Dive into a fusion of flavours with this Peri Peri Chicken Pasta with Fresh Tagliatelle, Cheddar, and Parsley recipe. This dish is a standout choice when you’re in the mood for a hearty meal that effortlessly combines robust spiciness with comforting pasta.
The Peri Peri Chicken, succulent and juicy, is infused with the flavours of peri peri sauce and absorbs the spicy, tangy, and slightly sweet tones of the sauce, making every bite a flavourful explosion. Whether you’re a heat seeker or a lover of vibrant flavours, this chicken dish is sure to delight your palate.
Fresh tagliatelle pasta is wonderfully tender and provides a perfect base for the Peri Peri Chicken. Its soft, smooth texture and subtle flavour beautifully balance the spiciness of the chicken, ensuring a harmonious blend of tastes in every bite.
Adding a layer of creamy indulgence is the Cheddar cheese. Melting into the warm pasta, the cheese adds a wonderfully rich and slightly sharp taste that pairs beautifully with the spicy chicken. It’s an ingredient that turns this dish into a truly comforting meal.
The recipe is rounded off with a sprinkle of fresh parsley, which brings a light and refreshing contrast to the rich and spicy components of the dish. Its fresh, slightly peppery flavour adds a burst of brightness that completes the flavour profile of this enticing dish.
Despite the exciting play of flavours, this Peri Peri Chicken Pasta with Fresh Tagliatelle, Cheddar, and Parsley recipe is remarkably straightforward to prepare. It’s a foolproof choice for those seeking a delectable meal that’s both hearty and brimming with exciting flavours.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Sharp Knife, Cutting Board, Fine Grater (or Garlic Press), Measuring Jug, Colander, Large Frying Pan and a Large Saucepan.
Peri Peri Chicken Pasta with Fresh Tagliatelle, Cheddar and Parsley
Print RecipeIngredients
- 1 Bell Pepper
- 1 Bunch of Flat Leaf Parsley
- 1 Tbsp Peri Peri Seasoning
- 1 Tbsp Sun-Dried Tomato Paste
- 60g Cheddar Cheese
- 2 Garlic Cloves
- 200g Fresh Tagliatelle
- 1 Tbsp Tomato Passata
- 200g Cooked Pulled Chicken
- 40g Rocket
Instructions
Step 1: Bring a large saucepan of water to the boil with 0.5 tsp of salt. Heat a drizzle of oil in a large frying pan on medium high heat. While the oil is heating up, halve the pepper and discard the core and seeds. Slice into thin strips.
Add the pepper to the hot oil and fry until tender and coloured, 3-4 mins.
Meanwhile, peel and grate the garlic (or use a garlic press), finely chop the parsley (stalks and all).
Step 2: Add the pasta to the boiling water and simmer until tender, 3-4 mins. Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together. Meanwhile, once the pepper is soft, add the garlic and peri peri seasoning and stir together. Cook for 1 minute. Pour in the passata, water (see ingredients for amount) and add the sundried tomato paste. Season with salt, pepper and a pinch of sugar.
Step 3: Add the pulled chicken, stir together, bring to the boil and simmer until the sauce has reduced slightly and the chicken is piping hot, 2-3 mins.
Step 4: Taste the sauce and add salt, pepper and sugar if you feel it needs it. Add the drained pasta to the sauce and toss together.
TIP: Add a splash of water if the sauce has reduced too much.Serve the pasta in bowls and grate over the cheese.
Sprinkle over the parsley. Serve with a handful of rocket on top and enjoy!
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