Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably BBQ-flavored)
- 8 oz elbow macaroni or your favorite pasta
- 1 cup smoky BBQ sauce
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk or heavy cream
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- If chicken isn’t pre-cooked, cook chicken breasts or thighs, toss with BBQ sauce, and shred. Set aside.
- In the same pot or a separate saucepan, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in smoked paprika and cayenne pepper for smoky zest. Pour in milk or heavy cream and bring to a gentle simmer. Gradually add shredded cheeses, stirring until smooth.
- Combine cooked pasta and shredded BBQ chicken with the cheese sauce. Mix well to coat evenly. Adjust seasoning with salt and pepper, and add extra BBQ sauce if desired for more smoky flavor. Garnish with chopped parsley or cilantro and serve hot.
Notes
- For extra crispiness, sprinkle breadcrumbs or fried onion rings on top and bake for 10 minutes at 375°F (190°C).
- You can substitute different cheeses like mozzarella or Monterey Jack for varied flavors.
- This dish can be prepared ahead and refrigerated up to 1 day before reheating thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Adaptable for versatile diets
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 100 mg