Ingredients
Scale
- 1 lb (450g) macaroni or pasta of choice
- 2 cups cooked and shredded chicken (rotisserie or baked)
- 1 cup smoky BBQ sauce
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk or heavy cream
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: chopped fresh parsley or cilantro for garnish
Instructions
- Boil a large pot of salted water and cook macaroni until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onions and cook until translucent (3-4 minutes). Add minced garlic and smoked paprika, cook for 1 minute until fragrant.
- Stir in barbecue sauce and milk or heavy cream, bring to a gentle simmer. Add shredded chicken, salt, and pepper. Cook for 5 minutes to meld flavors.
- Add cooked pasta to the sauce, stir to coat. Mix in two-thirds of shredded cheeses, reserve some for topping. Stir until cheese melts and sauce becomes creamy.
- Preheat oven to 375°F (190°C). Transfer mixture to a greased baking dish. Top with remaining cheese and bake uncovered for 15-20 minutes until bubbly and golden. Broil for 2-3 minutes for crispiness.
Notes
- Use smoky barbecue sauce for authentic flavor—consider homemade or premium store brands.
- Enhance texture with toppings like crushed bacon or fried onions before baking.
- Experiment with cheese varieties such as gouda or pepper jack for unique flavor profiles.
- Shredded rotisserie chicken speeds up preparation; consider baking your own chicken breasts in advance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: American
- Diet: Allergen-Free
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 105 mg