Description
This One-Pot Creamy Spicy Cajun Chicken & Sausage Mac is a comforting and flavorful dish combining tender chicken, smoky sausage, creamy cheeses, and a kick of Cajun spices all cooked together in a single pot. It’s perfect for a weeknight meal that delivers hearty satisfaction with minimal cleanup.
Ingredients
Scale
Proteins
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
- 12 ounces smoked sausage, sliced into rounds
Seasonings
- 2 teaspoons Cajun seasoning (plus more to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Liquids & Dairy
- 2 tablespoons olive oil
- 3 cups chicken broth
- 2 cups heavy cream
Pasta & Cheese
- 1/2 pound elbow macaroni (uncooked)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken cubes, season with 1 teaspoon Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is browned on all sides.
- Add and Brown Sausage: Add the sliced smoked sausage to the pot and cook for an additional 3 to 4 minutes until the sausage rounds are browned and release a fragrant aroma.
- Add Liquids and Pasta: Pour in the chicken broth and heavy cream. Stir in the uncooked elbow macaroni, ensuring it is submerged in the liquid. Increase the heat to bring the mixture to a boil.
- Simmer the Pasta: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The pasta will become tender and absorb the creamy liquid.
- Stir in Cheeses: Remove the pot from heat once the pasta is tender. Immediately stir in the shredded cheddar cheese and grated Parmesan cheese until they melt completely and create a creamy sauce coating the pasta, chicken, and sausage.
- Adjust Seasoning and Rest: Taste and add additional Cajun seasoning or cayenne pepper if more spiciness is desired. Let the dish rest uncovered for 2 to 3 minutes to thicken the sauce further.
- Serve: Serve the creamy, spicy Cajun chicken and sausage mac hot, garnished optionally with fresh parsley or extra cheese as preferred.
Notes
- You can adjust the heat level by altering the amount of cayenne pepper and Cajun seasoning.
- Use smoked sausage for a more authentic smoky flavor; kielbasa or andouille work well.
- Stir occasionally during simmering to prevent macaroni from sticking to the bottom of the pot.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of cream or broth to loosen the sauce.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
