Description
This dish was born out of a craving for comfort with a health-conscious twist—something hearty enough for dad and light enough for mom. Creamy, smoky, cheesy goodness with BBQ chicken tossed in? It’s the kind of meal that makes weeknights feel like a treat. And best of all—it keeps things light without sacrificing flavor.
Ingredients
For the Chicken:
24 oz diced chicken breast
2 tsp Kinder’s BBQ Rub seasoning
For the Mac & Cheese:
12 oz Banza elbow pasta
2 Laughing Cow White Cheddar wedges
1 cup unsweetened almond milk
4 slices Velveeta cheese
4 oz lite mozzarella, shredded
2 oz lite 3-cheese blend, shredded
2 tsp yellow mustard
1 tsp garlic salt
For the Skinny BBQ Sauce:
1 cup sugar-free ketchup
6 Tbsp Worcestershire sauce
4 Tbsp hot sauce
4 Tbsp apple cider vinegar
8 Tbsp Swerve brown sugar
Instructions
Cook the Chicken
Season diced chicken with BBQ rub. Cook in a skillet over medium heat until browned and fully cooked. Set aside.
Make the Pasta
Cook Banza pasta according to package instructions. Drain and return to pot.
Cheese It Up
Over low heat, stir in Laughing Cow wedges, almond milk, Velveeta, mozzarella, 3-cheese blend, mustard, and garlic salt until creamy.
Make the BBQ Sauce
In a saucepan, whisk all BBQ sauce ingredients. Simmer for 5–7 minutes until slightly thickened.
Assemble
Stir cooked chicken and some BBQ sauce into the cheesy pasta. Top with a drizzle of extra BBQ sauce.
Notes
High protein, lower fat
Gluten-free if using GF ketchup & Worcestershire
Creamy, smoky, and packed with flavor—this mac & cheese hits all the right notes without going overboard.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 340 per serving
- Fat: 8g per serving
- Carbohydrates: 38g per serving
- Fiber: 8g per serving
- Protein: 35g per serving