Go Back
An extreme close-up shot of spicy chicken mac and cheese, showing the texture of the velvety cheese sauce clinging to a piece of cavatappi pasta and a chunk of seasoned chicken.

Cajun Chicken Mac and Cheese: The Ultimate Creamy Recipe

This Cajun Chicken Mac and Cheese is the ultimate comfort food, featuring tender chicken and pasta smothered in a spicy, ultra-creamy homemade cheese sauce. A perfect one-pan meal for any night of the week!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 lb pasta such as elbow macaroni, cavatappi, or shells
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning plus 1 tsp for the sauce, more to taste
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese freshly grated
  • 4 oz Monterey Jack cheese freshly grated
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Large pot
  • 1 Box Grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, toss the chicken pieces with 1 tbsp Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  4. Slowly whisk in the milk, followed by the heavy cream. Add 1 tsp Cajun seasoning, garlic powder, and onion powder. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
  5. Reduce heat to low. Stir in the grated cheddar and Monterey Jack cheeses until completely melted and the sauce is smooth. Do not let it boil.
  6. Add the cooked pasta and chicken back to the skillet. Stir until everything is coated in the cheese sauce. Season with salt and pepper to taste and serve immediately.

Notes

Tip 1: For the creamiest sauce, always grate your cheese from a block. Pre-shredded cheese contains starches that can make the sauce grainy.
Tip 2: Don't overcook your pasta initially. It will continue to cook in the hot cheese sauce, and cooking it al dente prevents it from becoming mushy.
Tip 3: Feel free to add sautéed onions and bell peppers for extra flavor and texture.