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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
