BBQ Chicken Mac and Cheese Skillet – Easy One Pan Dinner Recipe

There’s something magical about the first bite of creamy, smoky BBQ chicken mac and cheese—especially when it bubbles away in a cast iron skillet right on your stovetop. That aroma? It’s a throwback to backyard summer cookouts, but with the coziness of a comfort food classic. I can still remember the first time I tried to combine my family’s favorite barbecue chicken with a rich, cheesy pasta. Honestly, I wasn’t sure how it would turn out, but let’s just say there were zero leftovers that night.

This BBQ chicken mac and cheese skillet recipe is my go-to when I want dinner to feel special but don’t want a pile of dirty dishes. It’s all about that one-pan magic—minimal cleanup, maximum flavor. I’ve tested this recipe more times than I can count (even my pickiest eater asks for seconds), and I love how it brings together the tangy zip of barbecue sauce with gooey cheese pulls in every forkful. It’s a lifesaver for busy weeknights, but trust me, it’s impressive enough for casual get-togethers too.

If you’re craving comfort but need convenience, this BBQ chicken mac and cheese skillet is for you. Whether you’re feeding a hungry family, prepping for an easy potluck dish, or just want to spice up your regular pasta routine, this recipe truly delivers. You’ll get all the creamy, savory goodness you expect from classic mac and cheese, but with that slightly smoky, sweet barbecue twist that always brings people back for more. Ready to dig in?

Why You’ll Love This Recipe

• Quick & Easy: You’ll have dinner on the table in under 40 minutes—no need to juggle multiple pots or pans. Perfect for those nights when you want minimal fuss.
• Simple Ingredients: Most of what you need is probably already in your kitchen. No fancy cheeses or hard-to-find barbecue sauces required.
• One-Pan Wonder: Everything cooks together in one trusty skillet. Less mess, less stress, and more time to enjoy with your family or friends.
• Crowd-Pleaser: This BBQ chicken mac and cheese skillet is a guaranteed hit with both kids and adults. I’ve brought it to potlucks and it’s always the first dish gone.
• Unbelievably Delicious: The combo of creamy cheese, smoky barbecue sauce, and juicy chicken is downright addictive. It’s comfort food with a flavor-packed twist.

What sets this BBQ chicken mac and cheese skillet apart? For starters, the chicken gets tossed in barbecue sauce before it ever meets the pasta, so every bite has that sweet and smoky flavor baked right in. I use a sharp cheddar and mozzarella blend for extra meltiness—and honestly, blending the cheeses makes a difference you can taste. The pasta cooks right in the sauce, soaking up all those flavors and giving you that dreamily creamy texture (no grainy mac here!).

This recipe isn’t just another mac and cheese with chicken tossed in. It’s the kind of meal that makes you want to sit down and savor every forkful. It checks all the boxes: easy, comforting, hearty, and totally family-friendly. If you’re looking for something that feels special but won’t keep you chained to the stove, you’ve found your new favorite dinner.

Ingredients Needed

This BBQ chicken mac and cheese skillet recipe uses straightforward, wholesome ingredients to create that perfect blend of comfort and flavor. Most are pantry staples, and I’ll share my favorite swaps along the way:

• For the Chicken:
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken or leftover grilled chicken works great—saves time!)
  • 1/2 cup barbecue sauce (your favorite brand; I like Stubb’s or Sweet Baby Ray’s for big flavor)
• For the Mac and Cheese:
  • 12 oz (340 g) elbow macaroni or cavatappi (any short pasta will do, but elbows soak up sauce perfectly)
  • 3 cups (720 ml) whole milk (2% also works, or use unsweetened almond milk for a lighter version)
  • 2 cups (240 g) shredded sharp cheddar cheese (for bold, tangy flavor)
  • 1 cup (115 g) shredded mozzarella cheese (for extra creaminess and cheese pulls)
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (15 g) all-purpose flour (for thickening; swap with gluten-free flour blend if needed)
  • 1/2 tsp smoked paprika (adds a subtle smoky kick)
  • 1/4 tsp garlic powder (a little goes a long way!)
  • Salt and black pepper, to taste
• Optional Toppings:
  • 1/2 cup (50 g) panko breadcrumbs (for crunch; toast in a dry skillet for extra flavor)
  • 2 tbsp finely chopped fresh parsley or green onions (for color and freshness)
  • Extra barbecue sauce for drizzling (because you can never have too much!)

If you’re out of rotisserie chicken, any cooked chicken breast or thigh will work. For a vegetarian version, try using smoked tofu or a plant-based chicken substitute. Need it dairy-free? Use your favorite plant-based cheese shreds and unsweetened non-dairy milk (just watch the salt levels). If you’re gluten-free, swap in your go-to gluten-free pasta and thickener. Trust me, this recipe is super flexible—you can even use leftover pulled pork for a fun twist!

Equipment Needed

• Large oven-safe skillet or cast iron pan (12-inch/30 cm): This is your main workhorse. I love using my old Lodge cast iron—gives the best crust and holds heat evenly.
• Medium saucepan: For boiling pasta if you don’t want to cook it directly in the skillet (though I usually do to save time and dishes).
• Wooden spoon or silicone spatula: Helps prevent scratching your pan and makes stirring easier.
• Measuring cups and spoons: Accuracy counts, especially for making the roux and cheese sauce.
• Cheese grater: Grate your own cheese for better melt (pre-shredded can be a bit dry and less melty, but it’ll work in a pinch).
• Mixing bowl: For tossing the chicken with barbecue sauce.
• Colander: Only if you decide to pre-cook the pasta separately.

If you don’t have a cast iron skillet, any oven-safe pan or even a large Dutch oven will do. For a crisp topping, a quick broil is helpful, but if you don’t have an oven, just toast the breadcrumbs in a dry pan and sprinkle on top before serving. I’ve used everything from budget-friendly nonstick pans to heavy-duty enameled skillets—just avoid super thin pans, which can burn the cheese sauce. And don’t forget to season your cast iron after each use!

Preparation Method

1. Prep the Chicken:
   In a mixing bowl, toss 2 cups of cooked chicken (shredded or diced) with 1/2 cup barbecue sauce. Mix until all pieces are coated. Let it sit while you prep the rest—this helps the flavors soak in. If using leftover grilled chicken, chop into bite-sized pieces first.
2. Cook the Pasta:
   If you’re cooking pasta separately, bring a medium saucepan of salted water to a boil. Add 12 oz (340 g) elbow macaroni and cook until just al dente (about 6-7 minutes). Drain, reserving 1/2 cup of pasta water. If cooking in the skillet: Add pasta and 3 cups (720 ml) milk directly to the large skillet over medium heat. Stir frequently and bring to a simmer (about 8-10 minutes) until pasta is tender and most of the milk is absorbed.
3. Make the Cheese Sauce:
   In the same skillet (or a separate one if you cooked pasta separately), melt 2 tbsp (30 g) unsalted butter over medium heat. Whisk in 2 tbsp (15 g) flour and cook, stirring constantly, for about 1 minute (the mixture will look bubbly but not browned). Slowly whisk in reserved pasta water (if available) and any remaining milk, stirring until smooth and thickened—about 2-3 minutes.
4. Add Seasonings and Cheese:
   Sprinkle in 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and a pinch of salt and pepper. Lower the heat and add 2 cups (240 g) shredded cheddar and 1 cup (115 g) shredded mozzarella in batches. Stir until cheese is melted and sauce is creamy. If sauce is too thick, add a splash more milk.
5. Combine Pasta, Chicken, and Sauce:
   Add drained pasta (if cooked separately) back to the skillet. Stir in the BBQ-coated chicken. Toss until everything is evenly coated with cheese sauce. Spread into an even layer.
6. Optional Topping and Broil:
   Sprinkle 1/2 cup (50 g) panko breadcrumbs over the top for crunch. Place skillet under the broiler for 2-4 minutes, watching closely, until the top is golden brown and bubbly. If you don’t have a broiler, toast breadcrumbs in a dry pan and sprinkle on just before serving.
7. Serve:
   Drizzle with extra barbecue sauce and sprinkle with chopped parsley or green onions. Let cool for 5 minutes (it’ll be hot and saucy!) before scooping into bowls.

Prep Notes: Don’t let the cheese sauce boil or it might get grainy—keep it at a gentle simmer. If the sauce seems too thin, let it cook an extra minute or two; if too thick, add a splash of milk. If your skillet is very full, stir gently to avoid splashing hot sauce. The cheese sauce thickens as it cools, so don’t worry if it’s a bit loose at first. I always give it a final taste for salt before serving—cheese and barbecue sauce brands vary in saltiness!

Cooking Tips & Techniques

After making BBQ chicken mac and cheese skillet more times than I can count, I’ve picked up some tricks (and made a few blunders along the way):

• Cheese Choice Matters: Shred cheese from a block for the best melt. Pre-shredded cheese has anti-caking agents that can make the sauce less creamy. Trust me, I tried both and the texture is night and day.
• Don’t Rush the Roux: Let the butter and flour cook for at least 1 minute before adding liquid. If you skip this, you might get a floury taste—been there, done that.
• Pasta Timing: Keep pasta just shy of fully cooked when adding it to the sauce; it’ll finish cooking in the skillet and soak up flavor. Overcooked pasta turns mushy in the final dish.
• Balancing Flavors: If your BBQ sauce is very sweet, add a tiny splash of apple cider vinegar or a pinch of chili flakes to balance it out. Learned that the hard way with an extra-sweet sauce once!
• Multitasking: While pasta cooks, grate cheese and prep the chicken. This saves you a few precious minutes—especially helpful on busy nights.
• Consistency Counts: If the cheese sauce breaks or looks oily, whisk in a tablespoon of cold milk off the heat and stir vigorously. This usually brings it back together.
• Broiling Safety: If using a broiler, keep the skillet handle away from direct heat. I once grabbed a hot handle—ouch! Use an oven mitt.

Above all, don’t stress if things aren’t perfect. The real secret to great BBQ chicken mac and cheese skillet? Don’t overthink it—taste, adjust, and trust your instincts. Every cook makes it their own, and that’s what makes it special.

Variations & Adaptations

One of my favorite things about this BBQ chicken mac and cheese skillet is how easy it is to adapt. Here are some fun twists and helpful swaps:

• Spicy Kick: Stir in a diced jalapeño or a pinch of cayenne pepper with the cheese sauce for those who love heat. My husband swears by a dash of hot sauce on top!
• Vegetarian Option: Swap the chicken for smoked tofu, black beans, or a plant-based chicken alternative. Use a tangy vegan BBQ sauce and plant-based cheese for a fully vegan version.
• Low-Carb Version: Substitute cooked cauliflower florets or chickpea pasta for traditional noodles. The sauce and BBQ chicken still shine, but you’ll cut back on carbs.
• Seasonal Add-Ins: In summer, I’ll toss in grilled corn kernels or diced bell peppers for extra color and crunch. In fall, roasted butternut squash is amazing here.
• Different Cooking Methods: If you don’t have an oven-safe skillet, make the whole dish on the stovetop and finish with toasted breadcrumbs right in the pan.
• Allergen-Friendly: For gluten-free needs, use GF pasta and flour. For dairy-free, swap in plant-based cheese and milk. I’ve tried both options for family with allergies—just adjust the seasonings to taste, since alt-cheeses can vary a bit.

Personally, I love adding a handful of cooked and crumbled bacon on top for an extra savory punch. The beauty of this recipe is in how easily you can tweak it for your cravings or dietary needs!

Serving & Storage Suggestions

This BBQ chicken mac and cheese skillet is best served piping hot, straight from the skillet. I love to bring the whole pan to the table—something about that bubbling cheese and smoky aroma feels so inviting. Sprinkle with fresh parsley or green onions for a pop of color and freshness. For a complete meal, serve alongside a crisp green salad or steamed broccoli. A cold glass of lemonade or sweet tea pairs perfectly (or a local craft beer, if you like!).

Leftovers? No problem. Let the skillet cool, transfer extras to an airtight container, and refrigerate for up to 4 days. You can also freeze portions for up to 2 months. To reheat, microwave individual servings with a splash of milk to loosen the sauce, or rewarm gently in a skillet over low heat, stirring often. The flavors deepen after a day—so don’t be surprised if it tastes even better the second time around!

Tip: For a crispy top after reheating, add a sprinkle of breadcrumbs and broil for a minute or two before serving.

Nutritional Information & Benefits

Each hearty serving of BBQ chicken mac and cheese skillet (about 1 1/2 cups) provides an estimated 480 calories, 28g protein, 18g fat, and 45g carbs. Thanks to the chicken, you get a solid boost of lean protein, while the cheese brings calcium and flavor. Using whole milk adds creaminess, but for a lighter version, swap in 2% or unsweetened almond milk.

This recipe can be gluten-free or dairy-free with simple substitutions, making it flexible for your dietary needs. If you have allergies, just double-check your barbecue sauce for gluten or soy. I love that this dish fits into an active lifestyle—it’s filling, satisfying, and with a side of veggies, can be part of a balanced meal.

From a wellness perspective, it’s all about balance. This BBQ chicken mac and cheese skillet is pure comfort—enjoy it mindfully and savor every bite!

Conclusion

If you’re looking for a crave-worthy dinner that’s easy enough for a Tuesday but tasty enough for a weekend get-together, this BBQ chicken mac and cheese skillet is your answer. It’s creamy, smoky, and packed with flavor—plus, it brings people together around the table like few dishes can.

Feel free to put your own spin on this recipe with the swaps and variations above. That’s the beauty of home cooking—it’s all about making it yours. This dish is one of my personal favorites because it’s reliable, flexible, and never fails to make my family smile. I hope it becomes a staple in your kitchen, too!

Give it a try and let me know how it went! Leave a comment, share your twists, or tag me on social media with your delicious creations. Here’s to more easy, flavor-packed dinners and happy, full bellies—enjoy every bite!

FAQs

Can I make BBQ chicken mac and cheese skillet ahead of time?

Absolutely! You can assemble the dish up to a day ahead, cover, refrigerate, and then bake or reheat just before serving. Add breadcrumbs right before baking for the best crunch.

What’s the best cheese for this recipe?

A mix of sharp cheddar and mozzarella gives great flavor and melt. You can use Monterey Jack or Colby if you want a milder taste.

Can I use leftover pulled pork instead of chicken?

Yes! Just toss the pulled pork in barbecue sauce as you would the chicken. It adds a fun, smoky twist and works perfectly in this skillet.

Is this recipe gluten-free?

It can be! Just use gluten-free pasta and swap all-purpose flour for a gluten-free blend. Double-check your barbecue sauce for hidden gluten, too.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. To reheat, use the microwave with a splash of milk or warm gently in a skillet, stirring until creamy.

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