Creamy Cajun chicken pasta - cosy season | ep 9 Ingredients 2 chicken breasts 140g pasta 1 onion 2 garlic cloves 2 tbsp Cajun seasoning 2 tbsp garlic granules 1 tsp paprika 150ml chicken stock 200g reduced-fat crème fraiche 100ml milk 50g Parmesan, grated Fresh parsley Olive oil Salt and pepper Method 1. Season the chicken breasts with half of the Cajun seasoning, half of the garlic granules and half of the paprika. Heat a drizzle of olive oil in a pan over a medium-high heat and fry the chicken until slightly golden on the outside. Transfer to the air fryer and cook at 180°C for a further 15 minutes, or until cooked through. 2. Bring a pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve a little pasta water before draining. 3. Heat a drizzle of olive oil in a large pan over a medium heat. Add the onion and cook until softened, then add the garlic and cook for another minute. 4. Add the remaining Cajun seasoning, garlic granules and paprika. Stir well and cook for 1–2 minutes. 5. Pour in the chicken stock and bring to a gentle simmer. Cook for around 5 minutes, allowing the sauce to reduce and thicken slightly. 6. Reduce the heat and stir in the crème fraîche and milk until combined. Gradually increase the heat until the sauce reaches a gentle simmer. Cook until thickened, stirring regularly, then add the grated Parmesan and chopped parsley. 7. Add the drained pasta to the sauce and toss until coated. Add a splash of reserved pasta water if needed, then season with salt and pepper to taste. 8. Slice the cooked chicken and serve on top of the pasta. Finish with extra Parmesan and fresh parsley. - @hopecrosby_eatss