Cajun Chicken Pasta {One Pan Recipe}
A super tasty one pan dinner recipe, packed with cajun flavours and extra vegetables. You'll love this Cajun Chicken Pasta recipe.
Equipment
- large deep frying pan
Ingredients
Main Ingredients
- 2 teaspoon Olive oil
- 500 g Chicken breasts Skinless and boneless, cut into chunks
- 3 tablespoon Cajun spice mix See notes
- 1 Onion See notes
- 3 Cloves Garlic See notes
- 2 large Green peppers Deseeded and chopped
- 3 sticks Celery Trimmed and cut into small pieces
- 250 g Dried pasta
- 750 ml Vegetable stock See notes
- 400 g Tin of tomatoes
- Salt and freshly ground black pepper
To serve
- 100 g Cream cheese
- Basil to garnish (Optional)
Instructions
Cooking Instructions
- Heat your olive oil in a large, deep frying pan (or saucepan) which has a lid. Add the chicken and half of the Cajun spice mix. Fry for 5 minutes until the chicken is starting to brown.
- Add in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook for a further 5-10 minutes until everything is softened.
- Add the pasta, vegetable stock, tinned tomatoes and salt and pepper. Give everything a good stir, pop the lid on and cook for 10-13 minutes (or according to the instructions on the pasta pack).
- When the pasta is cooked al dente, remove from the heat and stir through the cream cheese and some fresh basil (if using).
Notes
Cajun spice mix: Use whichever brand you prefer but note that the spice level may vary greatly! If you're unsure about the one you are using and are cooking for children or people not keen on spice, it may be worth using half the measured amount and adding the rest later if required. Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g/5oz, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g/0.5oz (3 teaspoons). Vegetable stock: Made up with a cube is fine. I like the brand Marigold best. Liquid: I always make up 750ml/3.25cups of stock but only add 500ml/2cups to start with. I then check on the pasta as it cooks and add more if it’s looking dry. If you like very ‘wet’ saucy pasta, go ahead and add it all at the start. Pasta: Use any sturdy shape as a very thin pasta shape can break up in one pot pastas as they are stirred. Bear in mind they may vary the cooking time, so just be sure to check it's cooked through before serving. To make dairy free: Simply omit the cream cheese. It will still be delicious. If you want to cool it down, try stirring a bit of dairy free yoghurt. To reheat: You can keep this recipe in the fridge for 3 days. HOWEVER, if you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. Just add a splash more stock when you warm it through.
Nutrition
Serving: 1portionCalories: 515kcalCarbohydrates: 65gProtein: 39gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 94mgSodium: 1176mgPotassium: 1188mgFiber: 6gSugar: 12gVitamin A: 1145IUVitamin C: 62mgCalcium: 119mgIron: 3mg
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