Cajun Chicken Mac Skillet
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 22 min
- Cost
- $16.50
- Nutrition
- 610 cal · 38g protein
- quick
- skillet
- comfort-food
- high-protein
🍳 2 pans · Picky-eater safe bet: plain noodles
Cajun Chicken Mac Skillet is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $17 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground chicken
- 10 oz elbow macaroni
- 2 cans no-salt-added tomato sauce
- 1 count yellow onion
- 1 count green bell pepper
- 2 count celery
- 1 cup shredded carrots
- 2 tbsp Cajun seasoning
- ½ cup shredded Parmesan cheese
- 1 bunch fresh parsley
- 1 tbsp olive oil
- 1 tsp salt
Steps
- Put a large pot of salted water on to boil. Dice the onion, bell pepper, and celery while it heats.
- Cook the dry macaroni in the boiling water 8 minutes until just tender. Drain, saving 1 cup of the pasta water.
- Meanwhile, heat the oil in a large deep skillet over medium-high. Add the ground chicken and Cajun seasoning (use just 1 tablespoon if your kids are spice-shy) and cook 5 to 6 minutes, breaking it up, until no pink remains (165°F).
- Add the onion, bell pepper, celery, and shredded carrots to the skillet and cook 5 minutes until the veggies soften.
- Pour in both cans of tomato sauce and 1/2 cup of the reserved pasta water. Simmer 3 minutes, then stir in the drained macaroni. Add more pasta water if it looks dry.
- Chop a handful of parsley. Turn off the heat, stir in the Parmesan and parsley, and serve.
- Picky eaters can have plain macaroni with a little Parmesan, with the chicken and sauce on the side.
- Make ahead: dice the onion, pepper, and celery up to 2 days early and keep in the fridge. Leftovers keep 3 days.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 62 g
- Fiber
- 4 g
- Sugar
- 6 g
- Fat
- 18 g
- Saturated fat
- 5 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop