Cajun Chicken Pasta

Ingredients

• 1 1/2 Tbsp (30ml) - Olive Oil
• 800g (1.7lbs) - Chicken Thigh, Boneless & Skinless
• 1 1/2 tsp (3.5g) - Onion Powder
• 1 1/2 tsp (3.5g) - Garlic Powder
• 1 1/2 tsp (2.5g) - Dried Oregano
• 1 1/2 tsp (2.5g) - Dried Thyme
• 1/2 tsp (1g) - Red Chilli Powder
• 2 Tbsp (10g) - Smoked Paprika
• 1 - Brown (Yellow) Onion, Diced
• 5 - Garlic Cloves, Minced
• 750ml (750g) - Chicken Stock
• 1 1/2 Cans (600g) - Diced or Crushed Tomatoes
• 200ml (220g) - Thickened Cream
• 600g (1.3lbs) - Penne
• Parmesan Cheese To Serve
• Flat Leaf Parsley (Optional)

Method

1. Heat 1 1/2 tablespoons of olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic; cook until fragrant and translucent.
3. Add chicken thighs and cook until browned on all sides.
4. Stir in onion powder, garlic powder, dried oregano, dried thyme, red chilli powder, and smoked paprika; cook for 1-2 minutes.
5. Pour in chicken stock and add diced or crushed tomatoes; bring to a boil.
6. Add penne pasta, reduce heat to simmer, and cook until pasta is tender and sauce has thickened, about 15-20 minutes.
7. Stir in thickened cream and cook for an additional 2-3 minutes.
8. Serve hot, topped with Parmesan cheese and optional chopped flat leaf parsley.