Ingredients
Scale
- 2 cups cooked pasta (penne or elbow macaroni)
- 1 lb cooked chicken breast, shredded or diced
- 1 cup smoky BBQ sauce
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook your pasta according to package instructions. Shred or dice the cooked chicken, and prepare all your spices and cheeses. For extra flavor, consider grilling the chicken for a smoky touch and then chopping it into bite-sized pieces.
- In a large skillet, heat a little oil over medium heat, add the chopped red onion and minced garlic, and sauté until fragrant and translucent. This forms a flavorful base for your cheese sauce.
- Add heavy cream to the skillet and stir in smoked paprika, salt, and pepper. Once heated, stir in the shredded cheddar and Parmesan cheeses until melted and smooth. Mix in the smoky BBQ sauce for that signature tangy flavor.
- Add the cooked pasta and grilled chicken to the sauce, stirring to coat everything evenly. Let it simmer for a few minutes, allowing the flavors to meld beautifully.
- Transfer to serving bowls, sprinkle with fresh parsley, and enjoy the rich, smoky, and tangy flavors of this chicken macaroni bake. For extra crunch, sprinkle additional cheese or breadcrumbs on top before baking.
Notes
- Use freshly grated cheese for the best melt and flavor.
- Cook your pasta al dente to prevent over-softening in the oven.
- For a crispy topping, sprinkle breadcrumbs or extra cheese and bake at 375°F (190°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Includes Meat
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg