Ingredients
Scale
- 2 cups cooked shredded chicken (preferably BBQ style)
- 12 ounces elbow macaroni or your favorite pasta
- 1 cup smoky barbecue sauce
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Optional: chopped green onions or cilantro for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add garlic powder, smoked paprika, and black pepper; cook until fragrant.
- Stir in barbecue sauce and milk, warming the mixture until well combined.
- Gradually add shredded cheeses, stirring until the cheese melts into a smooth, creamy sauce.
- Mix in the cooked, shredded chicken, stirring to coat thoroughly.
- Fold in the cooked pasta, ensuring each piece is coated with the sauce.
- Optionally, transfer to a baking dish and bake at 375°F for 15 minutes for a crispy topping.
- Serve hot, garnished with chopped green onions or cilantro if desired.
Notes
- Use leftover grilled or smoked chicken for enhanced flavor.
- Adjust barbecue sauce for desired tanginess.
- For a baked version, top with extra cheese and bake at 375°F for 15 minutes.
- Vegan or vegetarian variations can be made with plant-based cheeses and chicken substitutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Meal Prep
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg