Pin it
Some nights you just need something cozy and filling. This BBQ chicken mac loaded with cheesy sauce and smoky tang is my comfort food secret when I want something tasty without much fuss. Everyone digs in—especially when life’s hectic and dinner needs to be easy.
This dish pulled together quick late one Sunday and everyone got hooked. Now, anytime we've got leftover chicken or a little extra cheese, it's what the family asks for. Doubles easy if you need meals for a few days—plus, the kids are always coming back for more.
Essential Ingredients
- Fresh chopped parsley: Toss some in for a little color and freshness—totally optional but tasty if you want some green
- Salt and pepper: Add as you go so it tastes just right
- Smoked paprika: Gives it a little smoky kick—Spanish types are extra smoky
- Onion powder: Adds that mellow, savory flavor. Buy smaller jars so it stays good
- Garlic powder: Brings a nice, warm aroma—make sure it still smells strong
- BBQ sauce: Your favorite bottle with real smokiness works best
- Milk: Smooths out the cheese—try low-fat if you want it lighter
- Shredded mozzarella cheese: Pulls creamy and stretchy, low moisture versions melt perfectly
- Shredded cheddar cheese: Sharp and cheesy—grab a block and grate it at home for best melt
- Elbow macaroni or any pasta: Quick to cook and grabs lots of sauce—go for ridged shapes if you see them
- Olive oil: Brings a bit of richness—go for extra-virgin if you can
- Cooked shredded chicken breast: Lean, juicy protein—just stop cooking before it dries out to keep it tender
Simple Step Guide
- Finish & Taste:
- Taste and see if you need more salt or pepper. Dish up in bowls and toss on parsley for color if you like it bright
- Mix in the BBQ Chicken:
- Drop the barbecue chicken into your cheesy pasta and stir until every bite is packed with sauce and meat. Leave it on the stove another minute to blend everything together
- Blend Pasta with Cheese Sauce:
- Put the drained noodles into your cheese sauce. Stir ‘til all the pasta is totally coated with melting cheese. Mix well so you don’t miss any noodles+
- Craft the Cheese Sauce:
- In a new pot, heat milk slowly over medium. Add cheddar and mozzarella a bit at a time, stirring all the while until it all goes creamy and thick. Go slow—if it heats too fast the cheese might separate
- Season the Chicken:
- Toss the BBQ sauce, garlic, onion powder, paprika, salt, and pepper on the warm chicken. Stir it until every little piece glistens. Let it bubble a tiny bit so the flavors come together
- Heat the Chicken:
- Get your olive oil warm in a big skillet on medium. Throw in the chicken and stir gently for a few minutes to get it hot but keep it juicy
- Boil the Pasta:
- Boil your macaroni in salted water following the package time—stop at al dente so it stays sturdy. Drain and set aside so it’s not mushy later
Pin it
My youngest always wants the job of stirring the cheesy pot. Smelling the smoked paprika reminds me of family barbecue nights, everyone putting their own spin on the ultimate comfort food.
How to Store
Let everything chill down before packing it away or your pasta gets soggy. Keep in containers with tight lids and pop them in the fridge for up to three days. If it thickens in the fridge, a splash of milk when reheating brings back the creaminess. Leave off any herbs before chilling since they wilt fast.
Switch It Up
If you don’t have chicken, turkey is awesome in this dish. Use any pasta with plenty of nooks for the sauce. Want a new cheesy vibe? Monterey Jack melts super creamy and smoked gouda adds extra flavor. Need it dairy free? Grab lactose-free cheese and milk—they swap in just fine.
Ways to Serve
Toss on crunchy bacon for extra yum, or stir in peas for a little veggie lift. Goes great with fresh greens or a quick coleslaw to balance the cheese. Works at a buffet for parties or scoop into small dishes for cute servings at get-togethers.
Pin it
A Little Backstory
Mac and cheese goes way back, while barbecue chicken brings in that American grill feel. Put together, it’s about classic food always getting a fun update so everyone keeps coming back for more.
Frequently Asked Questions
- → Could I swap in another pasta?
Sure thing! Shells, penne, or any smaller pasta work just as well as macaroni and soak up that yummy cheese.
- → Will rotisserie chicken work here?
You bet! It cuts down on prep time, too—just shred it and stir it in with barbecue sauce.
- → Are there cheese alternatives?
Definitely! Try swapping cheddar or mozzarella for Gouda, Colby, or Monterrey Jack if you want to mix it up.
- → What if I crave more heat?
Just toss in a little cayenne or diced jalapeños with the chicken for plenty of extra spice.
- → How do I keep leftovers fresh?
Pop the rest in a sealed container in the fridge and use within three days. Warm it up slowly with some milk to keep it creamy.
- → Any way to add veggies?
Toss in sautéed onions, peas, or bell peppers for more bite and goodness.