a) Bring a large saucepan of water to the boil with 1/2 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 chicken and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

b) Stir in the tomato puree, chicken stock paste and water for the sauce (see pantry for amount).

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

a) Once the sauce has thickened slightly, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through half the grated hard Italian style cheese, followed by the creme fraiche. Bring to the boil, stirring, then remove from the heat.

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) Sprinkle over the remaining cheese to finish.

Enjoy!