Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 cup honey BBQ sauce
- 8 ounces elbow macaroni or preferred pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk or heavy cream
- 1 tablespoon Dijon mustard (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, toss cooked chicken with honey BBQ sauce until well coated. Set aside to marinate.
- Cook pasta in boiling salted water until al dente. Drain and toss with a little olive oil to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent, about 3-4 minutes. Add garlic and cook for 1 minute.
- Pour in milk or heavy cream, bringing to a simmer. Stir in cheeses and Dijon mustard, cook until smooth and creamy. Season with salt and pepper.
- Add BBQ chicken to the cheese sauce, stirring to combine. Fold in cooked pasta until evenly coated with cheesy goodness.
- Transfer mixture to a greased baking dish. Preheat oven to 375°F (190°C).
- Bake uncovered for 20-25 minutes until bubbly and golden on top. For extra crispiness, sprinkle additional cheese during the last 5 minutes.
Notes
- Use rotisserie chicken for quick preparation and added flavor.
- Stir in chopped jalapeños or roasted peppers for a spicy variation.
- Top with breadcrumbs or chopped bacon for added crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or oven, adding a splash of milk or cheese to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg