Honestly, I didn’t expect much when I first threw together this One Pot Creamy Peri Peri Chicken — it was meant to be a quick fix for a hectic night. But the moment that spicy, velvety sauce wrapped around the pasta and melted into the cheese, I knew it wasn’t just another meal. The heat, the creaminess, the comfort — it felt like a warm hug after a long day. Now, it’s my go-to when I want something joyful, effortless, and downright delicious.
Why You’ll Love This Recipe!
I didn’t expect this one to become a favorite, but here we are. It’s creamy, spicy, and full of bold flavor — everything you want from a comfort dish, but without the usual mess.
What really makes this One Pot Creamy Peri Peri Chicken Pasta stand out is the balance. You get that fiery kick from the peri peri seasoning, cooled down beautifully by the rich double cream and gooey mozzarella. And the best part? You throw it all into one pot and let it do its thing. Minimal cleanup, maximum flavor.
It’s the kind of dinner that feels fancy, but secretly took you less than 30 minutes. Perfect for busy weeknights, lazy weekends, or anytime you need something bold and satisfying on your plate.
What You’ll Need To Make This Creamy Peri Peri Chicken Pasta
This recipe doesn’t ask for anything fancy — just a handful of flavorful ingredients that come together like magic in one pot:
Chicken thighs (juicy and full of flavor)
Olive oil
Salt & black pepper
Onion powder, garlic powder
Smoked paprika & cayenne pepper
Peri peri seasoning (the real game-changer)
Fresh lemon juice
Red onion (for that subtle sweetness)
Bell peppers (colorful + crunch)
Garlic (the more the better!)
Cumin & coriander powder
Turmeric & paprika
Chopped tomatoes
Dried oregano
Peri peri sauce (a spoon or two of heat)
A splash of water
Double cream (for that silky finish)
Pasta (I used 400g)
Mozzarella cheese (hello, creamy comfort)
Fresh parsley to finish
How to Make Creamy Peri Peri Chicken Pasta (Step-by-Step)
Step 1:
Start by heating a splash of olive oil in a large pot over medium heat. Add the chicken thighs, season with salt, black pepper, onion powder, garlic powder, smoked paprika, cayenne pepper, peri peri seasoning, and a squeeze of fresh lemon juice. Let the chicken sear and cook until golden on the outside. Once cooked, remove the chicken from the pot and set it aside.
Step 2:
In the same pot, add another splash of olive oil. Toss in the diced red onion, a generous bunch of minced garlic, and let them sauté until fragrant.
Step 3:
Now add the diced bell peppers. Stir in cumin powder, coriander powder, more peri peri seasoning, turmeric, and paprika. Let everything toast for a minute to bring out the flavors.
Step 4:
Pour in a bit of water to deglaze the pan, then add chopped tomatoes and a sprinkle of dried oregano. Stir in your favorite peri peri sauce along with a little more vegetable water to loosen the mixture.
Step 5:
Once the sauce is bubbling gently, pour in the double cream and mix until creamy. Add the dry pasta straight into the pot and stir to coat it in the sauce. Let it simmer gently, stirring occasionally until the pasta is cooked and the sauce is thick and glossy.
Step 6:
Add back the cooked chicken, sprinkle in shredded mozzarella cheese, and stir until everything is perfectly combined and melty.
Serving Ideas
Simple & comforting: Serve it just as it is—creamy, spicy, and packed with flavor.
With a twist: Add a wedge of lemon on the side for a fresh squeeze just before eating.
For extra heat: Top with a drizzle of extra peri peri sauce or chili flakes.
Make it fancy: Garnish with fresh parsley and a handful of arugula or rocket for a peppery contrast.
Similar Recipes to Explore
One-Pot Macaroni Cheeseburger Soup
ONE POT Slow Cooked Beef Curry
Got Questions? I’ve Got Answers!
Can I use chicken breast instead of thighs?
Yes, you can! Chicken breast works well too, but be careful not to overcook it so it stays juicy.
Is this peri peri chicken pasta very spicy?
It has a kick, but it’s totally adjustable. Just reduce the cayenne or skip the extra peri peri sauce if you prefer it milder.
Can I make this ahead of time?
Absolutely. It stores beautifully in the fridge for up to 3 days. Just reheat with a splash of water or cream to bring back the creaminess.
I still remember the first time I made this dish—rain was pouring outside, and I had no plan for dinner. I tossed a few things into one pot, hoping for the best. What came out was pure magic. Since then, it’s become a little ritual—my go-to for cozy nights and tired days. I hope it brings the same comfort to your home as it did to mine.
One Pot Creamy Peri Peri Chicken Pasta
Equipment
- Large Pot
Ingredients
Main Ingredients
- 6 chicken thighs boneless, skinless
- 2 tbsp olive oil divided
- salt and black pepper to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 2 tsp peri peri seasoning divided
- 1 tbsp lemon juice fresh
- 1 red onion finely chopped
- 4 cloves garlic minced
- 2 bell peppers diced, any color
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp paprika
- 1 cup chopped tomatoes
- 1 tsp dried oregano
- 1 tbsp peri peri sauce adjust to taste
- 0.5 cup water to deglaze and loosen sauce
- 1 cup double cream
- 400 g pasta your choice of shape
- 1 cup mozzarella cheese shredded
- fresh parsley chopped, for garnish
Instructions
- In a large pot over medium heat, add a drizzle of olive oil. Season chicken thighs with salt, pepper, and spices (onion powder, garlic powder, paprika, cayenne, peri peri seasoning, lemon juice). Sear until browned, then remove and set aside.
- Add more olive oil to the same pot. Sauté red onion and garlic until soft and aromatic.
- Mix in the bell peppers along with cumin, coriander, turmeric, and more paprika. Stir well and toast briefly to release their fragrance.
- Deglaze the pot with a bit of water, then add chopped tomatoes, oregano, and peri peri sauce. Stir to combine into a rich base.
- Once the sauce starts to bubble, pour in the cream and stir. Add uncooked pasta and mix to coat evenly. Simmer gently until pasta is cooked through and sauce thickens.
- Return the chicken to the pot. Add mozzarella and stir until melted and fully incorporated. Finish with chopped parsley and serve hot.