One Skillet Creamy Cajun Chicken and Cheddar Mac
Some nights call for a recipe that doesn’t ask much of you but gives back a whole lot of flavor. This is that recipe. Cajun-spiced chicken, tender pasta, and a creamy cheddar sauce all come together in a single skillet, and there’s something deeply satisfying about pulling that pan off the stove knowing dinner is done and cleanup is easy.
Why You’ll Love This Recipe
This dish hits that sweet spot between comfort food and something with a little kick. The Cajun seasoning gives the chicken and sauce real depth without being overwhelming, and the sharp cheddar rounds everything out into a bowl of pure coziness.
It’s also just plain easy. Everything cooks in one skillet, which means the pasta soaks up all that seasoned, chicken-y flavor as it simmers. No boiling a separate pot of noodles, no juggling multiple pans, no mountain of dishes waiting for you afterward.
And it comes together fast. You can realistically have this on the table in under 40 minutes, which makes it a solid pick for busy weeknights when you still want something that tastes like you put in effort.
Ingredients You’ll Need
The chicken is the star here, and boneless, skinless chicken breasts or thighs both work great. Thighs will give you a little more richness, while breasts keep things leaner. Either way, you’ll coat them in Cajun seasoning before searing, so most of the flavor punch comes from there rather than the cut itself.
For the pasta, elbow macaroni is the classic choice because it holds the sauce so well, but small shells or cavatappi work just as nicely if that’s what you’ve got in the pantry. The pasta cooks right in the skillet with chicken broth, which builds flavor as it softens instead of just cooking in plain water.
Cream and cheddar cheese are what turn this from a chicken and pasta dish into something genuinely creamy and rich. Sharp cheddar brings the best flavor, but a mix of cheddar and Monterey Jack is lovely if you want a little extra meltiness. A splash of heavy cream smooths everything out, though half-and-half works in a pinch if that’s what’s in your fridge.
Don’t skip the aromatics. Garlic and onion build the base of the sauce, and a little extra Cajun seasoning stirred into the sauce itself (not just on the chicken) makes sure that flavor carries all the way through the dish.
Tips for the Best Results
Tip: Don’t rush the sear on the chicken. Getting a good golden crust before you move on to the sauce adds a ton of flavor to the whole skillet, since those browned bits at the bottom get scraped up and stirred into everything else.
Let your pasta cook uncovered for the first few minutes, then cover it to help it finish softening without the liquid evaporating too fast. Stir occasionally so nothing sticks to the bottom of the pan.
Add the cheese off direct high heat, and add it gradually rather than all at once. This keeps the sauce silky instead of clumpy or greasy.
If you like things spicier, a pinch of cayenne or a dash of hot sauce stirred in at the end lets you dial up the heat exactly how you want it.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. The sauce will thicken up as it sits, which is completely normal.
Note: When reheating, add a splash of milk or chicken broth to loosen the sauce back up before warming it on the stove over low heat or in the microwave in short bursts. This brings back that creamy texture instead of leaving you with something dry or gluey.
This dish also freezes reasonably well for up to 2 months, though the texture of the pasta softens a bit after thawing. If you’re planning to freeze it, slightly undercooking the pasta the first time around helps it hold up better later.
Frequently Asked Questions
Can I make this ahead of time?
You can, though it’s really at its best fresh since the pasta keeps absorbing sauce as it sits. If you do make it ahead, just plan on adding extra liquid when you reheat it.
Can I use a different pasta shape?
Absolutely. Anything small and sturdy works, like shells, cavatappi, or rotini. Just keep an eye on cook times since shapes vary slightly.
Is this recipe very spicy?
It has a nice warmth from the Cajun seasoning, but it’s not fiery. You can always adjust the amount of seasoning up or down depending on your spice tolerance.
Can I make this without heavy cream?
Yes, half-and-half or even whole milk works, though the sauce will be a touch lighter and less rich. Adding a bit more cheese can help make up for that.
product: Lodge 12-inch cast iron skillet — holds heat evenly for a great sear on the chicken and doubles as the pan for simmering the pasta and sauce, meaning fewer dishes and deeper flavor from the browned bits left behind.
One Skillet Creamy Cajun Chicken and Cheddar Mac
A quick, one-pan dinner featuring Cajun-seasoned chicken, tender macaroni, and a rich, creamy cheddar sauce.
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups elbow macaroni
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
- 2 tablespoons chopped parsley, for garnish
Instructions
- Step 1. Toss cubed chicken with 1 tablespoon Cajun seasoning.
- Step 2. Heat olive oil in a large skillet over medium-high heat.
- Step 3. Sear chicken until golden and cooked through, then remove from skillet.
- Step 4. Add onion to the skillet and cook until softened.
- Step 5. Add garlic and cook for 30 seconds until fragrant.
- Step 6. Stir in remaining Cajun seasoning, macaroni, and chicken broth.
- Step 7. Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta is tender.
- Step 8. Reduce heat to low and stir in heavy cream.
- Step 9. Gradually add shredded cheddar, stirring until melted and smooth.
- Step 10. Return chicken to the skillet and stir to combine.
- Step 11. Season with salt and pepper to taste.
- Step 12. Garnish with chopped parsley before serving.
