Description
A smoky, creamy pasta dish combining pre-grilled chicken, sharp cheddar, and mozzarella. Full of summer BBQ flavors with stovetop ease and gourmet upgrades like smoked paprika. Perfect for picnics and gatherings.
Ingredients
Shredded Chicken Breast (1 lb/450g) [pre-grilled or rotisserie]
Olive Oil (1 tablespoon)
Elbow Macaroni (8 oz/225g) [or Cavatappi/Penne]
Cheddar Cheese (1 cup, shredded) [sharp]
Mozzarella Cheese (1 cup, shredded)
Barbecue Sauce (1/2 cup) [tangy, non-alcoholic]
Smoked Paprika (1 teaspoon)
Garlic (2 cloves, minced) [optional]
Salt and Pepper to taste
Instructions
Bring a large pot of salted water to boil. Cook macaroni until al dente (8-10 minutes), drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic (if using) and smoked paprika, sauté for 1 minute.
Stir in shredded chicken and barbecue sauce until fully coated. Cook for 3-5 minutes until chicken is heated through.
Reduce heat to low. Add cheddar and mozzarella cheeses, stirring constantly until melted into a creamy sauce.
Fold macaroni into the cheese sauce until well combined. Add salt and pepper to taste.
Transfer to a heatproof serving dish or individual bowls. Optionally broil for 2-3 minutes to brown the top.
Notes
Use pre-grilled or store-bought rotisserie chicken for efficiency
Cavatappi or Penne pasta holds sauce better than elbow macaroni
Substitute vegan cheese for a dairy-free option
Add diced bell peppers or corn kernels for extra flavor and color
Store leftovers in airtight containers (up to 3 days)
Best served warm, reheats well in microwave or oven
- Prep Time: 10
- Cook Time: 20
- Category: Easy Grilling Recipes for Summer BBQs
- Method: Stovetop then Broiling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 cup (160g)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg