Preheat the oven to 350 degrees F.

In a small mixing bowl, add jerk seasoning, soy sauce and brown sugar until well combined. Add chicken breasts and allow to marinate for at least 30 minutes or up to overnight.

In a saute pan, heat 1 tbsp olive oil on medium heat and place chicken breast in the pan presentation side down first. Cook chicken breast for 3 minutes, flip and cook for an additional 3 minutes, and finish in the oven for 10 minutes or until internal temperature is 165 degrees. Remove from the oven and allow to rest on a cutting board.

Grease a 3 qt baking dish 9×13" or 12” cast iron and set aside.

Bring a large pot of salted water to a boil. Once boiling, add pasta and cook for about 10 minutes, close to al dente.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in the Half & Half, then whole milk, while whisking constantly, until smooth.

Continue to heat over medium heat until thick consistency. Remove from heat and stir in seasonings. Slowly add 4 ½ cups of the cheeses mixed and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring until completely combined. Pour the pasta mixture into the prepared baking dish and sprinkle the top with the last 1 ½ cups of cheese mix and bake for 15-20 mins, until the cheese is bubbly and lightly golden brown.

Remove mac & cheese from the oven. Slice chicken breast and place on top of mac & cheese and garnish with chives.