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  • Chicken thighs, skinless, boneless, chopped into bite-size chunks 500.0 g


Creamy Peri-Peri Sauce

To Serve

  • Basil, fresh
  • Parmesan cheese

Creamy chicken rigatoni marinated in a delicious peri-peri sauce for an authentic, spicy flavour and great visual appeal.



  1. Method

    1. Pre-heat the oven to 180 °C.
  2. Marinade

    1. Combine the Knorr Professional Peri-Peri Sauce with the remaining ingredients and mix well into the chicken. Allow to marinate for at least 30 min or up to 24 hours in the fridge.
  3. Creamy Peri-Peri Sauce

    1. Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies, and thyme on a sheet pan.
    2. Drizzle with olive oil and season with salt and pepper.
    3. Place in the oven and allow to roast for 20 min until the vegetables are soft and starting to caramelize.
    4. Remove from the oven and transfer to a blender, scraping off all the caramelised bits. Pour in water and Knorr Professional Chicken Stock Granules, blend until smooth.
    5. Pour the sauce into a saucepan and season with Knorr Professional Peri-Peri Sauce to taste. Simmer gently while you cook the chicken.
    6. Cook the chicken in a pan set over medium-high heat till almost cooked.
    7. Add the chicken with its juices to the sauce with the cream, simmer for 3-5 min until chicken is fully cooked.
    8. Fold in the cooked pasta and chopped basil.
  4. To Serve

    1. Serve garnished with fresh basil and parmesan cheese.