Katie cooks

Peri Peri Chicken Pasta

This has to be one of my favourite pasta sauces. I know there will be some pasta purist out there screaming..... CORIANDER on pasta but it just works well with the delicious peri peri flavours... this isn't meant to be a classic Italian dish.

With a slight kick of spice this creamy peri peri pasta will be a hit in your house! Don't forget to give the slow cooker pasta cooking a try as the pasta soaks in all the delicious flavours as it cooks!



Prep time 15 mins

Cooking time 5-7hrs


1 onion, diced

1 red pepper, cored and diced

2 garlic cloves, peeled and chopped

2tbsp peri peri spice mix, see below if you want to make it yourself

2 large chicken breast approx 350g

1 x 400g tin chopped tomatoes

250ml chicken stock

Juice of half a lime

350g dried fusilli pasta

150ml double cream

5tbsp fresh chopped coriander

For the homemade peri peri spice mix

1tbsp mild or hot chilli powder

1.5tsp dried oregano

1tsp onion powder

1tsp smoked paprika

1/2 tsp salt


Add all of the ingredients EXCEPT the pasta, lime, cream and and coriander to your slow cooker.

Pop the lid on, cook on high for 3.5hours or low for 6hours, until everything is cooked through.

Remove the chicken fillets, check that they are cooked through and shred them using two forks. Set aside for a moment.

This part is optional, but I prefer the sauce to be a smooth consistence so if you have one use a stick blended to blitz the sauce until smooth, be careful as you do this as the sauce will be hot and may splash.

Add the lime juice and the shredded cooked chicken back in and give it a stir. As long as you are certain the chicken is cooked through have a taste and add more salt if needed. I normally find I need to.

Add the dried pasta and a splash of hot water, about 150ml, the liquid should just cover the pasta. See my YouTube video for visual reference.

Cover and cook on high for 45minutes, stirring half way through, add a little more hot water if need be.

Once your pasta is cooked and most of the liquid has gone add the double cream and most of the fresh coriander, saving a little for garnishing the plates. Give it all a stir and have a taste, you will probably need a little more salt and pepper after adding the cream.


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