Bold Cajun BBQ Chicken Pasta (Printable Version)
# What You'll Need:
→ Protein
01 -
450 g cooked chicken, shredded or diced
→ Pasta
02 -
340 g penne or rotini pasta
→ Liquids
03 -
480 ml chicken broth
04 -
240 ml heavy cream
→ Sauces and Seasonings
05 -
180 ml BBQ sauce
06 -
1 tablespoon Cajun seasoning
07 -
1 teaspoon garlic powder
08 -
Salt and black pepper to taste
09 -
15 ml olive oil
→ Cheeses
10 -
115 g shredded cheddar cheese
11 -
120 g cream cheese
→ Garnish
12 -
Chopped parsley (optional)
# Step-by-Step Directions:
01 -
Warm olive oil in a large pot over medium heat.
02 -
Add the cooked chicken to the pot, then season with Cajun seasoning, garlic powder, salt, and pepper. Stir and cook for 2-3 minutes until heated through.
03 -
Pour in chicken broth, heavy cream, and BBQ sauce, then add the uncooked pasta. Bring the mixture to a boil.
04 -
Reduce heat to low and simmer, stirring occasionally, until pasta is tender, about 10-12 minutes.
05 -
Stir in the shredded cheddar and cream cheese until fully melted and the sauce is creamy.
06 -
Serve warm, garnished with chopped parsley if desired.
# Helpful Notes:
01 -
For gluten-free preparation, substitute pasta with a gluten-free alternative and ensure BBQ sauce contains no gluten.
02 -
Leftovers can be refrigerated up to 4 days or frozen up to 3 months. Reheat gently with added chicken broth or cream to maintain creaminess.