Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably smoked or grilled)
- 1 lb (16 oz) elbow macaroni or your favorite pasta
- 1 cup smoky BBQ sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk or heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: chopped cilantro or green onions for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for another minute. <li id="instruction-step-3" Stir in BBQ sauce and milk or heavy cream. Simmer gently for 3-5 minutes until slightly thickened. Season with salt and pepper.
- Add cooked pasta and shredded BBQ chicken into the skillet. Mix well to coat evenly.
- Reduce heat to low and sprinkle shredded cheddar, mozzarella, and Parmesan cheeses. Stir until cheeses melt and form a creamy sauce.
- Serve hot, garnished with cilantro or green onions. Optional: sprinkle with crispy fried onions.
Notes
- You can substitute rotisserie chicken for cooked BBQ chicken for quicker preparation.
- Use gluten-free pasta if following a gluten-free diet.
- Adjust the amount of BBQ sauce to taste for more smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 550 kcal Kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg