Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta is one of those slimming recipes that everyone has heard of no matter which diet plan you are following!
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NutritionPer Serving
- Calories474
- Carbs60g
- Protein35g
- Fat8.1g
- Saturates2.6g
- Sugars16g
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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 to know in the blurb!
Everyone has their own, slightly different version of this dish and our Creamy Cajun Chicken Pasta is our take on this popular recipe!
We’ve packed as much veg as we can into this Creamy Cajun Chicken Pasta to help make it super filling and slimming friendly. You can use whichever veg you want, but we’ve chosen to include peppers, carrots, onions, spring onions, mushrooms, baby corn and cherry tomatoes. You can also substitute the branded Scwartz Season All to a different brand or supermarket own, if you like.
Broccoli, courgette, spinach, kale and even some chillies would also work really well in this Creamy Cajun Chicken Pasta so feel free to get creative!
What diets is this Creamy Cajun Chicken Pasta suitable for?
This Creamy Cajun Chicken Pasta can be made suitable for gluten free diets if you swap the following ingredients for gluten free versions;
- Fusilli pasta
- Chicken stock cube
Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.
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 you will need a super fine grater, which is the perfect slimming essential – a secret weapon that tricks your brain due to the amount created! It grates super finely which makes it just perfect to top your Creamy Cajun Chicken Pasta! You can also use it to grate ginger, garlic, chocolate, vegetables and zests of citrus fruits.
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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!
If you can’t get Season All spice mix in the supermarket, you can get it from Amazon too.
How many calories are in this Creamy Cajun Chicken Pasta?
There are approximately 474 calories in this Creamy Cajun Chicken Pasta which means it falls into our Weekly Indulgence 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.
Step 1
Cook pasta as per instructions on the pack with a little salt.
Step 2
Cook the chicken and onions in a few sprays of low calorie cooking spray over a medium heat for 3-5 minutes until the chicken starts to brown and the onions start to soften.
Step 3
Mix the cajun seasoning, paprika and Season All together, then add half of it to the pan.
Step 4
Stir and cook for a minute or so.
Step 5
Add the mushrooms, peppers and carrot. Cook for another minute.
Step 6
Add the cherry tomatoes and the chicken stock. Then add the remaining seasoning. Stir well.
Step 7
Cook for about 5 minutes, then add the rest of the vegetables. Stir and cook for another 5 minutes
Step 8
In a large bowl (the bowl needs to be big enough to hold the pasta) mix the quark, reduced fat spreadable cheese and eggs together until it is smooth, then add the chicken and veg mix. Stir well.
Step 9
Add the cooked pasta, then serve with some freshly ground black pepper and some grated cheese.
What could I serve with this Creamy Cajun Chicken Pasta?
This Creamy Cajun Chicken Pasta really is a meal in itself, but it also works really well when served alongside any of the following dishes:
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 leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy 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.
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 this dish once!
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Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta is one of those slimming recipes that everyone has heard of no matter which diet plan you are following!
-
Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 474
- Carbs 60G
Instructions
- Cook pasta as per instructions on the pack with a little salt.
- Cook the chicken and onions in a few sprays of low calorie cooking spray over a medium heat for 3-5 minutes until the chicken starts to brown and the onions start to soften.
- Mix the cajun seasoning, paprika and Season All together, then add half of it to the pan.
- Stir and cook for a minute or so.
- Add the mushrooms, peppers and carrot. Cook for another minute.
- Add the cherry tomatoes and the chicken stock. Then add the remaining seasoning. Stir well.
- Cook for about 5 minutes, then add the rest of the vegetables. Stir and cook for another 5 minutes.
- In a large bowl (the bowl needs to be big enough to hold the pasta) mix the quark, spreadable cheese and eggs together until it is smooth, then add the chicken and veg mix. Stir well.
- Add the cooked pasta, then serve with some freshly ground black pepper and some grated cheese.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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110 comments
See what others have to say
HeatherTuesday 4th January 2022
Hi, is it possible when bulk cooking this and refrigerating some for later to eat it cold? Don’t like the thought of reheating pasta and know you could eat other pasta dishes just cold as they are. So just checking before I go ahead and do it 🙂 Thanks.
HollyWednesday 5th January 2022
Hey Heather, yes of course you can eat it cold or hot, hope that helps!
Pam HWednesday 18th August 2021
Hello, I made this recipe for the first time this week ( forgot to take a snap). It was really tasty and filling and everyone loved it. I substituted the quark with a little mascarpone and used Philadelphia light with chives. As it was the first time I’d added egg in this way I was nervous that it wouldn’t cook just with the heat of the other ingredients so I placed it on heat briefly to be sure it cooked through. While it didn’t ‘scramble’ the egg, the sauce went grainy . How could I stop that please? Definitely want to do it again. Thank you.
LisaTuesday 21st September 2021
Hi Pam
To get a creamy sauce you really need to take the pan off the heat before adding the eggs. The residual heat in the other ingredients is enough to gently cook the eggs through. Putting the pan back on the heat can overcook the eggs and give you a grainy texture. Hope this helps.
Catherine McLeanSunday 9th May 2021
My sauce was very thin. Tasted great though. How would you thicken the sauce? I used the ingredients and followed the instructions as seen here.
HollyMonday 10th May 2021
Hey Catherine, you may find THIS article helpful when thickening sauces, soups and stews. Hope that helps!
EmmaMonday 22nd February 2021
Can I use reduced fat creme fraiche instead of quark for this recipe?
SharonMonday 22nd February 2021
Hi Emma, yes, you can use reduced fat creme fraiche instead of quark. Hope you enjoy the recipe!
Victoria DowellMonday 15th February 2021
What can you use instead of quark.
HollyTuesday 16th February 2021
Hey Victoria, you could use cream cheese instead of the quark in this recipe, hope that helps!
CeriWednesday 10th February 2021
Is this raw egg that you add?
LisaWednesday 10th February 2021
Yes, the egg goes in raw. The residual heat of the other ingredients cooks the egg, when they are mixed together
Rachel HenryMonday 1st February 2021
Is it ok to not use eggs at all as my husband is allergic, is there anything I should substitute with?
HollyTuesday 2nd February 2021
Hi Rachel, you could just omit the eggs from this recipe and add a little extra quark or cream cheese it will still have a lovely creamy sauce. Hope that helps!
NatashaMonday 1st February 2021
Can I use All purpose seasoning instead of Season All??
Also I can’t stand Quark so can I use yogurt in place of that?
HollyTuesday 2nd February 2021
Hi Natasha, it may alter the flavour slightly but all purpose seasoning will still work great. And Greek yogurt should work fine instead of the quark, hope that helps!
KayleighSaturday 16th January 2021
Which book is this in please
HollyMonday 18th January 2021
Hey Kayleigh, this recipe can be found in our Quick & Easy cookbook, which you can buy or find out more information about HERE
LiannSunday 10th January 2021
Can I use just egg whites and substitute the pasta for slim pasta?
HollyMonday 11th January 2021
Hi Liann, You can substitute the pasta for slim pasta just cook according to the packet instructions and alter the calories accordingly. We haven’t tried this recipe using just egg whites, the eggs in this recipe add a silky element to the sauce similar to how a carbonara sauce is made by stirring through hot pasta so it’s the combination of yolk and white that give the sauce that texture. Hope that helps!
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