1Season the chicken with smoked paprika, garlic granules, salt and pepper.
2Season the chicken with smoked paprika, garlic granules, salt and pepper.
3Season the chicken with smoked paprika, garlic granules, salt and pepper.
4Fry the seasoned chicken in a large, deep non-stick pan over a medium heat until cooked through.
5Fry the seasoned chicken in a large, deep non-stick pan over a medium heat until cooked through.
6Fry the seasoned chicken in a large, deep non-stick pan over a medium heat until cooked through.
7Reduce heat and add the BBQ sauce along with 2 tbsp hot water to the chicken.
8Reduce heat and add the BBQ sauce along with 2 tbsp hot water to the chicken.
9Reduce heat and add the BBQ sauce along with 2 tbsp hot water to the chicken.
10Toss the chicken until coated in a sticky glaze, then remove from the pan keeping warm.
11Toss the chicken until coated in a sticky glaze, then remove from the pan keeping warm.
12Toss the chicken until coated in a sticky glaze, then remove from the pan keeping warm.
13In the same pan, add the dry pasta, milk, chicken stock, smoked paprika, garlic granules, salt and black pepper.
14In the same pan, add the dry pasta, milk, chicken stock, smoked paprika, garlic granules, salt and black pepper.
15In the same pan, add the dry pasta, milk, chicken stock, smoked paprika, garlic granules, salt and black pepper.
16Bring the pasta mixture to a gentle simmer, then cover with a lid and cook over a medium heat for 14-16 minutes, stirring regularly, until the pasta is nearly cooked and most of the liquid has been absorbed.
17Bring the pasta mixture to a gentle simmer, then cover with a lid and cook over a medium heat for 14-16 minutes, stirring regularly, until the pasta is nearly cooked and most of the liquid has been absorbed.
18Bring the pasta mixture to a gentle simmer, then cover with a lid and cook over a medium heat for 14-16 minutes, stirring regularly, until the pasta is nearly cooked and most of the liquid has been absorbed.
19Once the pasta is almost cooked, stir through the cream cheese and loosen with a splash of water or milk if needed until smooth and creamy.
20Once the pasta is almost cooked, stir through the cream cheese and loosen with a splash of water or milk if needed until smooth and creamy.
21Once the pasta is almost cooked, stir through the cream cheese and loosen with a splash of water or milk if needed until smooth and creamy.
22Add half of the cheddar and stir through until melted.
23Add half of the cheddar and stir through until melted.
24Add half of the cheddar and stir through until melted.
25Sprinkle over the remaining cheddar, mozzarella and Red Leicester, cover with a lid and leave for 2-3 minutes until melted.
26Sprinkle over the remaining cheddar, mozzarella and Red Leicester, cover with a lid and leave for 2-3 minutes until melted.
27Sprinkle over the remaining cheddar, mozzarella and Red Leicester, cover with a lid and leave for 2-3 minutes until melted.
28Spoon the BBQ chicken over the top just before serving and finish with parsley and crispy onions.
29Spoon the BBQ chicken over the top just before serving and finish with parsley and crispy onions.
30Spoon the BBQ chicken over the top just before serving and finish with parsley and crispy onions.
Ingredients
400 g chicken breast, diced
400 g chicken breast, diced
400 g chicken breast, diced
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp garlic granules
1 tsp garlic granules
1 tsp garlic granules
1 tsp bbq seasoning
1 tsp bbq seasoning
1 tsp bbq seasoning
Salt
Salt
Salt
Black pepper
Black pepper
Black pepper
50 g bbq sauce
50 g bbq sauce
50 g bbq sauce
2 tbsp hot water
2 tbsp hot water
2 tbsp hot water
240 g dried macaroni
240 g dried macaroni
240 g dried macaroni
450 ml semi-skimmed milk
450 ml semi-skimmed milk
450 ml semi-skimmed milk
400 ml chicken stock
400 ml chicken stock
400 ml chicken stock
0.5 tsp smoked paprika
0.5 tsp smoked paprika
0.5 tsp smoked paprika
0.5 tsp garlic granules
0.5 tsp garlic granules
0.5 tsp garlic granules
30 g light cream cheese
30 g light cream cheese
30 g light cream cheese
70 g reduced fat cheddar
70 g reduced fat cheddar
70 g reduced fat cheddar
30 g mozzarella grated
30 g mozzarella grated
30 g mozzarella grated
30 g red Leicester cheese grated
30 g red Leicester cheese grated
30 g red Leicester cheese grated
Fresh parsley
Fresh parsley
Fresh parsley
2 tsp crispy onions
2 tsp crispy onions
2 tsp crispy onions
Equipment
large, deep non-stick panlid
Tips
Keep an eye on the pasta cooking heat: too low and it will take much longer, too high and it can catch.
Loosen the cream cheese with a splash of water or milk if needed until smooth and creamy.