Ingredients
Scale
- 2 cups cooked penne pasta
- 1 lb cooked chicken breast, shredded
- 1 cup BBQ sauce
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cook until the sauce thickens.
- Add shredded cheese and Parmesan, stirring until melted and smooth.
- Mix in cooked pasta, shredded chicken, and BBQ sauce until evenly coated.
- Transfer to a baking dish, top with additional cheese if desired.
- Bake for 20-25 minutes until bubbly and golden on top.
- Garnish with chopped parsley before serving.
Notes
- For extra smoky flavor, use smoked cheddar or add a dash of smoky paprika.
- Cook pasta al dente for the best texture.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking and stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg