Leftovers have never been better! We were looking for something quick and easy to make for dinner last night. Neither one of wanted to venture out to the grocery store in 108 degrees, when an excessive heat warning was in effect, so we were trying to make due with what we had around the house. What we had was some delicious left-over BBQ chicken breast that Ryan had made for dinner the night before, some left-over penne pasta from a couple days ago, and a big bag of shredded colby Jack cheese.
So we headed to our Blackstone Griddle with the leftovers to make a delicious BBQ Chicken Macaroni and Cheese that had us wanting seconds even though we were too full to finish the firsts.
- 2 BBQ Chicken Breasts
- 8 oz. Pre-cooked penne pasta (or pasta of your choice)
- Olive oil
- 4 Tbsp Butter
- 1 Tbsp minced garlic
- 1 jar Classico Four Cheese Alfredo sauce
- 1/3 cup Stubb’s Sweat Heat BBQ sauce
- 2 Tbsp BBQ Bro’s Rubs Sweet Honey Cajun Seasoning
- 1-2 cups shredded colby Jack cheese
We started by cutting the chicken into smaller bite sized pieces, and gathering the rest of our ingredients. Then we heated the griddle to medium high heat. On the first burner we used about 1-2 Tbsp of olive oil and put on the chicken pieces to heat them up. Next to the chicken we put on the pasta to heat 2 Tbsp of butter, squirting it with a little water occasionally to keep it moist. Then we put on our 12 inch Lodge cast iron skillet with some olive oil and the minced garlic.
After sweating the garlic, we put the pasta and chicken into the skillet, poured in the jar of Alfredo sauce, then put in the bbq sauce and Cajun seasoning to taste. We used approximately 1/3 cup of bbq sauce and 2 Tbsp Cajun seasoning. You may use more of less of each depending on your taste. We were going for a nice combination of sweet and spicy. 🌶️
Next we sprinkled on about 1 cup of the shredded cheese and placed a lid on to allow it to melt. After a few minutes we removed the cover stirred in the melted cheese, and decided we wanted it even cheesier, so we added 2 Tbsp of butter and about 1/2 – 1 cup more shredded cheese. This ended up being super cheesy which is how we like it, but can you can use less cheese if you don’t want it as cheesy.
We let it sit covered for about another 5 minutes to allow the pasta to soak up the sauce and finish melting all the cheese. Then we removed the skillet from the heat, and served it up. It ended up being a delicious meal, that was rich and creamy, with a bold bbq flavor. It was also very filling. It made enough to serve 4 adults. This was not only a great way to use up our leftovers, but would also make a great side dish for a summer bbq or pool party.
When we were done we were a little warm, but the house was not (always a win the Valley of the Sun). So we made ourself a couple cocktails and jumped in the pool to cool off.
We hope you enjoy this recipe as much as we did. Please keep in mind, we are not professional chefs. We are just a regular couple who loves good food and our Blackstone Griddle.
What is your favorite meal to cook on your Blackstone Griddle? We’re always looking for new ideas and would love for you to share in the comments below.
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