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
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.
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Notes
Store leftovers in an airtight container for up to 2-3 days. Reheat with a splash of chicken stock or water.