Cajun Chicken Pasta
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)
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
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)
- Cook your noodles like you normally would.
- 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.
- 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.
- Now add the pulled meat - let it get all warm and soft.
- Next, add the sauce to the cooked noodles.
- Top with parmesan cheese.