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Chicken/ Hearty Dinners/ Pasta/ Spice

Peri Peri Chicken Pasta

November 15, 2021 by Chris Collins

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…

overhead close up shot of pasta in small white bowl with silver fork digging in

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).

8 step by step photos showing how to make peri peri chicken pasta

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).

6 step by step photos showing how to make roasted red pepper sauce

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).

4 step by step photos showing how to make peri peri chicken pasta

close up shot of peri peri chicken pasta in skillet with wooden spoon digging in

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?!

close up shot of pasta in small white bowl garnished with chilli flakes and parsley with lime blurred in background

How to make Peri Peri Chicken Pasta (Full Recipe & Video)

close up shot of pasta in small white bowl garnished with chilli flakes and parsley with lime blurred in background

Peri Peri Chicken Pasta

This Peri Peri Chicken Pasta is creamy, nice & spicy and loaded with so much flavour!
5 from 3 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Italian / Portuguese / South African
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 706kcal
Cost per serving: ยฃ3 / $4


  • 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 tbsp Peri Peri Seasoning
  • 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!


a) Peri Peri Seasoning - You'll find this in most supermarkets in the spice/seasoning section. Different brands will differ somewhat. I usually go for Schwartz (UK).
b) Salt - Different brands will also vary in saltiness. When seasoning the chicken I usually go for 1/2 tsp, but I recommend just dabbing your finger in the Peri Peri seasoning beforehand. Some brands can be salty, so lower to 1/4tsp if needed.
c) Roasted Red Peppers - Jarred roasted red peppers will be found in most supermarkets. They're usually brined with vinegar, just give them a squeeze before using them to get rid of most of this (don't rinse, you want a touch of the acidity and you don't want to wash away the char/flavour).
d) Can I use Fresh Peppers? - If you don't have jarred roasted red peppers you can make your own - just broil (grill) skin side up until black on the outside, turning throughout to keep an even char. Place in a bowl with cling film over it and allow to cool. After peel off the skin, deseeded and slice.ย 
e) Calories - based on 2x 9oz/250g chicken breasts:

Your Private Notes:


Nutrition Facts
Peri Peri Chicken Pasta
Amount Per Serving
Calories 706 Calories from Fat 297
% Daily Value*
Fat 32.97g51%
Saturated Fat 17.281g86%
Trans Fat 0.002g
Polyunsaturated Fat 2.559g
Monounsaturated Fat 10.957g
Cholesterol 160mg53%
Sodium 656mg27%
Potassium 746mg21%
Carbohydrates 68.09g23%
Fiber 9.6g38%
Sugar 4.95g6%
Protein 35.74g71%
Vitamin A 2491IU50%
Vitamin C 69.3mg84%
Calcium 76mg8%
Iron 2.53mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For more Peri Peri recipes check out my Peri Peri Hummus and Peri Peri Chicken Pitas!

Fore more similar recipes check out these beauties:

Spicy Chicken Pasta Recipes

If you plan on making the Peri Peri Pasta recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    Pam Baldwin
    April 30, 2024 at 12:18 am

    Fan-frickin-tastic! Thank you for the recipe, I didn’t make a single change, used the medium piri piri and it had just the right amount of heat…well I did put more than a tablespoon in.

    • Reply
      Chris Collins
      May 1, 2024 at 11:38 am

      So pleased to hear it went down well, Pam! ๐Ÿ™‚ C.

  • Reply
    Kiara Burrows
    April 22, 2024 at 2:14 pm

    5 stars
    so delicious. I used the Nandos sauce instead of making the chilli sauce from scratch. still so so tasty

    • Reply
      Chris Collins
      April 22, 2024 at 2:44 pm

      Thanks so much for the review, Kiara! ๐Ÿ™‚ C.

  • Reply
    May 3, 2023 at 11:55 am

    Will be Ok in the freezer? I was thinking of batch cooking it for lunches at work

    • Reply
      Chris Collins
      May 5, 2023 at 1:37 pm

      I haven’t tried freezing this before, but you could certainly give it a go! You might find the cream splits or turns greasy upon reheating, that’s the only thing. C.

  • Reply
    May 31, 2022 at 6:54 pm

    5 stars
    Amazing! Making it for the 2nd time tonight and it has already become a firm favourite! I swapped out the chicken breast for boneless and skinless chicken thighs as I like the meat better and itโ€™s cheaper and no need to butterfly! Thank you for another winner!!! Xx

    • Reply
      Chris Collins
      May 31, 2022 at 8:08 pm

      So happy to hear this went down well, Anna! Love the tip of using chicken thighs! Thanks so much for the review ๐Ÿ™‚ C.

  • Reply
    Katrina Gaudie
    March 15, 2022 at 8:44 am

    OMG another absolutely amazing creation!! So easy and time savvy with flavour to die for!!!
    Thank you again

    • Reply
      Chris Collins
      March 15, 2022 at 10:22 am

      So happy to hear it went down well, Katrina! ๐Ÿ™‚

  • Reply
    November 16, 2021 at 3:29 pm

    5 stars
    Simply DELISH!!!