Chicken breast (1,000g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Chili powder (2 tsp)
Ground cumin (2 tsp)
Smoked paprika (1 tsp)
Dried oregano (2 tsp)
Macaroni pasta (275g)
Whipped Greek cream cheese (80g)
2% milk (4 oz.)
Hatch chiles (8 oz.)
Pickled jalapeños (35g)
Pepper jack cheese (70g – grated)
Monterey jack cheese (70g – grated)
Cotija cheese (10g – optional garnish)
Cilantro (optional garnish)
Preheat the oven to 450 degrees (F).
For the chicken, season both sides with the listed seasonings, then place in a skillet on medium-high heat. Let sear until color is developed, then place a 450 degree (F) oven until cooked to 165 (F). Remove once done, then either dice into bite-size pieces or shred with a fork.
To cook the pasta, add to a pot of boiling water and let boil until al dente. Drain once done, then add to a very large mixing bowl.
To the pasta, season with a pinch of salt and black pepper, then add in the whipped Greek cream cheese and hatch chiles. Once mixed well, toss in the grated cheese and toss once more. Then finally, add in the milk and stir until well incorporated.
You can either add the shredded/diced chicken to the cheese mac, mix, and then add to your containers, or you can place the mac and chicken back in the skillet and toss it under the broiler for ~30 seconds. This will give it some caramelized texture (would recommend).
Once everything is mixed, place equal portions into your serving containers, and optionally garnish with cotija cheese (would recommend) and chopped cilantro. Enjoy! 🙂
