Peri Peri Chicken Pasta

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This Peri Peri Chicken Pasta is a flavorful dish with a perfect balance of spice and creaminess. The marinated chicken brings a smoky, slightly spicy kick, while the creamy sauce made with cream cheese, tomato paste, and peri peri sauce adds richness and tang. Served over pasta and garnished with fresh parsley, each bite is packed with bold, comforting flavors that come together perfectly.

PROCESS:

  • Marinate the chicken with spices and let it sit for 15 minutes. Grill the chicken in a pan for 10 minutes, then set aside.
  • Boil the pasta for 10 minutes and drain. Sauté onions and red pepper, then add tomato paste, chicken broth, milk, cream cheese, and spices.
  • Simmer until thickened. Add the grilled chicken to the sauce and mix well.
  • Serve the creamy chicken sauce over the pasta and garnish with fresh parsley.

Here’s what you are going to need to make it:

Chicken breast and spices for marination

Pasta Oil for cooking

Onion and red pepper for the sauce

Tomato paste and chicken broth

Dairy ingredients like milk and cream cheese

Seasonings like chili flakes, oregano, and peri peri sauce

Fresh parsley for garnish

INGREDIENTS:

500 grams of chicken breast

Marination:

  • Salt
  • Paprika powder
  • Chili flakes
  • Garlic powder
  • Oregano (1 tsp)

For the sauce:

  • 2 tablespoons of oil
  • One small onion, chopped
  • 3-4 garlic cloves, minced
  • Half a red pepper, chopped
  • 2 tablespoons of tomato paste
  • 1 teaspoon of chicken powder dissolved in one cup of water
  • One cup of milk
  • Half a cup of cream cheese
  • Half a teaspoon of chili flakes
  • Half a teaspoon of oregano
  • One-fourth teaspoon of salt
  • 1 tablespoon of peri peri seasonings
  • 1 teaspoon of fresh parsley (for garnish)

For the pasta:

  • 300 grams of pasta (your choice of type, such as penne or spaghetti), boiled for 10 minutes

INSTRUCTIONS:

Step 1: Marinate the chicken

  • In a bowl, mix the chicken slices with salt, paprika powder, chili flakes, garlic powder, and oregano. Make sure the chicken is evenly coated with the spices. Let it marinate for about 15 minutes.

Step 2: Grill the chicken

  • Heat a pan over medium heat and add a small amount of oil. Grill the marinated chicken for about 10 minutes, turning occasionally, until fully cooked and browned. Set the chicken aside.

Step 3: Boil the pasta

  • Bring a large pot of salted water to a boil. Add the pasta and cook for about 10 minutes, or until al dente. Drain the pasta and set it aside.

Step 4: Sauté the vegetables

  • In a separate pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and red pepper, sautéing for about 3-4 minutes until they become tender and slightly caramelized.

Step 5: Make the sauce

  • Stir in the tomato paste and cook for 1-2 minutes. Add the dissolved chicken powder (in 1 cup of water), milk, cream cheese, chili flakes, peri peri seasonings, oregano, and salt. Stir well to combine and let the sauce simmer for 5-7 minutes until it thickens.

Step 6: Combine the chicken with the sauce

  • Add the grilled chicken slices into the sauce and you can also stir to coat the chicken evenly or just place the cooked chicken on top of the pasta while serving.

Step 7: Finish the dish

  • Top with thinly chopped fresh parsley.

Step 8: Serve

  • Serve the creamy peri peri chicken over the cooked pasta. Garnish with fresh parsley and enjoy your meal!

Tips and Notes:

  • If you prefer a milder dish, reduce the amount of chili flakes or peri peri sauce. You can also substitute the peri peri sauce with a less spicy hot sauce.
  • You can use any type of pasta you prefer, such as penne, fusilli, or spaghetti. Just make sure to cook it al dente to avoid a soggy texture.
  • If you like a richer sauce, add a bit more cream cheese or even a splash of heavy cream to make the sauce extra smooth.: If you don’t have a grill pan, you can also cook the marinated chicken in a regular frying pan or even bake it in the oven for 20-25 minutes at 180°C (350°F).
  • Swap the chicken for grilled vegetables such as zucchini, bell peppers, or mushrooms for a vegetarian version of the dish.
  • This dish keeps well in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk if the sauce thickens too much.
  • Fresh parsley adds a nice touch, but you can also top the dish with grated Parmesan or a squeeze of lemon for extra flavor.

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