Spicy Creamy Chicken Pasta

Spicy Creamy Chicken Pasta

with Spinach

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Penne Pasta


1 clove


1 unit(s)

Echalion Shallot

280 grams

Diced Chicken Thigh


Cajun Spice Mix

1 pack(s)

Tomato Passata

1 sachet

Chicken Stock Powder


100 grams

Baby Spinach

1 sachet

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

75 grams

Creme Fraiche


Not included in your delivery

1 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3621 kJ
Energy (kcal)865 kcal
Fat33.14 g
of which saturates14.89 g
Carbohydrate84.64 g
of which sugars9.73 g
Protein53.91 g
Salt1.959 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) When boiling add the penne and cook until tender, 12 mins. c) Once cooked drain in a colander. d) Pop back in the pan with a drizzle of oil to avoid sticking.


a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Halve, peel and thinly slice the shallot.


a) Heat a drizzle of oil in a large frying pan over medium-high heat.b) Once hot, add the chicken and cook until brown all over, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken.c) Add the shallot to the chicken, and cook until soft, 3-4 minutes.


a) Add the garlic and Cajun spice mix (Careful It's hot! Add less if you don't like heat) and cook stirring frequently for 1 minute.b) Add the water (see ingredients for amount), tomato passata and chicken stock powder.c) Bring to a boil and turn the heat down to simmer, cook stirring occasionally until thickened, 10-12 mins.


a) Once the sauce has thickened slightly, add the spinach a handful at a time, stirring it in until wilted. b) Stir through half the Italian hard cheese. c) Stir through the crème fraiche and bring to a boil. Remove from the heat. d) Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Pop the drained pasta into the creamy sauce and mix well to combine. Reheating until piping hot if needed. b) Share the pasta and sauce between your bowls, sprinkle over the remaining Italian cheese. c) Enjoy!