Monday Madness🍗 Creamy Nando’s Chicken Linguine

Hey spicy soul,

What happens when creamy pasta meets Nando’s chicken energy? You get this. A dish so rich, so fiery, so slurpable — it should come with a warning label.

It’s tender chicken tossed in a creamy Peri-Peri sauce, swirled through glossy linguine with garlic, paprika, and just enough heat to keep things interesting. Basically, it’s what you really want for dinner.

🧺 You’ll need:

• 2 chicken breasts, sliced

• 250g linguine

• 2 tbsp Nando’s Peri-Peri sauce (medium or hot, your call)

• 1 tsp smoked paprika

• 2 garlic cloves, minced

• 200ml double cream

• 50g cream cheese (or a cheeky spoon of Boursin if you’ve got it)

• 1 tbsp olive oil

• Salt & pepper, to taste

• Optional: handful of spinach, chopped parsley, grated parmesan

👩‍🍳 How to make it:

1. Boil your linguine in salted water until al dente. Save a splash of pasta water before draining — trust us.

2. Meanwhile, heat oil in a pan and fry the chicken until golden. Season with salt, pepper, paprika, and half the garlic. Cook until it smells amazing.

3. Turn the heat to low, then stir in the Peri-Peri sauce, cream, cream cheese, and the rest of the garlic. Let it bubble gently into a thick, glossy sauce.

4. Add a splash of pasta water if it needs loosening. We’re going for silky, not stodgy.

5. Toss in your drained linguine and coat every strand. Add spinach here if you want to sneak in a bit of green.

6. Serve hot, with parsley, parmesan, or a drizzle of extra Peri-Peri if you're feeling bold. (You are.)

🧡 Why You’ll Love It
✔️ Spicy + creamy = the best of both sauce worlds
✔️ Feels like a Nando’s-Pasta hybrid in the best way possible
✔️ Ready in 20 mins and makes you look like a weeknight hero
✔️ Can double the sauce and thank yourself later

📩 Before You Dash...
This is the kind of pasta that makes you eat over the pan, twirling and sweating with joy. Save it. Share it. Reheat it tomorrow (if there’s any left).

Until then,
Stay spicy,

Love, Planet Food 🌶️🍝