Harissa Chicken Pasta

Ingredients

• 300 g (10.5 oz)pasta
• 1 tablespoonolive oil
• 1 tablespoonbutter
• 450 g (1 lb)chicken breast, cut into 2.5 cm (1-inch) pieces
• 1 mediumshallot, diced
• 2 clovesgarlic, minced
• 12cherry tomatoes, halved
• 75 ml (⅓ cup)dry white wine
• 3 tablespoonsharissa paste
• 250 ml (1 cup)chicken stock
• 125 g (½ cup)mascarpone
• 30 g (⅓ cup)Parmesan, grated
• A handfulfresh parsley, chopped
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions until al dente. Before draining, reserve 1–2 cups of pasta water.

2. 2

   Brown the chicken

   Heat the olive oil and butter in a large pan over medium heat. Add the chicken and cook for about 5–7 minutes, until browned.

3. 3

   Soften the aromatics

   Add the shallot and garlic to the pan and sauté for about 2–3 minutes, until softened.

4. 4

   Cook the tomatoes

   Add the cherry tomatoes and cook for another 2–3 minutes, until softened. Pour in the white wine and cook until it has mostly evaporated.

5. 5

   Make the sauce

   Stir in the harissa paste and chicken stock, then bring the mixture to a simmer. Cook for 1–2 minutes, add the mascarpone and stir to combine.

6. 6

   Toss with pasta

   Add the cooked pasta and toss to coat it in the sauce. If the sauce looks too thick, loosen it with a splash of the reserved pasta water.

7. 7

   Finish and serve

   Stir in the Parmesan and fresh parsley. Season with salt and freshly ground black pepper, then serve immediately.

What is harissa chicken pasta?

This is a fusion-style pasta dish that brings harissa, a North African chilli paste, together with familiar creamy chicken pasta. The harissa adds warmth and depth, while tomatoes, white wine and mascarpone make a rounded sauce.

Chicken and pasta make it substantial, and the sauce comes together in the same pan used for the chicken. That keeps the method practical for a quick weeknight meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 478 calories, 48g protein, 37g carbs, 43g fat.

Pasta provides most of the carbohydrates, while chicken breast is the main protein source. Olive oil, butter, mascarpone and Parmesan contribute much of the fat; serve with a green salad or vegetables to add freshness and balance the plate.

Choosing the harissa

Harissa paste: brands vary in heat and saltiness, so taste yours before adding extra seasoning. Stir it into the stock as directed so its flavour spreads through the sauce.

Chicken stock: use stock that suits your harissa’s salt level, since the Parmesan and seasoning add more savouriness later.

Getting the chicken and aromatics right

Chicken pieces: cut the breast into evenly sized pieces so they brown at a similar rate. Give them room in the pan and cook until browned, rather than stirring constantly.

Shallot and garlic: add them after the chicken has browned and cook until softened. This brief sauté builds flavour without letting the garlic burn.

Building a smooth sauce

Wine and tomatoes: let the tomatoes soften, then cook the wine until most of it has evaporated before adding stock. This keeps the sauce from tasting sharply alcoholic.

Mascarpone: stir it in after the stock has simmered for 1–2 minutes. Tossing in pasta water a little at a time can help loosen the finished sauce if needed.

Pasta texture and timing

Al dente pasta: cook it according to the packet instructions and drain it while it still has a slight bite. It will be coated in the sauce before serving.

Reserved water: keep 1–2 cups before draining, even if you do not expect to use it all. Add only a splash if the sauce is too thick.

What to serve alongside

A crisp green salad or simply dressed leafy vegetables make a fresh contrast to the creamy, spicy sauce. Serve the pasta straight away, with any extra parsley scattered over the top.

If you want bread at the table, choose something plain enough to soak up the sauce without competing with the harissa.

Recipe notes & tips

• Reserve the pasta water before draining so you can adjust the sauce at the end.
• Cut the chicken into similar-sized pieces for more even browning.
• Taste the harissa before seasoning, as its heat and saltiness can vary.
• Let the wine mostly evaporate before adding the stock.
• Add pasta water in small splashes to avoid making the sauce too thin.
• Serve straight away for the creamiest sauce and best pasta texture.

Variations

• Choose a milder harissa: use less paste for a gentler chilli flavour.
• Add spinach: stir it in with the cooked pasta so it wilts into the sauce.
• Use another pasta shape: choose a short shape that catches the creamy sauce.
• Add lemon: finish with a little lemon zest for a brighter flavour.
• Swap the herbs: use chopped coriander instead of parsley for a different fresh note.

Common mistakes to avoid

• Crowding the chicken: the pieces may steam instead of brown; use a large pan and leave space between them.
• Burning the garlic: add it with the shallot after browning the chicken and sauté only until softened.
• Skipping the pasta water: reserve it before draining so you can loosen a thick sauce.
• Adding all the pasta water: use a splash at a time to keep the sauce creamy rather than watery.
• Overcooking the pasta: stop at al dente so it retains some bite when tossed with the sauce.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave, adding a small splash of water if the sauce has thickened; the pasta is best freshly made.

Frequently asked questions