Ingredients
Scale
- 12 oz (340 g) of elbow macaroni or your favorite pasta
- 2 cups cooked and shredded chicken (use leftovers or grilled chicken breasts)
- 1 cup smoky BBQ sauce
- 1/2 cup tangy ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small red onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- If not using pre-cooked chicken, season chicken breasts with salt, pepper, and smoked paprika. Grill or bake until cooked through, then shred into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Sauté chopped red onion until translucent, about 3-4 minutes.
- Mix in the smoked BBQ sauce and ranch dressing into the onions. Add shredded chicken and cook for 2-3 minutes to meld flavors.
- Combine cooked pasta with the chicken and sauce mixture in a large bowl. Mix in half of the shredded cheeses, then stir well.
- Preheat oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Top with remaining cheese and bake uncovered for 20-25 minutes until bubbly and golden brown.
Notes
- You can substitute rotisserie chicken for quicker assembly.
- For a vegetarian version, omit the chicken and add sautéed vegetables or plant-based protein.
- Adjust cheese quantities to suit your flavor preference. For extra crunch, sprinkle fried onions on top before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 580 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg