Ingredients
Scale
- 2 cups cooked shredded chicken (preferably grilled or smoked)
- 12 oz elbow macaroni or your favorite pasta
- 1 cup smoky BBQ sauce
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish (optional)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until fragrant. Mix in shredded chicken and BBQ sauce, cooking for 2-3 minutes to combine flavors.
- In a saucepan, combine heavy cream, milk, Parmesan, and cheddar. Warm over low heat, stirring until cheeses melt and sauce thickens. Season with salt and pepper.
- Add cooked pasta to the chicken and sauce mixture, stirring well to coat evenly. Transfer to a greased baking dish.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until bubbly and golden on top. Garnish with green onions and cilantro if desired.
Notes
- Use smoked or grilled shredded chicken for the best smoky flavor.
- You can add steamed vegetables like broccoli or corn for extra nutrition and texture.
- Try substituting different cheeses such as mozzarella or pepper jack for varied flavors.
- For a gluten-free version, use gluten-free pasta options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 510 Kcal
- Sugar: 6g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg