This creamy one-pan peri peri chicken pasta combines golden-baked chicken thighs with a rich sauce made from roasted vegetables and cream cheese, delivering a high-protein fusion meal that's ready for meal prep or weeknight dinners.
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In a large bowl, combine chicken thighs with salt, chili flakes, oregano, garlic powder, smoked paprika, and onion powder.
Add chopped parsley, coriander, lemon juice, and olive oil. Mix with your hands until the chicken is fully coated.
Arrange the seasoned chicken in a single layer on a large, parchment-lined sheet pan.
Brush a light layer of peri peri sauce over the chicken and spray with cooking spray.
Bake at 400°F (200°C) for 22-25 minutes, until golden and juicy.
Remove the cooked chicken from the pan and set aside. Leave the juices in the pan.
To the same sheet pan, add the chopped red bell pepper, green bell pepper, and red onion. Mix with the chicken juices.
Roast the vegetables at 370°F (180°C) for 15 minutes.
To the roasted vegetables, add extra seasoning (salt, paprika, oregano, garlic powder).
Add tomato paste, light cream cheese, evaporated milk, and the remaining peri peri sauce to the pan.
Mix everything together on the hot pan until the cream cheese is melted and the sauce is smooth and creamy.
Add cooked pasta and fresh parsley to the sauce.
Stir until the pasta is fully coated in the creamy sauce.
Slice the cooked chicken and serve it on top of the pasta. Drizzle with extra peri peri sauce if desired and enjoy.
Store cooked pasta and chicken separately in airtight containers for up to 4 days in the refrigerator. Reheat on the stovetop with a splash of water or extra cream to restore sauce consistency.
sheet pan or baking tray · large skillet or saucepan
Yes, but thighs stay juicier during baking. If using breast, reduce baking time by 5-7 minutes and watch closely to avoid drying out.
Reduce chili flakes to 1/2 tsp, use mild peri peri sauce, or omit entirely. Add the sauce gradually and taste as you go.
Yes. Store cooked pasta and chicken separately in airtight containers for up to 4 days. Reheat gently on the stovetop with a splash of water or cream to refresh the sauce.
Penne, rigatoni, or fusilli work well. Avoid thin pasta like angel hair, which can overcook in the pan with the chicken.
The recipe requires cooking pasta separately, then combining it with the baked chicken and sauce to avoid mushiness.
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