Chicken Alfredo Mac N Cheese Stuffed Brie Wheel

Instructions

1. Step
   Preheat the oven to 350°F (175°C). Prepare a baking sheet with an elevated rack
2. Step
   In a large pot, bring salted water to a boil and add tubetti (or orchiette) pasta - cook until about 85% done. Strain, place in a bowl and mix in olive oil and salt to taste and set aside.
3. Step
   Carefully remove skin (will be crisped in the oven) from chicken thigh and place skin onto the rack and sprinkle salt all over. In a bowl, mix together the chicken seasoning and sprinkle over chicken thighs. Place the thighs on the same elevated rack and baking sheet with the chicken skin. Cook the thighs until internal temp is 160-165°F. Remove thighs from oven, let it cool slightly and chop into pieces. Continue to cook the skin until gold brown and crispy - then remove from oven and chop the skins, set aside for garnish.
4. Step
   Cut a big circular holes into each of the brie wheels, and wrap the outer core of the wheels with prosciutto. Chop the inner brie into small pieces and combine with old white cheddar in a medium bowl and set aside. Brush the wrapped prosciutto brie wheel with olive oil, place on elevated rack and into the oven at 425°F until crispy (15-20 mins). Turn heat off oven but let prosciutto wheel rest inside until ready.
5. Step
   In a large pan, melt butter, add grated fresh garlic, add lemon zest, add cream. Once warmed through add white cheddar and brie mixture into the pan and cook until melted. Add chopped chicken, parmesan and the cooked pasta into the pan and mix until incorporated. Lightly salt and set aside.
6. Step
   Place prosciutto brie wheels onto plates. Fill the center with the chicken Alfredo Mac and cheese. Top with crushed chicken skin and finely chopped chives, salt and pepper.