Description
This Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream & Roasted Asparagus Crisps is a Mediterranean-inspired dinner packed with bold flavors. Featuring creamy whipped feta, spicy harissa, juicy chicken, and crunchy roasted asparagus, this dish is perfect for spice lovers and quick weeknight meals. A must-try for pasta fans who love a kick.
Ingredients
2 medium chicken breasts
1/2 cup Greek yogurt
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons harissa paste
1/2 cup feta cheese
1/4 cup cream cheese
2 tablespoons lemon juice
10 ounces penne or rigatoni pasta
1 bunch asparagus
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
Instructions
1. In a bowl, mix Greek yogurt, olive oil, garlic, lemon juice, oregano, salt, and pepper. Coat chicken breasts and marinate for at least 30 minutes.
2. Cook pasta in salted boiling water until al dente. Reserve some pasta water before draining.
3. Toss asparagus with olive oil, salt, and pepper. Roast at 425°F for 12-15 minutes until crispy. Let cool, then chop.
4. Heat a skillet on medium-high. Cook chicken until golden and cooked through. Let rest, then slice.
5. In a blender, combine feta cheese, cream cheese, harissa, and lemon juice. Blend until smooth, adding pasta water to loosen if needed.
6. Toss pasta with harissa feta cream. Add sliced chicken. Top with roasted asparagus and red pepper flakes if desired. Serve warm.
Notes
This recipe serves about 4 people generously.
You can store leftovers for up to 3 days in the fridge.
To reheat, use a skillet with a splash of water or milk.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 730mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg