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Smoky BBQ Chicken Shells and Cheese

This Smoky BBQ Chicken Shells and Cheese is a rich, smoky, and cheesy comfort food twist with tender chicken and tangy BBQ sauce—easy, delicious, and perfect for any night!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: BBQ, Cheesy, Chicken, Comfort Food, Easy, Quick
Servings: 4 servings

Ingredients

  • 2 cups cooked pasta shells perfectly cooked to al dente
  • 2 cups cooked shredded chicken rotisserie or leftover chicken works great
  • 1 cup smoked gouda cheese shredded, adds a smoky richness
  • 1 cup cheddar cheese shredded, for that classic sharpness
  • 1 cup BBQ sauce preferably non-alcoholic, tangy and sweet variety
  • 1/2 cup milk for a creamy sauce base
  • 2 tablespoons butter for richness and to create the sauce
  • 1/4 teaspoon black pepper for subtle heat
  • 1/4 teaspoon garlic powder adds depth and savory notes
  • 1/4 cup chopped green onions for garnish and freshness

Instructions

  • Begin by boiling 2 cups of pasta shells in salted water until they’re just al dente. Drain and set aside.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Stir in the milk, black pepper, and garlic powder. Once warmed through, add the shredded smoked gouda and cheddar cheese gradually, stirring constantly until fully melted and smooth.
  • In a mixing bowl, toss the cooked shredded chicken with 1 cup of your favorite BBQ sauce. Make sure each piece is well coated.
  • Add the cooked pasta shells and BBQ chicken mixture to the skillet with the melted cheese sauce. Gently fold everything together until evenly combined and heated through.
  • Transfer to a serving dish or bake in a preheated oven at 350°F (175°C) for 15 minutes if you want a bubbly top. Garnish with 1/4 cup chopped green onions for a fresh, crisp finish.

Equipment

  • Large Pot
  • Strainer or colander
  • Mixing Bowl
  • Large skillet or sauté pan
  • Wooden Spoon or Spatula
  • Baking dish (optional)

Notes

  • Use low-fat cheeses and plant-based milk for a lighter version.
  • Don’t overcook the pasta shells to maintain the best texture.
  • Store leftovers in an airtight container refrigerated for 3-4 days or freeze unbaked for up to 2 months.