Description
This BBQ Chicken Mac and Cheese Skillet is a creamy, smoky, one-pan dinner that combines tangy barbecue chicken with gooey, cheesy pasta. It’s a comforting, crowd-pleasing meal that’s quick to make and perfect for busy weeknights or casual gatherings.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup barbecue sauce
- 12 oz elbow macaroni or cavatappi
- 3 cups whole milk (or 2% or unsweetened almond milk)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1/2 cup panko breadcrumbs (optional, for topping)
- 2 tbsp finely chopped fresh parsley or green onions (optional, for topping)
- Extra barbecue sauce for drizzling (optional)
Instructions
- In a mixing bowl, toss cooked chicken with barbecue sauce until coated. Set aside.
- If cooking pasta separately, bring a medium saucepan of salted water to a boil. Add pasta and cook until just al dente (about 6-7 minutes). Drain, reserving 1/2 cup pasta water. If cooking in the skillet, add pasta and 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.
- In the same skillet (or a separate one if you cooked pasta separately), melt butter over medium heat. Whisk in flour and cook, stirring constantly, for about 1 minute until 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.
- Add smoked paprika, garlic powder, salt, and pepper. Lower the heat and add cheddar and mozzarella cheese in batches, stirring until melted and creamy. Add a splash more milk if sauce is too thick.
- 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 and spread into an even layer.
- Sprinkle panko breadcrumbs over the top for crunch (optional). 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.
- Drizzle with extra barbecue sauce and sprinkle with chopped parsley or green onions. Let cool for 5 minutes before serving.
Notes
Shred cheese from a block for the best melt. Don’t let the cheese sauce boil to avoid graininess. For gluten-free, use GF pasta and flour. For dairy-free, use plant-based cheese and milk. Add a splash of milk when reheating leftovers to keep the sauce creamy. Adjust BBQ sauce sweetness with a splash of vinegar or chili flakes if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 480
- Sugar: 7
- Sodium: 780
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
Keywords: BBQ chicken mac and cheese, skillet dinner, one pan meal, comfort food, easy dinner, cheesy pasta, barbecue chicken, family recipe, weeknight dinner, American