Description
This Cajun Chicken Mac and Cheese brings the best of Southern spice and creamy comfort in one skillet. Tender bites of Cajun-seasoned chicken mix with a rich, cheesy sauce that clings to every curve of the pasta. It’s bold, satisfying, and quick enough for a weeknight dinner but indulgent enough for guests.
Ingredients
1 lb elbow macaroni
1 lb boneless, skinless chicken breasts or thighs, diced
1 tbsp Cajun seasoning
2 tbsp olive oil
3 tbsp butter
3 cloves garlic, minced
2 tbsp all-purpose flour
3 cups whole milk
1 cup chicken broth
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
0.5 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
1. Toss diced chicken with Cajun seasoning until coated.
2. Heat olive oil in a skillet over medium-high and sear the chicken for 6–8 minutes until fully cooked. Remove and set aside.
3. In the same skillet, melt butter, add garlic, then stir in flour. Cook for 1–2 minutes to form a roux.
4. Slowly whisk in milk and chicken broth. Simmer until the sauce thickens, about 4–5 minutes.
5. Add salt, pepper, and more Cajun seasoning if desired.
6. Lower heat and stir in cheddar, Monterey Jack, and Parmesan until fully melted.
7. Stir in cooked pasta and reserved chicken until well combined.
8. Serve hot, garnished with parsley and extra Cajun spice if desired.
Notes
Use thighs for juicier chicken.
Don’t overcook the roux or it will turn bitter.
Add a splash of milk when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun American
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 4g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Cajun chicken mac and cheese, spicy pasta, cheesy skillet dinner