One-Pot Creamy Spicy Cajun Chicken & Sausage Mac

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This One-Pot Creamy Spicy Cajun Chicken & Sausage Mac is comfort food at its finest—with a bold Southern twist. Creamy cheese sauce clings to tender elbow macaroni, while juicy chunks of Cajun-seasoned chicken and smoky sausage add layers of flavor. It’s hearty, spicy, and ultra-satisfying in every bite.

The best part? It all comes together in a single pot, making cleanup a breeze. Whether you’re whipping it up for a cozy weeknight dinner or impressing guests with minimal effort, this recipe hits the sweet spot between ease and indulgence. Rich, spicy, and totally crave-worthy!

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Ingredients for One-Pot Creamy Spicy Cajun Chicken & Sausage Mac

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts (cut into bite-sized cubes)
• 12 ounces smoked sausage (sliced into rounds)
• 2 teaspoons Cajun seasoning (plus more to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 3 cups chicken broth
• 2 cups heavy cream
• 1/2 pound (about 2 cups) elbow macaroni (uncooked)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

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Step 1: Sear the Chicken and Sausage

Heat olive oil in a large pot or deep skillet over medium-high heat. Once hot, add the cubed chicken pieces. Season them with 1 teaspoon of Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Sear the chicken for 3–4 minutes until lightly browned (they don’t need to be cooked through yet). Add the sliced sausage to the pot and cook for another 3–4 minutes, allowing it to brown and release flavor.

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Step 2: Add the Liquid and Pasta

Pour in the chicken broth and heavy cream, then stir to combine. Add the uncooked elbow macaroni and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 12–15 minutes. Stir occasionally to prevent the pasta from sticking and ensure even cooking.

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Step 3: Stir in the Cheese

Once the pasta is tender and most of the liquid is absorbed, remove the pot from heat. Gradually stir in the shredded cheddar and Parmesan cheese until melted and creamy. Taste the sauce and adjust with more Cajun seasoning or cayenne pepper if you’d like it spicier.

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Step 4: Final Touches and Serve

Let the mac and cheese rest for a few minutes to thicken slightly. If it appears too thick, add a splash of warm cream or broth to loosen it up. Spoon into bowls and serve hot. Garnish with chopped parsley or a sprinkle of extra cheese for added flair if desired.

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Storage Instructions

To store leftover One-Pot Creamy Spicy Cajun Chicken & Sausage Mac, allow the dish to cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 4 days. When reheating, you can warm it in the microwave or on the stovetop over low heat—add a splash of cream, milk, or broth to restore its creamy consistency.

For longer storage, this mac and cheese can be frozen for up to 2 months. Use a freezer-safe container and thaw in the refrigerator overnight before reheating.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~610
• Protein: ~30g
• Carbohydrates: ~38g
• Fat: ~38g
• Saturated Fat: ~18g
• Cholesterol: ~145mg
• Sodium: ~950mg
• Fiber: ~1g
• Sugar: ~3g

Note: These values are approximate and can vary depending on the brands and specific ingredients used.

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Frequently Asked Questions

1. Can I use pre-cooked chicken or sausage?

Yes! If using pre-cooked meat, just slice and heat it with the seasoning in Step 1 to infuse flavor.

2. Is it possible to make this dish less spicy?

Absolutely. Reduce or omit the cayenne pepper and use a mild Cajun seasoning to tone down the heat.

3. Can I use a different pasta shape?

Yes, short pasta like penne, shells, or rotini works well—just adjust the simmering time accordingly.

4. Is there a dairy-free version?

You can try unsweetened oat milk or cashew cream and vegan cheese alternatives, though the texture may vary slightly.

5. Can I add vegetables?

Definitely. Bell peppers, spinach, or mushrooms pair nicely and can be sautéed with the chicken and sausage.

6. What cheese works best besides cheddar?

A blend of Monterey Jack, mozzarella, or pepper jack adds variety and creaminess.

7. Can I double the recipe?

Yes, just make sure your pot is large enough to accommodate and increase simmer time slightly if needed.

8. What’s the best way to reheat without drying it out?

Add a splash of cream or broth while reheating over low heat, and stir frequently to keep it creamy.

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