Can I use a different pasta besides elbow macaroni?

Absolutely. Shells, cavatappi, rotini—anything with curves or ridges works great for Cajun Chicken Mac and Cheese because it grabs the sauce.

How spicy is Cajun Chicken Mac and Cheese?

It depends on your Cajun seasoning. Some blends are mild and smoky, others bring real heat. Start light, taste, and build from there.

Can I make this ahead of time?

Yes! Make it, cool it, and store it in the fridge. When reheating, add a splash of milk to bring the sauce back to life.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or in the microwave with a little milk or cream stirred in.

Can I use chicken thighs instead of chicken breast?

Definitely. Chicken thighs stay extra juicy and taste amazing with Cajun seasoning.

Cajun Chicken Mac and Cheese: Irresistible 6-Step Comfort

Description

Creamy, bold, and packed with flavor, this Cajun Chicken Mac and Cheese combines tender Cajun-seasoned chicken with ultra-cheesy elbow macaroni in a rich, velvety sauce. It’s the perfect weeknight comfort dinner with just the right smoky kick.

Ingredients

Scale

12 oz elbow macaroni
2 cups cooked chicken breast, diced
1–2 tablespoons Cajun seasoning (divided)
2 tablespoons butter (plus 1 tablespoon for roux)
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
4 oz cream cheese, softened
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
Season the Chicken:
Toss diced chicken with 1 tablespoon Cajun seasoning.
Sear the Chicken:
Heat butter and olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes until golden and fully cooked. Remove and set aside.
Make the Roux:
In the same skillet, melt remaining butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
Build the Sauce:
Gradually whisk in milk and heavy cream. Cook until thickened, about 3–5 minutes.
Add the Cheese:
Lower heat and stir in cheddar and cream cheese until smooth. Season with garlic powder, onion powder, paprika, remaining Cajun seasoning, salt, and pepper.
Combine:
Stir cooked pasta and chicken into the cheese sauce. Simmer for 2–3 minutes until well coated.
Serve:
Garnish with fresh parsley and serve hot.

Notes

For extra spice, add a pinch of cayenne pepper.
Shred your own cheddar for the smoothest sauce.
Add a splash of milk when reheating leftovers to keep it creamy.
You can bake it at 375°F for 10–15 minutes with extra cheese on top for a bubbly finish.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 620 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 34 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 135 mg