Creamy Cajun Chicken Pasta | Slimming World Friendly Recipe – Fatgirlskinny.net
Craving something rich and comforting? This Creamy Cajun Chicken Pasta is just what you need. It’s packed with bold flavours, creamy goodness, and a hint of spice—all while being surprisingly light and easy to make. Perfect for a quick weeknight dinner or a cosy weekend meal, this dish will satisfy your cravings without any of the guilt. Let’s dive in!
Today, I’ve got a recipe that’s bound to become a regular in your meal rotation—Creamy Cajun Chicken Pasta. This dish is the perfect balance of comfort and spice, with all the creamy goodness you crave, but without the heavy guilt. It’s quick, easy, and packed with flavour, making it ideal for a weeknight dinner or even a cosy weekend treat. And the best part? You can enjoy this indulgent meal while still keeping things light and slimming friendly!
Why you’ll love this recipe….
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Full of Flavour: The Cajun seasoning adds a bold, smoky kick to the tender chicken and creamy sauce, creating a dish that’s bursting with taste in every bite.
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Quick and Easy: With just 20 minutes of cooking time, this recipe is perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
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Comforting and Creamy: You get all the rich, creamy goodness you crave, but with a light twist, so you can indulge without the guilt.
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Versatile: This recipe is easily customisable—swap out the chicken for prawns or make it vegetarian by adding your favourite veggies. The possibilities are endless!
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Family-Friendly: This dish is sure to please everyone at the table, from kids to adults. It’s the perfect blend of comfort and spice, making it a hit with the whole family.
Batch Cook – Storage Information
Batch cooking is a fantastic way to save time and ensure you have delicious meals ready to go. Here’s how you can store your cajun chicken pasta to maintain its flavour and quality:
Storing in the Refrigerator
Allow the pasta to cool to room temperature before storing it. This helps prevent condensation, which can make the dish soggy. Transfer the pasta to an airtight container. This will help keep it fresh and prevent it from absorbing any other odours from your fridge. Store the container in the fridge for up to 3 days.
Storing in the Freezer:
Let the pasta cool completely before freezing. This helps prevent ice crystals from forming, which can affect the texture when reheated. If you want to freeze individual portions, divide the pasta into smaller, freezer-safe containers or resealable freezer bags. This makes it easier to defrost and reheat only what you need. If using freezer bags, squeeze out as much air as possible before sealing. This helps prevent freezer burn and keeps the pasta fresh. The pasta will keep well for up to 3 months. When you’re ready to enjoy the pasta, defrost it in the fridge overnight.
Reheating:
When you’re ready to eat, reheat the pasta on the stove over low heat or in the microwave. If the sauce has thickened too much, you can add a splash of water or chicken stock to loosen it up.
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Creamy Cajun Chicken Pasta
- 3 Chicken Breasts [Diced]
- 2 tsp Cajun seasoning
- 1 tsp Smoked Paprika
- 200g Pasta [Dry Weight]
- 1 Red Pepper [Deseeded, diced]
- 1 Spring Onion [Diced]
- 200ml Low-fat crème fraîche
- 2 Garlic Cloves [Crushed]
- 150ml Chicken Stock
- Salt and black pepper, to taste
- Low Calorie Cooking Spray
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Cook the pasta: Begin by cooking the pasta according to the packet instructions. Once cooked, drain and set aside.
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Season the chicken: While the pasta is cooking, season the diced chicken breasts with the Cajun seasoning, smoked paprika, and a pinch of salt and pepper. Ensure the chicken is well-coated with the spices.
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Sear the chicken: Heat a large pan over medium heat and spritz with cooking spray. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
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Cook the vegetables: In the same pan, add the sliced red pepper and spring onion. Cook for 3-4 minutes until they start to soften. Add the garlic and cook for another minute, being careful not to burn it.
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Make the sauce: Lower the heat and stir in chicken stock. Allow the mixture to simmer for a couple of minutes, then stir in the low-fat crème fraîche. Let the sauce bubble gently until it thickens slightly.
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Combine everything: Return the cooked chicken to the pan, along with the drained pasta. Toss everything together until the pasta is well coated in the creamy Cajun sauce. If the sauce is too thick, add a splash of water or more chicken stock to reach your desired consistency.
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Season and serve: Taste the pasta and adjust the seasoning if needed.
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