Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 2 cups elbow macaroni or your favorite pasta
- 1 cup smoky BBQ sauce
- 2 cups shredded cheddar cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup heavy cream or milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped green onions or cilantro for garnish
Instructions
- Start by cooking your chicken, or use rotisserie chicken for added flavor. Shred the cooked chicken and toss it with half of the smoky BBQ sauce to infuse the meat with smoky richness.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the remaining BBQ sauce, heavy cream (or milk), and shredded cheeses into the skillet. Stir until the cheese melts and creates a creamy sauce. Mix in shredded BBQ chicken and cooked pasta until evenly coated.
- Transfer the mixture into a greased baking dish. Top with extra cheese if desired. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden on top.
Notes
- Use rotisserie chicken for extra flavor and convenience.
- Add chopped green onions or cilantro for fresh garnish.
- For a crunchier topping, sprinkle crushed potato chips or breadcrumbs before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Include options for gluten-free by using gluten-free pasta
Nutrition
- Serving Size: 1 cup
- Calories: 530 kcal Kcal
- Sugar: 8 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg