Cut the chicken into small cubes. Fry it in a hot pan in a little oil until it gets a nice crust on all sides. The chicken should also soak up the sauce, so if you haven’t cooked it all the way through, that’s fine.
When the chicken is almost done, season it with the Cajun spice blend and mix well. Continue cooking for a few minutes and remove to a plate.
While the chicken is roasting, you have time to chop the vegetables. Peel the onion and cut it into small cubes together with the paprika. Finely chop the garlic.
Once the chicken is fully cooked, brown both the onions and peppers in a generous amount of oil in the same pan you fried the chicken in. When the onion starts to get shiny and soft, add the garlic and fry for a few minutes.
Add the chicken stock and cream and let the sauce simmer for 5-10 minutes until it thickens a bit.
At the same time, cook the pasta al dente in lightly salted water. The cooking time depends on the type of pasta used. Put the prepared pasta in a colander to drain the water.
When the sauce has thickened a little, add the crème fraîche. Add the chicken, bring to a boil and let the chicken soak in the sauce for about 5 minutes. Taste the sauce and season with Cajun spice blend if you think it lacks flavor.
Then carefully mix in the pasta. Sprinkle with fresh basil and grate some parmesan just before serving.
Feel free to choose any other pasta, but pasta molds that can hold a little sauce are recommended. Pasta boxes are used here, but penne pasta (tubes of pasta) and fusilli (screws of pasta) also work better than regular tagliatelle (striped spaghetti).
Cajun spice mix can be purchased at some grocery stores, but it’s also easy to make your own.