Peri Peri Chicken Pasta

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.