a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and mushrooms. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Fry until golden brown on the outside, 5-6 mins.

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken. Cook, stirring frequently, for 1 min.

b) Stir in the passata, sugar and water for the sauce (see pantry for both amounts) and the chicken stock paste.

c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.

a) Once the sauce has thickened, stir through two thirds of the hard Italian style cheese, followed by the creme fraiche.

b) Bring the sauce to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and season with salt and pepper if needed. 

a) Add the cooked pasta to the creamy sauce and mix well to combine. Reheat until piping hot if needed.

b) Share the creamy Cajun chicken pasta between your bowls.

c) Add the baby leaves alongside the pasta and drizzle over a little olive oil. Sprinkle over the remaining cheese to finish.