Ingredients
Scale
- 2 cups cooked and shredded BBQ chicken (see honey pepper chicken pasta recipe)
- 8 oz Elbow macaroni or your favorite pasta
- 1 cup smoked cheese, grated (cheddar, gouda, or a blend)
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup BBQ sauce (for extra smoky flavor)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh chopped parsley for garnish
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- In a large saucepan, combine heavy cream and sour cream. Heat gently until warm, then stir in smoked cheese, shredded mozzarella, BBQ sauce, smoked paprika, black pepper, and salt. Stir until the cheese melts and you have a smooth, creamy sauce.
- Add the shredded BBQ chicken to the cheese sauce, mixing well. Then fold in the cooked pasta until evenly coated.
- Transfer the mixture to a greased baking dish. Top with a little extra cheese if desired. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
Notes
- Feel free to substitute rotisserie chicken for homemade BBQ chicken for added convenience.
- Use a variety of smoked cheeses like gouda or pepper jack for different flavor profiles.
- For a meltier topping, sprinkle extra shredded cheese before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until hot and bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 530 Kcal
- Sugar: 5g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg