Alfredo BBQ Chicken Pasta

Ingredients:

• 1 kg chicken breast (about 5 breasts)
• ½ tbsp olive oil
• Salt, black pepper, smoked paprika, cumin, Cajun, and chilli powder (optional — to taste)
• ⅓ cup BBQ sauce
• Handful of fresh cilantro, chopped

Instructions:

1. Pat chicken dry and poke holes all over with a fork to help seasoning penetrate.
2. Cut into bite-sized pieces and place in a mixing bowl.
3. Add olive oil and all seasonings. Mix well to coat.
4. Marinate in the fridge for at least 3 hours (or overnight for best flavor).
5. Heat a wide pan or pot on medium-high. Add chicken and cook ~5 mins per side, avoiding too much stirring.
6. ⚠️ If chicken releases water, drain it to prevent steaming and rubbery texture.
7. Ensure internal temperature reaches 165°F (74°C) or check by cutting a piece open.
8. Transfer cooked chicken to a mixing bowl, add BBQ sauce and cilantro, and mix to coat evenly.

Ingredients:

• 250 g pasta shells (or pasta of choice)
• 2 tbsp butter
• 3 cloves garlic, grated
• 2 tbsp all-purpose flour
• 2 cups low-fat milk
• ¼ cup fat-free mozzarella cheese
• Salt, black pepper, and Cajun (to taste)
• Handful of parsley, chopped

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions. Reserve 1 cup pasta water before draining.
3. In the same pan used for chicken, melt butter on medium heat.
4. Add garlic and stir until fragrant (do not brown).
5. Whisk in flour and cook 1–2 mins to form a roux.
6. Slowly pour in milk while whisking continuously. Cook 2–3 mins, until sauce thickens slightly.
7. Add mozzarella cheese, salt, black pepper, and Cajun seasoning. Stir well until smooth.
8. Add drained pasta and a splash of reserved pasta water.
9. Toss with chopped parsley until fully coated.