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Italian Recipes
Cajun Chicken and Tomato Pasta

Cajun Chicken and Tomato Pasta

with Pancetta and Parsley

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Warming and spicy, this Cajun chicken pasta recipe is a go-to for cosy nights in. Originating from the US state of Louisiana, Cajun spice is a distinct blend of paprika, garlic and cayenne pepper and works brilliantly with the fresh flavours in this dish. Rigatoni is combined with the spicy chicken sauce before being topped with cheese and popped under the grill until golden and crispy. Serve with a handful of fresh parsley and tuck in.

Preparation Time25 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 unit(s)

Garlic Clove

1 pot(s)

Cajun Spice

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes 390g

1 sachet

Chicken Stock Powder

200 grams

Wheat Rigatoni Pasta


1 pack(s)

Pancetta Lardons

½ bunch(es)

Flat Leaf Parsley

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3213 kJ
Energy (kcal)768 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate73 g
of which sugars12.0 g
Protein65 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Dish
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a pinch of salt on to boil for the wheat pasta. 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
Fry the Chicken

When the oil is hot, add the diced chicken and pancetta. Brown the chicken and pancetta on all sides, turning frequently. This will take around 6-8 mins, stirring occasionally. Once browned, stir in the garlic, Cajun spice blend(don't use it all if you're not a fan of spice!) and tomato purée. Cook for 1 minute

Simmer the Sauce
Simmer the Sauce

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

Cook the Pasta
Cook the Pasta

Meanwhile, add the wheat rigatoni to the pan of boiling water. Cook for 11 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
Combine and Grill

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


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