Ingredients
Scale
- 2 cups cooked and shredded chicken (preferably BBQ-seasoned)
- 1 lb (450g) elbow macaroni or your favorite pasta
- 1 cup smoky barbecue sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk or heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: chopped green onions or fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside. Shred cooked chicken and mix with barbecue sauce if using leftovers.
- In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
- Pour in milk or heavy cream and bring to a simmer. Gradually add shredded cheeses, stirring until smooth and creamy. Season with salt and pepper.
- Add the BBQ chicken and cooked pasta into the cheese sauce, mixing thoroughly.
- Preheat oven to 375°F (190°C). Transfer the mixture into a greased baking dish and bake for 15-20 minutes until bubbling and golden. Add extra cheese or breadcrumbs if desired before baking.
Notes
- Use high-quality barbecue sauce for richer flavor.
- Rotisserie chicken works great for convenience and flavor enhancement.
- For a spicy kick, add hot sauce or red pepper flakes to the cheese sauce.
- Gluten-free pasta can be substituted for regular pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Contains dairy, gluten (optional) if gluten-free pasta is used
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 620 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg