Nashville Hot Chicken Bites & Cajun Mac

Nashville Hot Chicken Bites + Cajun Mac

Crispy chicken bites cooked in light butter, tossed in a smoky-sweet Nashville rub — served with ultra-creamy Cajun mac that’s ridiculous in the best way.

🖨️ Print Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

− 5 servings +

🍝 Protein Pasta: Goodles / Kaizen

Show Macros

Ingredients

Nashville Hot Chicken Bites

• 2.2 lb (1000 g) boneless skinless chicken thighs, cubed
• 2 tsp olive oil
• 2 tbsp baking powder
• 1.5 tsp black pepper
• 2.5 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1.5 tsp chili powder
• 2 tbsp dark brown sugar
• 30 g (2 tbsp + 1 tsp) light butter (for cooking), plus extra to finish
• 2 tbsp fresh parsley, chopped

Cajun Mac & Cheese

• 270 g (9.5 oz) uncooked protein pasta (Goodles elbows, Kaizen, etc.)*
  Portion guide (for 5 servings): 270 g total = ~54 g dry per serving (~2.0 oz / ~½ cup dry, depending on shape). If using Goodles: ~54 g dry ≈ 135 kcal per serving (see notes).
• 350 g (1 ½ cups) 1% milk
• 200 g (7 oz / about ¾–1 cup) reduced-fat cream cheese
• 100 g (3.5 oz / about 1 cup shredded) low-fat sharp cheddar, shredded
• 1.5 tbsp mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp black pepper
• 0.5 tsp chili powder
• Kosher salt, to taste

*Cup measurements for dry pasta vary a lot by shape/brand. Weight (grams/oz) is most accurate.

Optional Finish

• Hot sauce or cayenne, to push the heat
• Extra parsley, black pepper, or smoked paprika

Instructions

1. Season the chicken. In a bowl, toss cubed chicken thighs with olive oil, baking powder, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and brown sugar until every piece is coated.
2. Crisp it up. Heat a large nonstick skillet over medium heat. Add the light butter. Once melted, add chicken in a single layer (work in batches if needed). Cook 4–5 minutes per side until deeply golden and cooked through (165°F / 74°C).
3. Finish Nashville-style. Lower the heat. Add a small extra knob of butter if you want it glossy, then sprinkle a little extra smoked paprika, garlic powder, onion powder, and chopped parsley. Toss until coated.
4. Cook the pasta. Bring a pot of salted water to a boil. Cook protein pasta until just al dente. Drain and set aside.
5. Make the cheese sauce. In a saucepan over low heat, warm the milk. Whisk in cream cheese until smooth. Add cheddar and whisk until melted. Stir in mustard and spices. Keep it low and slow to prevent graininess.
6. Combine + serve. Fold pasta into the sauce. Taste and adjust salt, pepper, and chili powder. Plate mac with chicken bites on top (or side-by-side) and finish with parsley.

Recipe Notes

• Crispier bites: Don’t overcrowd the pan. Give the chicken space so it sears instead of steaming.
• Heat level: Chili powder gives warmth, not burn. Add cayenne or hot sauce if you want “true Nashville.”
• Protein boost: Blend cottage cheese into the mac sauce for a stealthy protein bump.
• Protein pasta option (Goodles / Kaizen): This recipe is written for a higher-protein pasta. For Goodles, a typical serving is 56 g (2 oz) dry = 140 kcal. This recipe uses 270 g dry total (~4.8 servings) ≈ 675 kcal from pasta for the whole pot, or ≈ 135 kcal pasta per serving when you split into 5. (Check your box — flavors/shapes can vary slightly.)
• Meal prep: Store chicken and mac separately up to 4 days. Reheat gently with a splash of milk for the mac.

Share this recipe

📌 Save to Pinterest 👍 Share on Facebook 🐦 Share on X

Get more high-flavor, macro-aware recipes

Join KevEats for weekly macro-friendly recipes, weeknight dinner ideas, and meal prep inspo.

Send me the recipes