Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably grilled or roasted)
- 1 lb (450g) elbow macaroni or pasta of choice
- 1 cup smoky BBQ sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Start by cooking the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
- Add sour cream, BBQ sauce, smoked paprika, salt, and pepper. Simmer for 3-5 minutes.
- Stir in shredded cheeses until melted and smooth.
- Combine cooked pasta and shredded chicken with the cheesy sauce in the skillet. Mix thoroughly.
- Transfer the mixture to a greased baking dish. Top with additional cheese if desired.
- Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes until bubbly and golden. Broil for 2-3 minutes for extra crispiness.
Notes
- Use leftover cooked chicken for added convenience and flavor.
- If dairy-free, substitute cheese with dairy-free alternatives or omit altogether, adding nutritional yeast for cheesy flavor.
- Can be prepared ahead and stored in airtight containers for up to 3 days in the refrigerator.
- Reheat in microwave or oven until heated through. Freeze portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 100 mg