Description
A cozy and flavorful twist on a classic mac and cheese, featuring shredded chicken, smoky BBQ sauce, and creamy cheese.
Ingredients
Scale
- 1 lb (450g) chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 8 oz (225g) elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk (low-fat preferred)
- ½ cup BBQ sauce (your favorite brand)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the shredded chicken and cook for 2–3 minutes to warm through.
- Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken.
- In a separate saucepan, heat the milk over medium heat. Add cheddar and mozzarella. Stir until the cheese melts and the sauce is smooth.
- Add the cooked pasta to the cheese sauce. Stir to combine.
- Fold in the BBQ chicken mixture. Stir until everything is well mixed.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
For best results, use pre-cooked chicken to speed up the process. You can also make it ahead of time and refrigerate or freeze portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg