Ingredients
Scale
- 2 cups cooked shredded chicken (preferably grilled or roasted)
- 12 oz elbow macaroni or your favorite pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup smoky BBQ sauce
- 1 cup heavy cream or whole milk
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- Start by boiling a large pot of salted water. Cook the pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute. Pour in the heavy cream, BBQ sauce, paprika, salt, and pepper. Simmer for 3-4 minutes to blend flavors.
- Add the shredded chicken to the sauce and mix thoroughly. Then, stir in the cooked pasta until evenly coated. Sprinkle the shredded cheeses over the mixture and stir until melted and creamy.
- Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish, top with extra cheese if desired, and bake uncovered for 15-20 minutes until bubbling and golden brown. Garnish with chopped parsley before serving.
Notes
- You can use leftover rotisserie chicken for added flavor and convenience.
- For a gluten-free version, replace pasta with gluten-free alternatives and verify all ingredients are gluten-free.
- This dish can be assembled ahead and baked just before serving for convenience.
- Leftovers keep well refrigerated for up to 3 days. Reheat in microwave or oven until hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg