Speedy Cajun Chicken Macaroni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Speedy Cajun Chicken Macaroni

Speedy Cajun Chicken Macaroni

with Spinach and Italian Style Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Cajun Chicken Macaroni in just 20-25 minutes for a delicious and speedy meal.

High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten May contain Soya)

240 grams

Diced British Chicken Breast

30 grams

Tomato Puree

1 sachet(s)

Cajun Spice Mix

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3277 kJ
Energy (kcal)783 kcal
Fat31 g
of which saturates17.8 g
Carbohydrate73.8 g
of which sugars7.8 g
Protein50.8 g
Salt1.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan


Get Started

a) Boil a full kettle. 

b) Peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. 

d) Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Fry the Chicken

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Make the Sauce

a) Once the chicken is cooked through, reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min. 

b) Stir in the chicken stock paste, creme fraiche, water for the sauce (see pantry for amount) and half the cheese. Bring to the boil.

c) Lower the heat and simmer until slightly thickened, 3-4 mins. 

 Cook the Macaroni

a) Meanwhile, once the macaroni is cooked, drain in a colander and pop back into the pan.

b) Drizzle with oil and stir through to stop it sticking together.

Bring on the Spinach

a) Add the spinach to the chicken pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the cooked macaroni. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

c) Remove from the heat. 


a) Share the Cajun macaroni between your serving bowls. 

b) Sprinkle over the remaining cheese to finish.