This easy Peri Peri Chicken Pasta recipe is all made in one pan and is ready in 30 minutes. Creamy and full of flavour, the whole family will love this tangy, tasty dish with a kick!
This all-in-one pasta dish is cooked in a single pan, making cleaning up after a family meal easy-peasy! This Peri Peri Chicken Pasta is ready-made seasoning for convenience, which gives that delicious rich, tangy flavour of the chicken restaurant chain that we all love!
Sometimes there’s nothing better than a midweek pasta dinner that requires little effort but still ticks all the boxes. Chicken and pasta are always a winning combination and the simplicity of cooking the pasta in with the sauce is a plus in my book.
We all need a new pasta recipe in our lives from time to time, so here is a new winning formula for those meal plans!
Why you’ll love this recipe
⭐️ Ready in 30 minutes
⭐️ Rich in flavour and spice
⭐️ Budget-friendly, simple ingredients
About this Peri Peri Chicken Pasta
Peri peri (also known as piri piri in some countries) is a sauce or marinade, usually involving garlic, vinegar, chilli, onion, lemon and various other spices and herbs. It is a tangy, spicy seasoning made up of different herbs and spices in different regions, and has links to both Portugal and South Africa, originating from the peri peri (African Bird’s Eye Chilli), although it’s not definitive as to who created the flavour.
The popularity of the flavour exploded when Nando’s chain of restaurants became popular around the world, where marinated chicken is typically flame-grilled in restaurants. The blend can be used for a variety of dishes, including this pasta!
What you’ll need
- Olive oil
- Chicken breast – Skinless and boneless, cut into bitesized pieces
- Peri peri seasoning – Ready-made type, most supermarkets stock this now
- Red peppers
- Red onion – White is fine if that’d what you have
- Garlic – You can use fresh, frozen or jarred
- Chicken stock – A cube is fine
- Chopped tomatoes
- Salt and pepper
- Dried pasta – Your preference as to which kind.
- Cream cheese
- Sweetcorn – Tinned or frozen
How to make it
1. Fry chicken breast and peri-peri seasoning, then add peppers, red onion and garlic.
2. Add the rest of the ingredients to the pan and bring to a simmer. Put the lid on and cook according to the recipe below. Stir in cream cheese and sweetcorn, then serve.
Hint: Cook the pasta until al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
Substitutions
- Sweetcorn – If you don’t want to add this, just leave out or swap for another vegetable of your choice
Leftovers
In the fridge This is so good eaten either cold or reheated well the next day because the flavours have had time to marinate. Definitely worth making a little extra for. You may need to add a splash of water when you reheat it if it’s a little dry.
In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated. All that said, there’s nothing wrong with freezing for a lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.
Top tip
Sauce
Make a little extra stock up so you can add a little at the end to make it a little more saucy.
FAQ
It has a little heat from the peri peri seasoning but I wouldn’t say it’s unpalatable for children. But perhaps be cautious for those with zero spice tolerance! On the other hand, if you love a bit of spice in your family, feel free to add a chopped red chilli in with the sliced pepper.
I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!
Let me know how you got on and what you thought of this recipe. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Creamy Peri-Peri Chicken Pasta
Ingredients
- 2 tsp Olive oil
- 600 g Chicken breast Chopped
- 4 tsp Peri peri seasoning
- 2 Red peppers Sliced
- 1 Red onion Peeled and chopped
- 2 Garlic cloves Peeled and crushed
- 750 ml Chicken stock
- 400 g Chopped tomatoes x1 tin
- 250 g Dried pasta
- 100 g Cream cheese
- 100 g Sweetcorn Optional
- Salt and pepper
Instructions
- Heat the oil in a large saucepan and add the chicken breast and 2 tsp of your peri-peri seasoning.
- Stir over a high heat until the chicken is coloured all over, about 5 minutes.
- Add the peppers, red onion and garlic and cook for a further 5 minutes.
- Stir in the chicken stock, tinned tomatoes, rest of the peri peri, salt and pepper and pasta and bring to a simmer.
- Place a lid on and cook for 15-18 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
- Stir in the cream cheese and the sweetcorn.
Notes
Nutrition
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