Creamy harissa chicken pasta
We wanted a warm pasta dish with North African flavor without resorting to hard-to-find nduja, and we found in harissa paste an accessible alternative in our markets that gives the same smoke and heat.
This is our creamy version that balances the heat of harissa with the smoothness of cheese.
Boil the pasta in salted water until al dente, and reserve a cup of the cooking water before draining, since it binds the sauce later
Sear the chicken cubes in the olive oil over medium-high heat until browned and the internal temperature reaches 74°C so they are safely cooked, then set aside
Lower the heat and sauté the onion and garlic until softened, then add the cherry tomatoes and let them soften and release their juices
Add the harissa paste and stir for a minute until fragrant, then pour in the stock and let it simmer briefly, dissolving the cream cheese in it until you get a smooth sauce
Return the chicken, add the pasta and toss to coat, loosening with the cooking water as needed, then add the parmesan and parsley, adjust the salt and serve right away
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Creamy Harissa Chicken Pasta, and how to fix them:
Add a spoonful of cream cheese or a splash of stock; the fat tempers the heat of the harissa without masking it
Add the cooking water gradually until it becomes silky again and coats the pasta
The heat was too high; lower it and stir until it fully blends in without clumping
It was over-seared; remove it as soon as it reaches 74°C and return it only at the end to coat with the sauce
Store in an airtight container for up to 3 days, and reheat over low heat with a splash of stock to restore the sauce's consistency
Freeze the sauce with the chicken without the pasta for up to a month, then thaw, reheat, and add fresh pasta
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Light cream cheese | Mascarpone | Same amount, 125 g | Richer texture and higher fat |
| Chicken breast | Sliced chicken sausage | Same weight, 450 g | Cook to 74°C; deeper flavor and fuller texture |
| Harissa paste | Ground red pepper with olive oil | Use less and increase to taste | Milder heat with a different flavor |
| Wheat pasta | High-protein pasta | Same weight, 300 g | Higher protein and similar texture |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Pasta | 150 g | 300 g | 600 g |
| Chicken breast | 225 g | 450 g | 900 g |
| Harissa paste | 25 g | 45 g | 90 g |
| Stock | 125 ml | 250 ml | 500 ml |
Stir the harissa paste over the heat for a full minute before adding the liquid; this step opens up its flavor and removes any raw sharpness.
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