Piri Piri Chicken & Corn Pasta Recipe

Introduction

This Piri Piri Chicken & Corn Pasta is a vibrant and comforting dish that combines spicy flavors with creamy textures. Perfect for a quick weeknight meal, it brings together tender chicken, sweetcorn, and pasta in a flavorful sauce that’s sure to satisfy.

Ingredients

• 400g-500g penne or other short pasta
• 2 tbsp vegetable or sunflower oil
• 200g frozen sweetcorn, defrosted
• 1 onion, finely chopped
• 4 boneless, skinless chicken thighs, roughly chopped
• 2 garlic cloves, crushed or finely grated
• 1½ tbsp piri piri seasoning (adjust to taste)
• 200ml chicken stock
• 125ml double cream

Instructions

1. Step 1: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
2. Step 2: Heat the oil in a pan over medium-high heat. Fry the sweetcorn until it starts to brown, then remove with a slotted spoon and set aside.
3. Step 3: Lower the heat to medium-low and cook the onion for 6-8 minutes until it begins to soften.
4. Step 4: Add the chopped chicken to the pan, increase the heat to medium, and cook for 8-10 minutes until nearly cooked through.
5. Step 5: Stir in the garlic and cook for 1 minute. Then add the piri piri seasoning, mixing to coat the chicken and onions well.
6. Step 6: Pour in the chicken stock and double cream, then return the sweetcorn to the pan. Simmer for about 5 minutes to slightly reduce the sauce.
7. Step 7: Add the cooked pasta and stir to combine. Cook for another 1-2 minutes to reheat the pasta and finish the dish.

Tips & Variations

• Use less piri piri seasoning if you prefer a milder spice level, or add a pinch of chili flakes for extra heat.
• Swap the chicken thighs for chicken breasts or even cooked halloumi for a vegetarian twist.
• For added freshness, stir in some chopped parsley or squeeze lemon juice over the finished dish before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen sweetcorn?

Yes, fresh corn is a great substitute. Simply cut the kernels off the cob and fry them as you would the frozen sweetcorn.

Is there a substitute for double cream?

You can use single cream or a mix of milk and cream, but the sauce will be less rich and creamy. For a dairy-free option, try coconut cream or a cashew cream substitute.

Piri Piri Chicken & Corn Pasta Recipe

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★★★★★

4.5 from 52 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A flavorful and creamy Piri Piri Chicken and Corn Pasta combining tender chicken thighs, sweetcorn, and a spicy piri piri seasoning, all tossed with penne pasta in a rich, velvety sauce made with chicken stock and double cream.

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Ingredients

Scale 1x2x3x

Pasta

• 400g-500g penne or other short pasta

Chicken and Vegetables

• 2 tbsp vegetable or sunflower oil
• 200g frozen sweetcorn, defrosted
• 1 onion, finely chopped
• 4 boneless, skinless chicken thighs, roughly chopped
• 2 garlic cloves, crushed or finely grated
• 1½ tbsp piri piri seasoning (adjust to taste)

Sauce

• 200ml chicken stock
• 125ml double cream

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Instructions

1. Cook the pasta: Bring a pan of water to a boil over medium-high heat. Add the penne or short pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
2. Fry the sweetcorn: Heat the vegetable or sunflower oil in the same pan. Add the defrosted sweetcorn and fry until it starts to brown. Remove the sweetcorn using a slotted spoon and set it aside.
3. Sauté the onion: Reduce the heat to medium-low and add the finely chopped onion to the pan. Cook for 6-8 minutes until the onion starts to soften and become translucent.
4. Cook the chicken: Increase the heat to medium and add the roughly chopped chicken thighs to the pan with the softened onions. Cook for 8-10 minutes, stirring occasionally, until the chicken is almost cooked through.
5. Add garlic and seasoning: Stir in the crushed or finely grated garlic and cook for 1 minute to release its aroma. Then add the piri piri seasoning and mix well to coat the chicken and onions evenly.
6. Make the sauce: Pour in the chicken stock and double cream, stirring to combine. Return the browned sweetcorn to the pan. Let the mixture simmer for about 5 minutes to reduce the sauce slightly and thicken it.
7. Combine pasta with sauce: Add the cooked pasta back into the pan and mix thoroughly to ensure the pasta is evenly coated with the creamy piri piri sauce.
8. Reheat and serve: Cook everything together for an additional 1-2 minutes to reheat the pasta. Serve hot and enjoy your creamy, spicy piri piri chicken and corn pasta.

Notes

• Adjust the amount of piri piri seasoning according to your spice preference; some brands can be quite hot.
• Double cream makes the sauce rich and smooth, but you can substitute with single cream for a lighter version.
• If chicken thighs are not available, use boneless skinless chicken breasts, but cooking time may vary slightly.
• For a gluten-free option, use gluten-free pasta and ensure the chicken stock is gluten-free.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Portuguese-inspired

Keywords: piri piri chicken, creamy pasta, sweetcorn pasta, spicy chicken pasta, quick dinner recipe