Ingredients
8 oz pasta (penne, fusilli, or rigatoni work well)
2 cups cooked shredded chicken (rotisserie chicken works great!)
1 cup BBQ sauce (store-bought or homemade)
1/4 cup honey
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded sharp cheddar cheese , plus extra for topping
1/2 cup diced onions (optional)
2 cloves garlic , minced
1 tbsp olive oil
Salt and pepper , to taste
Optional Garnish : Fresh parsley, chopped
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later.
Step 2: Sauté the Aromatics
In the same pot (to minimize cleanup), heat the olive oil over medium heat. Add the diced onions and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Build the Sauce
Add the BBQ sauce, honey, and heavy cream to the pot. Stir to combine and bring the mixture to a gentle simmer.
Gradually stir in the shredded cheddar cheese, a handful at a time, until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 4: Combine Everything
Stir in the cooked pasta and shredded chicken, tossing to coat everything evenly in the creamy sauce.
Season with salt and pepper to taste. If you prefer a sweeter dish, add an extra drizzle of honey.
Step 5: Serve
Divide the pasta into bowls and top with additional shredded cheddar cheese. Garnish with fresh parsley for a pop of color and freshness.
Serve hot and enjoy the creamy, cheesy goodness!
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