If you’re looking for a quick, flavour packed dinner that’s both gluten and dairy free, this creamy cajun chicken pasta is sure to become your new favourite! Tender cajun seasoned chicken is cooked with onion, garlic and peppers before being coated in a rich tomato creamy sauce and tossed through gluten free pasta. It’s comforting, full of flavour and ready in just 30 minutes, making it perfect for busy weeknights. Serve it with a side of gluten free garlic bread and top with fresh parsley. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Can this be stored in the fridge and reheated?
Yes. This meal is great for meal prep and can be kept in the fridge for up to 48 hours and reheated in the microwave.
How many people does this recipe serve?
This particular recipe serves around 3-4 people.
Which dairy free cream do you use?
Any dairy free cream would work, however I like normally use the Alpro Soy Single Cream.
Which gluten free pasta do you use?
You can use any gluten free pasta of choice. I usually buy the supermarket own free from Penne or Fusilli (this is only 75p in Sainsburys or Asda). For a more premium pasta I like the Garofalo gluten free pasta.
Creamy Cajun Chicken Pasta
Ingredients
- 2 chicken breasts (diced)
- 1 teaspoon olive oil
- 2 teaspoons cajun spice
- 250 g gluten free pasta
- 1 red pepper (diced)
- 1 onion (diced)
- 1 teaspoon chopped garlic
- 1 tablespoon tomato puree
- 1 tin chopped tomatoes
- 1 vegetable stock cube
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- Salt and black pepper
- 150 ml dairy free cream
- Chopped parsley
Instructions
- To a large bowl add your diced chicken followed by your olive oil and 1 teaspoon of the cajun spice. Mix well until the chicken is coated in the oil and cajun spice and then set aside.
- Put your pasta on to boil (as per the pasta instructions – usually around 10 minutes – I always tend to slightly undercook my gluten free pasta to stop it falling apart). Once cooked drain and set aside.
- To a large frying pan on a medium to high heat add the cajun spiced chicken and fry until the chicken is browned. Add the onion, pepper and garlic and cook for a further 5 minutes until soft.
- Turn to medium and add the tomato puree, chopped tomatoes, crumbled vegetable stock cube, basil, oregano, the remaining cajun seasoning, salt and black pepper. Bring to a simmer and cook for 5 minutes before adding your dairy free cream and cooking for a further 5 minutes.
- Add the cooked pasta and stir until everything is coated. Top with fresh parsley and serve.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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