Ingredients
Scale
- 2 cups cooked and shredded smoked chicken
- 3 cups cooked elbow macaroni or pasta of choice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup smoky BBQ sauce
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Optional toppings: chopped scallions, crispy bacon bits
- Salt to taste
Instructions
- Cook the pasta al dente according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
- Pour in the smoky BBQ sauce, milk, and add smoked paprika and black pepper. Stir well and bring to a gentle simmer.
- Add the shredded smoked chicken to the sauce, stirring to coat evenly.
- Combine the cooked pasta with the sauce mixture. Mix in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
- Transfer the mixture to a greased baking dish. Sprinkle additional shredded cheese on top if desired.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden around the edges.
Notes
- You can substitute regular cooked chicken if smoked chicken is unavailable, tossing it with extra BBQ sauce for smoky flavor.
- Use gluten-free pasta and sauce if catering to gluten-sensitive diets.
- Ensure cheese is shredded fresh for optimal melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: All Diets
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg