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!



Prep time 30 mins (if marinating)

Cooking time 30-40mins


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

2 large chicken breast, diced

350g dried fusilli pasta

Up to 4tbsp olive oil

1 onion, diced

1 red pepper, cored and diced

2 garlic cloves,crushed

1 x 400g tin chopped tomatoes

Juice of half a lime

150ml double cream

5tbsp fresh chopped coriander (optional)

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


Take 1tbsp of your peri peri seasoning and mix with 1tbsp of olive oil, pour over your diced chicken breast, you can use straight away or leave to marinade for a 30mins in the fridge.

Fill a large saucepan with water and add a big pinch of salt, bring to the boil and then cook the pasta according to packet. If your pasta is ready before your sauce is finished, drain the water away and add a drizzle of olive oil to the pasta and stir until its coated, this will stop the pasta from clumping together as it dries.

In a saute or deep frying pan add 2tbsp of olive oil and heat on a medium and then cook the chicken pieces until cooked through and white through the centre, remove from the pan.

In the same pan add the diced onion and pepper and cook until beginning to soften, around 5 mins. You can add a splash or water or oil if the pan is too dry.

Next up add the crushed garlic, remaining peri peri spice mix and a 100ml of water to the pan with the onions and peppers. Cook for 2 minutes until fragrant and the water has almost disappeared.

Now add the chopped tomatoes and lime juice, cook on a medium heat for around 5 minutes.

Before adding the chicken back in you have a choice... smooth or chunky sauce. If your prefer chunky leave the sauce as it is, but if you prefer a smooth sauce allow the sauce to cool slightly, transfer in to a measuring beaker and blend with a stick blender (be careful of hot splashes) then pour it back in to the pan.

Next up, add the cooked chicken back in and bring the sauce back up to temperature on a medium heat.

Add the cream and stir until well combined.

As long as you're completely happy the chicken is cooked through have a taste, the sauce will certainly need more salt and pepper as we've added cream which will neutralise the seasoning. So add more salt and pepper according to your taste.

Pour in your now drained and cooked pasta and toss until well coated.

Serve up and sprinkle with your chopped coriander if using.

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