Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably grilled or roasted)
- 8 oz macaroni pasta
- 1 cup BBQ sauce (choose your favorite brand for best flavor)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup sour cream or Greek yogurt
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the macaroni pasta according to package instructions until al dente. Drain and set aside. If using raw chicken, cook thoroughly and shred.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent, about 3-4 minutes.
- Add shredded chicken to the skillet with aromatics. Pour in the BBQ sauce and stir well, heating until bubbling.
- In a large bowl, combine sour cream or Greek yogurt with shredded cheddar and mozzarella cheese. Season with salt and pepper. Mix until smooth.
- Combine the cooked pasta with the BBQ chicken mixture. Transfer to a greased baking dish and top with additional shredded cheese if desired.
- Preheat oven to 375°F (190°C). Bake uncovered for 15-20 minutes until cheese is bubbly and golden brown. Broil for an additional 2-3 minutes for a crispy top.
Notes
- Use high-quality BBQ sauce for maximum flavor.
- Add smoked paprika or chipotle powder for extra smoky flavor.
- Include sliced jalapeños or hot sauce for a spicy kick.
- Store leftovers in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Contemporary
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg