Ingredients
Scale
- 2 cups cooked chicken breast, shredded (preferably BBQ-flavored)
- 3 cups cooked elbow macaroni or your favorite pasta
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Parmesan cheese, grated
- 1 cup smoky BBQ sauce
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, crispy bacon bits, sliced green onions
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside. If your chicken isn’t already cooked, bake or grill chicken breasts, then shred and toss with some BBQ sauce.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until slightly golden. Gradually add milk or heavy cream, whisking constantly until the mixture thickens, about 3-4 minutes. Stir in shredded cheddar, Parmesan, smoked paprika, salt, and pepper. Continue until cheese is melted and sauce is smooth.
- Add the shredded BBQ chicken and cooked pasta into the cheese sauce. Mix well. Stir in additional BBQ sauce if desired for extra smoky and tangy flavor.
- Preheat oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Top with extra shredded cheese if preferred. Bake uncovered for 20-25 minutes or until bubbly and golden around the edges.
Notes
- For added flavor, toss the shredded chicken in extra BBQ sauce before mixing.
- You can prepare this dish ahead of time and refrigerate before baking.
- Use gluten-free pasta as a substitute for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 105 mg