Peri-Peri Chicken Pasta: The Easy Nando's Copycat (One-Pan!)

Jump to Recipe Print Recipe

Listen, I love Nando’s. I really do. But for years, I was completely frustrated by the copycat recipes online. You know what I’m talking about. They were either a dozen complicated steps with a mountain of dishes, or they were “quick” recipes that just had you dump in a jarred sauce that tasted… well, nothing like Nando’s.

I became obsessed with cracking the code. How could you get that deep, vibrant, fresh-made peri-peri flavor into a dish that you could actually make on a Tuesday night? A dish that wouldn’t leave your kitchen a complete disaster zone?

This recipe is the answer.

It’s the result of months of testing (and my family eating a lot of chicken pasta) to get that signature spicy, tangy, garlicky kick into a simple, elegant, one-pan meal. This is the one. The recipe that delivers all of the flavor with none of the fuss. It’s rich, it’s creamy, and it tastes just like the restaurant version you crave.

Table of Contents

Why This Recipe Works

Authentic Nando’s Flavor, No Jarred Sauce:Forget the jar. This recipe is built around a simple, from-scratch marinade that captures the fresh, vibrant flavor of the real deal. The secret is in getting the right balance of peppers, citrus, and garlic.
True One-Pan Magic: Seriously. The chicken gets seared, the sauce simmers, and the pasta cooks right in the same pan. All those amazing flavors meld together, and cleanup is an absolute breeze.
Perfectly Creamy (Not Heavy): We use a secret ingredient to get a gorgeously creamy texture that coats every single piece of pasta without making the dish feel heavy or greasy. It’s pure comfort.

This creamy Peri-Peri Chicken Pasta is a flavorful and comforting meal perfect for any night!

Key Ingredients & Smart Swaps

Great recipes aren’t about a huge list of fancy ingredients; they’re about using the right ingredients. And for this Peri-Peri Chicken Pasta, we’re using a handful of hardworking heroes to deliver that Nando’s flavor you crave.

For the Chicken and Pasta:

1.5 lbs Boneless, Skinless Chicken Thighs:Cut into 1-inch chunks.
1 lb Penne Pasta: Or another short, tubular pasta.
1 Large Yellow Onion: Finely chopped.
4-6 Cloves Garlic: Minced (Go for 6 if you’re a garlic fanatic like me).
4 oz Full-Fat Cream Cheese: Cut into cubes.
4 cups chicken broth: A good quality one makes a difference.
1/2 cup Heavy Cream: For a final touch of richness.
1/2 cup fresh cilantro or parsley, chopped, for garnish.
Olive Oil, Salt, and Black Pepper

For the From-Scratch Peri-Peri Marinade:

1 (12-ounce) jar of roasted red peppers, drained
1-2 red chilies (like bird’s eye or Fresno), roughly chopped
3 large cloves of garlic, peeled
2 tbsp Olive Oil
1 tbsp vinegar
Juice of ½ Lemon (about 1 tbsp)
1 tsp Smoked Paprika
1 tsp Dried Oregano
½ tsp salt

Why Cream Cheese Is Our Creamy Secret

Remember when I mentioned a secret ingredient for the perfect creamy sauce? This is it. While many recipes just use heavy cream, full-fat cream cheese is the real game-changer. It not only melts into a beautiful, velvety sauce, but its subtle tang cuts through the richness and balances the spicy kick of the Peri-Peri. Plus, it helps the sauce cling to every piece of pasta flawlessly.

The Peri-Peri Marinade (Our Secret Weapon)

This is where the magic happens. Forget the bottled stuff. Using the fresh ingredients listed above, we create a quick, vibrant marinade that doubles as our sauce base. The flavor comes from a balanced blend of roasted red peppers for sweetness, a bit of chili for a signature kick, a load of garlic for depth, and a bright, acidic tang from lemon juice and vinegar. It’s fresh, it’s potent, and it makes all the difference.

Why Chicken Thighs Are Non-Negotiable

Trust me on this one. While you can use chicken breast, boneless, skinless chicken thighs are infinitely better for this dish. Why? Two simple reasons: flavor and forgiveness. Chicken thighs have a slightly higher fat content, which means they stay incredibly tender and juicy, even after searing and simmering in the sauce. They won’t dry out. That extra flavor from the thigh meat melts right into the sauce, creating a depth you simply can’t get from leaner breast meat. This is a simple swap that makes a world of difference.

Smart Substitutions

While I’ve tested this recipe for the best results, your kitchen is your castle! Here are a few simple swaps that work beautifully.

Ingredient	Substitution	Note
Penne Pasta	Rigatoni, fusilli, or any short pasta.	Choose a shape with plenty of nooks and crannies to hold the sauce.
Chicken Thighs	Chicken breast, sliced into thin strips.	Be very careful not to overcook it, as it will dry out much faster than thighs.
Cream Cheese	Mascarpone cheese or heavy cream.	If using all heavy cream, you may need to simmer the sauce a bit longer to thicken it.
Cilantro	Flat-leaf parsley.	For those who aren’t fans of cilantro, parsley adds a similar fresh, green note.

Essential Equipment

The best part about a one-pan meal? The ridiculously short equipment list. I’m all about getting maximum flavor with minimum cleanup, and this recipe is designed so you won’t have to pull out every pot and pan you own. You really only need two key items.

A Large, Deep Skillet or Dutch Oven: This is the MVP of the entire recipe. You need something at least 12 inches wide with high sides. Why is this so important? First, the wide base gives you plenty of room to sear the chicken thighs without them steaming, which is how you build that gorgeous golden-brown crust. Second, the depth is critical for later, ensuring there’s enough space to add the broth and pasta without any risk of a messy boil-over.
A Standard Blender: This is for whipping up our secret weapon—the fresh Peri-Peri marinade. You don’t need a high-powered, thousand-dollar machine here. Any reliable blender will do the job perfectly, turning our fresh ingredients into a smooth, vibrant sauce in seconds.

And that’s pretty much it. Beyond that, you’ll just need a good knife for chopping and a wooden spoon for stirring. See? I promised you easy.

Expert Tips for Flawless Results

After making this dish dozens of times, I’ve learned a few non-negotiable tricks that make all the difference. These little details will take your peri-peri pasta from “good” to “unbelievably delicious” and ensure it comes out perfectly every single time.

The Secret to a Creamy, Never-Split Sauce

Have you ever had a creamy sauce that looks grainy or oily? That’s called “splitting,” and it’s the absolute worst. It happens when dairy gets shocked by a rapid temperature change. Here’s the simple, two-step trick to prevent it.

First, let your cream cheese sit out on the counter for about 20-30 minutes before you start cooking. Using room-temperature dairy is a game-changer. Cold cream cheese hitting a ripping hot pan is a recipe for disaster.

Second, when it’s time to add it in, turn the heat down low or even completely off. Whisk the softened cream cheese into the sauce gently until it has melted into a velvety, uniform consistency. Then you can turn the heat back on to let it simmer. This gentle approach ensures your sauce stays smooth and luscious every time.

How to Get Deep ‘Marinated’ Flavor Without the Wait

The biggest challenge with weeknight recipes is building that deep, layered flavor you get from a long marinade. So, how do we pack in that authentic peri-peri punch in just minutes? By “blooming” the marinade.

This is a non-negotiable step. After you’ve sautéed your onions and garlic, you’re going to add your fresh peri-peri marinade directly to the hot pan before you add any of the chicken broth or cream. Sizzle it for just 60 seconds, stirring constantly, until it darkens slightly and smells incredibly fragrant.

Why does this work? That blast of heat in the hot oil wakes up all the fat-soluble flavor compounds in the peppers, garlic, and spices, intensifying their flavor exponentially. It’s the closest you can get to an all-day marinade in just one minute. That nutty, irresistible aroma that will perfume your entire kitchen? That’s the smell of success.

Step-by-Step Instructions

Alright, let’s get cooking. Follow these steps exactly, and I promise you’ll have a restaurant-quality dinner on the table in no time.

Prep the Marinade and Chicken: Begin with your pre-made Peri-Peri Marinade (our simple, from-scratch blender recipe is at the end of this article!). Pat the chicken thigh pieces completely dry with paper towels and season them generously with salt and pepper.
Sear the Chicken: Heat 1 tbsp of olive oil in your large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, sear the chicken in a single layer until it’s deeply golden brown on all sides. Don’t rush this step—this crust is pure flavor. For safety and perfect results, always ensure your chicken reaches a Safe internal temperature of 165°F (74°C) with a meat thermometer.

Building the One-Pan Sauce

Sauté the Aromatics: Reduce the heat to medium and add the chopped onion to the same skillet, scraping up any browned bits left from the chicken. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for just another minute until you can smell that nutty, irresistible aroma.
Bloom the Marinade: Now for that pro tip. Pour your Peri-Peri marinade into the pan with the onions. Sizzle for 60-90 seconds, stirring constantly. You’ll see it darken slightly and thicken, and your whole kitchen will fill with that incredible spicy, garlicky scent. This is where we build that deep, layered flavor.
Build the Sauce & Cook the Pasta: Pour in the 4 cups of chicken broth, using a wooden spoon to scrape up any remaining flavorful bits from the bottom of the pan. Turn the heat up and bring it to a boil. Stir in the 1 lb of uncooked penne, then add the seared chicken and any juices from the plate back into the pan. Stir everything together and reduce the heat to a steady simmer.
Simmer until perfect: Cover the pan and let it simmer for 12-15 minutes, or until the pasta is cooked al dente and has absorbed most of the liquid. Give it a good stir every few minutes to make sure the pasta isn’t sticking to the bottom.

Finishing the Dish with a Creamy Touch

Make it Creamy: Turn the heat down to low. Add the cubed, room-temperature cream cheese and the ½ cup of heavy cream. Stir gently until the cream cheese has completely melted and transformed the sauce into a glossy, velvety, perfect consistency.
Finish and Serve: Turn off the heat. Stir in the chopped fresh cilantro or parsley. Give it one last taste and add another pinch of salt or pepper if it needs it. Serve immediately and get ready for the compliments.

This creamy Peri-Peri Chicken Pasta is a flavorful and satisfying meal perfect for any night!

Pro Variations to Customize

One of the best things about a solid base recipe is that it’s incredibly fun to adapt. Once you’ve mastered the original, here are a couple of my favorite ways to switch things up.

Make it a true Nando’s platter.

Want that classic restaurant experience? It’s all about the presentation. Instead of an all-in-one pasta, you can easily deconstruct it for a showstopping platter.

How to do it: Follow the recipe exactly as written, but with one key change: do not add the seared chicken back into the pan with the pasta. While the pasta is simmering, let the cooked chicken rest on a cutting board for a few minutes, then slice it into thick strips.
To serve: Spoon the creamy Peri-Peri pasta into wide, shallow bowls. Arrange the sliced chicken attractively over the top. Serve it alongside some flame-grilled corn on the cob (dusted with paprika, of course) or thick slices of garlic bread for a true Nando’s feast.

Make It Vegan (A Creamy, Plant-Based Twist)

Yes, you can absolutely make this dish completely plant-based without sacrificing that amazing creamy texture! The key is a few smart swaps.

Swap the protein: Instead of chicken, use a 14-oz block of extra-firm tofu. The trick is to press it well to remove excess water, then tear it into rustic, 1-inch chunks instead of dicing it. The ragged edges get wonderfully crispy when seared, just like chicken. A can of chickpeas (drained and rinsed) also works beautifully.
Swap the liquids: Use vegetable broth instead of chicken broth.
Swap the dairy: For the creaminess, use your favorite brand of dairy-free cream cheese (there are some amazing almond- or cashew-based ones out there) and a high-quality plant-based cream (oat or cashew cream works best) instead of the heavy cream.

The cooking process remains exactly the same. The result is a vibrant, spicy, and unbelievably creamy vegan pasta that will satisfy everyone at the table.

What to Serve With This Dish

This Peri-Peri Chicken Pasta is a powerhouse of flavor—it’s spicy, creamy, and deeply savory all on its own. Because it’s so rich and has that beautiful kick, the perfect side dish is one that offers a cool, crisp, and refreshing contrast. You’re not looking to compete with the pasta; you’re looking for the perfect co-star to balance the plate.

Here are a few of my tried-and-true favorites:

A Simple Cucumber Salad: This is my number one choice. The clean, watery crunch of cucumber and the sharp bite of thinly sliced red onion are the ultimate counterpoint to the creamy, spicy sauce. Dress it with a simple squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt. It cuts right through the richness and refreshes your palate, making every bite of pasta taste as incredible as the first.

This vibrant Peri-Peri Chicken Pasta with Grilled Corn is a delicious and easy weeknight meal.

Grilled Corn on the Cob: There’s a reason Nando’s serves it! The natural sweetness of the corn provides a perfect balance to the chili heat. The juicy pop of the kernels offers a fantastic textural contrast as well. Keep it simple with a little butter and salt, or char it on a grill for a smoky flavor that complements the paprika in the sauce.
A Cool Dollop of Yogurt or Sour Cream: Never underestimate the power of a simple dollop of full-fat sour cream or plain Greek yogurt served right on top or on the side. The cool creaminess and lactic tang instantly tame the heat, which is perfect for anyone who is a little sensitive to spice. It’s like a built-in cooling agent that adds another delicious, creamy dimension to the dish.

These sides help round out the meal without any extra fuss. And if you’re a true fan of perfectly balanced pasta nights, especially ones with a bit of a kick, be sure to explore my full collection of Spicy Chicken Pasta Recipes.

Frequently Asked Questions (FAQs)

Understanding Peri-Peri & Spice Control

Is peri-peri the same as piri-piri?

Yes, they are exactly the same thing! “Piri-Piri” is the Swahili word for “pepper-pepper” and is the term used for the African Bird’s Eye chili. “Peri-Peri” is simply the common Portuguese spelling and pronunciation. So, whether you see it written as Peri-Peri or Piri-Piri, the flavor and the pepper it refers to are identical.

How can I control the spice level of the sauce?

This is one of the best parts about making the sauce from scratch—you are in complete control of the heat! Here’s how to adjust it:
For Mild: Use a small, mild red chili, and be sure to remove all the seeds and the white pith inside, as that’s where most of the heat is stored. For almost no heat, you can omit the chili entirely; you’ll still get a wonderful flavor from the roasted red peppers and smoked paprika.
Medium (as written): Use one red chili, like a Fresno or Serrano, and leave a few of the seeds in.
For Extra Spicy: Use a hotter chili, like a Bird’s Eye, and leave all the seeds in. You could even add two!

Shortcuts & Pasta Pairing

Can I use a pre-made Nando’s sauce from a bottle?

You absolutely can if you’re in a pinch, but I’ll be honest with you—the flavor of the fresh, from-scratch blender sauce is so much more vibrant and aromatic that it’s worth the extra two minutes. The bottled sauce is a bit flatter in taste. If you do use a bottled sauce, skip making the marinade and simply “bloom” about 1 to 1.5 cups of the bottled sauce in the pan after sautéing your onions and garlic, just as you would with the fresh version, before adding the broth.

What’s the best pasta shape for this dish?

I wrote this recipe with penne for a reason. Tubular pasta shapes with ridges (like penne rigate or rigatoni) are the absolute best choice here. The hollow center and the ridges on the outside are perfect vehicles for capturing every last drop of that creamy, spicy Peri-Peri sauce, ensuring you get the perfect flavor in every single bite. Fusilli or rotini, with their corkscrew shape, are also a great backup choice.

Peri-Peri 101: A Simple, From-Scratch Nando’s Marinade

Here it is. The secret weapon. This is the simple, two-minute blender method that unlocks that authentic, fresh Nando’s flavor you crave, leaving every single bottled sauce in the dust. It’s vibrant, it’s balanced, and it’s the heart of this entire recipe.

How to Make It

Simply combine all the marinade ingredients in a blender. Blend on high for 30-60 seconds, or until the mixture is completely smooth and vibrant. That’s it. It’s ready to use. This recipe makes about 1.5 cups, the perfect amount for our pasta dish.

This creamy Peri-Peri Chicken Pasta is packed with flavor and perfect for a comforting meal.

Why This Combination Works

This isn’t just a random mix of ingredients; it’s a carefully balanced flavor profile where every component has a critical job.

Roasted Red Peppers: This is the soul of the sauce. They provide a deep, sweet, and slightly smoky foundation. This isn’t just a hot sauce; it has body and richness, and that comes directly from the peppers.
Bird’s Eye Chilies: This is the signature, fiery kick. The authentic peri-peri flavor comes from this specific type of chili. It provides a clean, sharp heat that isn’t just about burning—it has a distinct flavor.
Lemon Juice & Red Wine Vinegar: This is the non-negotiable tang. The dual punch of acidity is what makes the whole sauce come alive. It cuts through the richness of the chicken and cream and makes the flavors feel bright, fresh, and authentically Nando’s.

From My Kitchen to Yours

And there you have it—the key to unlocking that incredible Nando’s flavor right in your own kitchen, with none of the fuss. Cooking is all about sharing, and I genuinely hope this recipe makes your dinner table a happier place.

Now, I want to hear from you! If you make this Peri-Peri Chicken Pasta, please leave a comment and a star rating below. I read every single one. I’d love to hear how yours turned out! And I have to ask—what’s your go-to spice level at Nando’s?

More Spicy Pasta Recipes to Try

If you love the satisfying heat and vibrant flavors in this dish, then you’re in the right place. Here are a few more of my family’s favorite pasta recipes that deliver big on flavor:

Rasta Pasta : A creamy, Jamaican-inspired pasta packed with colorful bell peppers and a bold jerk seasoning kick.
Cilantro Lime Chicken Pasta : A bright, zesty, and creamy pasta dish that’s perfect for a fresh weeknight meal.
Chicken Arrabbiata : A classic fiery Italian “angry” sauce made with simple ingredients and an unforgettable spicy tomato flavor.
Copycat Chili’s Cajun Chicken Pasta : Get that signature restaurant flavor at home with this perfectly spiced, rich, and creamy Cajun classic.

About Kate

Kate Thompson created Kitchenslovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’

This recipe was last tested and updated in October 2025 to ensure perfect results.