Creamy Phoenix Piri-Piri Chicken Pasta

Ingredients

• 500 g chicken breast, sliced into strips
• 300 g penne or fusilli pasta
• 2 tbsp cooking oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 red bell pepper, sliced
• 80 ml BlixSam Phoenix Piri-Piri Sauce
• 250 ml fresh cream
• 100 ml reserved pasta water
• 60 g Parmesan cheese, finely grated
• 1 tbsp butter
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley
• Extra Phoenix Piri-Piri Sauce, for serving

Method

1. Cook the pasta in salted water until al dente. Reserve about 100 ml of the pasta water before draining.
2. Heat the oil in a large pan. Season the chicken lightly with salt and pepper, then fry over medium-high heat until golden and cooked through. Remove and set aside.
3. Add the onion and red pepper to the same pan and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
4. Reduce the heat and stir in 80 ml Phoenix Piri-Piri Sauce. Cook for about 1 minute to develop the roasted chilli and garlic flavours.
5. Add the cream and butter. Stir well and gently simmer for 2–3 minutes.
6. Add the Parmesan and enough reserved pasta water to create a smooth, silky sauce.
7. Return the chicken to the pan, add the drained pasta and toss everything together until generously coated.
8. Taste and adjust the seasoning. For more heat, stir through another spoonful of Phoenix.
9. Finish with fresh parsley, Parmesan and a light drizzle of Phoenix over the top.

🔥 BlixSam Tip