Description
How to make creamy Cajun chicken and cheddar mac in one skillet with tender chicken, bold spices, and melted cheese for comfort food perfection.
Ingredients
Scale
Protein and Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz elbow macaroni or penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
Cajun Seasoning Blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Creamy Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
Instructions
- Season Chicken: Mix all Cajun spices in a bowl, then toss chicken pieces with half the spice blend. Let it sit while you prep everything else – the flavors need time to penetrate.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 6-8 minutes until golden brown and cooked through. Remove and set aside.
- Cook Aromatics: In the same skillet, add diced onion and remaining spice blend. Cook 3-4 minutes until onion softens and spices become fragrant – don’t let them burn.
- Make Roux: Add butter to the skillet and let it melt, then whisk in flour. Cook for 1-2 minutes, whisking constantly to create a smooth paste without lumps.
- Add Liquids: Slowly pour in milk and cream while whisking continuously to prevent lumps. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
- Combine Everything: Stir in uncooked pasta, cooked chicken, and 2 cups water. Cover and simmer 12-15 minutes until pasta is tender, stirring occasionally to prevent sticking.
- Finish Dish: Remove from heat and stir in grated cheddar cheese until melted and creamy. Let rest 5 minutes to thicken before serving – patience pays off here.
Notes
- Don’t overcook the pasta during the simmering phase as it continues cooking in the hot sauce.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Freshly grated cheese melts much smoother than pre-shredded varieties.
- Adjust spice levels to your family’s heat preference by varying cayenne amount.
- Let the dish rest 5 minutes after cooking for sauce to reach perfect consistency.
- Add extra liquid when reheating as the sauce thickens when cold.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g