BBQ Chicken Mac and Cheese
A delightfully comforting dish combining creamy cheese sauce, smoky barbecue chicken, and perfectly cooked pasta, making it a family favorite.
Ingredients
For the Chicken
- 1.5 lb chicken breasts, sliced in half for even cooking
- 0.5 tsp salt, plus more as needed
- 0.5 tsp pepper for a subtle kick
- 0.5 tsp chipotle powder adding a smoky warmth
- 0.5 tsp garlic powder infusing savory depth
- 1 tsp oil to sear the chicken
- 0.33 cup barbecue sauce plus extra for drizzling
- 2 Tbsp Frank's Red Hot or any buffalo sauce optional for kick
For the Pasta and Sauce
- 12 oz medium-sized shells about 2 cups of dry pasta, gluten-free options work well
- 4 Tbsp butter for creaminess
- 0.25 cup all-purpose flour or gluten-free substitute for thickening
- 0.5 tsp salt
- 0.5 tsp pepper to season the cheese sauce
- 0.5 tsp chipotle powder resonating the bold flavors
- 0.5 tsp garlic powder for a hearty taste
- 1.5 cups milk any type, or chicken broth can be used
- 0.5 cup water or chicken broth for depth
- 0.75 cup cheddar cheese, shredded for classic cheesy flavor
- 0.5 cup pepper jack cheese, shredded for a spicy twist
Instructions
Cook the Chicken
- Heat a large heavy-bottomed pan or skillet over medium/high heat and add 1 tsp of oil.
- Season the chicken breasts with salt, pepper, chipotle powder, and garlic powder.
- Add the coated chicken to the hot skillet and cook for 8-10 minutes on each side or until the internal temperature reaches 165ºF.
- Let the chicken rest for 2 minutes before shredding or chopping.
- Mix the shredded chicken with BBQ sauce and hot sauce (if using) and set aside.
Cook the Pasta
- Cook the medium shells according to the package instructions. Drain and set aside.
Prepare the Sauce
- In the same pot used for the pasta, melt the butter over medium/low heat.
- Whisk in the flour until well combined.
- Gradually add in your chosen milk (or broth), stirring continuously until smooth and bring to a simmer.
- Add in the seasonings - salt, pepper, chipotle powder, and garlic powder.
Combine Ingredients
- Lower the heat and mix in the shredded cheddar and pepper jack cheeses until melted and creamy.
- Gently fold in the cooked shells and BBQ-coated chicken until everything is evenly combined.
Bake (Optional)
- Transfer the mac and cheese mixture to a 9x9 casserole dish.
- Sprinkle extra shredded cheddar on top and drizzle with additional barbecue sauce.
- Bake in a preheated oven at 400ºF for about 15 minutes or until golden and bubbling.
- Garnish with chopped cilantro if desired before serving.
Notes
For quicker cooking, consider using store-bought rotisserie chicken. Feel free to mix different types of cheese, or add vegetables like spinach or broccoli for added nutrition.