Ingredients
Scale
- 2 cups cooked pasta (elbow macaroni, penne, or shells)
- 1 lb cooked chicken breast, shredded or cubed
- 1 cup barbecue sauce (your favorite brand)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or milk
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: chopped parsley, green onions, extra cheese
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent.
- Pour in the heavy cream or milk, then stir in the shredded cheddar, mozzarella, and Parmesan cheeses. Continue stirring until the cheese melts completely and the sauce is smooth and creamy.
- In a bowl, toss the cooked chicken with barbecue sauce. Add the chicken mixture to the cheese sauce, stirring well to combine.
- Add the cooked pasta to the skillet, mixing until evenly coated and heated through. Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish. Sprinkle extra cheese on top if desired. Bake at 375°F (190°C) for about 15 minutes until bubbly and golden brown.
Notes
- Use your preferred barbecue sauce for a personalized flavor.
- Adjust the amount of cheese to increase cheesiness if desired.
- Add hot sauce or diced jalapeños for extra spice.
- For gluten-free, substitute with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Not specifically restricted
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg