BBQ Chicken Loaded Mac Skillet

This BBQ Chicken Loaded Mac and Cheese Skillet is a delicious one-pan meal that combines the flavors of savory BBQ chicken with creamy mac and cheese. It’s perfect for weeknight dinners or gatherings, bringing comfort food to a whole new level.

With the inclusion of key ingredients, this BBQ Chicken Loaded Mac Skillet recipe not only satisfies hunger but also offers a great way to enjoy BBQ recipes in a more unique format.

Hearty BBQ Chicken Mac and Cheese Skillet

This dish features al dente macaroni mixed with tender BBQ chicken, smothered in a creamy cheese sauce and topped with crispy bacon and green onions. It takes about 30 minutes to prepare and serves 6 people, making it an ideal choice for families or guests.

Ingredients

8 ounces elbow macaroni
2 cups cooked BBQ chicken, shredded
2 cups shredded cheddar cheese (divided)
1 cup milk
1/2 cup sour cream
1/2 cup crumbled cooked bacon
1/4 cup chopped green onions
2 tablespoons BBQ sauce (plus extra for drizzling)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce: In the same pot, reduce the heat to medium and add the milk, sour cream, garlic powder, onion powder, and half of the cheddar cheese. Stir until the cheese melts and forms a creamy sauce.
Combine Ingredients: Add the cooked macaroni and shredded BBQ chicken to the cheese sauce. Stir until everything is well combined. If the mixture is too thick, you can add more milk to adjust the consistency.

Add Toppings: Fold in the crumbled bacon and half of the green onions. Season with salt and pepper to taste.
Bake the Skillet: Sprinkle the remaining cheddar cheese on top. If using an oven-safe skillet, place it under the broiler for 2-3 minutes until the cheese is bubbly and golden brown. If not, transfer to a baking dish before broiling.
Serve: Drizzle extra BBQ sauce on top and garnish with the remaining green onions before serving hot.