Peri Peri Chicken Pasta

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

Print Recipe

5 from 4 votes

This Peri Peri Chicken Pasta is creamy, nice & spicy and loaded with so much flavour!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: Italian, Portuguese, South African

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

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

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

Instructions

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!

Video

Notes

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.

e) Calories - based on 2x 9oz/250g chicken breasts:

Nutrition