Ingredients
Scale
- 2 cups cooked pasta (elbow macaroni or penne)
- 1 pound cooked shredded chicken (preferably BBQ seasoned or grilled)
- 1 cup BBQ sauce
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream or milk
- 1 small red onion, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped scallions, crispy bacon bits, or additional BBQ sauce
Instructions
- Prepare the shredded BBQ chicken by grilling or baking seasoned chicken breasts, then cool and shred.
- Cook pasta in boiling salted water until al dente, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced red onion and cook until translucent, about 3-4 minutes.
- Add heavy cream or milk to the skillet. Stir in BBQ sauce, smoked paprika, salt, and pepper. Simmer for 2-3 minutes to meld flavors.
- Stir in shredded BBQ chicken, then fold in cooked pasta. Gradually add cheddar and mozzarella cheeses, stirring until melted and smooth.
- Transfer to a serving dish and garnish with scallions, bacon bits, or extra BBQ sauce as desired. Serve hot.
Notes
- For extra smoky flavor, use smoked paprika or add a few drops of liquid smoke to the sauce.
- You can prepare the dish ahead and reheat in the microwave or skillet, adding a splash of milk to maintain creaminess.
- Customize with toppings like chopped scallions, crispy bacon, or pickled jalapeños for added flavor and texture.
- Use gluten-free pasta and gluten-free certified BBQ sauce to make it suitable for gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 510 kcal Kcal
- Sugar: 8 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 125 mg