Description

This High Protein Peri Peri Chicken Pasta combines tender, seasoned chicken with a creamy, spicy sauce that clings perfectly to every bite of penne. The balance of heat, richness, and tomato depth makes it satisfying without feeling heavy. It is ideal for meal prep and reheats beautifully while maintaining its texture. If you enjoy bold pasta dishes, you may also like this Creamy Gochujang Pasta Sauce Recipe for another spicy twist.

Ingredients

700 g chicken breast (boneless, skinless, sliced or cubed)
1 tbsp oregano (dried)
1 tbsp paprika (smoked or sweet)
1 tbsp garlic powder (fine)
1 tsp chilli flakes (adjust to heat preference)
1 tsp salt (fine)
1/2 tsp black pepper (freshly ground)
2 tsp olive oil (extra virgin)
225 g penne pasta (uncooked)
1 medium onion (finely chopped)
1 bell pepper (sliced, any color)
100 g tomato paste (concentrated)
200 ml skimmed milk (warm)
100 g light cream cheese (softened, low-fat)
100 ml pasta water (reserved from cooking)
60 g peri peri sauce (adjust to taste, medium heat)
1 tbsp fresh parsley (chopped, for garnish)
Extra salt, pepper, oregano, and chilli flakes (to taste)

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Instructions

Boil Pasta (212°F, 10 minutes): Bring a large pot of salted water to a rolling boil at 212°F. Cook penne for 9–11 minutes until al dente; pasta should be tender with a slight bite. Reserve 100 ml pasta water before draining.
Season Chicken (Room Temp, 5 minutes): Toss chicken with oregano, paprika, garlic powder, chilli flakes, salt, and pepper until evenly coated; surface should look fully seasoned and slightly dry.
Sear Chicken (375°F, 6–8 minutes): Heat olive oil in a pan over medium heat (about 375°F). Cook chicken 3–4 minutes per side until golden brown with a firm, cooked-through center (internal temp 165°F).
Rest Chicken (Off Heat, 3 minutes): Remove chicken and let it rest; juices should settle and meat remains moist when sliced.
Sauté Vegetables (350°F, 5 minutes): In the same pan, add onion and bell pepper. Cook over medium heat until softened and slightly translucent with light browning.
Cook Tomato Paste (350°F, 2 minutes): Stir in tomato paste and cook until it darkens slightly and smells sweeter, indicating reduced acidity.
Build Sauce Base (Low Heat 250°F, 3 minutes): Lower heat and pour in warm milk, stirring gently; mixture should become smooth without curdling.
Add Cream Cheese (Low Heat 250°F, 3 minutes): Whisk in cream cheese until fully melted and the sauce turns silky and thick with no lumps.
Emulsify Sauce (Low Heat 250°F, 2 minutes): Gradually add reserved pasta water while whisking until the sauce becomes glossy and coats the back of a spoon.
Add Peri Peri & Chicken (Low Heat 250°F, 2 minutes): Stir in peri peri sauce and return chicken to the pan; sauce should be creamy with a slight red-orange hue.
Combine Pasta (Low Heat 250°F, 2 minutes): Add cooked pasta and toss thoroughly until evenly coated; pasta should appear glossy and well-bound with sauce.
Finish & Serve (Off Heat, 1 minute): Adjust seasoning, sprinkle parsley, and serve immediately; final dish should be creamy, cohesive, and lightly spicy.

Notes

Substitutions: Swap chicken breast for chicken thigh for juicier meat, or use tofu for a vegetarian version.
Make-ahead: Cook fully and store in airtight containers for up to 4 days in the refrigerator.
Storage: Keep refrigerated at or below 40°F for up to 4 days; freeze for up to 2 months in sealed containers.
Reheating: Microwave at 50% power for 2–3 minutes with a splash of water or milk, stirring halfway, until creamy again.
Serving suggestion: Pair with a simple green salad or roasted vegetables to balance the richness.
Spice control: Adjust peri peri sauce and chilli flakes to control heat level without affecting texture.

Nutrition

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