Can I substitute chicken thighs instead of breasts?

Yes, chicken thighs work great here and actually stay juicier during the sear. Cut them into 1-inch pieces and cook to an internal temperature of 165 degrees F before setting aside.

My cheese sauce turned out grainy. What went wrong?

This almost always happens when pre-shredded cheese is used or the heat is too high when melting. Always use freshly grated cheese and keep the heat on low when adding it to the sauce. Adding the cream cheese first before the cheddar also helps build a smoother base.

Can I make Cajun chicken mac and cheese ahead of time?

You can prep the components up to a day in advance. Store the sauce, pasta, and chicken separately in the fridge, then combine and reheat with a splash of milk when ready to serve. Combining and storing everything together overnight tends to make the pasta absorb the sauce and dry it out.

Creamy Cajun Chicken Mac and Cheese That Beats Every Comfort Food Craving

Name: Cajun Chicken Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 2 chicken breasts, diced into 1-inch pieces; 2 tbsp Cajun seasoning, divided; 1 tbsp olive oil; 2 tbsp unsalted butter (for searing chicken); 2 tbsp unsalted butter (for roux); 2 tbsp all-purpose flour; 1½ cups whole milk; ½ cup heavy cream; 2 cups sharp cheddar cheese, freshly shredded; 4 oz cream cheese, softened and cubed; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp paprika; 1 tbsp fresh parsley, chopped (for garnish)

Cajun Chicken Mac and Cheese

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Bold, creamy, and ready in about 30 minutes. This Cajun Chicken Mac and Cheese combines tender spiced chicken with a rich cheddar cream sauce for the ultimate comfort food weeknight dinner.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American, Southern

Ingredients

Scale

8 oz elbow macaroni
2 chicken breasts, diced into 1-inch pieces
2 tbsp Cajun seasoning, divided
1 tbsp olive oil
2 tbsp unsalted butter (for searing chicken)
2 tbsp unsalted butter (for roux)
2 tbsp all-purpose flour
1½ cups whole milk
½ cup heavy cream
2 cups sharp cheddar cheese, freshly shredded
4 oz cream cheese, softened and cubed
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, about 7-8 minutes. Drain and set aside. Do not rinse.
Toss diced chicken with 1.5 tbsp Cajun seasoning. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear chicken for 6-7 minutes until golden and cooked to 165F. Remove and set aside.
Reduce heat to medium. In the same skillet, melt remaining 2 tbsp butter. Whisk in flour and cook for 1-2 minutes until the roux is lightly golden and smells nutty.
Slowly pour in milk and heavy cream in a steady stream, whisking continuously. Cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
Reduce heat to low. Add cubed cream cheese and stir until melted. Add shredded cheddar in two batches, stirring until fully smooth after each addition.
Stir in garlic powder, onion powder, paprika, and remaining 0.5 tbsp Cajun seasoning. Taste and adjust salt.
Return chicken and pasta to the skillet. Fold gently until fully coated and heated through, about 2 minutes over low heat.
Garnish with fresh parsley and serve immediately.

Notes

Always shred your own cheddar. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
Cook the roux for a full 1-2 minutes to eliminate any raw flour taste.
Add a splash of milk when reheating to restore creamy consistency.
Chicken thighs can be substituted for juicier results. Cook to 165F internal temperature.
For extra heat, add a pinch of cayenne pepper or red pepper flakes in Step 6.

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 7 g
Sodium: 890 mg
Fat: 42 g
Saturated Fat: 23 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 175 mg

Find it online: https://www.benefitiany.com/cajun-chicken-mac-and-cheese/