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Piri Piri Chicken Pasta

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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.

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

  1. 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.
  2. Season the sliced chicken with salt, black pepper, paprika, and oregano.
  3. 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.
  4. Add remaining olive oil to the skillet. Sauté the chopped onion and garlic until softened and fragrant, about 2–3 minutes.
  5. Add the sliced red bell pepper and cook for 3–4 minutes until slightly tender.
  6. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
  7. Pour in the piri piri sauce and heavy cream, stirring well. Let the sauce simmer for 3–5 minutes until slightly thickened.
  8. Return the cooked chicken to the skillet and stir to coat in the sauce.
  9. Add the drained pasta and toss everything together. Add a splash of reserved pasta water if needed to loosen the sauce.
  10. Stir in the grated Parmesan cheese until melted and creamy.
  11. 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

Find it online: https://thefamilycooking.com/piri-piri-chicken-pasta/