Instructions
Step 1: Preheat the oven to 375°F (190°C).
Step 2: Season the chicken with smoked paprika, garlic powder, salt, and black pepper.
Step 3: Heat olive oil in a skillet over medium-high heat and sear the chicken until browned on both sides.
Step 4: Brush the chicken generously with barbecue sauce mixed with brown sugar.
Step 5: Transfer the chicken to a baking dish and bake for 30 to 35 minutes until fully cooked and caramelized.
Step 6: Cook the penne pasta according to package instructions, then drain and set aside.
Step 7: Melt butter in a saucepan and sauté the minced garlic until fragrant.
Step 8: Stir in the flour and cook for 1 minute while whisking.
Step 9: Gradually add milk and heavy cream, whisking until smooth and thickened.
Step 10: Stir in Parmesan cheese and Italian seasoning until creamy.
Step 11: Toss the cooked penne pasta in the garlic Parmesan sauce.
Step 12: Cook the elbow macaroni according to package directions and drain.
Step 13: In another saucepan, melt butter and stir in milk.
Step 14: Add cheddar cheese and mozzarella cheese, stirring until melted and smooth.
Step 15: Mix the cooked macaroni into the cheese sauce.
Step 16: Transfer the macaroni and cheese to a baking dish, sprinkle with paprika, and broil for 2 to 3 minutes until lightly browned on top.
Step 17: Serve the BBQ chicken alongside the creamy garlic pasta and baked mac and cheese.
Step 18: Garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
The BBQ chicken and pasta dishes can be frozen separately for up to 2 months.
Reheat the chicken in the oven at 350°F (175°C) until warmed through.
Warm the pasta and macaroni and cheese on the stovetop or in the microwave with a splash of milk to restore creaminess.
Avoid overheating to prevent the sauces from separating.
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