Peri-Peri Chicken Pasta: The Easy Nando's Copycat (One-Pan!)
My one-pan Peri-Peri Chicken Pasta recipe delivers that authentic flame-grilled Nando's flavor with a simple, from-scratch sauce. Dinner, done right.
Equipment
- A Large, Deep Skillet or Dutch Oven
- A Standard Blender
Ingredients
For the From-Scratch Peri-Peri Marinade
- 1 12-ounce jar Roasted Red Peppers, drained
- 1-2 Red Chilies like Bird's Eye or Fresno, roughly chopped
- 3 large cloves Garlic peeled
- 2 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- Juice of 1/2 Lemon
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 1/2 tsp Salt
For the Pasta
- 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1-inch chunks
- 1 lb Penne Pasta
- 1 large Yellow Onion finely chopped
- 4-6 cloves Garlic minced
- 4 oz Full-Fat Cream Cheese cut into cubes and at room temperature
- 4 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Fresh Cilantro or Parsley chopped
- Olive Oil Salt, and Black Pepper, to taste
Instructions
To Make the Marinade
- Combine all marinade ingredients in a blender. Blend on high for 30-60 seconds, or until the mixture is completely smooth and vibrant.
To Cook the Pasta
- Pat the chicken thigh pieces completely dry and season them generously with salt and pepper.
- Heat 1 tbsp of olive oil in a large, deep skillet over medium-high heat. Sear the chicken in a single layer until golden brown on all sides. Transfer to a plate.
- Reduce heat to medium, add the onion and cook for 4-5 minutes until soft. Add minced garlic and cook for another minute until fragrant.
- Pour the Peri-Peri marinade into the pan. Sizzle for 60-90 seconds, stirring constantly.
- Pour in the chicken broth, bring to a boil, then stir in the uncooked penne. Add the seared chicken back to the pan.
- Reduce heat to a simmer, cover, and cook for 12-15 minutes until pasta is al dente, stirring occasionally.
- Turn heat to low. Add the room-temperature cream cheese and heavy cream, stirring gently until the sauce is velvety.
- Turn off the heat, stir in the fresh herbs, and season to taste before serving.
Notes
- Secret to a Creamy Sauce: For the smoothest possible sauce, make sure your cream cheese is at room temperature and add it over low heat to prevent splitting.
- Pro-Flavor Tip: Don't skip the step of 'blooming' the marinade in the hot pan. This quick step intensifies the flavor dramatically, giving it that slow-cooked taste in minutes.
- Best Chicken Choice: Chicken thighs are highly recommended over breasts for their flavor and because they stay juicy and tender in the sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.