Blackened Chicken Mac and Cheese

Looking for a quick dinner that packs a punch? This Blackened Chicken Mac and Cheese delivers bold Cajun flavors in every creamy, cheesy bite. It’s super tasty, easy to make, and perfect when you’re craving something with a little kick!

Warning: After trying this Blackened Chicken Mac and Cheese, you might never want regular mac and cheese again! Imagine juicy, blackened chicken and tender pasta smothered in a creamy homemade cheese sauce. And yes—there’s bacon! The crispy, salty bacon and fresh green onions take this dish to the next level, but the boldly seasoned chicken is truly the star of the show.

This recipe is a breeze to make and delivers incredible flavor in every bite. It’s creamy, cheesy, and just the right amount of spicy thanks to the Cajun chicken. Can mac and cheese get any better than this?

What is Blackened Chicken?

Blackened chicken is a classic Cajun dish where chicken breasts are coated in a bold blend of Cajun spices, then cooked quickly in a hot, buttered skillet. The high heat causes the butter and spices to form a flavorful, slightly charred crust on the outside, while the inside stays juicy and tender. Despite the dark appearance, the chicken isn’t burned—it’s packed with smoky, spicy flavor and a deliciously crisp exterior.

What’s in Cajun Blackening Seasoning?

Cajun blackening seasoning is a robust blend of spices and herbs. It’s not always super spicy (unless you want it to be!), but it is always full of flavor. Typical ingredients include:

• Paprika (for color and sweetness)
• Garlic powder
• Onion powder
• Dried thyme
• Dried oregano
• Cayenne pepper (for heat—add more for extra spice)
• Black pepper
• Salt

These spices come together to create a savory, aromatic seasoning that’s the hallmark of Louisiana cooking.

Tip: You can adjust the amount of cayenne pepper to make the seasoning as mild or as fiery as you like!

Ingredients

• Bacon: Chopped.
• Butter: For richness and to help blacken the chicken
• Blackening Seasoning: Use your favorite store-bought blend or make your own Cajun spice mix.
• Chicken: Breasts or thighs both work well. For convenience, use boneless, skinless chicken.
• Pasta: I love rotini because the sauce clings to all the spirals, but any dry pasta shape will work.
• Milk: Any kind (whole, 2%, or even non-dairy) will work for the cheese sauce.
• Heavy cream: Adds extra creaminess and indulgence to the sauce.
• All-Purpose Flour: To thicken the cheese sauce.
• Sharp Cheddar Cheese: Use white or yellow cheddar—white cheddar is especially nice for this sauce.
• Frozen Peas:  For a pop of freshness and color. Thaw before adding.
• Green Onions (Scallions): Sliced, for garnish and a fresh bite.

What’s the Best Cheese for Mac and Cheese?

For this blackened chicken mac and cheese, a sharp cheddar stands up to the bold Cajun flavors. Use freshly grated cheddar for the best melt and flavor. You can mix in other melty cheeses like Gruyère, mozzarella, gouda (smoked gouda is delicious!), Swiss, or Monterey Jack. Try combining a few to find your perfect blend.

How to Prepare Cajun Chicken Mac and Cheese

For the Chicken

1. Preheat your skillet: Heat a cast iron skillet (or grill pan) over high heat until it’s smoking hot.

2. Season: Brush the chicken with melted butter, then coat generously with blackening seasoning.

3. Cook: Place chicken in the hot skillet and cook, turning as needed, until all sides are blackened and the internal temperature reaches 165°F (about 4–5 minutes per side, depending on thickness).

4. Rest: Transfer the chicken to a plate and cover to keep warm.

For the Cheese Sauce

1. Cook the pasta: In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.

2. Make the sauce: (Continue your instructions here—typically, you’d melt butter, whisk in flour to make a roux, add milk and cream, then stir in cheese until smooth and creamy.)

3. Combine: Add cooked pasta, peas, and sliced green onions to the cheese sauce. Stir to coat.

4. Serve: Slice the blackened chicken and serve on top of the mac and cheese. Sprinkle with extra bacon and green onions if desired.

Tips

• Use freshly grated cheese for the smoothest sauce.
• Don’t overcook the chicken—it should be juicy inside.
• Mix up the veggies—add sautéed peppers, mushrooms, or whatever you like.

Cheese Sauce and Assembly Instructions

• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes.
• Gradually add the milk and cream, whisking constantly until the mixture thickens and just begins to simmer.
• Add the cheese and stir until fully melted and smooth.

Meanwhile, cook the bacon in a cast iron skillet (or another heavy pan) until crispy. Set aside.

Combine the drained pasta with the cheese sauce, then stir in the thawed peas and crumbled bacon. Top with sliced blackened chicken and a sprinkle of green onions (scallions).

Grab a fork and dig in!

Tips for Mac and Cheese with Blackened Chicken

• Blackened Chicken: Blackened chicken is not burned chicken, but the spices and butter can char quickly if left unattended. Cook the chicken in a hot skillet until the internal temperature reaches 165°F, then let it rest before slicing. Resting helps the meat retain its juices.
• Pasta: Cook your pasta until al dente—firm to the bite but not hard or chalky. This helps the pasta hold up better in the sauce and improves texture, especially if reheated.
• Cheese: Always grate your own cheese instead of using pre-shredded. Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy.
• Cheese Sauce: Stir the cheese sauce constantly over low heat. High heat can cause the sauce to burn or become gritty. Remove the pan from heat before adding cheese, and add it gradually, stirring until each addition melts completely.
• Ventilation: Blackening spices can create a lot of smoke. If possible, cook the chicken outside, or make sure to use your kitchen fan or open windows.
• Vegetables: Feel free to add sautéed onions, peppers, mushrooms, or any of your favorite vegetables to the dish for extra flavor and nutrition.

Storage Instructions

• Blackened chicken: Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 2–3 months. To reheat, microwave or warm on the stove until heated through.
• Mac and cheese: Keep in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or on the stove, adding a splash of milk if the sauce has thickened.
• Freezing mac and cheese is not recommended as it can affect the texture and consistency of the cheese sauce.

Frequently Asked Questions

More Mac and Cheese Recipes to Try

If you enjoyed my Blackened Chicken Mac and Cheese or tried any other recipe, please take a moment to rate it and let me know what you think in the comments below. Your feedback inspires me and helps others discover great recipes!