Directions (Continued)
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4Once pasta is cooked, remove the skillet from heat. Stir in cheddar cheese and Monterey Jack cheese until fully melted and creamy. Taste and adjust seasoning if needed.
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5Add the cooked chicken to the Nashville Hot sauce, tossing gently to coat all the chicken pieces thoroughly.
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6Spoon the coated Nashville Hot chicken over the creamy mac and cheese in the skillet. If desired, you can briefly broil for 1-2 minutes until chicken edges are slightly crispy (watch carefully to prevent burning).
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7Garnish with fresh parsley and serve immediately, with pickle slices on the side for that authentic Nashville Hot experience.
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8Enjoy your incredibly flavorful One-Pan Nashville Hot Chicken Mac and Cheese Skillet!
š” Chef’s Tip
For an extra kick, add a pinch of ghost pepper powder to the Nashville Hot sauce, or a drizzle of spicy chili oil at the end. Don’t overcook the pasta initially, as it will continue to absorb liquid and cook slightly off the heat.
ā° Make-Ahead Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
š Ingredient Substitutions
You can use chicken breast instead of thighs, adjusting cooking time. For a milder version, reduce the cayenne pepper. Feel free to experiment with other cheeses like Colby Jack or Gruyere for different flavor profiles. Plant-based chicken substitutes and dairy-free milk/cheese can be used for a vegan option.
