Main
peri-peri chicken pasta
high-protein, flavourful, creamy peri-peri chicken pasta with Nando’s sauce
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Method
- 01
Mix and coat the chicken
3 minHands-onMix the chicken thighs with 2 tbsp Nando’s sauce, peri-peri salt, and a drizzle of oil.
- 02
Marinate the coated chicken
30 minHands-off · check as directedCover and set aside.
- 03
Cook the pasta
12 minHands-onBoil salted water and cook your pasta until al dente. Save about ½ cup of pasta water before draining.
- 04
Pan-fry the chicken
10 minHands-onHeat a pan over medium-high. Cook the thighs 4–5 min per side until golden and cooked through.
- 05
Rest the cooked chicken
3 minHands-off · check as directedRemove, rest for a few minutes
- 06
Slice the rested chicken
2 minHands-onSlice.
- 07
Make the creamy peri-peri sauce
2 minHands-onIn 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.
- 08
Combine everything
2 minHands-onToss the pasta and sliced chicken into the sauce until coated. Add a splash of the saved pasta water if needed for creaminess.
- 09
Serve
Hands-onTop with a squeeze of lemon or chopped parsley for freshness.
Equipment check
1 items required
- Large saucepan
Check the listed equipment and capacity before you start.
Recipe diagnostics
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