Cheesy BBQ Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225g elbow macaroni or pasta of your choice
02 -
1 cup (100g) shredded mozzarella cheese
03 -
120ml BBQ sauce
04 -
250ml low-fat milk
05 -
2 cups (200g) shredded cheddar cheese
06 -
1 tablespoon olive oil
07 -
450g cooked chicken breast, pulled into thin strips
→ Seasonings
08 -
Salt and freshly cracked black pepper, as much as you like
09 -
1/2 teaspoon smoked paprika
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
→ Garnish
12 -
Fresh chopped parsley if you want
# Instructions:
01 -
Try a bite and add more salt or pepper if you want. Dish it up hot. Sprinkle parsley on top if you feel like it.
02 -
Dump the BBQ chicken mixture into the cheesy pasta. Keep stirring until everything is warmed through and mixed up.
03 -
Toss the drained pasta right into the melted cheese sauce. Mix it all together so every noodle gets coated.
04 -
Warm the milk in another saucepan on medium. Add mozzarella and cheddar bit by bit, stirring until they're gooey and blended.
05 -
Pour in BBQ sauce and toss in garlic powder, onion powder, smoked paprika, salt, and pepper. Stir it around so the chicken's covered in goodness.
06 -
Drizzle olive oil into a big skillet and warm it up over medium. Throw in the shredded chicken and stir it around until it's hot, about 2–3 minutes.
07 -
Fill a big pot with salted water and get it boiling. Drop in the macaroni and cook until they're just right, as the package says. Drain then set aside.
# Notes:
01 -
Leftover cooked chicken or store-bought rotisserie works great and makes things faster.
02 -
Big on flavor? Try adding crispy bacon pieces or some sautéed onions.
03 -
Keep leftovers fresh in a tightly sealed container in the fridge up to 3 days.