Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably grilled or baked)
- 8 ounces elbow macaroni or pasta of choice
- 1 cup smoky BBQ sauce
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded smoked mozzarella cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup diced red onion
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a bowl, combine the shredded cooked chicken with smoky BBQ sauce, smoked paprika, chili powder, salt, and pepper. Toss until well coated.
- In a large skillet, heat olive oil over medium heat. Add diced red onion and sauté until translucent, about 3-4 minutes. Then, stir in the seasoned chicken mixture and cook for another 2-3 minutes.
- Add the cooked pasta to the skillet with the chicken and onion mixture. Mix thoroughly to combine. Reduce heat to low.
- Stir in the shredded cheddar and smoked mozzarella cheeses until melted and smooth. Fold in sour cream or Greek yogurt for extra creaminess. Adjust seasoning as needed.
- Transfer the mac and cheese to serving bowls or a large casserole dish. Garnish with freshly chopped cilantro if desired. Serve hot.
Notes
- For a creamier texture, add a splash of heavy cream or milk before mixing in the cheese.
- Sprinkle some BBQ rub on the chicken before cooking for extra smoky flavor.
- Make ahead and reheat in the oven or microwave for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 940mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg