Ingredients
Scale
- 2 cups cooked pasta (penne, elbow macaroni, or your choice)
- 2 cups cooked chicken (shredded or cubed, grilled or roasted)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup honey
- 1/2 cup barbecue sauce (smoky and sweet)
- 1/4 cup milk or heavy cream
- 2 tablespoons butter
- 1 small red onion, diced (optional)
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Set aside.
- In a bowl, whisk together honey and barbecue sauce until well combined.
- In a large skillet, melt butter over medium heat. Add diced onions if using, and cook until softened.
- Pour the honey BBQ sauce mixture into the skillet, stirring to combine. Add cooked chicken and simmer briefly to blend flavors.
- Reduce heat to low, add cooked pasta, and stir to coat evenly. Pour in milk or cream, then gradually add shredded cheeses, stirring until melted and sauce is creamy.
- Season with salt and pepper to taste. Serve warm, garnished with extra cheese or herbs if desired.
Notes
- Use rotisserie chicken for extra flavor and convenience.
- This dish stores well for up to 4 days in airtight containers—reheat with a splash of milk or cream for best texture.
- Feel free to swap or add cheeses like mozzarella or Gouda for more variety.
- Adjust honey and barbecue sauce to taste for more sweetness or smokiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Handmade, Family Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg