Directions
- 1Season the chicken with smoked paprika, garlic granules, salt and pepper.
- 2Fry the seasoned chicken in a large, deep non-stick pan over a medium heat until cooked through.
- 3Reduce heat and add the BBQ sauce along with 2 tbsp hot water to the chicken.
- 4Toss the chicken until coated in a sticky glaze, then remove from the pan keeping warm.
- 5In the same pan, add the dry pasta, milk, chicken stock, smoked paprika, garlic granules, salt and black pepper.
- 6Bring 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.
- 7Once 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.
- 8Add half of the cheddar and stir through until melted.
- 9Sprinkle over the remaining cheddar, mozzarella and Red Leicester, cover with a lid and leave for 2-3 minutes until melted.
- 10Spoon the BBQ chicken over the top just before serving and finish with parsley and crispy onions.
Ingredients
- 400 g chicken breast, diced
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp bbq seasoning
- Salt
- Black pepper
- 50 g bbq sauce
- 2 tbsp hot water
- 240 g dried macaroni
- 450 ml semi-skimmed milk
- 400 ml chicken stock
- 0.5 tsp smoked paprika
- 0.5 tsp garlic granules
- 30 g light cream cheese
- 70 g reduced fat cheddar
- 30 g mozzarella grated
- 30 g red Leicester cheese grated
- Fresh parsley
- 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.
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