾ cup chicken broth
- 1 to 1½ cups classic four-cheese Alfredo sauce
- 1 to 2 tablespoons BBQ Sauce Bachan’s Japanese - optional for extra flavour
- Black pepper to taste
Toppings
- Fresh dill
- Crumbled feta or goat cheese
- Extra black pepper
- Toasted sunflower seeds or sesame seeds crumbled or chopped
- Small squeeze of lemon optional
Instructions
Season the pork
- Pat the pork dry. In a small bowl, mix together the brown sugar, salt, garlic powder, onion powder, paprika, black pepper, oregano, basil, and chili flakes.
- Rub the seasoning all over both sides of the pork. Let it sit for 10 to 15 minutes while you prepare the vegetables.
Sear and cook the pork
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the seasoned pork and sear until nicely browned on both sides and cooked through.
- Brush or drizzle the pork with Bachan’s Japanese BBQ Sauce during the last minute of cooking so it gets glossy and slightly caramelized.
- Remove the pork from the pan and let it rest for 5 minutes. Cut it into bite-sized cubes, just like in the prep photo.
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the penne until just tender. Drain and set aside.
Start the vegetables
- In the same skillet used for the pork, add a little more oil if needed. Add the onion, garlic, broccoli, and cubed pork.
- Cook for 2 to 3 minutes, letting the broccoli brighten and the pork pick up more flavour from the pan.
Add broth and soften the broccoli
- Pour in the chicken broth. Let everything simmer for 3 to 5 minutes, until the broccoli is tender but still has a little bite.
- This step also pulls up all the seasoning from the bottom of the pan and makes the sauce more flavourful.
Add Alfredo and bok choy
- Stir in the classic four-cheese Alfredo sauce. Add the bok choy on top and let it gently wilt into the creamy sauce.
- Add 1 to 2 tablespoons of Bachan’s Japanese BBQ Sauce if you want a deeper sweet-savoury flavour.
Toss with penne
- Add the cooked penne to the skillet. Toss everything together until the pasta is coated in the creamy sauce and the pork, broccoli, and bok choy are evenly mixed through.
- If the sauce gets too thick, add a splash of chicken broth or pasta water.
Garnish and serve
- Serve warm with fresh dill, crumbled feta or goat cheese, black pepper, and crumbled toasted sunflower seeds or sesame seeds.
- A small squeeze of lemon over the top also works really well because it brightens the creamy sauce.
Notes
- For the best flavour, season the pork before cooking and let it sit for 10 to 15 minutes. The brown sugar, garlic, salt, herbs, and spices help create a sweet and savoury crust.
- Bachan’s Japanese BBQ sauce adds a rich, salty-sweet flavour that works really well with creamy Alfredo pasta. You can use another Japanese-style BBQ sauce if that is what you have.
- The penne pasta can be cooked in advance to make this creamy pork pasta dinner faster to assemble. Just toss it in at the end with the sauce, pork, broccoli, and bok choy.
- Chicken broth helps loosen the four-cheese Alfredo sauce and keeps the pasta from feeling too heavy. Add a little extra broth if the sauce thickens too much.
- Add the bok choy near the end of cooking so it stays bright, fresh, and tender. Broccoli can go in a little earlier because it needs more time to soften.
- This creamy Japanese BBQ pork penne is best served warm, right after everything is tossed together. The sauce is creamiest when fresh.
- Leftovers can be stored in the fridge for up to 3 days. Add a splash of chicken broth, milk, or water when reheating to bring the creamy sauce back together.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.