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Chicken and Harissa Pasta Recipe
Ash Tyrrell

Chicken and Harissa Pasta Recipe

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 200 g 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.
  • 150 ml double cream – creates a rich velvety base that balances the spice.
  • 75 g 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).
  • 200 g 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.