Description
This High Protein Creamy Peri Peri Chicken Pasta is a bold, satisfying dish combining juicy spiced chicken with a silky, flavorful sauce. The creamy base balances the heat of peri peri while delivering a filling, protein-packed meal. It’s perfect for weeknights when you want something comforting without spending hours cooking. If you enjoy oven-roasted chicken dishes, you might also like Baked Chicken Drumsticks.
Ingredients
- 1500 g boneless skinless chicken thighs (fat trimmed)
- 3 tsp salt (divided)
- 2 tsp chili flakes (adjust to taste)
- 4 tsp oregano (dried)
- 4 tsp garlic powder
- 4 tsp smoked paprika
- 3 tsp onion powder
- 2 tbsp fresh parsley (finely chopped)
- 2 tbsp fresh coriander/cilantro (finely chopped)
- 1 lemon (juiced)
- 8 tsp olive oil
- 100 g peri peri sauce (medium heat, for brushing)
- 4 tsp avocado cooking spray (or any neutral spray oil)
- 225 g onion mix (red and white, chopped)
- 225 g bell peppers (red and green, chopped)
- 1.5 tsp salt (for sauce)
- 2 tsp garlic powder (for sauce)
- 2 tsp oregano (for sauce)
- 2 tsp smoked paprika (for sauce)
- 135 g tomato paste
- 180 g light cream cheese (softened)
- 400 ml light evaporated milk
- 150 g peri peri sauce (for sauce base)
- 480 g dry protein rigatoni pasta (or high-protein pasta alternative)
- 2 tbsp fresh parsley (for garnish)
Instructions
- Prep Chicken (10 minutes): Preheat oven to 400°F. Trim chicken, then mix with salt, spices, herbs, lemon juice, and olive oil until evenly coated; chicken should look glossy and well seasoned.
- Arrange & Sauce (5 minutes): Place chicken on a lined sheet pan in a single layer, brush with peri peri sauce, and lightly spray with oil; surface should be evenly coated.
- Bake Chicken (25 minutes at 400°F): Roast until edges are slightly charred and internal temperature reaches 165°F; juices should run clear.
- Boil Pasta (10–12 minutes at 212°F): Cook pasta in salted boiling water until al dente; pasta should be tender but firm in the center. Drain and set aside.
- Rest Chicken (5 minutes): Remove chicken and let it rest; reserve all pan juices on the tray for flavor.
- Roast Vegetables (15 minutes at 370°F): Add onions and peppers to the same tray, toss in juices, and roast until softened and lightly charred at edges.
- Build Sauce (5 minutes at 370°F residual heat): Add tomato paste, cream cheese, milk, spices, and peri peri sauce to the hot tray; stir until melted and smooth with a creamy consistency.
- Heat Sauce (5 minutes at 370°F): Return tray to oven briefly if needed until sauce is bubbling slightly and fully combined.
- Combine Pasta (3 minutes): Add cooked pasta and parsley to the sauce, mixing until every piece is coated and glossy.
- Slice & Serve (5 minutes): Slice rested chicken into strips and serve over pasta; chicken should be juicy with a lightly crisp exterior.
Notes
- Substitutions: Chicken breast can be used instead of thighs but may be slightly less juicy.
- Make-ahead: Cook chicken and sauce up to 2 days in advance and store separately for best texture.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a pan over medium heat for 6–8 minutes with a splash of milk, or microwave for 2–3 minutes stirring halfway.
- Serving suggestion: Pair with a light green salad or steamed vegetables to balance the richness.
- Spice level: Adjust peri peri sauce quantity or choose mild/extra hot depending on preference.
Nutrition
- Array