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peri-peri chicken pasta
high-protein, flavourful, creamy peri-peri chicken pasta with Nando’s sauce
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Ingredients
- 500 gchicken thighs (boneless, skinless ideally)
- 100 gdry pasta
- 2 tbspNando’s Medium Peri-Peri sauce
- 1/2 tspperi-peri salt
- 1 tspolive oil
- 2garlic cloves
- 60 mllight single cream
- 30 glight cream cheese
Per serving
656 kcal54.6g protein40g carbs31g fat
Nutrition calculated from 8 of 8 ingredients
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Method
- 01
Marinate the chicken
30 minMix the chicken thighs with 2 tbsp Nando’s sauce, peri-peri salt, and a drizzle of oil. Cover and set aside.
- 02
Cook the pasta
1 minBoil salted water and cook your pasta until al dente. Save about ½ cup of pasta water before draining.
- 03
Cook the chicken
15 minHeat a pan over medium-high. Cook the thighs 4–5 min per side until golden and cooked through. Remove, rest for a few minutes, then slice.
- 04
Make the creamy peri-peri sauce
2 minIn the same pan (use the browned bits for flavour), reduce to medium heat. Add garlic and sauté 30 sec. Stir in the cream, cream cheese (if using), and a splash of Nando’s sauce . Add a little pasta water to loosen and create a smooth creamy texture. Season with a pinch of peri-peri salt and pepper.
- 05
Combine everything
2 minToss the pasta and sliced chicken into the sauce until coated. Add a splash of the saved pasta water if needed for creaminess.
- 06
Serve
Top with a squeeze of lemon or chopped parsley for freshness.
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- Large saucepan
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