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)
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
Date Night Spicy Chicken Pasta Cajun Chicken Pasta Chicken Fajita Pasta Chicken and Chorizo Pasta
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!
