Creamy Cajun Chicken Penne
with Pea Shoots, Cheese and Spinach
- Cereals containing gluten
- Milk
- Egg
Ready in less than 25 minutes, this Creamy Cajun Chicken Penne has it all. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Ingredients
180 grams
Penne Pasta
(Contains: Cereals containing gluten)
1 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
40 grams
Pea Shoots
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Fry until golden brown on the outside, 5-6 mins.
a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken. Cook, stirring frequently, for 1 min.
b) Stir in the passata, sugar and water for the sauce (see pantry for both amounts) and the chicken stock paste.
c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.
a) Once the sauce has thickened, stir through two thirds of the hard Italian style cheese, followed by the creme fraiche.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Bring the sauce to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and season with salt and pepper if needed.
a) Add the cooked pasta to the creamy sauce and mix well to combine. Reheat until piping hot if needed.
b) Share the creamy Cajun chicken pasta between your bowls.
c) Add the pea shoots alongside the pasta and drizzle over a little olive oil. Sprinkle over the remaining cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The creamy Cajun sauce is well-liked for its smoky, spicy kick; some find the full spice sachet quite hot, while others enjoy it at full strength.
- Ease of prep: Quick and simple to make, with clear steps that work well even for less experienced cooks.
- Suggestions: Use half the Cajun spice sachet for a milder result that still has plenty of flavour, especially if cooking for children or those sensitive to heat. Add a splash of mayo or yoghurt to cool it down further, and consider stirring extra veg such as peppers, courgettes, or broccoli through the sauce for more substance.
- Next-day meals: Leftovers taste great cold the next day, making it a good option for lunch.
- Portions: The dish is generally filling and generous, though some felt the chicken portion could be slightly larger.
