Description
A hearty, flavorful dish combining smoky chicken with cheesy pasta. Perfect for family dinners or potlucks, this recipe delivers bold taste with simple ingredients. No pork or alcohol just pure comfort with a smoky twist.
Ingredients
1 lb (450g) cooked and shredded chicken breast (baked or grilled)
1 tablespoon olive oil
8 oz (225g) elbow macaroni or pasta (gluten-free if needed)
2 cups shredded cheddar cheese (white cheddar for sharper taste)
1 cup shredded mozzarella cheese (Provolone or Gouda if preferred)
1 cup milk (low-fat or almond milk)
1/2 cup BBQ sauce (smoky or honey-based)
1 teaspoon garlic powder (or 1 clove fresh garlic)
1 teaspoon onion powder (or finely chopped onion)
1/2 teaspoon smoked paprika (or ordinary paprika)
Salt and pepper (to taste)
Fresh parsley (optional; use basil or chives for garnish)
Instructions
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Whisk in the garlic powder, onion powder, and smoked paprika.
Gradually add the milk, stirring constantly. Add the cheddar and mozzarella cheeses, mixing until melted and smooth.
Stir in the BBQ sauce and cooked chicken until well combined.
Transfer the mixture to a greased baking dish and bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden.
Let cool slightly, then garnish with fresh parsley if desired. Serve warm.
Notes
For a vegetarian option, substitute chicken with mock meat and increase BBQ sauce for extra flavor.
Use gluten-free pasta for dietary restrictions.
Add a drizzle of additional BBQ sauce on top before serving for extra smokiness.
- Prep Time: 10
- Cook Time: 25
- Category: Chicken Recipes
- Method: Baking
- Cuisine: American