Ingredients
Scale
- 2 cups cooked BBQ chicken, shredded
- 8 oz elbow macaroni or your favorite pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup milk or heavy cream
- 1/4 cup BBQ sauce (adjust to taste)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside. Sauté diced onion and minced garlic in olive oil until fragrant and translucent.
- Stir in shredded BBQ chicken and cook for 2-3 minutes. Add BBQ sauce, sour cream, and milk, stirring to combine. Simmer on low until heated through and slightly thickened.
- Add cooked pasta into the skillet, tossing to coat. Stir in shredded cheddar and mozzarella cheeses until melted and creamy. Season with salt and pepper.
- Serve hot, garnished with fresh parsley or cilantro. Optional: sprinkle crushed tortilla chips or bacon bits for extra crunch.
Notes
- Feel free to use leftover grilled or rotisserie chicken for convenience.
- Experiment with different cheese blends like pepper jack or gouda for variations.
- Can be made gluten-free by using gluten-free pasta and sauce.
- For creamier texture, add an extra splash of milk or cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop/Bake
- Cuisine: American
- Diet: Suitable for omnivores
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg