Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 2 cups cooked macaroni pasta
- 1 cup BBQ sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced green onions, extra cheese
Instructions
- Start by cooking your chicken breasts until fully cooked, then shred them using two forks. Cook the macaroni pasta until al dente, drain, and set aside.
- In a large saucepan, melt the butter over medium heat. Add garlic powder and smoked paprika, stirring until fragrant. Pour in the milk and sour cream, whisking until smooth. Gradually add the shredded cheddar and mozzarella cheeses, stirring continuously until melted and creamy.
- Stir the cooked pasta into the cheese sauce, then fold in the shredded chicken and BBQ sauce. Mix well to coat everything evenly. Season with salt and pepper to taste.
- Transfer the mixture into a greased baking dish. Top with extra cheese and optional toppings like chopped cilantro or sliced green onions. Bake at 375°F (190°C) for about 20 minutes or until bubbly and golden on top.
Notes
- Use rotisserie chicken for a quick shortcut or cooked chicken breast for control over seasoning.
- For a spicier dish, add a dash of hot sauce to the BBQ sauce mixture.
- To make it gluten-free, substitute regular pasta with gluten-free pasta options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Easy, Kid-friendly
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 530 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg