Creamiest High Protein Peri Peri Chicken Pasta
Ingredients
Main Ingredients
Chicken Breast (raw)
700 g
Penne Pasta (uncooked)
225 g
Onion (chopped)
1 piece
Bell Pepper (chopped)
1 piece
Tomato Paste
100 g
Skimmed Milk
200 ml
Light Cream Cheese
100 g
Peri Peri Sauce
65 g
Seasonings
Olive Oil
10 ml
Oregano
1 tbsp
Paprika
1 tbsp
Garlic Powder
1 tbsp
Chili Flakes
0.5 tsp
Salt
1 tsp
Black Pepper
1 tsp
Fresh Parsley
10 g
Instructions
Season the chicken
Season chicken breast on both sides with oregano, paprika, garlic powder, chili flakes, salt and pepper.
Cook the pasta
Cook penne pasta in salted boiling water until al dente. Reserve 100ml pasta water before draining.
Cook the chicken
Heat olive oil in a pan over medium-low heat. Cook seasoned chicken for 3-4 minutes per side until golden and cooked through.
Sauté vegetables
In the same pan, sauté chopped onion and bell pepper until softened.
Make the creamy sauce
Lower or turn off the heat. Add tomato paste, skimmed milk, light cream cheese, peri peri sauce and reserved pasta water. Whisk gently until smooth and creamy. Return to low heat if needed.
Combine pasta and chicken
Add cooked pasta and chicken to the sauce. Toss everything together until well coated. Adjust seasoning if needed.
Garnish and serve
Divide into 4 equal servings. Garnish with fresh parsley and serve immediately.
Original recipe
Storage
Store in airtight containers. Sauce may thicken when cold; add a splash of milk when reheating.
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