Description
A creamy and cheesy pasta dish with tender chicken and tangy BBQ sauce, perfect for families and gatherings.
Ingredients
Scale
- 1 lb (450g) chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 8 oz (225g) elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk (low-fat preferred)
- ½ cup BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shredded chicken and cook for about 2-3 minutes to warm through.
- Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper, coating the chicken evenly.
- In a separate saucepan, heat the milk over medium heat. Gradually stir in the cheddar and mozzarella cheese until fully melted and creamy.
- Add the cooked pasta to the cheese sauce, stirring until coated, then fold in the BBQ chicken mixture.
- Taste and adjust seasoning with salt, pepper, or extra BBQ sauce as desired.
- Serve hot, garnished with fresh parsley if using.
Notes
For a make-ahead option, prepare the chicken mixture and cheese sauce a day in advance and combine with freshly cooked pasta before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg