When I first tried Chicken and Harissa Pasta during a food journey through Tunisia, I finally understood why harissa is such an essential part of North African cuisine.

Harissa, a fiery chili paste from the Maghreb region, brings a bold, smoky depth to dishes that truly awakens the senses.

This pasta beautifully combines the heartiness of Mediterranean ingredients with Tunisian spice traditions, creating a dish that feels both exotic and comforting.

It’s a true taste of North Africa vibrant, aromatic, and full of warmth.

Ingredients

Here are the ingredients you’ll need to create this flavor-packed pasta dish.

10.5 oz (300 g) pasta: Penne is a great choice because its tubes catch the creamy sauce, but any short pasta like fusilli or rigatoni works well.
1 tablespoon olive oil: Used for sautéing the chicken and aromatics.
1 tablespoon butter: Combining butter with olive oil adds a richer flavor to the base of the sauce and helps brown the chicken beautifully.
1 lb (450 g) chicken breast: Cut into bite-sized 1-inch pieces so it cooks quickly and is easy to eat with the pasta.
1 medium shallot, diced: A shallot offers a milder, slightly sweeter flavor than an onion, which complements the sauce without overpowering it.
2 garlic cloves, minced: Always use fresh garlic for the best, most aromatic result.
12 cherry tomatoes, halved: These add a burst of sweetness and a touch of acidity that cuts through the richness of the sauce.
⅓ cup (75 ml) dry white wine: A splash of wine like a Sauvignon Blanc or Pinot Grigio deglazes the pan and adds a layer of complexity.
3 tablespoons harissa paste: The star of the show! Harissa pastes vary in heat, so start with a little less if you’re sensitive to spice and add more to taste. Rose harissa adds a lovely floral note.
1 cup (250 ml) chicken stock: This creates the liquid base for the sauce and adds a savory depth of flavor.
½ cup (125 g) mascarpone: This Italian cream cheese melts into a luxuriously smooth and creamy sauce, balancing the heat of the harissa.
⅓ cup (30 g) grated Parmesan: Freshly grating your own cheese ensures it melts perfectly without any additives.
A handful of fresh parsley, chopped: Provides a fresh, green finish that brightens up the dish.
Salt and pepper, to taste: Essential for seasoning every layer of the dish.

Note: serves 4

Variations

This recipe is incredibly versatile. Here are a few ways to switch things up.

Dairy-Free: To make this dairy-free, use a dairy-free butter substitute, and swap the mascarpone for a plain dairy-free cream cheese or full-fat coconut cream. Use a vegan parmesan alternative or a sprinkle of nutritional yeast for a cheesy flavor.
Vegetarian: Omit the chicken and use vegetable stock. To make the dish more substantial, add a can of drained chickpeas or white beans along with the tomatoes. You could also add roasted vegetables like bell peppers or zucchini.
Flavor Add-ins: For an extra layer of flavor, stir in some chopped olives, capers, or sun-dried tomatoes. A squeeze of fresh lemon juice at the end can also brighten up all the flavors beautifully. For more veggies, wilt a couple of handfuls of fresh spinach into the sauce just before serving.

Cooking Time

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

Equipment You Need

Large Pot: For boiling the pasta until it’s perfectly al dente.
Large Skillet or Pan: A wide, deep pan is needed to cook the chicken and build the sauce, with enough room to toss the pasta in at the end.
Cutting Board and Knife: For prepping the chicken, shallot, garlic, and tomatoes.
Measuring Cups and Spoons: To ensure you have the right proportions for a balanced sauce.
Colander: For draining the cooked pasta while reserving some of the starchy water.

How to Make Chicken and Harissa Pasta?

This delicious pasta dish comes together in a single pan, making it an ideal weeknight meal that’s big on flavor but low on cleanup. By building the sauce step-by-step, you’ll create a rich, creamy, and spicy dish that tastes like it came from a restaurant. The key is to have your ingredients prepped and ready to go before you start cooking.

Cook the Pasta and Chicken

Begin by cooking your pasta in a large pot of salted boiling water according to the package directions until it is al dente. Just before you drain it, be sure to reserve about a cup of the starchy pasta water. While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, until they are browned and cooked through.

Build the Aromatic Base

Add the diced shallot and minced garlic to the skillet with the chicken. Sauté for another 2-3 minutes until the shallot has softened and the garlic is fragrant. Be careful not to let the garlic burn. Next, add the halved cherry tomatoes and cook them for 2-3 more minutes, just until they begin to soften and release their juices. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it bubble away until it has mostly evaporated.

Create the Harissa Cream Sauce

Stir in the harissa paste and the chicken stock, bringing the mixture to a simmer. Let it cook for a minute or two to allow the flavors to meld together. Lower the heat and stir in the mascarpone until it melts completely, creating a smooth, creamy, and vibrant sauce.

Combine and Serve

Add the drained pasta to the skillet and toss everything together until the pasta is well-coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Stir in the grated Parmesan cheese and the chopped fresh parsley. Season with salt and pepper to taste, then serve immediately.

A Taste of Tunisia: The Heart of North African Flavor 🇹🇳

As I wandered through the vibrant streets of Tunis, I discovered the magic of harissa, Tunisia’s iconic chili paste that defines the country’s cuisine.

Originating from the Maghreb region of North Africa, harissa blends sun-dried chilies, garlic, olive oil, and spices, a reflection of the area’s bold flavors and Mediterranean charm.

Especially famous along Tunisia’s Cap Bon Peninsula, this fiery paste transforms simple dishes like pasta into something truly unforgettable, blending spice, warmth, and rich cultural heritage.

Additional Tips for Making this Recipe Better

After making this dish a few times, I’ve found a couple of small adjustments that really elevate it.

I always make sure to toast the harissa paste for about 30 seconds in the pan before adding the chicken stock. I find this extra step really awakens the spices and deepens the smoky flavor of the chili paste.
Don’t skip reserving the pasta water! It’s liquid gold. I’ve found that the starchy water is key to getting the perfect sauce consistency. It helps the sauce cling to the pasta and makes it even creamier without adding more cheese or fat.
I like to use chicken thighs instead of breasts sometimes. They are more forgiving and stay incredibly juicy. The slightly richer flavor of the thigh meat also stands up well to the bold harissa.
A final squeeze of fresh lemon juice right before serving is my secret weapon. The acidity cuts through the richness of the mascarpone and makes all the other flavors in the dish pop.

How to Serve Chicken and Harissa Pasta?

In Tunisia, harissa is more than just an ingredient, it’s a symbol of home cooking and hospitality, often served with bread, meats, or couscous. When you serve Chicken and Harissa Pasta, think of it as sharing a little piece of North African tradition at your table. Present it in a wide, shallow bowl, topped with parsley and Parmesan, and pair it with a crisp white wine or mint tea a delightful nod to the Mediterranean spirit.

Nutritional Information

Here is an approximate nutritional breakdown for this recipe per serving.

Calories: 478 kcal
Protein: 48g
Carbohydrates: 37g
Fat: 43g

Make Ahead and Storage

This dish is great for leftovers, making it perfect for a quick lunch the next day.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and it’s often just as good, if not better, the next day.

Reheating

The best way to reheat this pasta is in the microwave in 1-minute intervals, stirring in between. You can also gently reheat it in a pan over low heat with a splash of milk or chicken stock to loosen the sauce and restore its creaminess.

Freezing

I would advise against freezing this dish. The texture of the creamy mascarpone sauce can become grainy and separate when thawed, and the pasta may turn mushy. It’s best enjoyed fresh or refrigerated.

Why You’ll Love This Recipe?

Here are just a few reasons why this spicy and creamy pasta will become a staple in your kitchen.

Fast and Effortless: Ready in just 30 minutes, this recipe is perfect for a busy weeknight when you crave something flavorful without spending hours in the kitchen. The cleanup is minimal, too!
Bold and Unique Flavors: The combination of spicy harissa, creamy mascarpone, and fresh herbs creates a complex flavor profile that is a welcome change from typical pasta dishes. It’s exciting, comforting, and incredibly satisfying.
Easily Customizable: You can adjust the spice level to your liking, swap out the protein, or add your favorite vegetables. It’s a fantastic base recipe that invites you to get creative and make it your own.
Restaurant-Quality at Home: This dish looks and tastes impressive enough to serve to guests, yet it’s simple enough for a beginner cook to master. It’s a great way to enjoy a gourmet-style meal without the price tag.

Chicken and Harissa Pasta

Ingredients

Variations

Cooking Time

Equipment You Need