4.9 from 27 votes
Creamy peri peri chicken pasta
This easy, creamy peri-peri chicken pasta with spicy sauce is the kind of showstopper meal that will have everyone asking for seconds.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 - 6
Calories: 546 kcal
Course:
Dinner
Cuisine:
Portuguese
Ingredients
For the chicken
- 500 g (1lb) chicken thighs chopped into bite-size chunks
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp dried oregano
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp cayenne pepper
For the creamy peri-peri sauce
- 1 cup cherry tomatoes halved
- 2 red bell peppers seeded and roughly chopped
- 1 small red onion roughly chopped
- 4 garlic cloves peeled
- 2-3 red chillies stems removed
- 1 tbsp thyme
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 500 g (1lb) rigatoni
- fresh basil to serve
- grated parmesan to serve
Instructions
- Combine all the marinade ingredients then pour over the chicken. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
- Preheat the oven to 200°C/390°F.
- Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
- Drizzle with olive oil and season with salt and pepper.
- Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
- Remove from the oven then transfer to a blender. Pour in water (or chicken stock) and blend until smooth.
- Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the chicken and pasta.
- Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown. Remove from the pan and allow to rest for 5 minutes.
- Cook the pasta in salted water until al dente. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce.
- Add a splash of the pasta cooking water and toss to combine.
- Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese.
Cup of Yum
Nutrition Information
Calories
546kcal
(27%)
Carbohydrates
70g
(23%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
58mg
(19%)
Sodium
851mg
(35%)
Potassium
588mg
(17%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1708IU
(34%)
Vitamin C
65mg
(72%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 546
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 851mg | 35% |
| Potassium | 588mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1708IU | 34% |
| Vitamin C | 65mg | 72% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.