Blackened Chicken with Creamy Garlic Mac & Cheese

Ingredients (22)

• ·large chicken breasts
• ·tbsp olive oil or butter
• ·tsp paprika
• ·tsp garlic powder
• ·tsp onion powder
• ·tsp dried oregano
• ·tsp cayenne pepper
• ·tsp black pepper
• ·tsp salt
• ·tbsp lemon juice
• ·oz short pasta
• ·tbsp butter
• ·cloves garlic cloves
• ·tbsp flour
• ·cups milk or half-and-half
• ·cup chicken broth
• ·cups shredded cheddar cheese
• ·cup shredded mozzarella or Monterey Jack
• ·tsp paprika
• ·tsp garlic powder
• ·salt & pepper
• ·tbsp fresh parsley

1. 1

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

2. 2

   In a small bowl, mix paprika, garlic powder, onion powder, oregano, cayenne, pepper, and salt. Pat chicken dry and coat evenly with the seasoning. Heat olive oil or butter in a skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side, until blackened and fully cooked (internal temp 165°F). Remove from skillet and slice into strips.

3. 3

   In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Whisk in the flour and cook 1 minute to form a roux. Slowly pour in milk and chicken broth, whisking until smooth. Add paprika, garlic powder, salt, and pepper. Simmer 3–4 minutes until slightly thickened. Remove from heat and stir in cheddar and mozzarella until creamy. Add cooked pasta and fold to coat evenly. Sprinkle fresh parsley on top.

4. 4

   Plate the creamy mac & cheese and top with sliced blackened chicken. Serve hot.