Cajun Chicken Sloppy Joes with Creamy Cheese Sauce

If you think sloppy joes have to be beefy, overly sweet, and one-note, meet your new weeknight twist: Cajun Chicken Sloppy Joes (with Creamy Cheese Sauce). This lighter-but-bold take layers juicy ground chicken in a smoky Cajun sloppy joe base, then crowns it with a silky cheddar sauce that drips down a toasted brioche bun. The focus keyword Cajun Chicken Sloppy Joes earns its star billing here—expect paprika warmth, garlic, and a little heat balanced by tangy tomato and that ultra-creamy cheese river. Thirty-ish minutes, big payoff, zero fuss.

Ingredients

Timing

• Prep: ~10 minutes (chop onion/garlic, shred cheese, prep buns)
• Cook: ~20–25 minutes (filling 15–18; cheese sauce 4–5; toasting 1–2)
• Total: ~30–35 minutes (about as fast as classic sloppy joes, with a creamier finish)

Step-by-Step Instructions

Step 1: Make the Cajun Chicken Sloppy Joe Filling

Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground chicken; cook and crumble with a spoon until no longer pink, 5–7 minutes.
Stir in the chopped onion; cook 3–4 minutes until soft and translucent. Add garlic + Cajun seasoning; cook 1 minute until fragrant.
Mix in tomato paste until the meat is brick-red and glossy. Pour in broth, tomato sauce, and Worcestershire; stir to combine.
Simmer on low, uncovered 8–10 minutes, until thick, spoon-coat “sloppy joe” consistency. Taste and adjust salt; add 1 tsp brown sugar if you want a touch of sweet heat. Keep warm on low.
Tip: If the mixture tightens too much, splash in 1–2 tbsp broth to loosen without dulling flavor.

Step 2: Make the Creamy Cheese Sauce

In a small saucepan over medium, melt butter. Whisk in flour; cook 1 minute to form a pale roux (no browning).
Slowly whisk in milk, creating a smooth base. Cook 4–5 minutes, whisking, until it coats the back of a spoon.
Reduce heat to low. Stir in shredded cheese and paprika until just melted and silky. Season with a pinch of salt. Do not boil after adding cheese.
Tip: Shred your own cheese—anti-caking powders on pre-shredded cheese can make sauces grainy.

Step 3: Assemble the Sandwiches

Butter the cut sides of brioche buns. Toast in a hot pan or under the broiler 1–2 minutes until golden.
Spoon a generous mound of Cajun chicken on each bottom bun. Ladle warm cheese sauce over the top, letting it cascade down the sides. Grind black pepper over the sauce, cap with the top bun, and serve immediately.
Tip: For tidy eating, build over a parchment-lined tray—extra sauce drips are liquid gold for fries.

Nutritional Information (per large sandwich, 1 of 4; estimates)

• Calories: ~740 kcal
• Protein: ~46 g
• Carbohydrates: ~56 g
• Fat: ~41 g (Saturated ~16 g)
• Sodium: ~1,000–1,200 mg (varies by Cajun blend & cheese)
• Notables: High in calcium (cheddar + milk), solid protein from chicken; choose low-sodium broth to moderate salt.

Estimates calculated from 1 lb ground chicken, 8 oz cheese, 1 cup whole milk, brioche bun, and listed ingredients divided by 4.

Healthier Alternatives

• Lighten the dairy: Swap half the milk for 2% and half the cheese for reduced-fat cheddar; sauce stays creamy with fewer calories.
• Lean it out: Use extra-lean ground chicken/turkey (93–99% lean) and drain well before saucing.
• Dial the sodium: Pick low-sodium broth, no-salt tomato sauce, and a low-sodium Cajun seasoning (or make your own).
• Whole-grain swap: Use whole-wheat buns or serve open-faced on thick toast to shave a bun.
• Gluten-free: Use GF buns and thicken the cheese sauce with 1 tbsp cornstarch + 1 tbsp cold milk (slurry) instead of a flour roux.
• Lower-carb option: Pile the filling into roasted bell peppers or on a bed of shredded lettuce and drizzle with cheese sauce.

Serving Suggestions

• Sides that slap: Cajun sweet potato fries, a crunchy slaw with lime, or grilled corn dusted with paprika.
• Fresh pop: Quick dill pickles or pickled red onions cut through the richness.
• Heat levels: Pass hot sauce at the table so spice lovers can go bolder without overwhelming the base.
• Game-day platter: Keep filling and sauce warm in small skillets; let guests build their own sloppy joes.

Common Mistakes to Avoid

• Watery filling: Skipping the simmer leaves liquidy sandwiches. Solution: Simmer uncovered until thick and glossy.
• Rubbery sauce: Boiling after adding cheese can split it. Solution: Low heat only once cheese goes in.
• Bland bite: Under-seasoning ground chicken. Solution: Taste and adjust salt + Cajun spice at the end; a dash of Worcestershire adds depth.
• Soggy buns: Not toasting. Solution: Buttered, toasted brioche adds structure and flavor.
• Overcrowded skillet: Steams the meat. Solution: Work in two batches for better browning if needed.

Storing Tips

• Refrigerate: Store filling and cheese sauce separately in airtight containers 3–4 days. Keep buns at room temp, sealed.
• Reheat: Warm filling in a skillet with a splash of broth; reheat cheese sauce gently over low, whisking in 1–2 tbsp milk to loosen.
• Freeze: The filling freezes well up to 2 months. Thaw overnight. (Cheese sauce can be made fresh in 5 minutes for best texture.)
• Make-ahead: Shred cheese, chop onion/garlic, and split buns earlier in the day for 10-minute assembly at dinner.

Conclusion

These Cajun Chicken Sloppy Joes prove that comfort food can be punchy, creamy, and fast. The smoky-spicy chicken base meets a velvety cheddar sauce and a buttery toasted brioche—every bite is messy in the best way. If you’re craving a crowd-pleasing, game-day-ready sandwich with weeknight timing, this is it. Give it a try and tell me how spicy you made yours! Don’t forget to rate the recipe and subscribe for more bold, easy dinners you’ll actually cook.

FAQs

Q1. Can I use turkey instead of chicken?

Yes—ground turkey (93% lean) works perfectly. Brown well and season assertively; turkey’s neutral flavor loves Cajun spices.

Q2. How do I make homemade Cajun seasoning?

Try 2 tsp paprika, 1 tsp each garlic powder, onion powder, dried oregano, 1/2 tsp thyme, 1/2–1 tsp cayenne, 1/2–1 tsp black pepper, 1/2–1 tsp salt. Adjust heat to taste.

Q3. My cheese sauce turned grainy—what happened?

Likely overheating or using pre-shredded cheese. Keep heat low after adding cheese and shred from a block for the smoothest melt.

Q4. Can I make this dairy-free?

Yes. Use plant butter, thicken the sauce with oat milk + cornstarch slurry, and melt in a good dairy-free cheddar until smooth.

Q5. How can I make it spicier without changing flavor?

Add extra cayenne to the Cajun blend or finish with a dash of hot sauce; both amplify heat without upsetting the balance of smoky paprika and garlic.

Cajun Chicken Sloppy Joes with Creamy Cheese Sauce

Amber

Lighter but bold, these Cajun Chicken Sloppy Joes pile juicy ground chicken in a smoky-spicy sauce, then crown it with a silky cheddar cheese sauce on a toasted brioche bun. Thirty-ish minutes, big payoff, zero fuss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Sandwich

Cuisine American, Cajun

Servings 4 sandwiches

Calories 740 kcal

Equipment

• Large Skillet
• Small saucepan
• Whisk
• Spatula
• Baking sheet or broiler

Ingredients

  

Cajun Chicken Filling

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Cajun seasoning store-bought or homemade
• 1 tbsp tomato paste deepens umami
• 1/2 cup low-sodium chicken broth
• 1/2 cup tomato sauce (canned)
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar optional, rounds heat
• salt to taste

Creamy Cheese Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 8 oz sharp cheddar or American, freshly shredded
• 1/4 tsp paprika
• salt pinch

Assembly

• 4–6 brioche hamburger buns split, toasted
• softened butter for toasting, as needed
• freshly ground black pepper to finish

Instructions

 

• Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high. Add ground chicken; cook and crumble until no longer pink, 5–7 minutes. Stir in onion; cook 3–4 minutes until translucent. Add garlic and Cajun seasoning; cook 1 minute until fragrant. Mix in tomato paste until the meat is glossy and brick-red. Pour in broth, tomato sauce, and Worcestershire; stir. Simmer on low, uncovered 8–10 minutes, until thick and spoonable. Season with salt to taste; add brown sugar if you want a touch of sweet heat. Tip: If it tightens too much, splash in 1–2 tbsp broth to loosen.
• Make the Creamy Cheese Sauce: In a small saucepan over medium, melt butter. Whisk in flour; cook 1 minute to form a pale roux. Slowly whisk in milk; cook 4–5 minutes, whisking, until it lightly coats the back of a spoon. Reduce heat to low. Stir in shredded cheese and paprika until just melted and silky. Season with a pinch of salt. Do not boil after adding cheese.
• Assemble: Butter the cut sides of brioche buns and toast in a hot pan or under the broiler 1–2 minutes until golden. Spoon a generous mound of Cajun chicken onto each bottom bun. Ladle warm cheese sauce over the top so it cascades down the sides. Grind black pepper over the sauce, cap with the top bun, and serve immediately. Tip: Build over a parchment-lined tray—extra sauce drips are liquid gold for fries.

Notes

For milder heat, use 1 tbsp Cajun seasoning and add more to taste. Shred cheese fresh for the smoothest sauce—pre-shredded often contains anti-caking starches that can make sauces grainy.

Keyword Cajun Chicken Sloppy Joes, cheese sauce, weeknight dinner