a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta.
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.
d) Pop back into the pan with a 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 chop the red onion into small pieces.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken to the pan 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 onion 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). Cook, stirring frequently, for 1 min.
b) Add the water for the sauce (see ingredients for amount), passata and chicken stock paste.
c) Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally, until thickened, 5-6 mins.

a) Once the sauce has thickened slightly, add the spinach a handful at a time, stirring it in 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 a boil, stirring, then remove from the heat.
c) Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Pop the cooked pasta into the creamy sauce and mix well to combine. Reheat until piping hot if needed.
b) Share the pasta and sauce between your bowls, then sprinkle over the remaining cheese. Enjoy!

STEP 3 MOD: If you've chosen to get chicken breast instead of chicken thigh, cook the recipe in the same way the instructions tell you to cook the chicken thigh.