Creamy Cajun Chicken Pasta

Recipe tags

• Family Favourite
• Spicy
• Dinner
• Italian

Ingredients

• 400 g Chicken Breast
• 350 g Penne
• 3 tbsp Cajun Seasoning
• 2 tbsp Olive Oil
• 3 tsp Chopped Garlic
• 1 item Onion
• 400 g Chopped Tomatoes
• 175 ml Single Cream
• 1 tbsp Lemon Juice
• 30 g Grated Parmesan
• 2 tbsp Fresh Coriander

Method

1. Cut the chicken breast into bite-sized pieces and toss it with 2 tablespoons of the Cajun seasoning.
2. Heat the olive oil in a large frying pan over a medium-high heat, add the chicken and cook for around 5-6 minutes, turning regularly, until golden and cooked through.
3. Peel and finely chop the onion and add this and the chopped garlic to the same pan and cook over a medium heat for 3-4 minutes until the onion has softened.
4. Pour in the chopped tomatoes, add the remaining Cajun seasoning and stir well. Bring to a gentle simmer and cook for 5 minutes.
5. While the tomato sauce simmers, bring a large pan of water to the boil and cook the penne according to the packet instructions until tender.
6. Meanwhile, pour the single cream into the tomato sauce and stir until smooth. Add the lemon juice and some seasoning and stir.
7. Drain the penne and add it straight to the creamy Cajun chicken sauce.
8. Roughly chop the fresh coriander and stir half of it through the pasta.
9. Divide the pasta between four plates. Grate the Parmesan over the top and finish with the remaining fresh coriander.

Notes

• Tender Cajun-spiced chicken and penne tossed through a creamy tomato sauce, finished with Parmesan and fresh coriander. It’s rich, comforting and full of flavour, with just enough spice to keep things interesting.

Tips

• Add the lemon juice a little at a time. You want enough to lift the sauce without making it sharp.
• If the sauce becomes too thick, loosen it with a small splash of pasta cooking water.

Swaps and substitutes

• Single Cream: Double cream can be used for a richer sauce or use creme fraiche for a lighter sauce.
• Penne: Rigatoni, fusilli or another short pasta shape will work.
• Chopped Tomatoes: Passata works well if you prefer a smoother sauce.

Equipment and cleaning

• A large frying pan or sauté pan is useful because you can make the sauce and toss the pasta through it without needing another dish.
• Once the pan has cooled slightly, soak it in warm soapy water before the creamy tomato sauce dries around the edges. Rinse the pasta pan soon after draining so the starch doesn’t stick.

No-waste tips

• Extra cream: Add it to another pasta sauce, soup or mash.