*Optional bacon, cooked and crumbled for the filling.
Instructions
Preheat oven to 375°F. Combine garlic powder, cayenne and barbecue sauce. Brush over trimmed chicken. Bake on a foil lined baking sheet for 20-30 minutes or until no longer pink in the center and internal temperature registers at least 165°F with a meat thermometer. Cool and slice into small bite sized pieces. Set aside.
Preheat oven to 400°F.
Cook pasta according to package instructions.
In a double boiler over simmering water. Melt butter, whisk in flour followed by milk and heavy cream. Warm over medium heat until steaming. Whisk in salt and pepper, followed by Parmesan and cheddar cheese. Stir occasionally to create a smooth cheese sauce.
Drain pasta, transfer to a glass or ceramic 8x8 baking pan. Add chicken, followed by cheese sauce and optional bacon. Stir and toss to coat well.
Melt 1 tbsp unsalted butter, add to a bowl with remaining topping ingredients (minus barbecue sauce*). Toss to combine. Sprinkle over pasta.
Lightly drizzle barbecue sauce over Panko topping.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!