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An extreme close-up of a forkful of creamy cajun chicken mac and cheese, showing the texture of the spicy cheese sauce and tender chicken.

Cajun Chicken Mac and Cheese: The Ultimate Creamy & Spicy Recipe

This Cajun Chicken Mac and Cheese is the ultimate comfort food, featuring tender chicken and pasta in a perfectly spicy, ultra-creamy three-cheese sauce. An easy, restaurant-quality dinner that's ready in under an hour and guaranteed to please everyone!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Pasta
  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 lb Cavatappi or Penne pasta
  • 1 tbsp olive oil
  • 2 tbsp Cajun seasoning divided
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
For the Creamy Cajun Cheese Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 8 oz sharp cheddar cheese freshly shredded
  • 4 oz Monterey Jack cheese freshly shredded
  • 4 oz cream cheese softened and cubed

Equipment

  • 1 Large Pot
  • 1 Large skillet or Dutch oven
  • 1 Whisk

Instructions
 

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, season the cubed chicken with 1 tbsp of Cajun seasoning, salt, and pepper. 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 to form a roux. Gradually whisk in the milk and heavy cream until smooth. Add the minced garlic and the remaining 1 tbsp of Cajun seasoning.
  4. Bring the sauce to a simmer and cook for 3-5 minutes, until it has thickened. Reduce heat to low. Stir in the cubed cream cheese until fully melted.
  5. Add the shredded cheddar and Monterey Jack cheese in handfuls, stirring continuously until the sauce is smooth and all cheese is melted. Do not let it boil.
  6. Add the cooked pasta and chicken to the cheese sauce. Stir until everything is well-coated. Serve immediately.

Notes

Tip 1: For the creamiest sauce, always shred your own cheese. Pre-shredded cheese has additives that can make the sauce grainy.
Tip 2: To adjust the spice level, start with less Cajun seasoning and add more to taste. You can also add a pinch of cayenne for extra heat.
Tip 3: Add a splash of milk when reheating to bring back the sauce's original creamy consistency.
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