Cajun chicken pasta in Amarula sauce

News24

14-07-2025

Cajun-spiced chicken meets a rich Amarula cream sauce in this bold, South African-inspired pasta. The sweet liqueur tempers the heat, while the roasted peppers and sundried tomatoes bring bursts of flavour. Its a cosy classic, elevated.
Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking.
Ingredients
3 chicken breast fillets
1 Tbsp (15ml) olive oil
1 Tbsp (15ml) Cajun spice
½ Tbsp (7.5ml) milled black pepper
½ Tbsp (7.5ml) garlic powder
½ Tbsp (7.5ml) dried parsley
1 tsp (5ml) salt
1 Tbsp (15ml) chopped fresh parsley
400g pasta (penne or similar), cooked
2 red/yellow peppers, roasted
¼ cup (60ml) chopped sundried tomatoes
salt and milled black pepper, to taste
Sauce
3 Tbsp (45ml) butter
1 onion, peeled and chopped
1 Tbsp (15ml) Cajun spice
1 Tbsp (15ml) smoked paprika
1 cup (250ml) fresh cream
½ cup (125ml) milk
½ cup (125ml) Amarula Cream
1 Tbsp (15ml) cornflour, slaked in 2 Tbsp (30ml) milk
⅓ cup (80ml) grated
Parmesan cheese
To serve
1 tsp (5ml) dried red chilli flakes or sliced fresh chilli
fresh coriander leaves
Parmesan cheese
lime or lemon wedges
Method
1. Coat the chicken breasts with the olive oil, Cajun spice, black pepper, garlic powder, dried parsley and salt. Cover and place in the refrigerator for at least 30 minutes, allowing the flavours to infuse.
To make the sauce
2. For the sauce, melt the butter in a large pan over a medium heat, then add the onion and cook for 3 minutes. Add the Cajun spice and smoked paprika and cook for 1 minute.
3. Stir in the fresh cream, milk, Amarula Cream and slaked cornflour mixture. Cook, stirring continuously for 4–5 minutes, until the sauce is smooth and creamy. Remove from the heat and stir in the Parmesan cheese.
4. Heat a griddle or frying pan on the stove and cook the chicken fillets for 5–8 minutes per side, depending on thickness, until cooked through. Set aside and allow the chicken to rest for a few minutes.
5. Reheat the sauce and add the fresh parsley, cooked pasta, roasted peppers and sundried tomatoes. Season with salt and pepper. Once heated through, divide the pasta among serving bowls and top with the sliced, grilled chicken.
To serve
6. Garnish with chilli, coriander, additional Parmesan cheese and lemon or lime wedges if desired.
Supplied/Penguin Random House Publishing
This recipe is an extract from ' The Great Marula Menu ', a celebration of Amarula-inspired recipes, crafted by passionate South African home cooks and renowned chefs like Mogau Seshoene, also known as the acclaimed The Lazy Makoti and J'Something. The collaboration reflects a shared love for great flavours and showcases the rich diversity of South African home cooking.