BBQ Chicken Mac and Cheese is a simple, crowd-pleasing meal you can make in about 29 minutes. It pairs smoky barbecue-flavored chicken with a creamy, cheesy pasta sauce for a comforting dinner the whole family will love.

Developing new recipes often means taking a familiar favorite and giving it a creative twist. This BBQ Chicken Mac and Cheese builds on classic mac and cheese by adding shredded, saucy chicken and melting mozzarella into a smooth cream cheese-based sauce for both richness and stretch. It’s easy to make, quick to assemble, and perfect for weeknights, potlucks, or whenever you want a hearty, comforting dish.

One of the things I love about dishes like this is how versatile they are. If you enjoy BBQ chicken on pizza or piled onto sandwiches, you’ll appreciate how well those same flavors complement creamy pasta. The sweet-savory barbecue sauce brightens the dish and balances the richness of the cheeses.

Step by step instructions

1. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package directions. Drain the pasta and set aside.
2. While the pasta cooks, place the cubed cream cheese and chicken broth in a separate large pot over medium-high heat. Whisk frequently until the cream cheese melts and the mixture reaches a simmer.
3. Lower the heat to medium. Add the onion powder, garlic powder, kosher salt, and black pepper; stir to combine.
4. Gradually add the shredded mozzarella to the sauce, stirring constantly until the cheese melts and the sauce is smooth.
5. Stir in the cooked, shredded chicken and the barbecue sauce until the chicken is evenly coated.
6. Add the drained macaroni to the pot, tossing gently to coat all the pasta in the cheesy BBQ sauce. Transfer to a serving bowl and garnish with fresh cilantro before serving.

Frequently asked questions

• Can I make this recipe vegetarian? Yes. Omit the chicken and substitute vegetable broth for the chicken broth. The BBQ-flavored cheese sauce is satisfying on its own and works well with roasted vegetables or meatless protein alternatives.
• Can I add vegetables to the recipe? Absolutely. Roasted broccoli, cauliflower, bell peppers, or zucchini are great options. Toss the vegetables with a little olive oil, salt, and pepper, roast at 400°F for 15–20 minutes, and fold them into the finished mac and cheese.
• Can I use pulled pork instead of shredded chicken? Yes. Pulled pork or any shredded barbecue meat makes an excellent substitute and adds extra depth of flavor.
• Can I make this recipe gluten free? Yes. Use gluten-free macaroni and confirm that the chicken broth and BBQ sauce you choose are labeled gluten free.
• How many calories are in this recipe? This recipe yields four servings, with about 748 calories per serving based on the ingredients listed below. Nutritional values may vary depending on specific brands and portion sizes.

More mac and cheese recipes to try

If you love mac and cheese, you might enjoy trying other variations that combine bold flavors with creamy pasta. Here are a few ideas to inspire your next meal:

• Butternut Squash Mac & Cheese
• Buffalo Crock Pot Mac & Cheese
• Philly Cheesesteak Mac & Cheese
• Bratwurst Beer Mac & Cheese
• Buffalo Cheeseburger Macaroni
• Mexican Street Corn Mac & Cheese

BBQ Chicken Mac and Cheese

Ingredients

• 12 oz uncooked macaroni noodles
• 8 oz cream cheese, cubed
• 1 cup chicken broth (or vegetable broth for vegetarian version)
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp kosher salt
• 1 cup shredded mozzarella cheese
• 2 cups cooked and shredded boneless, skinless chicken breast (omit for vegetarian)
• ½ cup barbecue sauce
• 2 tbsp fresh cilantro, chopped, for garnish

Instructions

1. Cook the macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, combine the cubed cream cheese and chicken broth and bring to a gentle boil over medium-high heat, whisking frequently.
3. Reduce heat to medium. Add onion powder, garlic powder, salt, and pepper, stirring to combine.
4. Slowly add the shredded mozzarella, stirring continuously until the cheese melts and the sauce is smooth.
5. Add the shredded chicken and barbecue sauce to the cheese sauce, stirring until the chicken is coated and heated through.
6. Fold in the cooked macaroni until everything is evenly combined. Transfer to a serving bowl and garnish with chopped cilantro.

Notes

Nutrition Facts

• Servings: 4
• Calories: ~748 kcal per serving
• Carbohydrates: ~82 g
• Protein: ~37 g
• Fat: ~29 g
• Saturated Fat: ~15 g
• Cholesterol: ~132 mg
• Sodium: ~1323 mg
• Fiber: ~3 g
• Sugar: ~16 g