Recipe · Per standard serving
Free recipeCreamy Peri Peri Chicken Pasta
A creamy, spicy chicken pasta designed for four filling meal-prep portions.
Nutrition Per standard serving
- Calories
- 543 kcal
- Protein
- 50.5 g
- Carbohydrate
- 52.9 g
- Fat
- 13.7 g
- Fibre
- 5 g
Recipe actions
Keep the cooking flow clear while using the whole-recipe actions.
One cooking flow
Set up, gather, then cook.
Choose an exact portion amount, gather everything once, then follow the steps in order for the best result.
Set the amount
Choose portions.
The standard recipe makes 4 servings. Choose the exact portion amount needed before gathering the ingredients.
Adjust portions
Decimals and comma input accepted. Range: 0.25–20.
Ingredients shown for 4 portions. Nutrition remains per standard serving.
Ingredients scaleIngredients scale with the selected portion amount.
Nutrition stays fixedNutrition stays per standard serving.
Before you cook
Gather the ingredients.
Shown for 4 portions. Optional finishes remain outside the original nutrition estimate.
Contains milk and cereals containing gluten. Always check packaged ingredient labels.
Large saucepan, large frying pan or sauté pan, chopping board, sharp knife and colander.
- 700 gRaw skinless chicken breast, sliced
- 3 gDried oregano
- 7 gSmoked paprika
- 9 gGarlic granules
- 2 gChilli flakes
- To tasteSalt and black pepper, to taste
- 10 gOlive oil, weighed
- 225 gBarilla Penne Rigate No. 73, dry weight
- 100 gOnion, finely chopped
- 100 gRed pepper, chopped
- 100 gTesco Tomato Purée
- 200 mlSkimmed milk
- 100 gPhiladelphia Light soft cheese
- 80 gNando’s Medium PERi-PERi Sauce
- 100 mlReserved pasta water, add gradually
- To tasteFresh parsley, optional garnish — optional
- To tasteParmesan, optional, measured amount — optional
Quantities shown for 4 portions. Divide the finished dish to match that amount.
Cook in sequence
8 steps, in order.
Follow the steps in order for the best result.
- Mix the chicken with the oregano, paprika, garlic, chilli flakes, pepper, salt and half the oil.
- Cook the penne until al dente. Reserve the amount of cooking water shown in the selected ingredients, then drain.
- Cook the chicken in batches until browned and cooked through. The thickest pieces should reach 75°C. Transfer to a clean plate.
- Add the remaining oil, onion and pepper to the pan. Cook for 4–5 minutes until softened.
- Stir in the tomato purée for about 2 minutes. Reduce the heat, then add the milk, cream cheese and peri-peri marinade.
- Stir gently until smooth. Add reserved pasta water gradually to reach the preferred consistency.
- Return the pasta and chicken to the pan. Toss until evenly coated and piping hot, then divide into the selected number of portions.
- Finish with parsley and an optional measured amount of parmesan.
Selected-portions qualification: ingredient quantities above scale to the selected amount. Use these ingredients and divide the finished dish to match your chosen portions.
Use the recipe in context.
Practical guidance stays visible after the cooking sequence, without interrupting the core task.
Cool promptly, cover and refrigerate. Use within 2 days unless your documented food-safety procedure specifies otherwise. Reheat until piping hot throughout and do not repeatedly reheat.
For extra fibre, use wholewheat penne. For a richer result, use chicken thigh; for a milder dish, reduce the peri-peri sauce and add reserved pasta water gradually. Another reduced-fat soft cheese can be used when its flavour and texture suit the sauce. Recalculate after changing products or quantities.
Freezer suitable. Cool promptly, portion and freeze for up to 1 month. Defrost thoroughly in the fridge, then reheat until piping hot. The pasta and sauce may soften slightly.
Nutrition: Nutrition shown is the original estimate per standard serving; it has not been recalculated for the rounded quantities.
Dietary suitability and substitutions
Check suitability before you cook.
Use the exact recipe guidance below and check packaged product labels.
Contains chicken, milk and cereals containing gluten; not suitable for vegetarians or vegans.
Replace the chicken with Quorn-style pieces or extra-firm tofu.
Use plant-based chicken or tofu, unsweetened soya milk, dairy-free cream cheese and vegan hard cheese. Check the peri-peri sauce.
Use gluten-free pasta and check every packaged sauce and seasoning label.
Recalculate the nutrition after substitutions.
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Jamie Muir Personal Training · Recipe
Creamy Peri Peri Chicken Pasta
A creamy, spicy chicken pasta designed for four filling meal-prep portions.
Selected ingredient amount
4 portionsIngredient quantities reflect this selection. Nutrition remains the original estimate per standard serving and has not been recalculated for rounded quantities.
Nutrition — per standard serving, not scaled
- Calories
- 543 kcal
- Protein
- 50.5 g
- Carbohydrate
- 52.9 g
- Fat
- 13.7 g
- Fibre
- 5 g
Allergens
Contains milk and cereals containing gluten. Always check packaged ingredient labels.
Equipment
Large saucepan, large frying pan or sauté pan, chopping board, sharp knife and colander.
Ingredients
- 700 g Raw skinless chicken breast, sliced
- 3 g Dried oregano
- 7 g Smoked paprika
- 9 g Garlic granules
- 2 g Chilli flakes
- Salt and black pepper, to taste
- 10 g Olive oil, weighed
- 225 g Barilla Penne Rigate No. 73, dry weight
- 100 g Onion, finely chopped
- 100 g Red pepper, chopped
- 100 g Tesco Tomato Purée
- 200 ml Skimmed milk
- 100 g Philadelphia Light soft cheese
- 80 g Nando’s Medium PERi-PERi Sauce
- 100 ml Reserved pasta water, add gradually
- Fresh parsley, optional garnish — optional
- Parmesan, optional, measured amount — optional
Method
- Mix the chicken with the oregano, paprika, garlic, chilli flakes, pepper, salt and half the oil.
- Cook the penne until al dente. Reserve the amount of cooking water shown in the selected ingredients, then drain.
- Cook the chicken in batches until browned and cooked through. The thickest pieces should reach 75°C. Transfer to a clean plate.
- Add the remaining oil, onion and pepper to the pan. Cook for 4–5 minutes until softened.
- Stir in the tomato purée for about 2 minutes. Reduce the heat, then add the milk, cream cheese and peri-peri marinade.
- Stir gently until smooth. Add reserved pasta water gradually to reach the preferred consistency.
- Return the pasta and chicken to the pan. Toss until evenly coated and piping hot, then divide into the selected number of portions.
- Finish with parsley and an optional measured amount of parmesan.
Selected-portions qualification: use the selected ingredient amounts and divide the finished dish to match the selected portions.
Storage & safety
Cool promptly, cover and refrigerate. Use within 2 days unless your documented food-safety procedure specifies otherwise. Reheat until piping hot throughout and do not repeatedly reheat.
Freezer suitable. Cool promptly, portion and freeze for up to 1 month. Defrost thoroughly in the fridge, then reheat until piping hot. The pasta and sauce may soften slightly.