Creamy Cajun Chicken Pasta
Creamy Cajun chicken pasta with tender, spiced chicken, a rich garlic and paprika sauce, and perfectly cooked pasta. Ready in just 30 minutes, it’s full of flavour and perfect for quick weeknight dinners or family meals.
Servings 4
Calories 645kcal
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Equipment
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped (or use red onion)
- 2 Garlic Cloves finely chopped
- 1 Red Pepper sliced
- 2 Chicken Breasts diced (or use quorn pieces)
- 2 tablespoon Cajun Spice
- 1 teaspoon Smoked Paprika
- 400 g Passata or Chopped Tomatoes
- 150 ml Double Cream (Heavy Cream) or use half fat creme fraiche
- 2 tablespoon Tomato Ketchup or 1 teaspoon sugar
- ½ Lemon juice only
- 50 g Parmesan grated
- 2 tablespoon Parsley finely chopped
- 250 g Penne or use rigatoni or farfalle
Instructions
- Heat the oil in a shallow casserole or frying pan over medium heat. Fry the onion and garlic for 3-4 minutes until soft. Meanwhile, bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.1 tablespoon Olive Oil, 1 Onion, 250 g Penne, 2 Garlic Cloves
- Add the red pepper strips and cook for 3 minutes until slightly softened.1 Red Pepper
- Turn the heat up slightly and add the chicken pieces. Stir until browned and no longer pink.2 Chicken Breasts
- Sprinkle over the Cajun spice mix and smoked paprika, stirring to coat the chicken evenly.2 tablespoon Cajun Spice, 1 teaspoon Smoked Paprika
- Pour in the passata, ketchup, cream, lemon juice, and grated Parmesan. Simmer gently for 7-8 minutes until the sauce is smooth and slightly thickened.400 g Passata or Chopped Tomatoes, 150 ml Double Cream (Heavy Cream), 2 tablespoon Tomato Ketchup, ½ Lemon, 50 g Parmesan
- Stir through the cooked pasta and cook for a few more minutes until heated through (add a little reserved pasta cooking water to help the sauce become glossy). Serve with freshly chopped parsley and extra Parmesan. Season to taste.2 tablespoon Parsley
Notes
- Adjust the spice – Cajun seasoning can be strong; start with less and add more to taste for a milder or spicier dish.
- Cook pasta al dente – Slightly firm pasta works best, as it will continue to soften when mixed with the sauce.
- Check sauce consistency – Simmer a little longer if too thin, or add a splash of pasta water or cream if it’s too thick.
- Reheat carefully – Warm leftovers gently, adding a little cream or milk to keep the sauce smooth.
Nutritional Information (Approximate)
Calories: 645kcal | Carbohydrates: 65g | Protein: 40g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 443mg | Potassium: 1165mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4976IU | Vitamin C: 59mg | Calcium: 234mg | Iron: 4mg
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