Creamy Peri-Peri Chicken Pasta
A delicious one-pan creamy pasta dish with chicken, peri-peri seasoning, and vibrant vegetables, perfect for a comforting meal.
Equipment
- Large saucepan
Ingredients
- 2 tsp Olive oil (10 ml)
- 600 g Skinless, boneless chicken breast Chopped
- 2 tsp Peri peri seasoning (10 g)
- 2 Red peppers Sliced
- 1 Red onion Peeled and chopped
- 2 Garlic cloves Peeled and crushed
- 750 ml Chicken stock made from a cube is fine
- 400 g Chopped tomatoes (14.5 oz) x1 tin
- 250 g Dried pasta (9 oz)
- 100 g Cream cheese (3.5 oz)
- 198 g Tin Sweetcorn Drained (7 oz)
- Sea salt
- Freshly ground black pepper
Instructions
- Start by heating olive oil in a large pan over medium heat until it shimmers. The aroma should be warm and inviting as it preps for the chicken. This step ensures the chicken sears nicely, achieving that golden crust. Avoid letting the oil smoke as it can create a bitter flavor.
- Add the chopped chicken to the hot pan and sprinkle peri peri seasoning over it. You will know it is ready when the chicken starts browning and the spices release their fragrant scent. This is all about locking in moisture and flavor. Be careful not to crowd the pan; it can steam rather than brown.
- Toss in the sliced red peppers, chopped onion, and crushed garlic. The colors will brighten your pan and the smell will be mouthwatering. Cooking these adds sweetness and depth to the dish. Just do not let the garlic burn; it turns bitter really quickly.
- Next, carefully add the chicken stock to the mix, watching it bubble and steam. The liquid will help deglaze the pan, lifting all that flavorful goodness stuck on the bottom. Keep an eye out for splashes—you want this to be a flavor bath, not a kitchen mess.
- Add in the tin of chopped tomatoes, mixing well until everything is combined. The vibrant red adds a lovely hue to the dish, and you can smell the freshness. This is where the sauce starts coming together, so do not skip mixing well to prevent clumps of tomato.
- Stir in the dried pasta and bring it to a simmer. You will start seeing the pasta absorbing all those delicious flavors while the whole kitchen fills with warmth. Be sure to stir occasionally to keep it from sticking. Letting it boil over is not ideal, so keep an eye on that!
- After the pasta is cooked, lower the heat and stir in the cream cheese until it is creamy and smooth. You will notice an immediate change in texture, getting really luscious. Make sure it is fully melted for a nice coating. You do not want to miss bits that stay chunky.
- Finally, fold in the drained sweetcorn, seasoning with sea salt and pepper to taste. The sweetcorn pops in your mouth and adds a great crunch. Adjusting your seasoning at the end helps achieve that ultimate flavor. Just be careful not to go overboard with salt.
Notes
Refrigerate in an airtight container for up to 3 days. It is good served cold or reheated the next day. In the freezer, while it is possible to freeze, it may become mushy when defrosted.
If pasta turns mushy, keep an eye on it and cook until it is just a bit firm in the center. For extra flavor, taste as you go and add more peri peri sauce or salt to suit your preference. If the sauce seems watery, simmer it a bit longer to allow it to thicken and concentrate the flavors. When you want a saucier dish, pour in a bit more stock towards the end for a moist outcome. If chicken dries out, cooking it submerged in the sauce can help retain moisture and tenderness.