Ingredients
Scale
- 2 cups cooked and shredded chicken (preferably grilled or roasted)
- 12 oz macaroni pasta or your favorite pasta shape
- 1 cup BBQ sauce (use your preferred brand or homemade)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (optional for extra smoky flavor)
- Salt and pepper to taste
- Fresh chopped parsley or cilantro for garnish
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat, sauté chopped onion until translucent, then add minced garlic and cook for another minute.
- Pour in heavy cream, bring to a simmer, then stir in BBQ sauce, smoked paprika, salt, and pepper.
- Add shredded chicken to the sauce, simmer until heated through.
- Incorporate cooked pasta into the sauce, stirring to coat evenly.
- Mix in shredded cheddar and Parmesan cheeses, stirring until melted and creamy.
- Optional: Transfer to a greased baking dish, top with extra cheese and paprika, then bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
Notes
- Feel free to substitute cheeses like Monterey Jack or mozzarella for variety.
- For healthier options, use light cheese, Greek yogurt, or add vegetables like bell peppers or spinach.
- Leftovers can be stored in an airtight container for up to 3 days, reheated gently with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Baking (optional)
- Cuisine: American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 560 Kcal
- Sugar: 8g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg