Ingredients
Scale
- 2 cups cooked, shredded barbecue chicken (preferably smoked or grilled)
- 12 oz elbow macaroni or your favorite pasta
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup cooked bacon bits (optional)
- 1/4 cup barbecue sauce (additional for drizzling)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent.
- Pour in heavy cream and milk, stirring constantly. Gradually add shredded cheeses, stirring until melted and smooth. Season with smoked paprika, salt, and pepper.
- Stir in shredded BBQ chicken and cooked pasta into the cheese sauce. Mix thoroughly for even coating.
- Transfer the mixture to a greased baking dish. Drizzle with additional barbecue sauce and sprinkle with bacon bits if desired. Bake at 375°F (190°C) for about 20 minutes until bubbly and golden.
Notes
- You can substitute rotisserie chicken for homemade barbecue chicken for added convenience.
- Use gluten-free pasta if needed to make this dish suitable for gluten-free diets.
- For extra flavor, add sautéed vegetables like bell peppers or jalapeños.
- Adjust spice levels with hot sauce or additional smoked paprika.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Contains Dairy, Can Be Made Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg