Ingredients
Scale
- 8 oz elbow macaroni or your preferred pasta
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup honey BBQ sauce
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or whole milk
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: chopped green onions or cilantro for garnish
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent. Stir in garlic and cook for 1 minute. Add shredded chicken and honey BBQ sauce, tossing to coat evenly. Set aside.
- In the same skillet, melt butter over medium heat. Pour in heavy cream or milk, warming gently. Gradually add cheddar, mozzarella, and Parmesan cheeses, stirring continuously until smooth and creamy. Season with salt and pepper.
- Combine the cooked pasta with the BBQ chicken mixture and cheese sauce. Mix well. Serve immediately or transfer to a greased baking dish for baking later.
- Optional: Bake at 375°F (190°C) for 20-25 minutes with extra cheese or breadcrumbs on top until bubbly and golden brown.
Notes
- For a crispy topping, sprinkle extra cheese or breadcrumbs before baking.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave or bake at 350°F until heated through.
- Use gluten-free pasta and sauces for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top, Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 12 g
- Sodium: 930 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg