Spicy Peri-Peri Pasta Recipe: Zesty Chicken Penne Dinner

Creamy peri peri pasta with chicken is an easy, flavorful dish perfect for lunch or dinner. A silky cream sauce blended with peri peri gives the pasta and chicken a bright, slightly spicy kick that’s satisfying without overwhelming the other flavors.

Peri peri sauce has become a favorite in my kitchen—its tangy heat works well in many recipes. I first discovered peri peri while traveling and since then I’ve been adding it to various dishes. This creamy peri peri pasta is one I make regularly because it’s quick, versatile, and reliably delicious.

The recipe below uses chicken, but it adapts easily: swap the chicken for shrimp, salmon, or omit the protein and add vegetables like peas, zucchini, or cherry tomatoes. Fresh herbs finish the dish nicely and you can adjust the heat by varying the amount of peri peri sauce.

Ingredients

• Pasta – any medium or long shape such as penne, fusilli, spaghetti, or fettuccine (avoid tiny shapes like orzo)
• Chicken breast, cut into 1-inch cubes
• Bottled peri peri sauce
• Olive oil
• Heavy cream
• Garlic powder
• Smoked paprika
• Salt and pepper, to taste
• Fresh herbs (basil, parsley, or tarragon) or dried herbs if preferred

How to make peri peri pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve a small cup of pasta water if you like to thin the sauce later.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken in a single layer and cook without moving for 3–4 minutes, then flip and cook another 2–3 minutes until cooked through and lightly browned. Reduce the heat to medium-low and drain any excess oil if needed.

Add the heavy cream, garlic powder, smoked paprika, and peri peri sauce to the pan. Stir well, scraping up any browned bits from the bottom of the skillet so the sauce is smooth and well combined.

When the pasta is ready, drain it and add it directly to the skillet with the sauce. Toss to coat the pasta and chicken evenly; if the sauce seems too thick, add a splash of the reserved pasta water or a little more cream to reach the desired consistency. Heat briefly—about 1–2 minutes—so the pasta absorbs the sauce.

Serve the pasta topped with fresh or dried herbs and season with salt and pepper to taste. A light drizzle of extra olive oil or a squeeze of lemon can brighten the dish further if desired.

Garnish and serve immediately for the best texture and flavor.

This creamy peri peri pasta with chicken is one of those easy, weeknight-friendly meals that feels special. The cream balances the heat while the peri peri sauce keeps the flavor bright and lively.

Recipe notes

• Chicken cook time varies by stove and pan; ensure the chicken reaches a safe internal temperature and is cooked through.
• Peri peri sauce varies widely in heat. Start with the recipe’s suggested amount and add more to taste—you can always increase the spice but you can’t remove it.
• If the dish becomes too spicy, mellow it with an extra splash of cream or a little more pasta to balance the heat.

What is peri-peri?

Peri peri (also spelled piri piri) is a chili-based sauce made from bird’s eye chilies, garlic, citrus, vinegar, and spices. It has African origins with Portuguese influences and delivers bright, smoky, and spicy notes that pair well with grilled proteins, rice, and pasta.

How to customize

This pasta is highly adaptable: use shrimp, salmon, or vegetables instead of chicken. Stir in peas, cherry tomatoes, zucchini, or spinach for added color and nutrition. Adjust the peri peri to suit your heat preference.

What to serve with the pasta

Light salads and roasted or air-fried vegetables complement this dish well. Finish the meal with a simple fruit-based or coffee-forward dessert to balance the savory, spicy main course.

Peri Peri Pasta