Spicy Blackened Chicken Mac and Cheese

Here is my favorite blackened chicken mac and cheese recipe, with tender seasoned chicken, crispy bacon, and a rich homemade cheese sauce that clings perfectly to cavatappi pasta.

This mac and cheese is what I make when my family wants comfort food with a little kick. The blackening seasoning gives the chicken so much flavor, and I always add peas because they’re a sneaky way to get some veggies in there. Plus, bacon makes everything better, right?

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What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts or chicken thighs both work great. Chicken breasts will give you a leaner result, while thighs tend to stay a bit more juicy and flavorful, especially with all that blackening seasoning. If you’re using chicken breasts, try to get ones that are similar in thickness so they cook evenly, or you can pound them out a bit before slicing. Since you’ll be slicing the chicken thin anyway, even if you start with frozen chicken that’s been properly thawed, you’ll be fine – just make sure it’s completely defrosted and patted dry before you season and cook it.

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Options for Substitutions

This mac and cheese is pretty forgiving when it comes to swapping ingredients:

• Bacon: If you’re out of bacon, turkey bacon works fine, or you can skip it altogether and add a bit more butter for richness. Pancetta is another good option if you have it on hand.
• Blackening seasoning: Don’t have store-bought blackening seasoning? Make your own by mixing paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano. You can also use Cajun seasoning as a close substitute.
• Chicken: Shrimp or turkey breast work great here. Just adjust the cooking time – shrimp only needs a few minutes per side.
• Sharp cheddar cheese: Feel free to mix it up with gruyere, monterey jack, or a combination of cheeses. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• Heavy cream and milk: You can use all milk if you don’t have cream, though the sauce will be slightly thinner. Half-and-half is a good middle ground.
• Frozen peas: Swap these with frozen corn, broccoli florets, or leave them out completely if vegetables aren’t your thing.
• Pasta: Any short pasta shape works – elbows, shells, cavatappi, or penne all hold the cheese sauce nicely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making blackened chicken is not getting your griddle hot enough – it needs to be smoking hot before the chicken hits the surface, otherwise you’ll end up with burnt spices instead of that signature blackened crust.

Another common error is making your roux-based cheese sauce too thick by cooking the flour and butter mixture too long, so stick to just one minute of cooking before adding your liquids to keep the sauce smooth and creamy.

When coating the chicken with blackening seasoning, press the spices firmly into the meat after dipping it in butter to help them stick better and create an even crust.

Finally, don’t add the frozen peas directly to the hot cheese sauce without thawing them first, as they’ll cool down your sauce too much and affect the final texture – just run them under warm water for a minute before mixing them in.

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What to Serve With Blackened Chicken Mac and Cheese?

Since this mac and cheese is already pretty hearty with the chicken and bacon, I like to serve it with something fresh and crunchy on the side. A simple coleslaw with a tangy vinegar-based dressing cuts through all that creamy richness perfectly, or you could go with a crisp green salad tossed with lemon and olive oil. Garlic bread or buttery dinner rolls are always a good call if you want something to round out the meal, and they’re perfect for little ones who might want an extra carb on their plate. If you’re feeding a crowd, roasted broccoli or green beans with a squeeze of lemon make great veggie sides that balance out the dish nicely.

Storage Instructions

Store: Keep your leftover mac and cheese in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but that’s totally normal with cheese-based dishes.

Freeze: This freezes pretty well for up to 2 months in a freezer-safe container. Just know that the pasta texture might be a little softer after freezing, and the sauce may separate slightly, but it still tastes great.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of milk or cream to loosen the sauce, stirring often. You can also microwave individual portions, adding a tablespoon of milk and stirring halfway through to keep it creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 135-155 g
• Fat: 135-150 g
• Carbohydrates: 210-240 g

Ingredients

For the chicken:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/3 cup blackening seasoning
• 1.25 lbs chicken (cut into 1-inch bite-sized cubes)

For the pasta and sauce:

• 1 lb pasta (I use Barilla cavatappi for better cheese sauce grip)
• 3 tbsp butter
• 3 tbsp flour
• 3/4 cup cream
• 3/4 cup milk
• 10 oz cheddar cheese (shredded by hand for a smoother melt)
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard powder

For the mix-ins and garnish:

• 1/2 lb bacon (chopped into 1/2-inch pieces and fried until crisp)
• 3/4 cup peas
• 3 scallions, thinly sliced

Step 1: Prepare the Bacon and Start the Pasta Water

• 1/2 lb bacon

Chop the bacon into 1/2-inch pieces and fry in a skillet over medium-high heat until crispy, about 8-10 minutes, stirring occasionally.

Transfer to a paper towel-lined plate to drain.

While the bacon cooks, fill a large pot with salted water and bring it to a boil—this takes about 10 minutes and will be ready when you need it for the pasta.

Step 2: Cook the Pasta

• 1 lb pasta

Once the water reaches a rolling boil, add the pasta and cook according to package directions until al dente, usually 8-10 minutes.

Drain well and set aside—I recommend keeping a little starchy water nearby as it helps the sauce coat the pasta more evenly if needed.

Do not rinse the pasta.

Step 3: Blacken the Chicken

• 3 tbsp butter
• 1/3 cup blackening seasoning
• 1.25 lbs chicken

Heat a cast-iron skillet or griddle over high heat until it just begins to smoke, about 3-4 minutes.

Toss the chicken cubes with 3 tablespoons of butter until lightly coated, then generously coat with the blackening seasoning on all sides.

Working in batches if needed, sear the chicken on the hot griddle for 5-7 minutes total, stirring occasionally, until deeply browned and cooked through.

The chicken should be caramelized and fragrant with charred edges.

Step 4: Build the Cheese Sauce Base

• 3 tbsp butter
• 3 tbsp flour
• 3/4 cup cream
• 3/4 cup milk

In a large saucepan, melt 3 tablespoons of butter over medium heat.

Add the flour and whisk constantly for about 1 minute to create a smooth roux—this cooks out the raw flour taste and ensures a silky sauce.

Pour in the cream and milk slowly while whisking to avoid lumps, then continue cooking and stirring until the mixture thickens slightly, about 2-3 minutes.

Step 5: Melt the Cheese and Season

• 10 oz cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard powder

Reduce heat to low and add the hand-shredded cheddar cheese a handful at a time, stirring gently until fully melted between additions—shredded cheese melts more smoothly than blocks and creates a creamier sauce.

Once the cheese is fully incorporated, stir in the garlic powder and dry mustard powder.

I find that the mustard powder adds a subtle depth that balances the richness of the cheese beautifully.

Step 6: Combine and Finish the Mac and Cheese

• cooked pasta from Step 2
• cheese sauce from Step 5
• crispy bacon from Step 1
• 3/4 cup peas
• 3 scallions, thinly sliced

In a large bowl, gently toss the cooked pasta with the cheese sauce from Step 5, the crispy bacon from Step 1, and the peas.

If the mixture seems thick, add a splash of the reserved pasta water to loosen it.

Transfer to serving bowls or plates, top each portion with the blackened chicken from Step 3, and finish with the sliced scallions.

The warm pasta will soften the scallions slightly while keeping them fresh and bright.

Spicy Blackened Chicken Mac and Cheese

Delicious Spicy Blackened Chicken Mac and Cheese recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 2850 kcal

Ingredients

  

For the chicken

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/3 cup blackening seasoning
• 1.25 lbs chicken (cut into 1-inch bite-sized cubes)

For the pasta and sauce

• 1 lb pasta (I use Barilla cavatappi for better cheese sauce grip)
• 3 tbsp butter
• 3 tbsp flour
• 3/4 cup cream
• 3/4 cup milk
• 10 oz cheddar cheese (shredded by hand for a smoother melt)
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard powder

For the mix-ins and garnish

• 1/2 lb bacon (chopped into 1/2-inch pieces and fried until crisp)
• 3/4 cup peas
• 3 scallions, thinly sliced

Instructions

 

• Chop the bacon into 1/2-inch pieces and fry in a skillet over medium-high heat until crispy, about 8-10 minutes, stirring occasionally. Transfer to a paper towel-lined plate to drain. While the bacon cooks, fill a large pot with salted water and bring it to a boil—this takes about 10 minutes and will be ready when you need it for the pasta.
• Once the water reaches a rolling boil, add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain well and set aside—I recommend keeping a little starchy water nearby as it helps the sauce coat the pasta more evenly if needed. Do not rinse the pasta.
• Heat a cast-iron skillet or griddle over high heat until it just begins to smoke, about 3-4 minutes. Toss the chicken cubes with 3 tablespoons of butter until lightly coated, then generously coat with the blackening seasoning on all sides. Working in batches if needed, sear the chicken on the hot griddle for 5-7 minutes total, stirring occasionally, until deeply browned and cooked through. The chicken should be caramelized and fragrant with charred edges.
• In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a smooth roux—this cooks out the raw flour taste and ensures a silky sauce. Pour in the cream and milk slowly while whisking to avoid lumps, then continue cooking and stirring until the mixture thickens slightly, about 2-3 minutes.
• Reduce heat to low and add the hand-shredded cheddar cheese a handful at a time, stirring gently until fully melted between additions—shredded cheese melts more smoothly than blocks and creates a creamier sauce. Once the cheese is fully incorporated, stir in the garlic powder and dry mustard powder. I find that the mustard powder adds a subtle depth that balances the richness of the cheese beautifully.
• In a large bowl, gently toss the cooked pasta with the cheese sauce from Step 5, the crispy bacon from Step 1, and the peas. If the mixture seems thick, add a splash of the reserved pasta water to loosen it. Transfer to serving bowls or plates, top each portion with the blackened chicken from Step 3, and finish with the sliced scallions. The warm pasta will soften the scallions slightly while keeping them fresh and bright.