Harissa Chicken Pasta

Harissa chicken pasta is a super flavorful dish that’s just perfect for a weeknight dinner. It’s a great way to spice up your usual chicken pasta dish, and you can have it on the table in just 30 minutes.

This harissa chicken pasta combines the classic comfort of pasta with bold and flavorful North African flavors.

I love the combination of spicy harissa paste, tender chicken and creamy mascarpone because it results in a rich and absolutely delicious sauce!

This is supposed to be a spicy pasta dish, but you can easily adjust the level of spiciness to suit your taste by using more or less harissa paste.

The amount I use results in a medium-hot sauce, but it will, of course, depend on the kind of paste you use.

Why you’ll love this harissa chicken pasta

• Bold and flavorful: Harissa chicken pasta is packed with bold and flavorful spices that give it a unique and delicious taste.
• Quick and easy to make: You can have a delicious bowl of pasta on the table in just 30 minutes.
• Versatile: It’s super easy to make this harissa pasta your own by adding various veggies, adjusting the spiciness level or using gluten-free pasta as needed.

What goes into chicken harissa pasta

Olive oil + butter — The combination of olive oil and butter is used to sauté the chicken and other ingredients in the pan.

You can use all olive oil or all butter if you prefer, but using both results in better flavor and a creamier sauce.

Chicken — You can use boneless, skinless chicken breasts or thighs for this recipe. I cut the chicken into bite-size pieces and sauté until golden.

Shallot — Shallots add a subtle sweetness to this sauce, but you can substitute it with regular onions if that’s what you have on hand.

Garlic — Fresh garlic is always best in this type of sauce, but you can use pre-minced garlic too.

Cherry tomatoes — These small, sweet tomatoes add a nice pop of sweetness and acidity to the sauce. You can use any kind of tomatoes you have or even canned tomatoes.

White wine — You can use any dry white wine to deglaze the pan. If you prefer not to use alcohol, you can use chicken stock instead.

Harissa paste — This is a North African chili paste that adds a spicy, smoky flavor to the sauce. I used the Rose Harissa from Belazu, but you can use your favorite.

Mascarpone — A bit of mascarpone adds a rich and tangy flavor to the sauce. You can substitute it with cream cheese if you like.

Parmesan — I love freshly grated Parmesan in this sauce, but you can use any other hard cheese like pecorino romano or Grana Padano.

Pasta — I made the harissa chicken pasta with penne, but you can use any type of pasta you prefer, such as spaghetti, fettuccine or fusilli.

How to make chicken and harissa pasta

Cook the pasta according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.

In a large pan, heat olive oil and butter over medium heat. Add chicken and cook until browned, about 5-7 minutes.

Stir in the shallot and garlic to the pan and sauté until softened, about 2-3 minutes.

Add the cherry tomatoes and cook for 2-3 more minutes until softened.

Next, add the white wine and cook until it mostly evaporates.

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

Add the cooked pasta to the pan and toss well to coat with the sauce. Use a splash of the reserved pasta water if the sauce looks too thick.

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

Leftovers and storage

• Place any leftovers in an airtight container and refrigerate for up to 3 days.
• It’s best to reheat the pasta in the microwave. Heat it on high for 1-2 minutes, stirring halfway through.
• I don’t recommend freezing this pasta dish because the sauce will not have a great texture when thawed.

Recipe notes and tips

• Harissa paste can vary in spiciness, so start with less and add more to taste.
• Before draining the pasta, reserve 1-2 cups of pasta water. You can use this water to thin out the sauce if it becomes too thick.
• Add some vegetables to make the pasta more nutritious and colorful. Some great options include bell peppers, mushrooms, or spinach. Just sauté them with the shallot and garlic before adding the cherry tomatoes.

If you liked this harissa chicken pasta recipe, you might also like some of my other easy pasta recipes:

• Lemon Butter Garlic Pasta Sauce (Pasta al Limone)
• Creamy Rasta Pasta Recipe
• White Wine Pasta Sauce
• Creamy Chicken and Chorizo Pasta
• Creamy Garlic Chicken Pasta

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