Creamy Cajun Chicken Pasta
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Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

with spinach and cheese

Chicken is an ingredient that's often used in Cajun cuisine. Less often utilized might be rigatoni—but that's just part of the beauty of this creamy, Cajun spiced fusion pasta dish.

Tags:
Quick
Family Friendly
Allergens:
Wheat
Sulphites
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 unit(s)

Garlic

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

1 pack(s)

Passata

120 grams

Baby Spinach

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

110 grams

Creme Fraiche

(Contains Milk)

260 grams

Diced Chicken Breast

1 unit(s)

Shallot

1 sachet(s)

Chicken Stock

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kJ)3143 kJ
Energy (kcal)751 kcal
Fat22.7 g
of which saturates12.1 g
Carbohydrate84.1 g
of which sugars14.1 g
Dietary Fiber2.2 g
Protein48.4 g
Cholesterol0 mg
Salt2.49 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Colander

Instructions

Make the Pasta
1
  • Boil a large pot of salted water for the rigatoni.
  • When boiling, add the rigatoni to the water and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat. 
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the shallot.
Cook the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil
  • Once hot, add the chicken and shallot. Season with salt and pepper. IMPORTANT: Wash hands after handling raw chicken. 
  • Fry until chicken is browned on the outside, 3-4 mins.
  • Add the garlic and Cajun spice. Cook, stirring, 1 min.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Start the Sauce
4
  • Add 100ml water, ½ tsp sugar (double both for 4p), passata and stock powder to the pan. 
  • Bring to the boil then reduce the heat.
  • Simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 
Wilt the Spinach
5
  • Once the sauce has thickened slightly, add the spinach a handful at a time, stirring until wilted.
  • Stir through the creme fraiche and a knob of butter. Bring to the boil then remove from the heat.
  • Season the sauce to taste with salt, pepper and sugar
  • Add the drained pasta to the creamy sauce and toss to combine.
Finish and Serve
6
  • Divide your Cajun chicken pasta between bowls.
  • Finish with a sprinkling of cheese.
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