HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Creamy Chicken Pasta
Spicy Creamy Chicken Pasta

Spicy Creamy Chicken Pasta

with Spinach

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Allergens:Cereals containing glutenMilkEgg

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

280 grams

Diced Chicken Thigh

1 sachet

Cajun Style Spice Mix

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

75 grams

Creme Fraiche


Not included in your delivery

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3387 kJ
Energy (kcal)810 kcal
Fat33.0 g
of which saturates15.0 g
Carbohydrate74 g
of which sugars9.0 g
Protein51 g
Salt2.1 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
Measuring Spoons
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 to the water and cook until tender, 12 mins. c) Once cooked, drain in a colander. d) Pop back into the pan with a drizzle of oil and stir through to stop it sticking together.


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 the oil is hot, add the chicken to the pan and season with salt and pepper. c) IMPORTANT: Wash your hands after handling raw chicken. d) Fry until golden brown on the outside, 5-6 mins. e) 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 paste. 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 in until wilted and piping hot, 1-2 mins. b) Stir through half the hard Italian style 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. e) 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. Reheat until piping hot if needed. b) Share the pasta and sauce between your bowls, sprinkle over the remaining hard Italian style cheese. c) Enjoy!