Cajun Chicken with Sundried Tomato and Spinach Mac n’ Cheese Recipe

Take your mac and cheese game to the next level with this Cajun Chicken with Sundried Tomato and Spinach Mac ‘n Cheese recipe. This dish is the ultimate comfort food, combining creamy, cheesy pasta with the bold flavors of Cajun-spiced chicken, sweet and tangy sundried tomatoes, and vibrant spinach. Perfect for weeknight dinners or special occasions, this recipe brings a delightful balance of spice, creaminess, and freshness.

Why You’ll Love This Recipe

• Bold flavors: The Cajun seasoning adds a smoky, spicy kick that complements the creamy cheese sauce.
• Nutritious twist: Fresh spinach and sundried tomatoes provide a burst of vitamins and a pop of color.
• Customizable: Easily adapt the spice level, cheese blend, or pasta type to suit your preferences.
• One-pan optional: With just a few tweaks, this recipe can be made as a one-pan meal for minimal cleanup.

Step-by-Step Instructions

Step 1: Season and Cook the Chicken

1. Season the chicken: In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Coat the chicken fillets evenly with the spice mixture.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
3. Rest and slice: Remove the chicken from the skillet and let it rest for 5 minutes. Slice into bite-sized pieces and set aside.

Step 2: Prepare the Pasta

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.

Step 3: Make the Cheese Sauce

1. Create the roux: In the same skillet used for the chicken (wipe out excess grease if needed), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Thicken with flour: Sprinkle in the flour, whisking continuously for 1-2 minutes until the mixture turns light golden brown.
3. Add liquids: Gradually pour in the milk and cream, whisking constantly to prevent lumps. Simmer for 3-4 minutes until the sauce thickens slightly.
4. Incorporate the cheese: Lower the heat and stir in the cheddar, mozzarella, and Parmesan cheeses. Add a teaspoon of Cajun seasoning if desired. Stir until the cheese is fully melted and the sauce is smooth.
5. Season to taste: Adjust the sauce with salt and pepper.

Step 4: Add Veggies and Combine

1. Add the vegetables: Stir the sundried tomatoes and spinach into the cheese sauce. Cook for 2-3 minutes until the spinach wilts.
2. Combine pasta and chicken: Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Gently fold in the sliced chicken. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached.

Step 5: Serve and Garnish

1. Plate the dish: Divide the mac ‘n cheese among serving bowls or plates.
2. Add garnishes: Top with chopped parsley, extra Parmesan, or a sprinkle of Cajun seasoning for a finishing touch.
3. Enjoy: Serve hot with a side of crusty bread or a crisp salad.

Tips for Success

1. Perfect Pasta: Cook pasta to al dente for the best texture—it will continue to absorb sauce as it sits.
2. Adjust Spice Level: For more heat, increase Cajun seasoning or add red pepper flakes. For less spice, use a milder Cajun blend.
3. Cheese Blend Matters: Use freshly shredded cheese for a smoother sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
4. Make It Your Own: Swap spinach for kale or arugula, or replace chicken with shrimp or tofu for a twist.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce.
• Freezing: Freeze portions in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Variations

1. Seafood Option: Replace chicken with Cajun-seasoned shrimp or scallops for a seafood twist.
2. Vegetarian: Omit chicken and double the spinach and sundried tomatoes. Add roasted bell peppers or mushrooms for extra flavor.
3. Gluten-Free: Use gluten-free pasta and substitute flour with gluten-free all-purpose flour.
4. One-Pot Meal: Cook the pasta directly in the sauce by adding extra liquid, such as chicken broth or water, and simmering until the pasta is tender.

Pairing Suggestions

• Drinks: A crisp white wine like Sauvignon Blanc or a light beer complements the richness.
• Sides: Serve with garlic bread, a simple green salad, or roasted vegetables for a complete meal.

Conclusion

This Cajun Chicken with Sundried Tomato and Spinach Mac ‘n Cheese is a crowd-pleasing dish that’s as easy to prepare as it is delicious. The creamy cheese sauce, smoky Cajun chicken, and vibrant vegetables create a perfect harmony of flavors and textures. Whether you’re feeding a family or impressing dinner guests, this recipe is guaranteed to earn rave reviews.

Make it your own by customizing the spice level, cheese blend, or protein options, and enjoy a restaurant-quality meal from the comfort of your kitchen.

Yield: 4

Cajun Chicken with Sundried Tomato and Spinach Mac n’ Cheese Recipe

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Take your mac and cheese game to the next level with this Cajun Chicken with Sundried Tomato and Spinach Mac ‘n Cheese recipe. This dish is the ultimate comfort food, combining creamy, cheesy pasta with the bold flavors of Cajun-spiced chicken, sweet and tangy sundried tomatoes, and vibrant spinach. Perfect for weeknight dinners or special occasions, this recipe brings a delightful balance of spice, creaminess, and freshness.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Cajun Chicken:
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• For the Pasta:
• 12 oz elbow macaroni or pasta of choice
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach leaves
• For the Cheese Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup heavy cream (optional for extra creaminess)
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Optional Garnish:
• Fresh parsley or basil, chopped

Instructions

1. Prepare the Cajun Chicken
Season the Chicken: In a small bowl, combine Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Rub this mixture over both sides of the chicken breasts.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until fully cooked (internal temperature reaches 165°F). Remove, let it rest for 5 minutes, then slice into thin strips.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta water, drain the pasta, and set aside.
3. Make the Cheese Sauce
Start the Roux: In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk for 1-2 minutes until it forms a golden roux.
Add Milk: Gradually whisk in warm milk and cream, stirring continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Melt the Cheese: Reduce heat to low and stir in cheddar, mozzarella, and Parmesan cheeses. Add Dijon mustard, smoked paprika, minced garlic, salt, and pepper. Stir until smooth.
4. Assemble the Dish
Incorporate Vegetables: Add sun-dried tomatoes and spinach to the cheese sauce. Cook for 2-3 minutes until the spinach wilts.
Combine Pasta and Sauce: Add the cooked pasta to the sauce and mix until well coated. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is achieved.
Add Chicken: Stir in the sliced Cajun chicken, ensuring even distribution.
5. Serve and Garnish
Transfer the mac and cheese to a serving dish or serve directly from the skillet. Garnish with fresh parsley or basil, and serve warm.

Notes

• Spice Level: Adjust the Cajun seasoning to suit your heat preference. Add cayenne for more spice or reduce for a milder flavor.
• Pasta Substitutes: Penne, rigatoni, or shell pasta work well as alternatives.
• Vegetarian Option: Replace the chicken with sautéed mushrooms or roasted vegetables for a meat-free version.