Creamy Cajun Chicken Tagliatelle

This one is a favourite in our household, it’s creamy, spicy and full of flavour, what’s not to love? I usually use shop bought Cajun seasoning which works just as well but today I made my own.

This recipe could easily be made into a veggie dish by just swapping out the chicken for quorn chicken pieces and the chicken stock for veggie stock.

Note: if using quorn pieces skip step 2 and add these at step 7

MOOD: when you just need some creamy carby goodness


For the Cajun seasoning

  • 1 tbsp paprika
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Cayenne pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

For the pasta

  • 2 chicken breasts
  • 1 celery stick
  • 1 red pepper
  • 1 onion
  • 3 cloves of garlic
  • 1 300ml tub of single cream
  • 400ml chicken stock
  • Tagliatelle pasta (enough for 3 people)


  1. Mix Cajun seasoning together in a bowl
  2. Chop the chicken breasts into chunks, drizzle with 1 tbsp of oil and sprinkle with 1 tbsp of Cajun seasoning, mix well and then put in the fridge to marinate for at least 30 minutes
  3. Cook the chicken pieces until browned ( you don’t have to cook them through at this point) transfer to a place for later
  4. Cook the tagliatelle to packet instructions then set aside (be sure to keep some of the pasta water!)
  5. Add some oil to the pan and fry the onions and celery until onions are translucent, then add the garlic and a sprinkle of the Cajun mix and cook for a couple minutes more
  6. add the chicken stock and simmer until reduced slightly
  7. add the chicken back into the pan along with the single cream, the remaining Cajun seasoning and some pasta water and simmer until the sauce thickens and the chicken is cooked through.
  8. Mix in the tagliatelle, once well coated serve with a sprinkle of Parmesan

Enjoy – Tasha x

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