Ingredients
Scale
- 2 cups cooked and shredded chicken (preferably BBQ-flavored)
- 1 lb (450 g) elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup smoky BBQ sauce
- 1 cup heavy cream or whole milk
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: chopped green onions or cilantro for garnish
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Sauté the chopped onion and minced garlic until fragrant and soft, about 3-4 minutes. Stir in the BBQ sauce and heavy cream, mixing well. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
- Add the shredded cooked chicken to the sauce, stirring to coat evenly. Mix in the cooked pasta and half of the shredded cheeses. Stir until the cheese melts and everything is well combined. Season with salt and black pepper to taste.
- Transfer the mixture to a baking dish, sprinkle the remaining cheese on top, and bake at 375°F (190°C) for about 15 minutes or until bubbly and golden. Broil for an additional 2-3 minutes for a crispy top if desired.
Notes
- Can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a skillet on the stovetop, adding a splash of milk if needed.
- Add extra toppings like chopped green onions or cilantro for enhanced flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stove Top
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg