Description

This BBQ Chicken Mac & Cheese recipe is a delicious high-protein, lower-calorie comfort food classic. Juicy seasoned chicken meets creamy mac and cheese with a smoky BBQ twist, making it a perfect guilt-free dinner that doesn’t skimp on flavor.

Ingredients

Units Scale

700g boneless, skinless chicken breast (raw weight)
▢ 1 tsp salt
▢ 1 tsp onion powder
▢ 1 tsp smoked paprika
▢ 1 tsp garlic powder
▢ 1 tsp olive oil
▢ 25g honey
▢ 85g sugar-free BBQ sauce (e.g., Hughes Sugar-Free or any reduced-sugar BBQ sauce)
▢ 320g macaroni (dry weight – e.g., San Remo elbow pasta)
▢ 340ml fat-free evaporated milk (Carnation Light & Creamy or sub with low-fat/fat-free milk)
▢ 80g light cream cheese (e.g., Philadelphia)
▢ 1.5 tsp chicken stock powder (e.g., Vegeta)
▢ 100g grated light cheddar cheese (e.g., Dairyworks Natural Cheddar)

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Instructions

Cook macaroni according to package instructions. Drain and set aside.
While pasta cooks, dice the chicken breast and season with salt, onion powder, smoked paprika, and garlic powder.
Heat olive oil in a nonstick skillet over medium-high heat. Sauté seasoned chicken until browned and cooked through.
Stir in honey and BBQ sauce, mixing to coat the chicken evenly. Set aside.
In a saucepan over low heat, combine evaporated milk, light cream cheese, and chicken stock powder. Stir until smooth and heated through.
Add in grated cheddar cheese and stir until melted and creamy.
Mix the cooked macaroni with the cheese sauce until well coated.
Fold in the BBQ chicken or serve it on top for a loaded mac & cheese bowl.
Garnish with a little extra cheese or herbs, if desired.

Notes

Swap in whole wheat or high-protein pasta to make it even healthier.
Use rotisserie or pre-cooked chicken to speed things up.
Great for meal prep – keeps well in the fridge for up to 4 days.