Heat a couple tablespoons of vegetable oil in a large pot or large skillet over medium-high heat.
Season both sides of chicken breasts with salt, pepper and a little bit of garlic powder.
Place chicken breasts into pot and cook for about 3-4 minutes.
Then flip over and cook an additional 3-4 minutes (until cooked through.)
Once you flip the chicken, spread about 2 tbsp. Sweet Baby Ray's barbecue sauce onto each side.
Cook for an additional two minutes.
Take cooked chicken out of the pan and set aside.
Add diced onions to the pot (you may need to add a bit more oil.) Season onions with a little salt & pepper.
While the onions are cooking, chop up the chicken into 1-inch chunks.
Stir garlic into the pot and cook for just a minute (you don't want it to burn.)
Then add in the can of undrained diced tomatoes and chicken stock.
Stir in uncooked rotini pasta and diced chicken.
Allow to come up to a boil, then cover and turn down the heat to medium and allow to simmer until the pasta has cooked (about 12-15 minutes.)
Lastly, add in 1/4 cup (or more, depending on your preference) of SBR Sauce and top with shredded cheddar cheese.