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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!

One pan recipe for peri peri chicken pasta.

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!

If you like this recipe you might also love my Peri Peri Chicken and Rice One Pot recipe.


Why you’ll love this Chicken Peri Peri recipe

⭐️ Ready in 30 minutes

⭐️ Rich in flavour and spice

⭐️ Budget-friendly, simple ingredients


Close up of a big pan full of peri peri chicken pasta

About this Peri Peri Chicken Pasta dish

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!


Ingredients for Peri Peri Chicken Pasta

Ingredients for peri peri chicken pasta laid on the table.
  • 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 Peri Peri Chicken Pasta

How to make peri peri chicken pasta step 1.

1. Fry chicken breast and peri-peri seasoning, then add peppers, red onion and garlic.

How to make peri peri chicken pasta step 2.

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

Chicken Pasta 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 tips for making this Peri Peri Chicken Pasta recipe

Sauce

Make a little extra stock up so you can add a little at the end to make it a little more saucy.

Peri Peri Pasta FAQs

Is this a spicy dish?

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.

Can you recommend a good pan for making one pot meals?

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 these recipes. 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).

5 from 47 votes

Creamy Peri-Peri Chicken Pasta

An easy all-in-one dish, this Creamy Peri Peri Chicken Pasta is a delicious flavour-packed recipe with a kick.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

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
  • 198 g Tin Sweetcorn, Drained
  • 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

Timings: Cooking time can depend on the pasta shape you’re using. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
Hot and spicy: If you and your family like it super spicy, feel free to add 1 chopped red chilli with the sliced pepper.
Leftovers: Stuck for a lunch? This can be eaten hot or cold the next day, with the flavour just getting better!

Nutrition

Calories: 606kcalCarbohydrates: 71gProtein: 49gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 115mgSodium: 690mgPotassium: 1383mgFiber: 5gSugar: 14gVitamin A: 2216IUVitamin C: 92mgCalcium: 108mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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4 Comments

  1. 5 stars
    Have hade numerous times as the meal before hubby and boys do a cross country run next day – absolutely delicious and often requested by family whenever. Can also confirm leftovers are lovely cold next day!

  2. 5 stars
    Made this twice now and it’s delicious!! My 2 year old grandson had some and he couldn’t get enough of it, thanks for all the delicious recipes!!

  3. 5 stars
    I’ve made this a couple of times now and it’s a big hit with us!! Hubby and son take the leftovers to work as part of their packed lunches, believe it or not they don’t reheat it as they say it tastes good cold!!