Take a deep pot and add oil, place it over a medium heat.
Add the diced onion (optional) to cook for around two minutes, then add in your crushed garlic cloves and cook for a further 2 minutes.
Cut the chicken fillets into cubed pieces and add to the pan alongside the Cajun seasoning and sliced mushrooms. Season with black pepper and cook for 5-6 minutes.
Add the dry pasta into the pot with the vegetable stock (stock should just cover the pasta). Bring this to the boil, then reduce and allow to simmer for 10 minutes.
When the pasta is cooked and the stock has been absorbed, add the crème fraîche and stir through.
Serve with garnish (eg chopped parsley and black pepper) and any desired sides, such as garlic bread.
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