Ingredients
Scale
- 2 cups cooked chicken, shredded (use leftover or rotisserie chicken)
- 12 oz elbow macaroni or your preferred pasta
- 1 cup smoky barbecue sauce
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup sour cream or Greek yogurt
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional for extra heat)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Cook the pasta in boiling, salted water until al dente. Drain and set aside.
- In a large skillet, heat oil over medium heat. Sauté onion until translucent, then add garlic and cook for 30 seconds.
- Add barbecue sauce, sour cream, paprika, chili powder, salt, and pepper. Simmer 2-3 minutes.
- Add shredded chicken to the sauce, then fold in cooked pasta until coated.
- Transfer mixture to a greased baking dish. Top with shredded cheeses.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- For a spicier version, add more chili powder or hot sauce.
- Can be assembled ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg