Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain well and set aside.

In a medium bowl, combine the shredded chicken and BBQ sauce. Stir until the chicken is evenly coated.

Return the pot to the stove over medium heat. Add the butter and let it melt completely.

Sprinkle in the flour and whisk constantly for 1 minute to form a smooth paste.

Gradually pour in the milk, whisking the whole time to keep the sauce smooth. Continue cooking for a few minutes until it thickens slightly.

Reduce the heat to low. Add the shredded cheese a handful at a time, stirring after each addition until melted.

Season the sauce with salt and black pepper.

Add the cooked pasta and BBQ chicken mixture to the pot. Stir well until everything is hot and coated in sauce.

Spoon into bowls, top with fresh parsley, and serve right away.