Chicken and Harissa Pasta Recipe: Creamy & Flavorful Dish

I still remember the first time I made this chicken and harissa pasta—it was pure magic in a pan. The tender chicken, the perfectly cooked pasta, and that bold, smoky kick from the harissa paste had me hooked instantly.

When I stirred in the mascarpone (or cream in this version), the sauce turned silky and luxurious, just like something you’d order at a fancy restaurant.

It’s a dish that feels special but comes together so quickly, I can whip it up on a busy weeknight. Every time I make it, it disappears from the table in minutes.

Ingredients

200g chicken thighs, chopped into bite-sized pieces – juicy and flavorful, chicken thighs stay tender even after cooking.
1 onion, finely chopped – adds sweetness and depth to the sauce.
150ml double cream – creates a rich, velvety base that balances the spice.
75g cherry tomatoes, halved – bring freshness and a hint of acidity.
2 handfuls fresh spinach – for color, nutrients, and a fresh finish (don’t use frozen spinach—it will water down the sauce).
200g fusilli pasta – the spirals hold onto the sauce beautifully.
1 tbsp harissa paste – the star ingredient, adding smoky heat (adjust to taste).
1 tbsp smoked paprika – deepens the flavor with a warm, earthy note.
1/2 tsp salt & pepper – enhances all the other flavors.
Parmesan or cheddar cheese – grate fresh for the best melt and flavor.

Note: This ingredient list serves about 2 people generously.

Variations

Swap chicken with tofu, mushrooms, or extra veggies for a vegetarian version.
Use coconut cream instead of double cream for a dairy-free option.
Try gluten-free pasta or zucchini noodles for a lighter version.
Add prawns or chickpeas for a protein boost.
Toss in extra greens like kale or arugula for more freshness.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Equipment You’ll Need

Large pot – for boiling pasta until perfectly al dente.
Large pan – to cook the chicken and prepare the sauce.
Silicone spatula – for stirring without scratching your pan.
Sharp knife – for chopping chicken and vegetables.
Box grater – to grate cheese fresh for better flavor and melt.

How to Make Chicken and Harissa Pasta?

Cook the Pasta

Bring a pot of salted water to a boil and cook fusilli according to package instructions until al dente. Just before draining, toss the spinach into the pasta pot for a quick wilt. Reserve one cup of pasta water, then drain.

Sear the Chicken

Heat a little olive oil in a large pan over medium heat. Add the onion and sauté until soft and fragrant. Stir in the chicken pieces, season with salt, pepper, and smoked paprika, and cook until golden and fully cooked through, about 5–7 minutes. Remove the chicken from the pan and set aside.

Build the Sauce

In the same pan, stir in the harissa paste, letting it bloom in the residual oil for a few seconds. Add cherry tomatoes and cook until they soften and release their juices. Pour in the double cream and simmer gently for 3–4 minutes until the sauce thickens slightly.

Combine and Serve

Return the chicken to the pan, coating it well in the sauce. Add the pasta and wilted spinach, tossing everything together. If the sauce feels too thick, stir in some reserved pasta water until it reaches your preferred consistency. Sprinkle generously with fresh Parmesan or cheddar, toss once more, and serve hot.

Additional Tips for Making this Recipe Better

I always taste the harissa before adding it—some brands are spicier than others.
I like to grate the cheese right before serving for the best melt.
Cooking pasta al dente keeps it from getting mushy when tossed with the sauce.
A splash of pasta water makes the sauce silkier and helps it cling to the pasta.
For an extra flavor boost, deglaze the pan with a little white wine or chicken stock before adding cream.

How to Serve Chicken and Harissa Pasta?

I love serving this pasta in shallow bowls so the sauce pools around the pasta. A sprinkle of extra Parmesan and a scattering of fresh parsley make it look restaurant-worthy.

Pair with crusty garlic bread to scoop up the sauce and a crisp green salad to balance the richness. For a final touch, a drizzle of good olive oil and a crack of black pepper makes it perfect.

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 478
Protein: 48 g
Carbohydrates: 37 g
Fat: 21 g

Make Ahead and Storage

Refrigeration

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or chicken stock to loosen the sauce.

Freezing

I don’t freeze the finished pasta because the cream can separate, but I do freeze the cooked chicken and harissa sauce separately. Then I just boil fresh pasta when I’m ready to eat.

Why You’ll Love This Recipe?

If you’re looking for a pasta dish that’s bold, creamy, and comforting, this one ticks all the boxes.

It’s full of smoky-spicy flavor from the harissa, balanced with creamy richness.
You can make it in just 30 minutes, perfect for busy nights.
It’s easy to adapt with different proteins, veggies, or pasta types.
The sauce clings beautifully to every bite of pasta, making it ultra-satisfying.
Leftovers taste even better the next day.

Ash Tyrrell