Ingredients
Scale
- 12 oz (340 g) penne or macaroni pasta
- 2 cups cooked shredded chicken (use leftovers or cooked chicken breasts)
- 1 cup barbecue sauce (preferably smoky or tangy)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; cook until fragrant and translucent, about 3–4 minutes. Pour in the heavy cream and stir gently.
- Stir in the shredded cooked chicken and barbecue sauce, allowing the flavors to meld for about 5 minutes. Season with salt and black pepper to taste.
- Add the cooked pasta to the sauce mixture. Mix well to ensure each piece is coated with the tangy, cheesy sauce.
- Stir in the shredded cheddar and mozzarella cheeses until melted and gooey. For extra flavor, sprinkle with fresh parsley.
Notes
- Use smoky or tangy barbecue sauce for a richer flavor profile.
- If you want a crispy topping, sprinkle some breadcrumbs and bake in the oven at 375°F (190°C) for 10 minutes.
- For a healthier twist, swap heavy cream for Greek yogurt or a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, baking (optional)
- Cuisine: Southern American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 520 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg