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My peri peri chicken pasta recipe is super simple to cook, lasts well in the fridge for a couple of days and is super flavoursome too!
I love to batch make lunches, for us to enjoy on our work days, as it is a great way to save time, effort and to ensure that I don’t order a McDonalds lunch delivery!
Ingredients for peri peri chicken pasta:
450g peri peri chicken (I used my air fryer peri peri chicken recipe made with my peri peri seasoning blend)
225g fusilli pasta (uncooked weight)
1 white onion
1 yellow pepper
1 red pepper
Splash of oil
100ml soft cheese (I used a low-fat version to make this lighter)
200ml chicken stock
Method for peri peri chicken pasta:
First up you’ll want to make your peri peri chicken. I use air fryer peri peri chicken, as it is really simple, and keeps well in the fridge too.
Slice the peri peri chicken finely.
Cook your pasta based on the packet instructions, then keep back a little of the pasta water to help you thin out the sauce later as needed.
Chop your onions and peppers finely.
Cook the peppers and onions together in a pan, lightly oiled, for 4-5 minutes, until almost cooked.
Add the sliced peri peri chicken breasts.
Mix in the soft cheese and then the chicken stock until combined.
Heat gently for 3 minutes, until lightly simmering.
Season to taste, as required.
Add a splash of the reserved pasta water if you’d like to thin the sauce out a little.
Serve your pasta dish and enjoy!
Optional: Add cracked black pepper and a little cheese of your choice on the top!
Can you adapt this into a peri peri chicken pasta bake?
For sure! Just add 100ml extra of soft cheese and chicken stock, stir everything well, place in an ovenproof cooking dish, top with your favourite cheese and then bake for 15-20 minutes at 180C (360F).
Personally I love a blend of cheddar and parmesan, as I feel this melts beautifully and leaves a lovely golden brown top!
I’ve also added this chicken through an air fryer pasta bake and it is absolutely delicious!
Want to add some extra flavour?
If you want to elevate the flavour of this dish a little more than I love to add some chorizo, salami or similar cooked meats.
When using chorizo I will cook this before cooking the onions and peppers, to release all the lovely chorizo oils and give lots more flavour. This means I don’t need to add additional cooking oil either which is great.
Can you use double cream? What about sour cream?
Yes! This recipe is a lighter version of peri peri chicken pasta, and one that we really enjoy. If you fancy a dish that is a little creamier then you can switch the soft cheese for double cream, or even evaporated milk.
What to serve with peri peri chicken pasta?
This pasta dish is absolutely delicious served by itself, or with a similar salad. However, if you want to make it stretch a little further, or perhaps feed a hungry crowd, then you may enjoy adding an air fryer garlic bread or air fryer roasted tomatoes. Both are a delicious side to accompany this pasta but anything slathered in garlic butter is a fantastic choice too in our home.
Want to use a different pasta?
Really for this dish you can just use whatever pasta you have on hand. Fusilli, penne and linguine are some of our favourites, but just about any pasta type is going to be delicious with this creamy sauce.
I like something with an edge, or bit of extra texture to it, to hold all the lovely sauce!
Can you freeze peri peri chicken pasta?
This will freeze, for at least a month, as long as you defrost in the fridge for 24 hours before eating. As the chicken was already cooked when making this dish you won’t want to re-heat it, for safety reasons, so I would advise just making this up and enjoying it for up to 2 days, cold, from the fridge, instead of freezing!
Alternatively you could cook and cool the pasta, and chicken, then mix the ingredients together, freeze, and cook once defrosted for around 7-8 minutes until heated through thoroughly.
Why not check out some of my other recipes while you’re here?
- Toppings for chips
- Movie mix
- Sides for fish and chips
- Cheap banana bread recipe
- Onion gravy recipe
- Air fryer jerk chicken
- Air fryer potato wedges
- Air fryer chicken recipes
- The BEST air fryer vegetable recipes!
- Ninja Foodi roast chicken
How to make peri peri chicken pasta:
Peri peri chicken pasta
A creamy, flavoursome, spiced pasta bake with peri peri chicken
Ingredients
- 450 g peri peri chicken I used my air fryer peri peri chicken recipe made with my peri peri seasoning blend – see above for links
- 225 g fusilli pasta uncooked weight
- 1 white onion
- 1 yellow pepper
- 1 red pepper
- Splash of oil
- 100 ml soft cheese
- 200 ml chicken stock
Instructions
-
First up you’ll want to make your peri peri chicken. I use air fryer peri peri chicken, as it is really simple, and keeps well in the fridge too.
-
Slice the peri peri chicken finely.
-
Cook your pasta based on the packet instructions, then keep back a little of the pasta water to help you thin out the sauce later as needed.
-
Chop your onions and peppers finely.
-
Cook the peppers and onions together in a pan, lightly oiled, for 4-5 minutes, until almost cooked.
-
Add the sliced peri peri chicken breasts.
-
Mix in the soft cheese and then the chicken stock until combined.
-
Heat gently for 3 minutes, until lightly simmering.
-
Season to taste, as required.
-
Add a splash of the reserved pasta water if you’d like to thin the sauce out a little.
-
Serve your pasta dish and enjoy!
-
Optional: Add cracked black pepper and a little cheese of your choice on the top!
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
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