*Photo Credit Thomas Crabtree

At Lhyme, every story begins with a spark — a moment when sound, flavor, and memory align. For country artist Bryan Ruby, that spark feels like a late-summer evening on the edge of Nashville — a guitar slung low, the smell of barbecue in the air, and a melody that lingers long after the sun slips away. After our conversation, I thought about the way Bryan spoke about his family’s Italian Sunday dinners and his dad’s smoky barbecue restaurant — two worlds that couldn’t be more different, yet somehow fit perfectly together. It inspired me to create a dish that blends both sides of his story: Barbecue Chicken Spaghetti, a comforting fall fusion you can check out later in this article and also a new favorite in my house. 

Ruby’s path to music wasn’t born in the spotlight but in motion — driving home from baseball practice, tuning in to the Hot Seven at 7 on his local country radio station. “If you were the seventh caller, you could win tickets,” he laughed. “I called every night and never won.” But the love of those songs stuck. That same curiosity later landed him a job at the very station that raised him, where artists would stop by to talk about Nashville and the art of songwriting — planting the seed that would eventually bring him here.

Now five years into his Nashville journey, Ruby’s songs carry the easy confidence of someone who knows just enough “to be dangerous.” His latest EP, Growing Season, is a reflection on that growth — a record rooted in patience, intention, and metaphor. 

My mom used to plant all kinds of things in the garden, he recalled. That record’s about digging in before you see the fruits of your labor.

At his release show, Ruby gave out little seed packets to fans — a small, thoughtful gesture that perfectly sums up his creative approach: heartfelt, hands-on, and deeply connected to community. And then there’s “Mood Ring” — his latest single that’s “more of a drink than a food,” Ruby joked. With its retro-tinged energy, flirty rhythm, and bold guitars, the track feels like a sun-kissed cocktail after a long day’s work — a reminder that country music can hold both grit and joy.

Ruby’s influences run wide, from early Tim McGraw and Dierks Bentley to Aerosmith and R&B. The result is a sound that fuses country storytelling with rock’s muscle and pop’s melodic shine. But what stands out most about Bryan is his sense of purpose.

I just want to show that country music can be for everyone, he said. Different people connect to different songs, and I want my shows to feel warm and welcoming.

That ethos carries into his future plans — bigger stages, larger crowds, and the same grounded connection that got him here. “If you check in with me in five years,” he grinned, “I’ll be doing what I’m doing now, just on a bigger scale — playing the biggest festivals, opening for major stars, and growing piece by piece.” We can’t wait to hear more fantastic music from Bryan Ruby. Be sure to check him out on all streaming platforms! 

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*Photo Credit Thomas Crabtree

When our conversation turned to food, Ruby’s voice lit up with nostalgia. His roots are Italian on his father’s side — and growing up, Sunday pasta dinners were sacred. 

My grandmother’s 91 now, but she was the best chef in the family, he said. We’d do pasta night every Sunday — spaghetti, linguini, bolognese, pesto… My mom carried on that tradition.

 

Their family garden overflowed with fresh tomatoes, cucumbers, basil, and sunflowers — ingredients that shaped Ruby’s love for fresh, wholesome cooking. But there’s another side to his story — one that smells like smoke and sweetness. His dad once co-owned a barbecue restaurant, and Ruby still lit up remembering those flavors: “Ribs, collard greens, okra, cornbread, barbecue chicken… none of it was healthy, but it was all good.” That duality — the clean, green freshness of his mom’s garden and the rich, smoky indulgence of family barbecue — became the heart of this feature’s recipe: Barbecue Chicken Spaghetti.

Offstage, Ruby is surprisingly disciplined — cooking most of his meals at home, choosing fresh produce from local farm boxes, and keeping things dairy- and gluten-free when possible. But he’s also human. “I’ll cheat at a restaurant,” he laughed. His favorite indulgences? Five Daughters Bakery donuts (the Paleo chocolate chip sea salt one!), his aunt’s pumpkin and banana breads, and his uncle’s rhubarb pie at Thanksgiving. That blend of balance and joy sums up Bryan Ruby perfectly — an artist who knows when to dig deep and when to let loose, when to plant seeds and when to dance.

This Lhyme creation fuses Ruby’s Italian heritage with his Southern comfort roots — a bowl of fall warmth that bridges two traditions. Tender gluten-free pasta tossed in a tangy-sweet barbecue sauce, pulled chicken, caramelized onions, roasted corn, and a touch of parsley for brightness. It’s smoky, hearty, and nostalgic — much like Bryan’s songs — equal parts Sunday comfort and Tennessee soul. So, pour a drink, press play on “Mood Ring”, and stir up a cast-iron skillet of Barbecue Chicken Spaghetti. Because with Bryan Ruby, every note — and every bite — reminds us that growth, like good food, takes time, heart, and a little bit of heat. Check out the recipe below! 

Gluten-Free BBQ Chicken Spaghetti

Serves: 6

Prep time: 20 minutes

Cook time: 35 minutes

Ingredients

• 12 oz gluten-free spaghetti noodles of choice (I used Barilla Gluten-free Spaghetti) 
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil, separated
• 1 small yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup fire-roasted corn
• 3 cloves garlic, minced
• 3 cups cooked chicken, shredded (I used rotisserie chicken for this recipe)
• 1 ½ cups barbecue sauce (your favorite, I used Kinder’s Hickory Brown Sugar BBQ Sauce )
• 1 cup chicken bone broth
• 1 (10.5 oz) can gluten-free cream of chicken soup
• 1 (10.5 oz) can gluten-free cream of mushroom soup
• 1 ½ cups freshly shredded cheddar cheese (plus extra for topping)
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional for heat)
• Sea salt and pepper, to taste
• Fresh chopped parsley,  for garnish

Directions

1. Bring a large pot of salted water to a boil. Add one tablespoon of olive oil and cook the spaghetti noodles about 3 minutes less than the package directions indicate. The noodles should be just underdone and still somewhat firm. Drain, toss with one tablespoon of olive oil to prevent sticking, and set aside.
   
2. In a large saucepan or skillet, heat butter over medium heat. Add onion and bell pepper; cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
3. Reduce the heat to low. Stir in barbecue sauce, chicken broth, and both cans of soup. Mix until smooth and creamy.
4. Stir in shredded chicken, corn, smoked paprika, cayenne, sea salt, and pepper. Simmer for 5 minutes until heated through.
5. Toss the cooked spaghetti into the sauce until fully coated. Stir in 1 ½ cups of cheddar cheese until melted and creamy.
6. Transfer mixture to a greased large cast-iron skillet. Sprinkle with extra cheese and bake at 350°F (175°C) for 25 minutes, until bubbly and golden.
7. Let the dish rest for about 10 minutes after removing it from the oven.
8. Sprinkle with chopped parsley, serve, and enjoy.