homemade cajun chicken and mac
half bag of wtv pasta you want (I prefer spirals)
1/2 cup sour cream
half bottle of classico garlic alfredo sauce
browned potatoes and sautéed onions
shredded chicken breast (white)
bacon bits (i get mine from cosco)
Cajun seasoning
onions powder
garlic salt
tiny dash of oregano
-even better with a spoonful of onion chilli crunch on top
instructions~on low setting cut up 1 potatoes and half of an onion and chop finely but leave potatoes in decent sized chunks. cook the onions first and get them nice and clearish letting them simmer. Then add your potatoes. Cook them for 5-7 minutes where the potatoes still have that nice bite and not mushy. cut up a chicken breast raw and add it to the pan until the insude and outside are FULLY white. Always wash your hands before and after handling raw meat or eggs and wipe surfaces after use. Get a pot and on the other side cook your noodles. I cook my noodles with the water and wait until 5 or so minutes past boiling. When they are soft I know they are ready. I like them slightly past aldante. When both the food in the pot and pan are ready dump the pan into the pot and pour in your alfredo sauce of your choosing. I personally like classicos and find that half or almost a whole jar is enough. The whole jar makes it too saturated. Mix until evenly coated and add your seasonings. For my recipe I used garlic salt, Cajun seasoning, and a pinch of oregano. Add a spoonful of garlic chilli oil on top of your dish and enjoy! 🖤
When I first tried making homemade Cajun chicken and macaroni, I was looking for a comforting dish that combined creamy textures and bold, spicy flavors. Using spiral pasta as the base works wonderfully since it holds on to the Alfredo sauce and seasoning well. I love incorporating half a bag of pasta so it’s hearty but not overwhelming. Adding sour cream and a half bottle of Classico garlic Alfredo sauce creates a rich and creamy sauce that perfectly balances the spiciness of the Cajun seasoning. Browning potatoes and sautéing onions before mixing them into the dish adds delightful texture and a subtle sweetness that complements the spices. For seasoning, I keep it simple yet flavorful with Cajun seasoning, onion powder, garlic salt, and just a tiny dash of oregano. These spices elevate the shredded white chicken breast, infusing it with a smoky, zesty profile. One of my favorite finishing touches is spooning a bit of onion chili crunch on top, which adds a wonderful crispy heat that contrasts beautifully with the creamy mac and cheese base. This recipe is incredibly versatile and forgiving—if you want to make it lighter, you can swap out sour cream for Greek yogurt or use less sauce. You can also add vegetables like bell peppers or spinach for an extra nutritional boost. It’s quick to prepare, making it perfect for weeknight dinners or casual gatherings. Give it a try, and you’ll have a new go-to comfort food that’s both satisfying and packed with flavor.