Cajun Chicken Pasta

by Patti on May 31, 2012 · 7 comments

Leftover Chicken Cajun Pasta Recipe

Original Recipe: Smoked Whole Chicken or Grilled Chicken Breasts

My family is big on pasta.  And bbq.  Well, I guess we’re big on food in general.  And we eat a lot of chicken.  It’s quick, affordable and healthy.  It would be silly not to eat a lot of chicken.  And we tend to have a lot of bbq leftovers.  We purposely don’t sauce a lot of our chicken (especially when it’s from a whole smoked chicken), so I can magically concoct 500 new recipes from the same chicken.  In this recipe, I use Slap Ya Mama Cajun Seasoning– it is a good one  (Seasoning I mean.  Horrible name)

Leftover Chicken Cajun Pasta Recipe

This happens to be one of our family favorites.  It’s so good I’m usually dishing seconds out to my boys before I sit down and have mine.  So, if you get to eat it fresh and hot, let me know how it tastes.  I usually eat it cold…all you moms out there feel my pain.

BBQ Leftovers: Cajun Chicken Pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


BBQ Leftovers:  Cajun Chicken Pasta

A fast and yummy pasta with a kick - especially useful with leftover chicken you don't know what to do with.


  • 2 cups leftover cooked chicken(we generally use smoked whole chickens)
  • 4 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups of milk
  • 1 clove of crushed garlic
  • 1 1/2 tablespoons of Cajun seasoning
  • 1/2 teaspoon cayenne
  • salt and pepper to taste
  • Parmesan cheese
  • 8 ounces of pasta noodles(I prefer fettuccine or thin spaghetti)


  1. Cook your noodles like you normally would.
  2. Heat the butter in a large skillet. Once it's melted, add the flour. This mixture is called a roux, it's made to make the sauce thick. It will look pasty.
  3. Once your roux is made, add the milk. You will need to turn your heat down and stir often (milk will burn).Then add the seasonings, plus the garlic.
  4. Now add the pulled meat - let it get all warm and soft.
  5. Next, add the sauce to the cooked noodles.
  6. Top with parmesan cheese.

Leave a Comment

{ 7 comments… read them below or add one }

Ruth November 10, 2015 at 7:40 pm

Made this tonight to use leftover smoked chicken. Changed it a little bit. Added fresh portobello mushrooms and parsley. Topped with Italian cheese blend because that is what I had on hand. Baked at 400 for 30 min. Wonderful! So easy. Will definitely keep this recipe.


John from NC November 26, 2014 at 7:00 pm

OK I made this from my son and I tonight for dinner. I have to say it was awesome!!


Jonathan May 8, 2014 at 12:26 pm

How long is it safe to keep refrigerated leftover pulled smoked chicken? What about in the freezer?


Kevin May 9, 2014 at 9:53 pm

I believe it’s safe to keep in fridge for 5-7 days. Freezer – a really long time – as long as it’s properly vacuum sealed. If it’s not, it will go back much quicker.


Andrew June 25, 2013 at 9:07 am

One of my favorite things that we make. Delicious.


Andrew June 5, 2012 at 9:16 pm

Liz made this tonight. It was awesome!!! Had a nice kick to it.


Mary June 2, 2012 at 12:01 pm

This is a recipe my hubby will love – all his favorite things plus cajun!!!! So this is a winner all the way around!! Thanks!


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