Blackened Chicken Mac and Cheese
Butterflied chicken seared in homemade Cajun blackening seasoning, served over elbow macaroni in a roux-based two-cheese sauce with peas and crispy bacon folded in, then broiled.
Servings: 6 servings
Calories: 567kcal
Ingredients
For the Blackening Seasoning
- 1 tbsp paprika
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp black pepper
For the Chicken
- 2 boneless chicken breasts butterflied into 4 thin cutlets
- 3 tbsp butter for basting
For the Bacon
- 1/4 lb bacon cut into 1/4" pieces
For the Mac and Cheese
- 1 lb elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 oz sharp cheddar hand-shredded
- 8 oz smoked gouda or pepper jack hand-shredded
- 1/2 cup frozen peas
- 1/2 cup panko
- sliced scallions to garnish
Instructions
Mix the Seasoning
- Combine paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper.
Butterfly and Season the Chicken
- Slice each breast horizontally into two thin cutlets. Press the seasoning into both sides.
Sear the Chicken
- Heat a cast-iron skillet until screaming hot, add butter, then sear the chicken 3-4 minutes per side, basting with melted butter, until deeply blackened and 165°F internal. Don't crowd the pan.
Rest and Slice
- Let the chicken rest 5 minutes, then slice.
Cook the Pasta
- Boil the elbow macaroni until just al dente, then drain.
Cook the Bacon
- Cook the diced bacon in a skillet over medium heat until crispy, 5-7 minutes. Drain on paper towels.
Build the Roux
- Wipe out the skillet you seared the chicken in (or use a second oven-safe skillet), melt butter in it, whisk in flour, cook 1 minute until it smells nutty.
Add the Milk and Cream
- Whisk in milk and heavy cream gradually, simmer until thickened enough to coat the back of a spoon, 4-5 minutes.
Melt in the Cheese
- Off heat, stir in hand-shredded cheddar and smoked gouda or pepper jack until smooth.
Combine and Broil
- Toss pasta with cheese sauce right in the skillet, then fold in the frozen peas and crispy bacon. Top with panko and broil until golden, 2-3 minutes, watching closely so it doesn't burn.
Finish and Serve
- Top with sliced blackened chicken and scallions. Serve immedaitely, family style and let people dish out thier portions.
Notes
- Butterfly the chicken thin on purpose - more surface area means more blackened crust per bite.
- Shred your own cheese - pre-shredded carries an anti-caking starch that fights a smooth sauce.
- Don't crowd the pan when searing the chicken, or the crust steams instead of blackening.
- Fold the peas and bacon into the sauce, not just on top — that's what made the original recipe work, and it keeps every bite seasoned instead of front-loading the salt in one spot.
- Short on time? Store-bought blackening seasoning (Chef Paul's Magic Seasoning Blends) works in place of the homemade blend — this was the original approach and still holds up.
Nutrition
Serving: 1g | Calories: 567kcal | Carbohydrates: 47g | Protein: 23g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 2981mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 1mg
