Ingredients
Scale
- 2 cups cooked penne or elbow macaroni
- 2 cups cooked and shredded chicken breast (or use leftover grilled chicken)
- 1 cup BBQ sauce (preferably smoky or honey BBQ)
- 1/4 cup honey
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream or milk
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup crispy breadcrumb topping
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Warm the cooked chicken in a skillet with some BBQ sauce to infuse flavor.
- In a large saucepan, melt butter over medium heat. Add chopped onion and minced garlic and sauté until fragrant. Pour in cream or milk, then whisk in shredded cheddar and mozzarella cheeses until smooth. Season with salt and pepper.
- Add the shredded chicken and cooked pasta to the cheese sauce. Mix in BBQ sauce and honey, stirring to coat thoroughly.
- Transfer the mixture to a greased baking dish. Top with crispy breadcrumbs and optional extra cheese. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden brown.
Notes
- For added flavor, use smoked or honey-infused BBQ sauce.
- Leftover cooked chicken works best; you can use rotisserie chicken for convenience.
- Make it gluten-free by choosing gluten-free pasta and breadcrumbs.
- For extra crunch, sprinkle additional breadcrumbs or shredded cheese before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Dairy, Gluten-Free (if using gluten-free ingredients)
Nutrition
- Serving Size: 1 cup
- Calories: 540 Kcal
- Sugar: 12g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg