Chicken And Harissa Pasta
I’ll be honest, I was blown away when I first made this chicken and harissa pasta. The combination of tender chicken pieces, perfectly cooked pasta, and the bold, smoky flavors of harissa paste is simply amazing.
Ingredients
- 200 g chicken thighs chopped into bite-sized pieces
- 1 onion finely chopped
- 150 ml double cream
- 75 g cherry tomatoes halved
- 2 handfuls of fresh spinach
- 200 g fusilli pasta
- 1 tbsp harissa paste
- 1 tbsp smoked paprika
- 1/2 tsp salt & pepper
- Parmesan or cheddar cheese
Instructions
- Start by boiling your fusilli pasta in salted water as per the packet instructions until it’s al dente. Before draining, add the spinach to the pasta pan. Once the spinach wilts, reserve a cup of the starchy pasta water, then drain the pasta and spinach. 🍝
- Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft. Next, add the chicken thighs to the pan and cook until golden and cooked through, about 5-7 minutes. Be sure to season with salt, pepper, and smoked paprika while cooking to build layers of flavor. Once browned, set the chicken aside. 🍗
- With the same pan, stir the harissa paste into the remaining juices. Add the halved cherry tomatoes and cook until they begin to soften and burst. Next, pour in the double cream and stir gently until the sauce thickens slightly and the flavors meld beautifully, around 3-4 minutes. 🥣🔥
- Return the cooked chicken to the pan, tossing it into the sauce to coat thoroughly. Add the pasta and wilted spinach into the pan, tossing everything together until coated evenly with the flavorful sauce. If the sauce feels too thick, stir in a splash of the reserved starchy pasta water to achieve your desired consistency. To finish, sprinkle with freshly grated Parmesan or cheddar cheese and toss one final time. Serve hot and enjoy! 🌿🧀
Notes
- Be mindful of the spice: Harissa paste varies in heat levels. Start with a smaller amount and adjust based on your preference for spice.
- Reserve pasta water: The starchy pasta water helps thin out the sauce while keeping it creamy. Always save a little before draining!
- Use fresh ingredients: For the best flavor, choose fresh garlic, juicy tomatoes, and high-quality cheese. It makes a difference!
- Cook pasta al dente: This ensures the pasta doesn’t get soggy and perfectly absorbs the sauce as you toss it together.
- Don’t skip the deglaze: Using white wine or chicken stock to deglaze the pan picks up all those flavorful browned bits left from cooking the chicken.