Ingredients
Scale
- 16 oz (450g) elbow macaroni or orzo pasta
- 2 cups cooked chicken, shredded (grilled or baked)
- 1 cup smoky barbecue sauce
- 1/2 cup honey
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk or heavy cream
- 2 tbsp butter
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: Jalapeños or chopped green onions for extra flair
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- If not already cooked, season chicken breasts with salt and pepper, then bake or grill until fully cooked. Cool and shred the chicken using forks or hands.
- In a large skillet, melt butter over medium heat. Add chopped red onion and minced garlic, sauté until fragrant and softened. Stir in honey and barbecue sauce, cooking for a few minutes to combine flavors.
- Add shredded chicken to the sauce, coating evenly. Mix in cooked pasta. Pour in milk or heavy cream and simmer for 3-5 minutes until slightly thickened.
- Reduce heat to low. Add shredded cheddar, mozzarella, and Parmesan cheeses. Stir until cheeses melt and the mixture becomes creamy. Season with salt and pepper to taste.
Notes
- For added flavor, top with chopped green onions, jalapeños, or a drizzle of barbecue sauce before serving.
- Leftovers can be stored in airtight containers for up to 4 days in the refrigerator.
- Reheat in microwave or oven until warmed through for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Includes Meat
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg