Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 pound (16 oz) elbow macaroni or your favorite pasta
- 1 cup smoky BBQ sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the chicken: Season chicken breasts with salt, pepper, and smoked paprika. Bake or grill until cooked through, then shred and toss with 1/2 cup BBQ sauce.
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Make the cheese sauce: Melt butter in a large skillet over medium heat. Add heavy cream and milk, stirring constantly. Add smoked paprika, garlic powder, salt, and pepper. Gradually add cheeses, stirring until smooth.
- Combine ingredients: Stir shredded BBQ chicken into cheese sauce. Add cooked pasta, mixing thoroughly to coat. For extra smoky flavor, sprinkle additional smoked paprika on top.
- Bake: Preheat oven to 375°F (190°C). Transfer mixture to a greased baking dish. Cover with foil and bake for 20-25 minutes. Uncover and broil for 2-3 minutes for a golden crust.
Notes
- For an extra smoky flavor, sprinkle additional smoked paprika on top before baking.
- Use a mix of cheeses for a richer flavor profile, such as gouda or fontina.
- Reheat leftovers in the microwave, adding a splash of milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten not specified
Nutrition
- Serving Size: 1 cup
- Calories: 510 Kcal
- Sugar: 6g
- Sodium: 1020mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg