A Comforting Kick in a Bowl: Meet Your New Favorite Weeknight Hero
Let’s talk chicken peri peri pasta—because sometimes, regular creamy pasta just doesn’t cut it, especially after a long day juggling work, errands, and figuring out why the laundry never ends. This spicy, saucy, flavor-packed recipe is here to rescue your dinner routine and—bonus—it only tastes like you spent hours in the kitchen.
Whether you’re wrangling picky eaters or just craving something bold and cozy (with a little heat!), this dish is the kind of recipe that’ll have your family asking, “Wait, when are we having this again?”
And trust me—this one’s personal. I whipped it up on a whim one Tuesday night after realizing I had chicken breasts and a serious craving for something spicy. The result? Let’s just say my husband called dibs on the leftovers for lunch the next day. Rude, but understandable.
Let’s get cooking, shall we?
Why You’ll Love This Chicken Peri Peri Pasta
Okay, let’s break this down. This chicken peri peri pasta is:
- 🔥 Spicy (but not scary-spicy—you control the heat!)
- 🥘 Creamy and comforting
- ⏱️ Weeknight-friendly (you can marinate while checking emails or breaking up a sibling feud)
- 👩🍳 Easy enough for beginners, flavorful enough to impress
And if you’re a fan of meals like creamy marry me chicken pasta or cowboy butter chicken linguine, this one’s gonna feel like your next kitchen win.
Ingredients You’ll Need
For the Peri Peri Chicken:
- 2 chicken breasts (7–9oz each), butterflied
- 1 tbsp peri peri seasoning
- 1 tbsp olive oil
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper
For the Pasta:
- 10.5 oz penne pasta (or your fave short pasta)
- 1 cup heavy cream
- ½ cup chicken stock
- 2 roasted red peppers
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
- 1 tbsp tomato paste
- 1 tbsp peri peri seasoning
- 1 medium onion, finely diced
- 2 garlic cloves, minced
Optional Garnishes:
- More lime juice
- Extra parsley
- Chili flakes (if you’re feeling brave)
How to Make Chicken Peri Peri Pasta (Step-by-Step)
1. Marinate the Chicken
Grab a bowl or shallow dish, and mix up the marinade: peri peri seasoning, olive oil, lime juice, salt, and pepper. Add your butterflied chicken breasts and let them hang out in the fridge—ideally for a few hours, but even 20 minutes while you prep the sauce is great. No judgment here, busy queen.
2. Cook the Chicken
Bring that beautiful marinated chicken to room temp (roughly 15 minutes on the counter does the trick). Then pan-fry over medium-high heat until golden on both sides and cooked through. Set aside and slice thin—try not to snack on too many slices before they hit the pasta. (Guilty!)
3. Sauté the Sauce Base
Lower the heat and melt butter in the same pan. Toss in your diced onion and let it soften. Add garlic and peri peri seasoning, give it a minute, then stir in the tomato paste. Your kitchen will start to smell incredible.
4. Blend the Magic
Transfer everything from the pan into a blender. Add the chicken stock and roasted red peppers. Blend until smooth and pour back into the pan.
5. Add Cream & Simmer
Stir in your cream and let the sauce gently bubble for about 10 minutes. It should thicken slightly. Season with a pinch of salt and pepper if needed.
6. Cook the Pasta
While the sauce simmers, cook your pasta in salted boiling water until al dente. Reserve a cup of that starchy water—it’s liquid gold for your sauce.
7. Bring It All Together
Stir the pasta into the sauce, followed by the sliced chicken and parsley. If the sauce feels too thick, loosen it with a bit of pasta water. Too thin? Simmer it a little longer while you sip some wine.
8. Serve It Up
Top with fresh parsley, a squeeze of lime, and chili flakes if you’re into heat. Then dig in—and prepare for compliments.
Quick Tips for the Best Chicken Peri Peri Pasta
- Shortcut Alert: No time to roast red peppers? Use the jarred kind—totally fine.
- Don’t skip the lime juice. It brightens everything up like a little citrus high-five.
- Adjust the heat. Want it spicier? Add extra chili flakes or a dash of hot sauce.
- Double the chicken. Feeding a crowd? Easily bulk this recipe up without complicating things.
Oh—and if you loved this spicy twist, check out my bold sweet and spicy garlic steak pasta next!
FAQs About Chicken Peri Peri Pasta
Can I make it ahead of time?
Absolutely! Just store the sauce and pasta separately. Reheat gently and add a splash of cream or pasta water if needed.
What’s a good substitute for peri peri seasoning?
You can mix up smoked paprika, chili powder, garlic powder, and a pinch of cayenne in a pinch. But peri peri seasoning is worth keeping around!
Can I use leftover chicken?
Totally. Just slice it up and add it at the end. Rotisserie chicken works great too—zero shame.
What sides go well with this?
A crisp green salad or some crusty easy homemade focaccia bread is always a hit.
How spicy is it?
It’s a medium kick—nothing overwhelming. You control the spice by adjusting the seasoning and chili flakes.
Can I freeze it?
The sauce, yes! Pasta with cream can be tricky, but you can freeze the sauce and cook fresh pasta later.
So there you have it: a creamy, spicy, crowd-pleasing pasta that takes your average weeknight from meh to more, please! If your family loves this, don’t forget to try my cowboy butter chicken pasta for a buttery alternative, or branch out with a bang bang chicken bowl for a saucy change of pace.
The only thing better than how this dish tastes? How easy it is to make. Now go on—grab those ingredients and make dinner magic.