Cajun chicken pasta

This is a quick, budget-friendly dish packed with bold, smoky flavour. It’s easy to scale up for batch cooking, and the leftovers are even better the next day – perfect for quick lunches or another satisfying dinner.

Serves 6 Download recipe

Ingredients

• 1 tbsp of oil

• 400g chicken thighs chopped into large chunks

• 3 garlic cloves, finely chopped or grated

• 2 tbsp Cajun seasoning

• 400g can chopped tomatoes or passata

• 1 chicken stock cube, crumbled

• 500g penne or other pasta

• 150ml double cream

• 20g cheese, finely grated, plus extra to serve

• ½ lemon, juiced

• Chopped parsley, to serve (optional)

Method

1. Heat the oil in a large, shallow saucepan or deep-frying pan over a medium heat, then add the chicken. Season lightly and fry for 6-8 mins, stirring occasionally until just golden all over – no need to worry about it being cooked through at this stage.

2. Stir in the garlic and cook for 2 mins more, then scatter over the Cajun seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.

3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions.

4. Stir the cream into the chicken and continue to simmer gently.

5. When the pasta is cooked, drain well and stir into chicken mixture.

6. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the cheese and lemon juice, and cook for 1 minute more.

7. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra cheese.

   Recipe courtesy of Red Gables, Stowmarket

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