BBQ Chicken Mac 'N Cheese Skillet

Combining two treasured classics into one soon-to-be family-favorite, this meal is topped with BBQ chicken and baked to melty, bubbly perfection.

Serves: 6Prep: 20 minutesCook: 55 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 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
  • 1⁄2 teaspoon onion powder
  • 2 1⁄2 cups shredded cheddar cheese, divided
  • 1⁄4 cup Parmesan cheese
  • 1⁄4 cup heavy cream
  • Scallions, for garnish
  • Cilantro, for garnish


  • Preheat oven to 350°F. Spray 10” cast iron skillet with nonstick spray.
  • In a small pot over medium-high heat, place chicken, add just enough water to cover chicken, plus 1 teaspoon salt; bring to boil. Cook 10 to 12 minutes, until chicken is cooked through.
  • Transfer chicken to medium mixing bowl. Using two forks, shred chicken while still warm. Toss with barbecue sauce. Set aside.
  • In a large pot, bring 3 quarts water to rapid boil. Add 1 teaspoon salt. Stir in rigatoni; return to rapid boil. Cook uncovered, stirring occasionally, 10 minutes. Drain pasta; reserve ¼ cup pasta water. In medium saucepan over medium heat, melt butter and add flour. Stir often with a wooden spoon until mixture turns golden brown, about 5 minutes, to make roux.
  • Add whole milk; whisk constantly over medium heat. Bring to simmer until milk has thickened, about 5 minutes. Whisk in remaining 1 teaspoon kosher salt, garlic powder and onion powder.
  • Turn off heat; whisk in 2 cups cheddar cheese and Parmesan cheese until both are melted. Finish cheese sauce by whisking in heavy cream. Toss in rigatoni until well incorporated.
  • Transfer mixture to large cast iron skillet; top with remaining ½ cup cheddar cheese and BBQ chicken. Cook 25 minutes, until cheese on the sides of the skillet bubbles. Garnish with sliced scallion and cilantro. Serve immediately.