Cajun Chicken One-Pot Pasta

• olive oil↗1 tbsp tbsp
• chicken breasts↗400g g

  cut into large pieces

• garlic cloves↗3

  finely chopped or grated

• Cajun seasoning2 tbsp tbsp
• canned crushed tomatoes400g g

  or paste

• chicken stock cube↗1

  crumbled

• penne↗500g g

  or other tubular pasta

• heavy cream150ml ml
• Parmesan↗20g g

  finely grated, plus extra for serving

• lemon↗½

  juiced

• chopped parsley↗

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the olive oil in a large, shallow pot or deep skillet over medium heat, then add the chicken, lightly season and sauté for 6–8 minutes, stirring occasionally, until it becomes lightly golden throughout – at this stage you don’t need to worry about it being fully cooked.

2. 2

   Add the garlic and cook for another 2 minutes, then sprinkle the Cajun seasoning and stir so the chicken pieces are evenly coated. Add the tomatoes, a quarter cup of water and the stock cube. Stir, bring to a gentle boil and cook for 5 minutes.

3. 3

   Meanwhile, bring a large pot of salted water to a boil and cook the pasta for one minute less than the package instructions. Add the cream to the chicken and continue a gentle boil. When the pasta is al dente, drain well and toss it with the chicken mixture. Let the pasta finish cooking in the sauce over low heat for another 2 minutes, then add the Parmesan and lemon juice and cook for 1 more minute. Serve the pasta straight from the pot or transfer to a large serving bowl. Garnish with parsley, if desired, and extra Parmesan.