Ingredients
Scale
- 8 oz elbow macaroni or your favorite pasta
- 2 cups cooked chicken, shredded (try oven-crisped chicken strips for added flavor)
- 1 cup smoky barbecue sauce
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup milk or heavy cream
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chili flakes or smoked paprika (optional for extra smoky flavor)
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 chopped onion and minced garlic, cooking until fragrant and translucent, about 2-3 minutes.
- Stir in the smoky barbecue sauce and milk or heavy cream. Bring to a gentle simmer.
- Add shredded cheddar and mozzarella cheese, stirring until melted and smooth. Sprinkle smoked paprika or chili flakes for extra smoky flavor if desired.
- Mix the cooked pasta and shredded chicken into the cheese sauce, ensuring everything is evenly coated. Season with salt and pepper.
Notes
- Make sure to use cooked and shredded chicken for the best texture.
- For a spicier kick, add more chili flakes or smoked paprika.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat gently on stovetop or microwave, stirring occasionally to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg