BBQ Chicken Pasta (Printable Version)
# What You'll Need:
→ Garnish
01 -
Chopped fresh parsley, if you like
→ Seasonings
02 -
Black pepper, add as much as you want
03 -
A bit of salt to taste
04 -
Half a teaspoon smoked paprika
05 -
One teaspoon onion powder
06 -
One teaspoon garlic powder
→ Sauce & Cheese
07 -
One tablespoon olive oil
08 -
Half a cup BBQ sauce
09 -
One cup milk, low-fat
10 -
One cup mozzarella, shredded
11 -
Two cups cheddar, shredded
→ Chicken
12 -
450g cooked chicken breast, pulled into shreds
→ Pasta
13 -
225g of macaroni elbows or any short noodle you like
# How to Make It:
01 -
Give it a quick taste, tweak the seasoning if it needs it, and top with a sprinkle of parsley if you want. Dish it up while it's hot.
02 -
Now toss the saucy BBQ chicken into your cheesy noodles. Give everything a gentle mix so it all gets nice and steamy.
03 -
Slide your cooked noodles into that creamy cheese sauce. Stir until every piece is coated.
04 -
Pour milk into another pot on a medium stove. Once it's warm, toss in both cheeses. Keep stirring until you've got a smooth, gooey sauce.
05 -
Time for the boosts: add BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix it all together so the chicken's covered and everything's warmed up.
06 -
Dribble the olive oil into a big pan and warm it on medium. Toss in your shredded chicken and stir for a couple minutes till it's hot.
07 -
Throw pasta in salty, boiling water. Cook as the box says 'til it's just right, then drain and put to the side.
# Additional Tips:
01 -
Grab leftover chicken or grab a rotisserie to keep things easy and quick.
02 -
Chuck in some sautéed onions or crispy bacon to really level up the flavor.
03 -
Got extras? Let them cool off, then stash in a container and keep in the fridge for up to three days.