Ingredients
Scale
- 2 cups cooked shredded BBQ chicken (more chicken recipes)
- 3 cups cooked macaroni or your favorite pasta
- 1 cup smoky barbecue sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Fresh chopped parsley for garnish
- Optional: diced jalapeños for extra heat
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside. Shred your cooked BBQ chicken and gather all remaining ingredients.
- In a large mixing bowl, combine sour cream, barbecue sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper. Whisk until well blended.
- Add the cooked pasta and shredded BBQ chicken into the sauce mixture. Toss to coat evenly.
- Preheat your oven to 375°F (190°C). Transfer the mixture into a greased baking dish. Sprinkle the shredded cheddar, Monterey Jack, and Parmesan cheeses evenly on top. Bake for 20-25 minutes or until bubbly and golden brown.
- Remove from the oven, garnish with chopped parsley, and serve hot. For an extra smoky flavor, consider adding diced jalapeños before baking.
Notes
- Use rotisserie chicken for quicker preparation and tender meat.
- You can substitute different cheeses such as mozzarella or pepper jack for variety.
- For gluten-free options, use gluten-free pasta and check all sauces are gluten-free.
- For a vegetarian version, omit the chicken and add extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Mixing
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg