A smoky, cheesy, and utterly comforting spin on the beloved classic, this BBQ Chicken Mac and Cheese is where creamy meets bold. I take tender shredded chicken coated in my favorite BBQ sauce and stir it into a velvety cheese sauce before folding everything into perfectly cooked pasta. It’s warm, gooey, tangy, and just the kind of meal I reach for when I want something hearty and soul-satisfying.
Why You’ll Love This Recipe
I love how this dish transforms simple pantry staples into something that feels special and indulgent. The smoky BBQ flavor pairs beautifully with the richness of cheddar and mozzarella, and the creaminess of the sauce clings to every bite of pasta. It’s quick to prepare, family-friendly, and works just as well for a cozy dinner as it does for entertaining guests. Plus, it’s easy to tweak depending on the kind of BBQ sauce or cheese I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g (1 lb) boneless skinless chicken breast, cooked and shredded
1 Tbsp olive oil
225 g (8 oz) elbow macaroni or pasta of choice
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup milk (low-fat preferred)
½ cup BBQ sauce (I like to use my favorite sweet and smoky variety)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Directions
I start by cooking the pasta in salted water according to the package directions, then drain and set it aside.
While that’s happening, I heat olive oil in a large skillet over medium heat, add the shredded chicken, and warm it through for about 2–3 minutes.
I stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Once everything is well combined and the chicken is fully coated, I set it aside.
In a separate saucepan, I warm the milk over medium heat, then gradually add in the cheddar and mozzarella, stirring until smooth and melted into a creamy sauce.
I stir the cooked pasta into the cheese sauce, making sure it’s fully coated.
Then I fold in the BBQ chicken mixture, blending everything together until it’s evenly mixed and heated through.
I give it a taste and adjust seasoning if needed.
I serve it hot, with fresh parsley and a drizzle of BBQ sauce if I want an extra flavor punch.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 500 kcal per serving
Variations
I sometimes use rotisserie chicken to cut down on prep time.
For a spicier kick, I swap in pepper jack for mozzarella or add a pinch of cayenne to the cheese sauce.
If I’m feeling indulgent, I sprinkle extra cheese on top and broil it for a crispy golden crust.
Swapping the pasta for whole wheat or gluten-free options works great when I need dietary adjustments.
I’ve even stirred in sautéed onions or bell peppers for added texture and flavor.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk and warm it on the stovetop or microwave, stirring occasionally to bring back that creamy texture. This dish doesn’t freeze particularly well because of the dairy, but it’s so good it rarely lasts that long anyway.
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FAQs
Can I use pre-cooked or rotisserie chicken?
Absolutely. I often grab rotisserie chicken when I’m short on time—it’s flavorful and makes this dish even faster to throw together.
What’s the best BBQ sauce to use?
I go with whatever I’m craving—sometimes a sweet Kansas City-style sauce, other times a tangy vinegar-based one. It really depends on the flavor profile I want that day.
Can I make this ahead of time?
Yes, I prepare it up to the point of mixing everything together, then refrigerate and reheat later. Just be sure to reheat slowly with a splash of milk to keep it creamy.
Is this recipe kid-friendly?
Totally. The flavors are rich but not overpowering, and the cheesy texture makes it a hit with little ones. I just adjust the BBQ sauce if I want it milder.
Can I add vegetables?
I often stir in some cooked broccoli, corn, or bell peppers to make it more balanced. It’s a great way to sneak in extra nutrients.
Conclusion
This BBQ Chicken Mac and Cheese is everything I want in comfort food—cheesy, smoky, creamy, and hearty enough to satisfy any craving. It’s simple to make, endlessly customizable, and perfect for busy weeknights or lazy weekends. Once I started making it, it quickly became a go-to in my dinner rotation.
📖 Recipe:
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BBQ Chicken Mac and Cheese
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A smoky, cheesy comfort food classic, BBQ Chicken Mac and Cheese combines tender shredded chicken coated in tangy BBQ sauce with creamy cheddar and mozzarella, all folded into perfectly cooked pasta. It’s warm, hearty, and quick to prepare—ideal for cozy dinners or casual entertaining.
Ingredients
450 g (1 lb) boneless skinless chicken breast, cooked and shredded
1 Tbsp olive oil
225 g (8 oz) elbow macaroni or pasta of choice
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup milk (low-fat preferred)
½ cup BBQ sauce (sweet and smoky recommended)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta in salted water according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shredded chicken and warm through for 2–3 minutes.
- Stir in BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well and set aside.
- In a separate saucepan, warm the milk over medium heat.
- Gradually add cheddar and mozzarella cheese to the milk, stirring until fully melted and smooth.
- Add the cooked pasta to the cheese sauce, stirring until evenly coated.
- Fold in the BBQ chicken mixture and stir until well combined and heated through.
- Adjust seasoning as needed and serve hot.
- Garnish with fresh parsley and an optional drizzle of BBQ sauce.
Notes
Use rotisserie chicken to save time.
Swap in pepper jack cheese or add cayenne for extra spice.
Top with extra cheese and broil for a crispy crust.
Whole wheat or gluten-free pasta works well as substitutes.
Stir in cooked vegetables like bell peppers, corn, or broccoli for added nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk for creaminess.
Not ideal for freezing due to dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
