Heat the oil in a large frying pan (skillet) and add the onion. Cook on a medium heat for 5 minutes, stirring occasionally, until the onion begins to soften.
Sprinkle the Cajun seasoning on the chopped chicken breast, then add to the pan with the onion. Heat for 5-6 minutes until the chicken is sealed on all sides.
Add in the chorizo and garlic and fry for a further two minutes, until the chorizo starts to release it’s oils, then add peppers. Stir, then add the pasta shapes, tin of tomatoes and chicken stock. Bring to the boil, stir, then place a lid or some foil over the pan. Turn the heat down and let the pasta simmer for 15 minutes. Check and stir once or twice during this time.
After 15 minutes, remove the lid and test the pasta. It should be just cooked (if it isn’t, cook for a couple of minutes more with a splash of boiling water if needed). Stir in the cream, heat through for a minute then turn off the heat and stir in the spinach. It should wilt very quickly.
Sprinkle on the sliced tomatoes, grated cheese and parsley, then serve.
What's the best type of pasta for One-Pot Pasta?
I use rigatoni, but any large pasta shaped will work. Spiralli, fusilli and penne are all good options.
Can I make it gluten free?
Yes, use gluten free pasta and gluten free stock. Also ensure your chorizo is gluten free too. It usually is, but it's always best to check.
Can I make it ahead?
As with most pasta recipes, this one-pot pasta tastes at its absolute best when eaten right away. However, you can make it ahead if you like. Or you can save any leftovers and reheat them the next day (it makes great lunch leftovers). If you do, then make the pasta, cool, cover and refrigerate it.I recommend one of two ways to reheat:Add a splash of water, cover and reheat in the microwave on high, until piping hot throughout.Or transfer to a baking dish, add a splash of water and cover with a good handful of cheese. Then cover with foil and place in the oven for 30 minutes at 180C/350F. Remove the foil for the last 10 minutes.It's a good idea to add the splash of water, as pasta will continue to absorb liquid as it's cooling. The water will loosen things up a little when you come to reheat it. You could add a splash of stock or passata mixed with a bit of water instead if you prefer, but I find it simpler to go with a splash of water - you won't water down any of the flavours so long as you add no more than 80ml (a third of a cup) to the whole dish.I prefer not to reheat this one in a pan as it's difficult to get it to heat through evenly without a fair bit of stirring - and I find stirring the pasta when it's cold can cause it to break up too much.Nutritional information is per serving.