Creamy Peri Peri Penne

Creamy Peri Peri pasta is a favourite of ours - we’ve managed to make this one easier and lower in calories.

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Cook: 30 MINS


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Cover and bash chicken breast to 2cm thickness, then coat with peri peri seasoning, dried parsley, smoked paprika and season to taste. Heat 1/2 tbsp of olive oil, on medium-high heat, in a non-stick pan and add seasoned chicken breast. Sear chicken breast 4-5 mins on each side, until nicely charred, then transfer to a baking tray and chuck in the oven for roughly 10 mins until cooked through.
Bring a large saucepan of salted water to boil and add penne, cook until al dente - when draining, reserve 2-3 ladles of pasta water.
In a large separate pan, heat remaining tbsp of olive oil, then add shallots, cook for 3 mins on low-medium heat, then add garlic. Cook garlic for 2 mins before adding tomato puree, turn the heat to high and stir tomato puree vigorously until it thickens, then stir in peri peri sauce, followed by mascarpone.
Add in light cream cheese, 1/2 tbsp of peri peri seasoning, jalapeños, red wine vinegar and large ladle of pasta water and stir to combine. Then add parmesan, dried parsley and a squeeze of lemon juice, followed by cooked penne. Use remaining pasta water to loosen, if needed and stir until fully combined. Season to taste before serving.
Slice up chicken breast and serve on top with grated parmesan.

Nutritional Info

Per serving:
Cals – 644
Carbs – 61g
Protein – 44g
Fat – 25g


Serves 2

For the Chicken Breast:

  • 1 large chicken breast (or 2 small).
  • Tbsp of peri peri seasoning.
  • 1/2 tbsp of smoked paprika.
  • Tbsp of dried parsley.
  • Salt and pepper, to taste.
  • 1/2 tbsp of extra virgin olive oil.

For the Creamy Peri Peri Pasta:

  • 150g of penne.
  • Tbsp of extra virgin olive oil.
  • 2 shallots - finely chopped.
  • 2 cloves of garlic - crushed.
  • 50g of tomato puree.
  • 80ml of Nando’s peri peri sauce - the spice is up to you.
  • 2 tbsp of mascarpone.
  • Tbsp of light cream cheese.
  • 1/2 tbsp of red wine vinegar.
  • 2 jalapeños - deseeded and finely chopped;
  • 20g of parmesan - grated.
  • Tbsp of dried parsley.

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