Start by coating the chicken breast in cajun spice (1 tsp), dried basil and olive oil. Preheat a stainless steel pan (or non-stick if you don’t have) over a high heat and sear the chicken on each side for 3 minutes, or until fully cooked.
Set the chicken aside and deglaze the pan with a splash of water, scrubbing all of the tasty caramelized bits of meat off the bottom of the pan.
Next, add the onions into the pan and reduce the heat to medium/low. Season with salt and cook for around 3 minutes before adding the peppers. Cook for a further 4 minutes.
At this stage, add your tagliatelle to heavily salted boiling water. Timer set to 2 minutes minus the packet time.
Next, add the tomato puree, garlic and cajun spice into the pan. Fry for around 2 minutes before adding a ladle of pasta water.
Add the cream cheese into the pan along with the chicken stock and lemon juice. Add the peas and stir to combine and add the al dente pasta. Continue to cook and stir to incorporate everything. Season with salt and pepper.
Loosen with pasta water as necessary and when the pasta is perfectly cooked and the sauce has thickened, serve immediately. Top with cajun chicken (sliced into chunks), a sprinkle of chilli flakes and torn fresh basil.