BBQ Chicken Mac ‘N’ Cheese Skillet
BBQ Chicken Mac ‘N’ Cheese Skillet
Servings: 6
Prep time: 20 minutesCook time: 40 minutesTotal time: 1 hour- 3 Simple Truth Organic Boneless Skinless Chicken Breasts
- 3 teaspoons kosher salt, divided
- 1 cup barbecue sauce
- 12 ounces rigatoni pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2½ cups shredded yellow cheddar cheese, divided
- ¼ cup Parmesan cheese
- ¼ cup heavy cream
- Sliced scallions, for garnish
- Chopped cilantro, for garnish
- Preheat an oven to 350ºF and spray a 10” cast iron skillet with nonstick spray.
- In a small pot, place Simple Truth Organic Boneless Skinless Chicken Breasts and add just enough water to cover. Add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook for 10–12 minutes or until chicken is cooked through. Transfer the chicken to a medium mixing bowl. Using two forks, shred the chicken while it is still warm for easy shredding. Toss chicken with barbecue sauce and set aside.
- In a large pot, bring 3 quarts of water to a rapid boil and add 1 teaspoon salt. Add rigatoni to the boiling water, stir gently, and return to a rapid boil. Cook uncovered, stirring occasionally for 10 minutes. Drain the pasta and reserve ¼ cup of pasta water.
- In a medium sauce pan, melt butter over medium heat and add the flour. Stir often with a wooden spoon until the mixture turns golden brown, about 5 minutes, to make a roux.
- Add whole milk to the roux and whisk constantly over medium heat and bring to a simmer until milk has thickened, about 5 minutes. Add 1 teaspoon kosher salt, garlic powder, and onion powder to the mix and whisk until incorporated.
- Turn off the heat and add 2 cups of yellow cheddar cheese and Parmesan cheese and whisk together until the cheese is melted. Finish the cheese sauce by whisking in the heavy cream.
- Toss the rigatoni into the cheese sauce and mix with a spoon until well incorporated.
- Transfer the mixture to the large cast-iron skillet and top with the remaining ½ cup of cheddar cheese and then the BBQ chicken.
- Cook for 25 minutes or until the cheese on the sides of the skillet bubbles.
- Garnish with sliced scallion and cilantro, then serve immediately.