Ingredients
Scale
- 2 cups cooked shredded chicken (preferably grilled or baked)
- 1 lb (16 oz) of elbow macaroni or your favorite pasta
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup barbecue sauce
- 1/2 cup sour cream or Greek yogurt for creaminess
- 1/2 cup milk or heavy cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: chopped green onions and bacon bits for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
- Prepare the sauce: Reduce heat to low. Add barbecue sauce, sour cream, and milk to the skillet. Stir well until smooth. Season with salt and pepper.
- Combine ingredients: Add shredded chicken and cooked pasta to the skillet. Mix thoroughly. Stir in shredded cheddar and mozzarella cheeses until melted and creamy.
- Bake: Preheat oven to 375°F (190°C). Transfer mixture to a greased baking dish. Top with extra cheese and optional green onions or bacon bits. Bake uncovered for 20-25 minutes until bubbly and golden.
Notes
- For extra flavor, use leftover grilled chicken or canned chicken.
- You can customize with additional toppings like chopped cilantro or a drizzle of barbecue sauce.
- To make it healthier, opt for low-fat cheese, whole-grain pasta, and add vegetables such as bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, sautéing, boiling
- Cuisine: American
- Diet: Including options for gluten-free and healthier adaptations
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: Fifty grams
- Fiber: 4g
- Protein: Thirty grams
- Cholesterol: 80mg