I make this creamy, smoky BBQ Chicken Mac and Cheese when I want comfort food with a protein boost. Juicy shredded chicken meets tangy BBQ sauce, melty cheese, and tender pasta — all in one skillet for a meal that’s as easy as it is satisfying.
Why You’ll Love This Recipe
I love this dish because it’s a rich, creamy mac and cheese with a smoky BBQ twist that makes it more exciting than the classic version. It’s fast, satisfying, and incredibly flavorful. I can whip it up in under 30 minutes using pantry staples, and it’s perfect for meal prep, too. Plus, I can customize it easily based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb (450g) chicken breast, cooked and shredded
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1 tablespoon olive oil
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8 oz (225g) elbow macaroni or pasta of choice
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2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 cup milk (low‑fat preferred)
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½ cup BBQ sauce (my favorite brand)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika
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salt and pepper to taste
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fresh parsley, chopped (optional, for garnish)
Directions
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I cook the pasta according to package instructions, then drain and set it aside.
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In a large skillet, I heat olive oil over medium heat. I add the shredded chicken and cook for 2‑3 minutes to warm it through.
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I stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until the chicken is well coated.
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In a separate saucepan, I heat the milk over medium heat. I stir in the cheddar and mozzarella cheese, mixing until it melts into a smooth sauce.
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I combine the cooked pasta with the cheese sauce, then fold in the BBQ chicken mixture. I stir until everything is evenly mixed.
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I taste and adjust the seasoning if needed.
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I serve hot, topped with chopped fresh parsley if I have some on hand.
Servings and timing
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Servings: 4
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Prep time: ~ 10 minutes
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Cook time: ~ 15 minutes
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Total time: ~ 25 minutes
Storage/reheating
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Storage: I store leftovers in an airtight container in the fridge. It stays good for up to 3 days.
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Reheating: I reheat gently on the stovetop or in the microwave, adding a splash of milk if it looks too thick. A covered dish in the microwave helps prevent it from drying out.
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Freezing: I don’t usually freeze mac and cheese because the texture can change, but if I do, I let it cool, then freeze in individual portions. Thaw overnight in the fridge and reheat with added milk for creaminess.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, and I often do. Using rotisserie chicken makes it even faster since it’s already cooked and shredded. It also adds extra flavor.
What’s the best pasta to use besides elbow macaroni?
I’ve used shells, penne, rotini, and even bowtie pasta. Any shape that holds onto the sauce works well. I just make sure not to overcook the pasta so it holds up when mixed.
Can I make this recipe spicier?
Definitely. I sometimes add hot sauce or chopped jalapeños to the BBQ chicken mixture. A dash of cayenne pepper in the cheese sauce also gives it a kick.
Can I use a different cheese blend?
Yes. I like sharp cheddar and mozzarella for the mix of flavor and meltability, but Monterey Jack, Pepper Jack, or Colby all work. I just avoid pre‑shredded cheese when possible—it melts better if I shred it fresh.
Is this recipe good for meal prep?
It’s great for meal prep. I portion it into containers and store them in the fridge. It reheats well with a bit of added milk and doesn’t lose flavor over a few days.
How do I prevent the cheese sauce from getting grainy?
I make sure the milk isn’t too hot before I add the cheese. I stir constantly and don’t overheat the sauce. Also, I use freshly shredded cheese for the smoothest texture.
Can I make it in one pot?
Yes, with a large enough pot or deep skillet, I cook the pasta first, drain and set it aside, then use the same pot to make the cheese sauce and add everything back in. It keeps dishes to a minimum.
What BBQ sauce works best?
I use my favorite bottled BBQ sauce—whether sweet, smoky, or spicy. If I want more control, I sometimes mix my own with ketchup, brown sugar, vinegar, and spices.
Can I add vegetables to this dish?
Yes. I sometimes stir in sautéed onions, corn, or bell peppers. I’ve also added cooked spinach or broccoli for a boost of greens.
How can I make this dish lighter?
I use low‑fat milk, reduce the cheese a bit, and swap Greek yogurt for part of the cheese sauce. Using whole wheat or legume‑based pasta also adds more fiber and protein.
Conclusion
This BBQ Chicken Mac and Cheese hits all the right notes when I’m craving something creamy, cheesy, and filling with bold BBQ flavor. It’s a quick, one‑pan favorite in my kitchen, whether I’m feeding family or prepping meals for the week. I love how flexible it is and how easily I can make it my own. If I want comfort food with a twist, this is my go‑to.
Print
BBQ Chicken Mac and Cheese
- Total Time: 25 minutes
- Yield: 4 servings
Description
This BBQ Chicken Mac and Cheese is a smoky, creamy, and cheesy comfort food loaded with shredded chicken and tangy BBQ sauce. It’s a quick and satisfying stovetop meal that’s perfect for family dinners or high-protein meal prep.
Ingredients
1 lb (450g) chicken breast, cooked and shredded
1 tbsp olive oil
8 oz (225g) elbow macaroni or pasta of choice
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup milk (low-fat preferred)
1/2 cup BBQ sauce (your favorite brand)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Cook pasta according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add shredded chicken and warm through for 2–3 minutes.
Stir in BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until chicken is fully coated.
In a separate saucepan, heat milk over medium heat. Add cheddar and mozzarella cheeses, stirring until melted and smooth.
Combine cooked pasta with the cheese sauce, stirring to coat.
Fold in the BBQ chicken mixture and stir until evenly incorporated.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
