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In a bowl, combine the 150 g cubed chicken with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon peri peri or Cajun spice, salt to taste, and 1 1/2 tablespoons tomato puree. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for 15–20 minutes.

While the chicken marinates, cook the 300 g pasta according to package directions until al dente. Reserve some pasta water before draining.

Heat 1 tablespoon oil in a large pan over medium-high heat. Add the marinated chicken and cook until it is golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.

In the same pan, add 25 g butter. Once melted, add the 12–15 cloves of finely chopped garlic and 1 medium finely chopped onion. Sauté until the garlic and onion are soft and fragrant, about 3-5 minutes.

Add 1/4 cup halved cherry tomatoes and 3-5 tablespoons finely chopped red bell pepper to the pan. Cook for 2–3 minutes until slightly softened.

Stir in 1/2 cup tomato puree, 1–2 tablespoons chopped sun-dried tomatoes, 2-3 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon garlic powder, 1 teaspoon peri peri or Cajun spice, and salt to taste. Cook the mixture, stirring occasionally, until it thickens slightly and becomes glossy, about 3-4 minutes.

Pour in 3/4 cup heavy cream, mix well, and bring the sauce to a gentle simmer.

Add 1 handful of baby spinach and 1/4 cup of the cheddar and parmesan cheese mix to the simmering sauce. Stir until the spinach wilts and the cheese melts, creating a creamy sauce.

Add the cooked pasta and the previously cooked chicken back into the pan with the sauce. Toss everything together until the pasta and chicken are well coated.

If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.

Serve the pasta hot, topped with extra grated cheese and fresh parsley.


In a bowl, combine the 150 g cubed chicken with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon peri peri or Cajun spice, salt to taste, and 1 1/2 tablespoons tomato puree. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for 15–20 minutes.

While the chicken marinates, cook the 300 g pasta according to package directions until al dente. Reserve some pasta water before draining.

Heat 1 tablespoon oil in a large pan over medium-high heat. Add the marinated chicken and cook until it is golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.

In the same pan, add 25 g butter. Once melted, add the 12–15 cloves of finely chopped garlic and 1 medium finely chopped onion. Sauté until the garlic and onion are soft and fragrant, about 3-5 minutes.

Add 1/4 cup halved cherry tomatoes and 3-5 tablespoons finely chopped red bell pepper to the pan. Cook for 2–3 minutes until slightly softened.

Stir in 1/2 cup tomato puree, 1–2 tablespoons chopped sun-dried tomatoes, 2-3 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon garlic powder, 1 teaspoon peri peri or Cajun spice, and salt to taste. Cook the mixture, stirring occasionally, until it thickens slightly and becomes glossy, about 3-4 minutes.

Pour in 3/4 cup heavy cream, mix well, and bring the sauce to a gentle simmer.

Add 1 handful of baby spinach and 1/4 cup of the cheddar and parmesan cheese mix to the simmering sauce. Stir until the spinach wilts and the cheese melts, creating a creamy sauce.

Add the cooked pasta and the previously cooked chicken back into the pan with the sauce. Toss everything together until the pasta and chicken are well coated.

If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.

Serve the pasta hot, topped with extra grated cheese and fresh parsley.
