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Cajun Chicken, Bacon and Tomato Pasta

Cajun Chicken, Bacon and Tomato Pasta

with Parsley
4.5(1.8K)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
841 kcal
Protein
: 
58g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Cajun Spice Mix

1

Chicken Stock Powder

200

Rigatoni Pasta

60

British Smoked Bacon Lardons

260

Diced Chicken Thigh

1

Finely Chopped Tomatoes

30

Tomato Puree

1

Garlic Clove

1

Flat Leaf Parsley

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water

Energy (kcal)841 kcal
Energy (kJ)3519 kJ
Fat27 g
of which saturates9 g
Carbohydrate89 g
of which sugars13 g
Protein58 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Garlic Press
•Grater
•Medium Saucepan
•Knife
•Grill Pan
•Baking Dish

Instructions

PDF
Prep
1

Pop a large saucepan of water onto boil over high heat. We'll use it to cook the rigatoni later. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Heat a splash of oil in a frying pan over medium-high heat.

Fry the Chicken
2

When the oil is hot, add the diced chicken and pancetta. Season with salt and pepper. Brown the chicken and pancetta on all sides, turning frequently. This will take around 6-8 mins. Once browned, stir in the garlic, Cajun spice (don't use it all if you're not a fan of spice!) and tomato puree. Cook for a minute.

Simmer the Sauce
3

Stir in the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. Bring to a boil. Lower the heat to a simmer and cook until the chicken is cooked through and the sauce is thick and tomatoey, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Pasta
4

Meanwhile, add the rigatoni to the boiling water along with 0.5 tsp of salt. Cook for 12 mins. Drain into a colander when ready, then return to the pan off the heat. Stir in a drizzle of oil to stop it sticking together. Preheat your grill to its highest setting.

Combine and Grill
5

Once the sauce is cooked, pour the sauce into the pan with the rigatoni. Add half the parsley and stir well. Season to taste with salt and pepper. Transfer the pasta and sauce to an ovenproof dish and sprinkle on the hard Italian cheese. Pop under the grill.

Serve
6

Grill until the cheese is golden and bubbly, 2-3 mins, then get ready to serve. Share between your bowls and finish with a sprinkle of remaining parsley. Enjoy!

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