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Spicy Creamy Cajun Chicken Pasta

Spicy Creamy Cajun Chicken Pasta

Spicy Creamy Cajun Chicken Pasta

with Cheese

Michael SteadmanPublished on March 07, 2023

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Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Creamy Cajun Chicken Pasta in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Spicy

•High Protein

Allergens:

Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180

Penne Pasta

(Contains: Cereals containing gluten)

1

Garlic Clove**

260

Diced British Chicken Thigh

1

Cajun Spice Mix

1

Tomato Passata

10

Chicken Stock Paste

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

75

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)746 kcal

Energy (kJ)3121 kJ

Fat29.5 g

of which saturates13.5 g

Carbohydrate75.3 g

of which sugars9.2 g

Protein46.8 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Garlic Press

•Pan

Instructions

Cook the Pasta

1

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.

Garlic Time

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

Fry the Chicken

3

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.

Simmer and Spice

4

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the pan. Cook, stirring frequently, for 1 min.

b) Stir in the passata, chicken stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.

Bring on the Creamy Sauce

5

a) Once the sauce has thickened, stir through half the grated hard Italian style cheese, followed by the creme fraiche.

b) Bring 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.

Finish and Serve

6

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) Sprinkle over the remaining cheese to finish.

Enjoy!

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