Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is one of those slimming recipes that everyone has heard of no matter what diet plan you are following. 

Everyone has their own, slightly different version, and this is ours –  Creamy Cajun Chicken Pasta!

Creamy Cajun Chicken Pasta

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

We have tried to pack as much veg as we can into this Creamy Cajun Chicken Pasta, like peppers, carrots, broccoli, courgette, onions, mushrooms, baby corn, spinach, kale and even some chillies.

Creamy Cajun Chicken Pasta

If you’re a pasta fan why not try these;

How many calories are in this Creamy Cajun Chicken Pasta?

There are approximately 389 calories in this Creamy Cajun Pasta Bake. Having said that, we do recommend that you double check the calories yourself.

As this is below 400 calories it falls into our Everyday Light Category. 
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

How Weight Watchers friendly is this Creamy Cajun Chicken Pasta?

We have worked this out to be 8 WW points,, but if you are following this plan we do recommend that you check the values yourself.

Do you need any special ingredients or equipment to make this Creamy Cajun Chicken Pasta?

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You don’t need any special ingredients for this recipe, but do check the ingredients in your Cajun and All Purpose seasonings as some can contain quite a bit of sugar.

A note about the grater….

The Deiss grater is just amazing as it grates cheese much finer than a typical grater would grate. Thus it gives you the illusion that you’ve got so much more cheese, but you haven’t!

It’s the perfect slimming essential, a secret weapon that tricks your brain!

Just take a look at this picture – this is 30g of Cheddar grated with a regular box grater. See how much you get?

Creamy Cajun Chicken Pasta

Now here is the same amount of cheese, but grated with a Deiss grater. Look how much more it looks like you get!!

This makes it just perfect to top your Creamy Cajun Chicken Pasta!

Creamy Cajun Chicken Pasta

It’s just crazy, isn’t it? You can also use them to grate ginger, garlic, chocolate, vegetables and zests of citrus fruits.

How do I make this Creamy Cajun Chicken Pasta?

 Just look how creamy this  Creamy Cajun Chicken Pasta is! It’s just so moreish and ridiculously easy to make.

Creamy Cajun Chicken Pasta

In fact, it’s as easy to make as our Carbonara (which is pretty lush too!). All you need to do is;

  • Cook the chicken and onions in a pan until they start to brown.
  • Add the seasonings and other veg.
  • Mix the quark, eggs and spreadable cheese together.
  • Add the chicken and veg, then mix in with the cooked pasta.

Creamy Cajun Chicken Pasta

How long can I keep this Creamy Cajun Chicken Pasta in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers ofCreamy Cajun Chicken Pasta in the fridge for a couple of days.

Can I freeze this Creamy Cajun Chicken Pasta?

Yes it should be ok to freeze, but it may be worth adding a little extra stock and quark just so it’s a bit wetter when it’s frozen as it may dry out a little when reheated. 

Remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner haha.

Creamy Cajun Chicken Pasta

How do I reheat Creamy Cajun Chicken Pasta?

From chilled: Place in a microwave proof container with loosely fitting lid and heat on full power until piping hot.

From frozen: Allow to defrost, or defrost in the microwave, then heat covered in the microwave until piping hot. 

Don’t forget, you can only reheat once. 

Some of you love this Creamy Cajun Chicken Pasta

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Creamy Cajun Chicken Pasta

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Creamy Cajun Chicken Pasta | Slimming World & Weight Watchers Friendly

Votes: 56
Rating: 4.07
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 15 minutes 20 minutes

Calories

WW

Carbs

389kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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INGREDIENTS
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INSTRUCTIONS
  1. Cook pasta as per instructions on the pack
  2. Cook the chicken and onions in a few sprays of low calorie cooking spray over a medium heat until the chicken starts to brown and the onions start to soften
  3. Mix the Cajun seasoning, Paprika and Season All together, then add half of it to the pan
  4. Stir and cook for a minute or so
  5. Add the mushrooms, peppers and carrot. Cook for another minute
  6. Add the cherry tomatoes and the chicken stock. Then add the remaining seasoning. Stir well
  7. Cook for about 5 minutes, then add the rest of the vegetables. Stir and cook for another 5 minutes
  8. In a separate bowl mix the quark, Go Go's Cheese and eggs together until it is smooth, then add the chicken and veg mix. Stir well
  9. Add the cooked pasta, then serve with some freshly ground black pepper and some grated cheese, but don't forget to syn it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
74 Comments
  1. Really enjoyed this! Nice and tasty and felt totally satisfied after eating it. ( Even though I wasn’t able to include the asparagus and spring onions)

    1. Hi Joy
      Yes it should be ok to freeze, but it may be worth adding a little extra stock and quark just so it’s a bit wetter when it’s frozen as it may dry out a little when reheated

    1. Hi Alison
      It’s become one of our favourites too……if you like fish give it a go with some salmon instead of the chicken!

    1. Hi Radka
      Yes you could, but the quark does tend to give it a texture that is more like a cream cheese than yogurt would

  2. Hi, i cant see the amounts for some of the ingredients. How much quark, eggs and chicken stock? Also it says add half the seasoning to the mixture but doesn’t say what to do with the other half?? I’m probably just having one of those days 😀

    1. Hi Katie
      Quark shouldn’t split if you heat it very gently, or better still remove from the heat and stir it in. Also, it may help if you take the quark out of the fridge for a bit before you use it

  3. Made this today lovely and first time I’ve used quark which was fine. Would like to know how much fat is in it though. Thanks for a great recipe

  4. Loving these recipes, struggling to find the lo lo cheese. Anything else that would be a straight swap? Thanks.

    1. Hi Sophie
      You should be able to get it in Asda. It’s recently been rebranded and is now called Go Gos. If you can’t get it you can use Primula (50g for HEA) or Seriously Strong Spreadable (55g for HEA)

    1. Hi Lee,

      Just leave it out – you could use a little garlic powder, or celery salt if you have it instead to boost the flavours 😊

  5. I made this last night without the gogo/lolo as my other half doesn’t like cheese (I don’t count quark as cheese as it’s more like yoghurt!) and it was delicious! If you don’t have it, I would still make it without and just sprinkle some cheese on at the end from your HEA. Really tasty! Looking forward to it for lunch today!

  6. Just made this for tea tonight for me and family. Wow. Was super filling and super tasty. Going to have the rest tomorrow for lunch at work. Can I have it cold though straight from fridge? Thank you ☺

  7. Made this tonight for the first time and hubby said he wouldn’t have been disappointed if he was served this in a restaurant! What an accolade.
    It was delicious 😋

  8. Very yummy recipe! Had lots of flavour and a nice kick but not too spicy. Partner liked it too; a definite hit in our house 🙂

  9. Just made thiis for family supper….went down a treat! Even my picky 11yr old went back for seconds! Diet….what diet x Love your recipes x

  10. Just made this, it’s so yummy!!! I was a bit sceptical at first as I’m not a fan of quark but you really couldn’t tell it was in there.

    After reading all these comments I now know why I couldn’t find Kerry Lo Lo anywhere. It’s go go or something now. I used dairylea light instead.

  11. Hello,
    I cooked this dish this evening and it was excellent! Would this work with King Prawns? I think it would be amazing, just a small adjustment to cooking times.

  12. Can you do this in the slow cooker (obviously adding uncooked pasta not cooked). I’ve made it a few times on the hob but wondered if it would work in the slow cooker if anyone has tried it?

  13. I just made this tonight but didnt have any spreading cheese to just mixed in some reduced fat grated chedder and still tasted great. Can i ask the difference the spreadable makes to recipe, does that make it more creamy?

  14. Loved making this and it was very tasty. Shall definitely have this again 👍🏻 very filling and my children enjoyed it too
    Thank you 😜

  15. Iwhat can I use instead of quark I don’t like yogurt or Greek yogurt in food could I use a little milk and Xathium gum to ad creamy to it

  16. Cant see o find the recipe for this, I’m sure I’ve clicked and scrolled everywhere please help

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A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!
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