Ingredients
Scale
- 1 lb cooked and shredded chicken breast
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup BBQ sauce
- 1 cup milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and add shredded chicken, warming it through for 2-3 minutes.
- Stir in BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
- In a separate saucepan, heat milk over medium-low heat and gradually stir in cheddar and mozzarella cheeses until melted and smooth.
- Combine the cooked pasta with the cheesy sauce until fully coated. Fold in the BBQ chicken mixture gently.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 6g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg