• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

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

• Place a large pan over medium-high heat with a drizzle of oil. 
• Once hot, add the chicken and shallot. Season with salt and pepper. IMPORTANT: Wash hands after handling raw chicken. 
• Fry until chicken is browned on the outside, 3-4 mins.
• Add the garlic and Cajun spice. Cook, stirring, 1 min.

NOTE: Adding chorizo? Add to the pan with the chicken and fry until starting to brown, 3-5 mins.

• Add 100ml water (per 2P), ½ tsp sugar (per 2P), passata and stock to the pan. 
• Bring to the boil then reduce the heat.
• Simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

• Once the sauce has thickened slightly, add the spinach a handful at a time, stirring until wilted.
• Stir through the creme fraiche and a knob of butter. Bring to the boil then remove from the heat.
• Season the sauce to taste with salt, pepper and sugar. 
• Add the drained pasta to the creamy sauce and toss to combine.

• Divide your Cajun chicken pasta between bowls.
• Finish with a sprinkling of cheese.