Cajun Chicken Pasta

Method

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1. Boil the penne in well-salted water for 1 minute less than the packet says, about 9 minutes. Save 120 ml of the water and drain.

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2. Mix the seasoning ingredients and toss the chicken strips in them until well coated.

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3. Heat 1 tablespoon of the oil in a large deep skillet over high heat and cook the chicken in two batches, 3 to 4 minutes each, until dark and cooked through. Set aside.

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4. Add the remaining oil, the peppers and onion and cook 5 minutes, then the garlic for 1 minute.

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5. Pour in the stock and scrape up the browned bits, then add the cream and simmer 4 minutes until slightly thickened.

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6. Stir in the Parmesan until melted.

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7. Add the pasta, chicken and a splash of the pasta water and toss for 2 minutes until the sauce clings.

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8. Serve topped with the spring onions.

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Chef’s Tips

• Sear the chicken hard. The dark crust is the flavour of the sauce.
• Cook the chicken in two batches so it browns instead of steaming.
• Use the pasta water to loosen the sauce rather than more cream.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A crisp green salad
• Garlic bread
• A cold lager

Storage & Reheating

Refrigerate up to 3 days and reheat with a splash of milk or stock. Cream sauces freeze poorly.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.