Salt (2 tsp)
Black pepper (2 tsp)
Cayenne pepper (1 tbsp)
Garlic powder (2 tsp)
Smoked paprika (2 tsp)
Brown sugar (25g)
Chicken breasts/tenders (1,000g – raw)
Nashville seasoning mix (season until fully coated)
Macaroni pasta (275g)
Sharp cheddar (90g)
Mozzarella (50g)
1% milk (4 oz)
Whipped Greek cream cheese (80g)
Nashville seasoning mix (2 tsp)
In a mixing bowl, add all of the seasonings together and mix until well combined. Spray the chicken with oil, and then coat all of the chicken tenders (or sliced chicken breasts) with all of the seasoning in a separate tray or bowl.
To sear the chicken, place it in an oiled skillet set over medium heat and let cook until color is developed on both sides and the internal temp reaches 165 degrees (F). Once done, place off to the side, spray with a little more oil, then sprinkle some of the seasoning on top of the cooked chicken.
To cook the macaroni pasta, simply add to boiling water and let simmer until done.
Once done, drain the pasta, and then in the same pot, add in the whipped Greek cream cheese, sharp cheddar, mozzarella, milk, and a pinch of the seasoning mix. Mix until well combined.
To prep, layer your mac ‘n’ cheese at the bottom, then place your chicken over the top, and then add some sliced green onion as an optional garnish. Enjoy! 🙂
