Creamy, smoky, and loaded with melted cheddar cheese, this comforting chicken pasta casserole delivers bold barbecue flavor in every bite.

1 cup barbecue sauce

1 cup sour cream

1 teaspoon garlic powder

1/2 teaspoon black pepper

3 cups cooked diced chicken breast

12 ounces small pasta, cooked al dente

1 (15-ounce) can diced tomatoes, drained

1 red onion, diced

2 1/2 cups shredded cheddar cheese, divided

2 green onions, thinly sliced

Fresh chopped parsley or cilantro, for garnish

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1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

2. In a large bowl, stir together the barbecue sauce, sour cream, garlic powder, and black pepper until smooth.

3. Add the chicken, cooked pasta, diced tomatoes, red onion, and half of the shredded cheese. Stir until everything is evenly coated.

4. Spread the mixture into the prepared baking dish. Sprinkle the remaining cheese over the top, then add the sliced green onions.

5. Bake for 20 to 25 minutes, or until the cheese is melted, the edges are bubbly, and the top is lightly golden.

6. Let the casserole rest for 5 minutes. Garnish with parsley or cilantro and serve warm.

Cook the pasta only until al dente to prevent softness after baking.

Rotisserie chicken works well for quicker preparation.

Store leftovers refrigerated for up to 3 days.