Cajun Chicken with Sundried Tomato & Spinach Mac and Cheese

Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the macaroni according to the package directions. Once done, drain and set aside.

Prepare the Cajun Chicken:

While the pasta is cooking, coat the chicken breasts evenly with Cajun seasoning.

Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side or until fully cooked and golden brown. Once done, remove from the skillet and let it rest for a few minutes before slicing into strips.

Make the Cheese Sauce:

In the same skillet, melt butter over medium heat. Add flour and whisk constantly to create a smooth roux. Cook for about 1 minute.

Slowly pour in whole milk, whisking as the sauce begins to thicken.

Once thickened, stir in shredded cheese until it’s smooth and melted.

Combine the Mac and Cheese:

Stir in the sundried tomatoes and spinach, allowing the spinach to wilt into the sauce.

Add the cooked pasta to the skillet, stirring until well combined and the pasta is coated with the creamy sauce. Season with salt, black pepper, and red pepper flakes (if desired).

Assemble and Serve:

Spoon the mac and cheese onto plates or into bowls. Top with sliced Cajun chicken and garnish with fresh parsley.

Serving and Storage Tips: