Creamy, a little spicy, and loaded with cheese. That’s exactly what you get with this Cajun mac and cheese with chicken. Tender pasta soaks up a silky sauce, Cajun-seasoned chicken brings the heat, and the whole thing is finished with a golden panko crust that’s perfectly crisp. This isn’t your basic “cheese and noodles” made for toddlers. It’s cozy comfort with a kick.
In my kitchen, mac and cheese is never just mac and cheese. My version of baked Cajun chicken mac and cheese takes that familiar, gooey goodness and gives it a Southern twist that’s unforgettable.
When I tested this recipe, I knew instantly it was going into my regular rotation. That Cajun seasoning mixing into the cheese sauce, the chicken juices blending in… it’s the kind of flavor that keeps you coming back for more. For a fresh side, I like to serve it with Cajun Coleslaw.
If you’re into cheesy comfort food with a kick, you’ll also want to check out my Creamy Blackend Chicken Alfredo, Garlic Parmesan Chicken Pasta, and Chicken Bacon Ranch Pasta.
Ingredients and Substitutions
- Elbow Macaroni – Any short pasta works, like cavatappi, shells, or penne. Whole wheat or gluten-free options can be swapped in.
- Boneless skinless chicken – Chicken thighs add more flavor and stay juicier. Rotisserie chicken works for a shortcut. If you want to switch things up, use andouille sausage or another smoked sausage.
- Cajun seasoning – Use store-bought or make your own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme. Adjust spice level to taste. I recommend adding a¼ teaspoon of cayenne pepper to most store-bought brands for a little heat.
- Avocado oil – Canola, vegetable, or olive oil are fine substitutes.
- Butter – Salted or unsalted; adjust added salt accordingly.
- Minced garlic – Fresh is best, but jarred works in a pinch.
- All-purpose flour – Swap with a 1:1 gluten-free flour blend if needed.
- Whole milk – Half-and-half makes it richer, or use 2% for lighter results.
- Sharp cheddar cheese – White or yellow; shredding from a block melts smoother than pre-shredded. You can use pepper jack cheese for a portion of the cheese for more heat.
- American cheese – Melts into a smooth sauce; Velveeta can be substituted.
- Cream cheese – Full-fat for best texture; reduced-fat works but is less creamy.
- Panko breadcrumbs – Italian-style or regular breadcrumbs work, or try crushed crackers for variation.
Step by Step
Bring a large pot of salted water to a boil.
Season chicken with Cajun seasoning and salt.
Remove chicken from the skillet and let it rest.
Cook pasta until al dente; drain.
Bake 30 minutes until bubbly and lightly browned
Tips & Tricks
Undercook…By a Minute or Two: Undercook the pasta just a bit—al dente—before tossing it with the sauce. The oven will finish the job, and you’ll still have that perfect bite.
Dry Pasta? Make the sauce looser than you think you need. (This one took me a while - I was always convinced it would be runny.)
For a creamy cheese sauce, skip the pre-shredded bagged stuff. It is coated in anti-caking powder, and it never melts the same. Shred it fresh, and your sauce will thank you.
Bland seasoning? Salt the pasta water and the sauce. Cajun spices are bold but can’t do it all alone—sometimes a pinch of paprika or cayenne takes it from good to unforgettable.
Dry chicken? Cook to 155°F, rest, then dice. Stir it in gently so it stays tender and juicy all the way to the table. The oven will get it the rest of the way cooked.
Cajun Mac and Cheese with Chicken
Ingredients
Pasta and Chicken
- 16 ounces elbow noodles
- 1 pound boneless skinless chicken
- 1 tablespoon cajun seasoning
- 1 teaspoon sea salt
- 2 tablespoons avocado oil
Sauce
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 16 ounces shredded sharp cheddar
- 8 ounces American
- 8 ounces cream cheese cubed
- 1 tablespoon cajun seasoning
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup panko breadcrumbs for topping
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9 baking dish with cooking spray. Bring a pot of salted water to a boil.
- Season the chicken with the Cajun seasoning and salt.
- Heat the avocado oil in a large skillet over medium-high heat.
- Cook the chicken for 7 minutes per side, or until golden brown and cooked through.
- Remove from the skillet and let rest.
- Add the pasta to the boiling water and cook according to package directions. Drain.
- Add the butter to the skillet. Once the butter is melted, add the garlic and cook for 30 seconds. Sprinkle with the flour, and cook for 2 minutes, until the flour turns golden brown.
- Add the milk, and bring to a simmer.
- Reduce the heat to low, and add the cheddar cheese, American cheese, cream cheese, Cajun seasoning, salt, and pepper.
- Cook, stirring frequently, until the cheese has melted. While the cheese is melting, dice the chicken.
- Add the pasta back to the skillet and stir in the chicken. Transfer to the prepared baking dish.
- Top with the breadcrumbs.
- Bake for 30 minutes, until bubbly and lightly browned.
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