Blackened Chicken Mac and Cheese

You know how sometimes a restaurant dish just sticks with you? That’s how this Blackened Chicken Mac and Cheese came to be. I had something similar at a local spot a while back, and I was inspired to try it at home. At the time, I had been making a blackened shrimp pasta dish regularly, so I thought—why not try that same spice blend with chicken? That experiment turned into one of our favorite meals at home. And I think it’s better than the restaurant version I had!

And while blackened shrimp was a precursor to blackened chicken, Blackened Chicken Mac and Cheese was a precursor to Pulled Pork Mac and Cheese.

Jump to:

• Getting Started
• Ingredient Recommendations
• Ingredient Alternatives
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

As a home cook who regularly cooks for two, I love meals that are flavorful, satisfying, and make great leftovers. This one checks all those boxes.

First, decide how you want to handle the chicken. I typically make it fresh—just season and cook on the spot. But you could definitely marinate the cutlets ahead of time or even freeze them with the seasoning (just be sure to allow enough thaw time before cooking). I’ve done it both ways.

For the seasoning you can make it at the start of the recipe or as you go. When I do that I like to measure into and mix it in a ramekin. You can also make the blackened seasoning recipe ahead of time.

Once you’re ready to cook, get that pasta water going. I like to prep the chicken while I wait for the water to boil. Once the noodles go in, that’s your cue to start cooking the chicken. I highly recommend using a cast iron skillet—I always reach for my Lodge. It gives the chicken a beautiful crust and locks in all that smoky, spicy flavor. You could also throw it on the grill.

Blackened Chicken Mac and Cheese Ingredient Recommendations

Chicken Cutlets

The recipe calls for 4 chicken cutlets, which is about 1 lb of chicken breast. Look for “thin-sliced chicken breasts” if they’re pre-packaged. You can also slice your own from chicken breasts to about ½ inch thickness if needed. 

Frozen chicken works in a pinch, but it’s best to thaw them first, especially if you’re using a marinade. Don’t freeze them again once they’ve been thawed.

Blackened Seasoning

I use the same spice mix I use for blackened shrimp pasta. If you’ve got a tried-and-true blackening spice, go with that. Otherwise, use the blackened spice ingredients in the recipe. I use this so often that I usually make a batch of it to have on hand, ready to use.

Macaroni and Cheese

Honestly, any mac and cheese works here – boxed or homemade. I’ve never had much luck with homemade macaroni and cheese and I’m partial to Kraft Original—the blue box never lets me down. When I’m feeling a little fancy, I go for the Spirals version.  

Blackened Chicken Mac and Cheese Ingredient Alternatives

Gluten-free Option

Just sub in your favorite gluten-free mac and cheese—everything else is naturally gluten-free.

Make-ahead Option

Marinate your chicken ahead of time, or overnight, or prep and freeze it. Just remember to thaw completely before cooking.

Blackened Chicken Mac and Cheese Finishing Touches

Serve on a warmed plate or large bowl. Toppings are optional but recommended!

• Sriracha or hot sauce for a kick
• Fresh or dried parsley
• Crumbled bacon (try our Air Fryer Bacon)

Blackened Chicken Mac and Cheese Pairings

I usually serve this with a simple side salad or some veggies like our roasted broccoli recipe or roasted carrots recipe. If you’re in the mood for a glass of wine, a dry rosé pairs beautifully with the smoky spice of the chicken and the creamy mac.

Blackened Chicken Mac and Cheese Leftovers

This dish is perfect for two with enough leftovers for another dinner later in the week. The chicken and mac reheat well in the microwave. I like to recreate the whole experience by adding a fresh sprinkle of parsley before serving again.

This one’s become a staple in our rotation. It’s simple enough for a weeknight, indulgent enough for a weekend, and always hits the spot.

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