Ingredients
Scale
- 2 cups cooked pasta (penne, macaroni, or shells)
- 1 lb cooked chicken breast, shredded or chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup BBQ sauce (preferably smoky or spicy)
- 1/4 cup honey
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente and set aside. Cook and shred the chicken breast, then set aside.
- In a large saucepan, melt butter over medium heat. Stir in garlic powder, smoked paprika, salt, and pepper.
- Pour in milk or heavy cream and bring to a gentle simmer. Gradually add shredded cheeses, stirring until smooth and creamy.
- Stir in BBQ sauce and honey until well combined. Add cooked chicken and pasta, mixing thoroughly to coat everything evenly.
- Preheat oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Sprinkle extra cheese on top if desired.
- Bake uncovered for 15-20 minutes or until golden and bubbly. Broil for an additional 2 minutes for a crispy top, if preferred.
Notes
- For added texture, sprinkle breadcrumb topping before baking.
- Adjust sweetness or spice level by varying honey and BBQ sauce quantities.
- Use gluten-free pasta if needed for gluten-free diet.
- This dish can be assembled in advance and stored in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or oven until hot and bubbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Cooking, Stir-frying
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 610 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg