Ingredients
Scale
- 2 cups cooked and shredded BBQ chicken (see our oven-crisped chicken strips for crispy chicken tips)
- 8 oz elbow macaroni or pasta of choice
- 1 cup shredded smoked cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream
- 1/4 cup BBQ sauce (for extra smoky flavor)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh chopped parsley or cilantro for garnish
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- In a large saucepan, combine heavy cream, sour cream, garlic powder, smoked paprika, salt, and pepper. Heat over medium-low until warm, then gradually add shredded cheeses, stirring constantly until smooth and melted.
- Stir the shredded BBQ chicken into the cheese sauce. Mix in the cooked pasta and BBQ sauce for added smoky flavor. Ensure everything is evenly coated.
- Transfer the mixture into a greased baking dish. Top with additional shredded cheese and a sprinkle of Parmesan. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden on top.
Notes
- Feel free to experiment with different cheese types like pepper jack or smoked gouda for varied flavor.
- Use leftover rotisserie chicken for quick preparation.
- Make it spicy by adding diced jalapeños or hot sauce.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Andalusia, Gluten-Free (optional)
Nutrition
- Serving Size: 1 cup
- Calories: 510 kcal Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 110 mg