Description
A creamy and slightly sweet macaroni and cheese featuring shredded chicken glazed with sugar-free BBQ sauce for a comforting high-protein meal.
Ingredients
- 1½ lbs chicken breast, cooked and shredded (rotisserie, poached, or baked)
- ½ cup sugar-free BBQ sauce
- 2 tablespoons honey
- 8 oz elbow macaroni (or high-protein pasta)
- 1 can (12 oz) fat-free evaporated milk
- ¾ cup shredded light cheddar cheese
- 2 oz light cream cheese
- Salt and pepper, to taste
- Optional: chopped green onions for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7–9 minutes. Drain and set aside.
- Prepare the sauce: In a large saucepan over low heat, pour in the evaporated milk. Add the shredded cheddar and light cream cheese. Stir constantly until the cheeses fully melt and the sauce becomes smooth and slightly thickened.
- Add the chicken: Place the cooked shredded chicken in a medium bowl. Pour the sugar-free BBQ sauce and honey over the chicken. Toss until every shred is coated with the glaze.
- Combine: Fold the glazed chicken into the cheese sauce. Add the cooked pasta to the pan and stir until every piece is evenly coated and the mixture is heated through.
- Serve: Taste and season with salt and pepper. Sprinkle chopped green onions on top if using. Serve warm, or portion into containers for meal prep.
Notes
Use high-protein pasta if you want to boost the dish further. Rotisserie chicken is a time-saver. If you prefer dairy-free, see Variations for swaps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American