Introduction

High-Protein Honey BBQ Chicken Mac & Cheese is a comforting twist on a classic favorite. Combining tender shredded chicken with a sweet and tangy honey barbecue sauce, this dish offers a creamy, cheesy pasta that’s both satisfying and packed with protein. It’s perfect for a family dinner or meal prep anyone can enjoy.

A close-up view of a creamy macaroni and cheese dish served in a white bowl, featuring cavatappi pasta coated in a smooth, pale yellow cheese sauce as the base layer. On top, there are shredded pieces of golden-brown pulled chicken scattered evenly, adding texture and warmth. The dish is drizzled with a glossy, dark brown barbecue sauce that pools slightly around the chicken and pasta. It is finally garnished with bright green chopped parsley and a light sprinkling of golden breadcrumbs, giving it a crisp texture contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni

2 cups cooked, shredded chicken breast

1 cup shredded low-fat cheddar cheese

1 cup shredded mozzarella cheese

1 cup fat-free Greek yogurt

1/2 cup honey barbecue sauce

1/4 cup milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

Salt to taste

1 tbsp olive oil

1/2 cup breadcrumbs (optional for topping)

Fresh parsley for garnish (optional)

Instructions

Step 1: Cook the elbow macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.

Step 2: In a large mixing bowl, combine the shredded chicken, honey barbecue sauce, garlic powder, onion powder, black pepper, and salt. Mix well until the chicken is evenly coated.

Step 3: In a separate bowl, mix the fat-free Greek yogurt and milk until smooth to create a creamy sauce.

Step 4: Preheat the oven to 350°F (175°C).

Step 5: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cooked macaroni and stir in the Greek yogurt mixture, ensuring all the pasta is coated.

Step 6: Fold in the shredded chicken and honey BBQ mixture until combined with the macaroni.

Step 7: Gradually add in the shredded cheddar and mozzarella cheese, mixing until the cheeses melt and create a creamy consistency.

Step 8: If desired, transfer the mac and cheese to a baking dish and top with breadcrumbs for a crunchy topping.

Step 9: Bake in the preheated oven for 20-25 minutes or until the top is golden and the cheese is bubbly.

Step 10: Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Tips & Variations

Use whole wheat or gluten-free pasta to suit your dietary needs or increase fiber.

Add a pinch of smoked paprika or cayenne pepper for a smoky or spicy kick.

For extra crunch, stir in some toasted nuts like pecans or almonds instead of breadcrumbs.

Swap Greek yogurt for low-fat sour cream if you prefer a different tangy flavor.

FAQs

Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken works well and adds extra flavor, making this recipe even easier to prepare.

Is this dish suitable for freezing?

While it can be frozen, the texture of the macaroni and cheese might change slightly after thawing. If freezing, portion into airtight containers and consume within 1-2 months. Reheat thoroughly before serving.