Ingredients
Scale
- 2 cups cooked chicken, shredded (ideally BBQ-flavored) chicken
- 8 oz elbow macaroni or your favorite pasta pasta
- 1 cup smoky BBQ sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: chopped green onions or cilantro for garnish
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, sauté the finely diced onion and minced garlic in a little oil over medium heat until translucent and fragrant.
- Add the shredded BBQ chicken to the skillet and stir in half of the BBQ sauce. Let the chicken absorb the smoky flavors for 2-3 minutes.
- In a mixing bowl, whisk together cream cheese, milk, smoked paprika, salt, and pepper. Pour this mixture over the aromatics in the skillet, stirring until smooth. Gradually add shredded cheeses, stirring constantly until melted and creamy.
- Add the cooked pasta to the cheese and chicken mixture. Stir well until evenly coated with the cheesy sauce.
- Transfer to a baking dish if desired, top with extra cheese or paprika, and broil for a crispy top if preferred.
Notes
- You can substitute rotisserie chicken for cooked chicken for quicker preparation.
- Using gluten-free pasta makes this dish suitable for gluten-free diets.
- For an extra smoky flavor, add a dash of smoked paprika on top before serving or broiling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Southern American
- Diet: Contain Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 910 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 105 mg