Creamy Cajun Chicken and Bacon Pasta
| 600 g | chicken |
| 260 g | rigatoni |
| 2 tbsp | Cajun seasoning (add more if you like it spicy) |
| 30 g | Parmesan |
| 2 tbsp | tomato purée |
| 70 ml | single cream |
| 150 ml | chicken stock |
| 6 | bacon medallions |
| 1 | onion |
| 1 tbsp | oregano |
| Add the chicken, bacon, onion, 1 tbsp Cajun and 1 tbsp oregano to the babe magnet and Airfry 190°C for 18 minutes. |
| Place the rigatoni into a pot of boiling salted water until al dente. |
| Make up the sauce by combining the single cream, chicken stock, tomato purée, Parmesan and 1 tbsp cajun seasoning. |
| With 3 minutes left add the sauce. |
| Finally mix in the cooked rigatoni pasta with 1 minute to go. |