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Peri-Peri Chicken Pasta Bake

If you love hot food, this chicken pasta dish is definitely for you.

Peri-Peri Chicken Pasta Bake

Kim Bagley Recipe


  • 1 onion grated

  • 4 tbsp (60 ml) olive oil

  • 50g butter

  • 3 cloves garlic, crushed

  • 1 cup (250 ml) tomato puree

  • 2 cups (500 ml) fresh cream

  • 2 tbsp (30 ml) sugar

  • 2 tbsp (30 ml) peri-peri sauce

  • 4 chicken fillets

  • 2 tsp (10 ml) dry Italian herbs

  • 1 cup (250 ml) Mozzarella cheese

  • 2 cups (500 ml) cheddar cheese

  • 500g penne pasta


  1. Cook the pasta in salted water with 3 tbsp (45 ml) olive oil. Set aside. Keep the pasta water.

  2. Add the oil and butter to a pan. Add the grated onion and sauté for 2 to 3 minutes.

  3. Add all the crushed garlic and chicken cubes. Sauté for 10 minutes.

  4. Add the tomato puree, 1 tsp Italian herbs, peri-peri sauce and a ladle of pasta water.

  5. Add the sugar and cook for 20 minutes on medium heat.

  6. Lower the heat and add 1 cup fresh cream. Stir and simmer for 5 minutes.

  7. Add the cooked pasta, Mozzarella cheese and toss. Add the rest of the fresh cream.

  8. Transfer to greased oven-proof dish. Add the cheddar cheese, sprinkle with crushed chillies and Italian herbs.

  9. Bake at 180°c for 15 to 20 minutes. If you like a crusty top, bake for longer. I personally don't like a crisp top as it's rubbery and hard once it goes cold. I prefer a soft, melty cheesy top.

  10. Serve hot with a microgreens salad. I absolutely love the freshness and taste of microgreens instead of lettuce and it has so many added health benefits. You have to cut that creamy, cheesy rich pasta with a crisp fresh salad.


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