Back when we were first married I used to make a Cajun Chicken dinner that Ron loved. Once the kids started eating regular food, I stopped cooking that meal because it was too spicy for young kids. Now that it is just the 2 of us again, I’ve been experimenting with Cajun seasoning again. This time I made a delicious Cajun Chicken Mac & Cheese Skillet meal.
I got to try out my new 11″ Fissler Adament Comfort pan for this new recipe. The Adament Comfort pan features a very good non-stick surface that will not scratch if you use metal utensils! By incorporating silicon carbide particles the Adament sealing process is as hard and resilient as stone. The Adament Comfort pan has even heat conductivity as well.
You can get the 11″ Fissler Adament Comfort pan for $99.99 (on sale from $149.99) on their website. I’ve been using the pan for about a week and I like it a lot. For me the downside is that it doesn’t come with a lid. You can order a lid for an additional $59.99 (on sale from $104.99!). Since I don’t have the lid, I have just been covering my pan with aluminum foil when needed-a much less expensive option.
Here's another easy weeknight one pan meal! Try this Cajun Chicken Mac & Cheese Skillet tonight!
- 1 lb boneless, skinless chicken breasts cut into 1" cubes
- 1 1/2 TBSP Cajun seasoning divided
- salt & pepper to taste
- 1 TBSP olive oil
- 1/2 TBSP onion powder
- 1 TBSP minced garlic about 2 cloves
- 2 cups chicken broth
- 8 oz elbow macaroni
- 1 TBSP heavy cream
- 1 1/2 cups Monterey Jack cheese shredded
Sprinkle the salt, pepper, and 1 TBS of the Cajun seasoning on the diced chicken.
Heat the oil in a large skillet over medium-high heat. Once the oil gets wavy add the chicken.
Cook the chicken until it is browned on all sides, stirring occasionally.
Sprinkle the onion powder and minced garlic over the cooked chicken. Stir and cook fro 2-3 minutes more.
Pour the chicken broth into the skillet and stir.
Add the elbow macaroni to the skillet and stir well.
Bring to a gentle boil, then reduce to a simmer.
Cover pan and cook for 12-15 minutes, stirring occasionally, until pasta is tender.
Add in the heavy cream and the remaining Cajun seasoning, stir until combined.
Top with shredded cheese and cook for a few more minutes so cheese can melt.
Ron loved this recipe and he even ate leftovers the next night, he never eats leftovers! This recipe has been added to my regular meal rotation since we both liked it so much. We felt that this recipe had just the right amount of heat. It did lose a little bit of punch when it was reheated the next day.
Other One Pot recipes you might like:
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