Ingredients
Scale
- 2 cups cooked shredded chicken (preferably grilled or roasted)
- 1 cup BBQ sauce (plus extra for topping)
- 8 oz elbow macaroni or penne pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup whole milk or heavy cream
- 1 tablespoon Dijon mustard (optional for depth)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil, then cook the pasta until al dente. Drain and set aside.
- In a mixing bowl, toss the shredded chicken with BBQ sauce to infuse smoky flavor.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent, then add garlic and cook for about a minute.
- Add BBQ chicken to the skillet and stir to combine. Pour in milk or cream, and simmer gently. Stir in Dijon mustard if using.
- Reduce heat to low and gradually add shredded cheeses, stirring until melted and smooth.
- Add cooked pasta to the cheese sauce, stirring to coat evenly. Season with salt and pepper.
- Transfer to serving bowls, garnish with parsley or cilantro, and drizzle extra BBQ sauce if desired.
Notes
- Use rotisserie chicken for quicker prep and added flavor.
- Substitute gluten-free pasta or zucchini noodles for a gluten-free version.
- For a spicier kick, add cayenne pepper or hot sauce to the cheese sauce.
- To make ahead, assemble and refrigerate, then reheat with a splash of milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: All Diets
Nutrition
- Serving Size: 1 bowl
- Calories: 610 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg