The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Cajun-spiced Chicken Pasta
This quick and easy pasta comes together in 20 minutes - and doesn't skimp on flavour. A creamy pasta sauce starring succulent British chicken seasoned with cajun spice. Stir in cashew cream to make it silky and indulgent, then vegetables for goodness.
Ready in 20
High protein
11 plants
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 600g diced British Free Range chicken breast
- 400g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 1 onion
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 250g brown rice penne (Eggs)
- 1 romano pepper
- 2 tsp cajun spice (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 2 garlic clove
- 80g baby spinach
- 140g sweetcorn (sweetcorn, water, salt)
- 20g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
Nutritional Information
Calories: 560
Protein: 48g
Carbs: 62g
Fat: 13g
Creamy Cajun-spiced Chicken Pasta
This quick and easy pasta comes together in 20 minutes - and doesn't skimp on flavour. A creamy pasta sauce starring succulent British chicken seasoned with cajun spice. Stir in cashew cream to make it silky and indulgent, then vegetables for goodness.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and cook for 7-8 mins, until cooked. Rinse the spinach, then add for the final 1-2 mins of cooking. Drain the penne and spinach together.
- Meanwhile, thinly slice the pepper, onion and sundried tomatoes. Finely chop or crush the garlic. Drain the sweetcorn.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken, onion and pepper to the pan. Season with sea salt and cook for 8 mins, until the pepper is soft and the chicken is golden.
- Add the garlic, oregano & paprika, Cajun spice mix, sweetcorn and sundried tomatoes to the pan. Mix to combine and cook for a further 1 min.
- Add the tomato sauce and yoghurt to the pan. Bring to a boil, then simmer for 4 mins, until the sauce thickens slightly and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Season to taste with sea salt and black pepper.
- Stir the cooked pasta and spinach through the creamy chicken sauce, then serve in bowls.
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