BBQ Chicken Shells and Cheese - The Gingered Whisk

Monday, September 17, 2012

BBQ Chicken Shells and Cheese

Sometimes you just need some good comfort food, you know? We've been feeling really homesick lately, and so we finally decided to bite the bullet and buy 3 plane tickets (can you say ouch?) to go home in October! We are so excited to see our family and friends, and wish that the 5 days we will be there won't fly by us. We needed to celebrate our excitement about this trip, and nothing says love, family, and happiness quite like comforting homemade mac and cheese. And for us, being from Kansas City, that also means Barbecue. 

Holy Mama. This stuff. Is. Good. We literally scarfed every single ounce of this super comforting pasta down! I mean, how can you not love cheese + pasta + chicken + BBQ Sauce + bacon? It might not be good for your waist-line, but it is certainly good for your soul! 

Stovetop BBQ Chicken and Cheese Pasta (slightly adapted from How Sweet It Is)
yields: 6 servings

1 Rotisserie chicken, meat shredded 
4 cups whole wheat pasta shells
2 TBSP olive oil
4 TBSP butter
1 red onion, sliced thin
1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk
4 ounces white cheddar cheese, shredded
4 ounces gouda cheese, shredded
2 tsp dijon mustard
1 cup BBQ sauce
4 green onions, thinly sliced
1 handful fresh cilantro, chopped
1 handful fresh parsley, chopped
4 pieces bacon, cooked and crumbled

Toss the chicken and 1/2 cup of the BBQ sauce together and set aside.
Heat a large pot over medium-low heat.
Add the olive oil and butter. 
When the butter is melted, toss the red onion slices in and sprinkle with the salt and pepper.
Saute the onions for 15-20 minutes, stirring occasionally, until caramelized.
While the onions are cooking, cook the onions (try to time it so that the pasta is done about the same time as the onions). Drain and set aside.
Increase the heat on the onions to medium and whisk in the flour.
Whisk constantly for 5 minutes, until the flour is golden and fragrant (you've made a roux!)
Slowly add the milk, whisking in between each addition until all the milk has been added and you have a smooth and slightly thickened sauce.
Reudce the heat to medium-low and add in the grated cheese and the mustard.
Continue to stir until the sauce is creamy and the cheese has melted.
Add in the pasta, stirring to coat, and then toss in the chicken.
Drizzle the remaining 1/2 cup of BBQ sauce over top.
Serve immediately with the green onions, cilantro, parsley and crumbled bacon on top.


  1. Oh man this looks good. I'm sad I won't get to see you in Oct, but have a great trip home!

  2. I don't know why but the idea of putting rotisserie chicken in pasta just never came to me. It's such a great idea though - it looks so good. Have fun at home :)

  3. Never thought of using bbq sauce, it´s so interesting! I have the shells already. I want to make, and eat, this right now!

  4. I'm quoting what I see quite a bit of on Pinterest - Nom nom nom! This looks and sounds INSANE..especially with the gouda! I am definitely making this!!


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