Why You’ll Love This Recipe
This recipe is packed with flavor from smoky spices and spicy piri piri sauce, balanced by a creamy base that makes every bite rich and satisfying. It’s quick enough for a weeknight dinner but impressive enough to serve guests. You can easily adjust the heat level to suit your taste, making it family-friendly or extra spicy. Plus, it’s a one-pan style dish that keeps cleanup simple and stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (penne or fusilli work well)
boneless skinless chicken breast, sliced
piri piri sauce
olive oil
garlic, minced
red onion, finely chopped
red bell pepper, sliced
heavy cream
tomato paste
paprika
dried oregano
salt
black pepper
grated Parmesan cheese
fresh parsley for garnish
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a little pasta water before draining.
- Season the sliced chicken with salt, black pepper, paprika, and oregano.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked through. Remove from the pan and set aside.
- In the same skillet, add a bit more oil if needed. Sauté the chopped onion and garlic until softened and fragrant.
- Add the sliced red bell pepper and cook for a few minutes until slightly tender.
- Stir in the tomato paste and cook for about a minute to deepen the flavor.
- Pour in the piri piri sauce and heavy cream, stirring to combine. Let the sauce simmer gently for 3–5 minutes until slightly thickened.
- Return the cooked chicken to the skillet and stir to coat it in the sauce.
- Add the drained pasta to the skillet and toss everything together. If needed, add a splash of reserved pasta water to loosen the sauce.
- Sprinkle in grated Parmesan cheese and mix until melted and creamy.
- Garnish with fresh parsley and serve warm.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
For a lighter version, substitute heavy cream with half-and-half or evaporated milk. You can swap chicken breast for chicken thighs for a juicier texture. Add spinach or mushrooms for extra vegetables and flavor. If you prefer more heat, increase the amount of piri piri sauce or add red chili flakes. For a smoky twist, include a small amount of smoked paprika. You can also make it vegetarian by replacing chicken with grilled zucchini, mushrooms, or tofu.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently in a skillet over medium-low heat, adding a splash of milk or cream to loosen the sauce. You can also microwave it in short intervals, stirring between each interval to ensure even heating. Avoid overheating to prevent the sauce from separating.
FAQs
Can I make this pasta less spicy?
Yes, simply reduce the amount of piri piri sauce and choose a mild version if available.
What type of pasta works best?
Short pasta shapes like penne, fusilli, or rigatoni hold the sauce well and are ideal for this recipe.
Can I prepare the chicken ahead of time?
Yes, you can cook and season the chicken in advance and refrigerate it until ready to use.
Is there a dairy-free option?
You can substitute the heavy cream with coconut cream or a dairy-free cooking cream alternative.
Can I freeze Piri Piri Chicken Pasta?
It can be frozen, but the creamy sauce may slightly change texture upon reheating. For best results, consume fresh or refrigerated.
How do I thicken the sauce if it’s too thin?
Let it simmer a bit longer, or add extra grated Parmesan cheese to help thicken it.
Can I use store-bought piri piri sauce?
Yes, store-bought sauce works perfectly and saves time.
What vegetables can I add?
Spinach, mushrooms, cherry tomatoes, or zucchini are excellent additions.
How do I prevent the pasta from drying out?
Reserve some pasta water and add it gradually while mixing to keep the sauce silky.
Can I use leftover grilled chicken?
Absolutely. Slice it and add it to the sauce during the final steps to warm through.
Conclusion
Piri Piri Chicken Pasta is the perfect fusion of spicy, creamy, and comforting flavors. With tender chicken, vibrant vegetables, and a bold sauce that clings beautifully to the pasta, this dish is guaranteed to become a favorite in your kitchen. It’s easy to customize, simple to prepare, and satisfying every single time.
PrintPiri Piri Chicken Pasta
A bold and creamy Piri Piri Chicken Pasta made with tender chicken, vibrant peppers, and perfectly cooked pasta tossed in a spicy, rich piri piri cream sauce. This comforting dish delivers the perfect balance of heat and savory flavor for an easy yet impressive meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese-African Fusion
- Diet: Halal
Ingredients
- 12 oz penne or fusilli pasta
- 2 boneless skinless chicken breasts, sliced
- 3 tablespoons piri piri sauce (adjust to taste)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 red bell pepper, sliced
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Season the sliced chicken with salt, black pepper, paprika, and oregano.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked through, about 6–8 minutes. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté the chopped onion and garlic until softened and fragrant, about 2–3 minutes.
- Add the sliced red bell pepper and cook for 3–4 minutes until slightly tender.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the piri piri sauce and heavy cream, stirring well. Let the sauce simmer for 3–5 minutes until slightly thickened.
- Return the cooked chicken to the skillet and stir to coat in the sauce.
- Add the drained pasta and toss everything together. Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in the grated Parmesan cheese until melted and creamy.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust the piri piri sauce to control the spice level.
- Substitute heavy cream with half-and-half for a lighter version.
- Chicken thighs can be used for a juicier texture.
- Add spinach, mushrooms, or zucchini for extra vegetables.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 135 mg
