Chicken Alfredo mac & cheese 🧀 For the chicken: 1 lb boneless chicken breast, pounded to even thicken Salt to taste 1/2 tsp black pepper 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp cajun seasoning 2 tbsp oil For the sauce: 1 tbsp freshly minced garlic 3 tbsp butter 2 tbsp all purpose flour 2 cups milk 3/4 cup unsweetened heavy whipping cream Salt to taste 1 tsp garlic powder 1 tsp black pepper powder 1/2 tsp onion powder Pinch of nutmeg 1 tsp red chili flakes ( optional ) 1 cup freshly grated cheddar cheese 1 cup freshly grated gruyere cheese 3/4 cups freshly grated Parmesan cheese 9oz cavatappi pasta, boiled according to packet instructions 1 tbsp parsley (for garnish) 1/2 cup reserved pasta water Method: Season chicken with salt, black pepper, smoked paprika, garlic powder, and Cajun seasoning. Heat oil in a skillet over medium-high heat and cook chicken 4–6 min per side, until golden and cooked through. Rest 5 min, then slice. Boil pasta in generously salted water until just al dente. Reserve 1/2 cup pasta water, then drain. Melt butter in a large skillet over medium heat. Add garlic and sauté 30 sec. Whisk in flour and cook 1 min. Slowly whisk in milk, then heavy cream. Add garlic powder, black pepper, onion powder, nutmeg, chili flakes, and salt. Cook 3–5 min, whisking occasionally, until slightly thickened. Do not boil. Reduce heat to low. Gradually add cheddar and Gruyère, stirring until melted and smooth. Add Parmesan and stir until creamy. Adjust salt if needed. Add pasta and toss to coat. Gradually add reserved pasta water as needed for a smooth, creamy, glossy sauce you may not need all of it. Add most of the chicken and mix through, reserving some for the top. Garnish with remaining chicken and parsley. Serve immediately! #macncheese #chickenalfredo - @iramsfoodstory