This Peri Peri Chicken Pasta is creamy, nice & spicy and loaded with so much flavour!
There’s something about the combination of spice and cream that really gets me. Throw in some carbs and juicy chicken and it’s game over. Ready to devour your new favourite pasta recipe? Follow me…
Peri Peri Chicken
One of the key components of this recipe is indeed the chicken. As such, we want to make sure it really shines through. For this recipe we’re using boneless skinless chicken breast and we’re going to butterfly them right through the centre. This will help ensure they cook evenly.
Peri Peri Chicken Marinade
I know it might seem like an odd concept to marinate chicken for a pasta dish, but it’s a really effective way of injecting some much needed flavour to make sure it stands out in the sauce. Here’s what you’ll need:
- Peri Peri Seasoning – You’ll find this in most supermarkets in the spice/seasoning section.
- Lime Juice – This not only adds flavour but will help tenderize the meat.
- Olive Oil – Helps bind the marinade and gets the chicken ready for frying.
- Salt & Pepper – Extra seasoning.
How long to marinate for?
As long as you have time for, up to overnight. Even just 20mins as you prep the other ingredients will work wonders though!
Once you’ve fried the chicken, allow it to rest so it can retain its juices, then slice into thin strips (preferably against the natural grain of the chicken).
Process shots: lay chicken breasts on chopping board (photo 1), slice in half (photo 2), add seasoning to bowl (photo 3), whisk to combine (photo 4), add chicken (photo 5), toss to combine (photo 6), add to pan (photo 7), fry both sides until lightly charred/cooked through the centre (photo 8).
Peri Peri Pasta Sauce
The sauce itself is actually incredibly simple. Once you’ve fried the chicken you’ll have a load of flavour left in the pan. USE THIS! Melt in butter and gently scrape it all off. This will add a gentle smoky flavour to the sauce.
Roasted Red Peppers
One of the key ingredients in this sauce is roasted red peppers. They take on the peri peri seasoning insanely well and make a nice change from a tomato based pasta sauce. I usually go for jarred roasted red peppers, but you can make your own (more on that in the recipe card notes).
Process shots: melt butter (photo 1), fry onion (photo 2), fry garlic and peri peri seasoning (photo 3), fry tomato puree (photo 4), add to blender with roasted red peppers and chicken stock (photo 5), blend until smooth (photo 6).
Peri Peri Chicken Pasta
Oh, you thought I was gonna make a pasta sauce and not throw in a cup of cream? 🤣 My naive friend… To be fair, no cheese in this one which is something of a first for sure!
What Pasta to use?
In reality you can use any variety you fancy, I just prefer a short cut for this recipe. This time round I’ve gone for penne!
Starchy Pasta Water
As with nearly all my pasta recipes, I recommend keeping behind a cup of starchy pasta water before you drain the pasta. This sauce thickens fairly quickly, especially when you toss through the pasta, so it’s always good to have some pasta water on hand should you need to thin it out. It’ll also help emulsify the sauce, namely the butter, oil and cream!
Process shots: pour sauce out of blender into pan (photo 1), stir in cream and simmer (photo 2), stir in pasta (photo 3), stir in chicken and parsley (photo 4).
Serving Peri Peri Pasta
I usually serve this with an extra squeeze of lime juice, just to cut through the richness of the sauce and bring the flavours to life. I also like a pinch of chilli flakes for some extra spice and also any leftover parsley! You can also of course serve with parmesan if you’re missing it and not used to making one of my pasta recipes without it 🤣
Alrighty, let’s tuck into the full recipe shall we?!
How to make Peri Peri Chicken Pasta (Full Recipe & Video)
Peri Peri Chicken Pasta
- Large Shallow Dish & Cling Film (for marinade)
- Blender (for blending sauce)
- Large Pot & Colander (for pasta)
- Large Frying Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock & Cream)
Ingredients (check list):
Peri Peri Chicken
- 2x 7-9oz/200-250g Chicken Breasts
- 1 tbsp Peri Peri Seasoning
- 1 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1/2 tsp Salt (see notes)
- 1/4 tsp Black Pepper
Peri Peri Pasta
- 10.5oz / 300g Penne, or other short cut pasta
- 1 cup / 240ml Double/Heavy Cream, at room temp
- 1/2 cup / 120ml Chicken Stock
- 2 Roasted Red Peppers (see notes)
- 2 tbsp Butter
- 2 tbsp finely diced Fresh Parsley
- 1 tbsp Tomato Puree (Tomato Paste in USA)
- 1 medium Onion, finely diced
- 2 cloves of Garlic, finely diced
To Serve (optional)
- Lime Juice
- Fresh Parsley
- Chilli Flakes
- Butterfly your chicken breasts right through the centre to create 4 even sized breasts.
- In a large shallow dish combine 1 tbsp peri peri seasoning, 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken breasts and marinate in the fridge for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.
- Bring chicken close to room temp if marinated in the fridge, then add to a large pan and fry over medium-high heat until nicely charred on each side and white through the centre. Rest on a chopping board to one side, then slice into thin strips just before needed.
- Lower heat to medium and melt in 2 tbsp butter. Add in onion and fry until soft and lightly golden, then add in garlic and 1 tbsp peri peri seasoning. For for a couple of mins, then stir in 1 tbsp tomato puree and fry for another minute or so.
- Scrape everything into a blender and add chicken stock and roasted red peppers. Blend until smooth then pour back into the pan. Pour in cream and very gently simmer for 10mins, or until the sauce starts to thicken. Season to taste with salt and pepper.
- Meanwhile, pop the pasta in salted boiling water and cook until al dente. Save a cup of starchy pasta water before draining.
- Stir in pasta, then stir in sliced chicken and parsley. Thin out the sauce with starchy pasta water if you need to. If the sauce is still quite thin just simmer and toss until it thickens.
- Serve up with extra parsley, lime juice and chilli flakes (optional) and enjoy!
Quick 1 min demo!
Your Private Notes:
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