Harissa Chicken Pasta
A quick and flavorful pasta dish with tender chicken, creamy harissa sauce, and burst cherry tomatoes.
Equipment
- Large Pan
- Pot for Boiling Pasta
- Cooking utensils
Ingredients
- 10.5 oz pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb chicken breast cut into 1-inch pieces
- 1 medium shallot diced
- 2 cloves garlic minced
- 12 pieces cherry tomatoes halved
- ⅓ cup dry white wine
- 3 tablespoons harissa paste
- 1 cup chicken stock
- ½ cup mascarpone
- ⅓ cup Parmesan grated
- as needed fresh parsley chopped
- to taste salt and pepper
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cook 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 pieces and cook until golden brown, about 5-7 minutes.
- Add diced shallot and minced garlic, sauté for 2-3 minutes until fragrant.
- Stir in halved cherry tomatoes and cook until softened. Pour in white wine and simmer until mostly evaporated.
- Stir in harissa paste and chicken stock, bringing to a gentle simmer. Add mascarpone and mix until smooth.
- Toss in cooked pasta, mixing well. Use reserved pasta water to adjust sauce consistency if needed.
- Finish by stirring in Parmesan and fresh parsley. Season with salt and pepper to taste. Serve immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container for up to 2-3 days. Reheat with a splash of chicken stock or water.