Ingredients
– 12 oz pasta (elbow macaroni, shells, or your favorite shape)
– 2 cups cooked grilled chicken, shredded or diced
– 1 cup barbecue sauce
– 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
– 1 cup heavy cream or evaporated milk
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional toppings: chopped scallions, crispy bacon, extra cheese
Instructions
- Ensure all ingredients are prepped: shredded chicken, chopped onion, minced garlic, and cooked pasta.
- Boil a large pot of salted water and cook the pasta until al dente. Drain and set aside.
- In a large skillet, heat “olive oil” over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds.
- Stir in heavy cream and heat until simmering. Gradually add shredded cheese, stirring constantly until melted and smooth. Season with salt and pepper.
- Stir in shredded grilled chicken and barbecue sauce, blending well. Let simmer for 3–5 minutes to develop flavor.
- Add cooked pasta to the skillet, tossing to coat with the sauce. Serve immediately.
Notes
- Use your favorite barbecue sauce for a smoky or spicy flavor.
- Feel free to substitute different cheeses for varied flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or cream to restore creaminess.
- You can add extras like roasted corn or jalapeños for more flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: 4 (Contains Dairy, Meat)
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg