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 of oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve, peel and thinly slice the shallot.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken and 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.
d) Add the shallot to the chicken and cook, stirring occasionally, until softened, 3-4 mins.

a) Add the garlic and Cajun spice mix (add less if you don't like too much heat) to the pan. Cook, stirring frequently, for 1 min.
b) Stir in the water for the sauce (see ingredients for amount), passata and 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 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. 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 and sprinkle over the remaining cheese to finish. Enjoy!

Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.