Creamy Cajun Chicken Pasta – 12sp

Our freezer is getting rather bare at the moment as we are trying to eat our way through it before we buy anything new so one of the last remaining things in there was a couple of chicken breasts. I fancied trying something new, and has the OH loves a creamy pasta, I thought I would see if I could do a WW friendly creamy dish. This is really simple to make, tastes amazing and the OH polished the lot off in under five minutes!!



Serves 2 = 12sp (previously 12pp) each

100g Pasta (which ever shape you fancy, I used Fuseli)

2 x 165g Chicken Breast, chopped into smallish pieces

1 x Red Onion, finely sliced

1 x Pepper, finely sliced

1 or 2 garlic cloves, finely chopped

Handful of Mushrooms, sliced (optional but I love mushrooms!!!)

3 teaspoons Cajun Spice

1 tsp smoked paprika

100ml White Wine

100ml chicken stock (made with 1/2 a stock cube)

100ml passata

6 tablespoons of single cream

Pinch of cayenne pepper


Pop your chicken into a frying pan (or saucepan), sprinkle with one and a half teaspoons of Cajun spice and give a good mix so the chicken is well coated. Spray your pan with 1kal, and cook the chicken on a high heat until the chicken is cooked through and has started to go a nice golden brown colour on the outside.

Now pop your pasta on to cook in a separate pan in some boiling lightly salted water.

In the chicken pan, throw in all your veg and the rest of your Cajun spice and cook until the onions are nice and soft (5-6 minutes). Throw in a little splash of water every now and then to stop the veggies sticking to the pan.

Then, again in the same pan, pop in your wine and chicken stock and boil on a high heat for 3-5 minutes. This should reduce the sauce significantly so you have around half the content left in the pan with the rest soaked into your meat and veg. Add your passata, cream, paprika and cayenne pepper and season with a little black pepper. Turn up the heat and cook the sauce on high until it starts to thicken up nicely. Leave everything cook together for another few minutes until your sauce is a nice creamy consistency (almost like a carbonara thickness).

Once your pasta is cooked, drain it and then add it to the sauce pan, coat your pasta in the sauce and let simmer for another minute or two. Serve in a nice big pasta bowl!


n.b if you use less chicken/ vegetables/pasta than in the recipe above, be sure to amend the amount of liquid you put in the sauce (use less stock and wine) as using less means there will be less to absorb some of the liquid and this could leave you with too much sauce. If you sauce is taking a while to thicken, turn it up a little higher, remove some sauce or even add some cornflour. I’ve never had a problem with the thickness of the sauce but I understand everyone’s hobs often behave very differently!

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26 thoughts on “Creamy Cajun Chicken Pasta – 12sp

  1. Michele says:

    Have just made this for tea. It was amazing. Both mt daughter follow the WW plan and we loved it. My husband and son don’t follow the plan but they loved it too.
    This is the second recipie I have tried from your blog and have loved them both.

  2. Allison Adam says:

    Hi,could you tell me how many pp are in the pasta recipe please?I’m just starting back my weight loss journey so don’t want to do speak as off yet. Thanx.xx

  3. Allison MacFarlan says:

    Hi there,
    Could you recommend something other than cream for the ‘creamy’ bit please?
    Thank you!

    • Laura says:

      Hi Alison, is there a reason you don’t want to use cream? Reduced fat creme fraiche would be good and keep the same taste, you could use natural yogurt either but that would slightly change the flavour x

  4. Kerrie says:

    I have just come across this blog from the ww magazine and thank you some great recipes. I made this one for tea last night and it was delicious and even my partner enjoyed it!

  5. Fiona Windsor says:

    I have a great habit of collecting recipes but not actually getting around to making them. However I really liked the look for this recipe so I made it tonight. So glad I did, it was yummy and the OH loved it too., thanks a mil. think I’ll try the Chinese Chicken Curry next.

  6. Karen says:

    Had this for dinner last night after ww meeting. 3rd recipe l have tried. All successful and delicious. I always look here first to try something new. Your photography of the meals is excellent almost eat the photo!

  7. Daniel Lovatt says:

    Just made this for our tea Laura was to die for we both thoroughly enjoyed it was delicious. I will be
    Definitely be trying more of your recipes. !
    It tasted better than you get in a restaurant thanks. X

  8. Jodi Gardener says:

    Really looking forward to teying some recipes. Thought i wiuld give this one a go first as it has such good reviews but just wondered if the points values for this and the other older recipes have been updated to fit the current plan? Or will i need to re point it?

  9. Darren Clark says:

    This is now my favorite pasta dish, I substitute the chicken stock for vegetable stock as we have a Vegan in our household. I butterfly the chicken and rub with Cajun spice then cook in foil in the oven and serve on top for the rest of the family. Delicious.

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