Description
A Mediterranean-inspired pasta dish combining Greek-spiced chicken, creamy harissa feta sauce, and crispy roasted asparagus. Perfect for a flavorful weeknight dinner.
Ingredients
2 chicken breasts
250 g rigatoni pasta
150 g feta cheese
2 tbsp harissa paste
200 ml heavy cream
200 g fresh asparagus
2 tbsp olive oil
1 tbsp Greek seasoning blend
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
1. Rub chicken with olive oil and Greek seasoning. Grill or sear until golden and fully cooked (internal temp 165°F/74°C). Rest before slicing.
2. Toss asparagus with olive oil, salt, and pepper. Roast at 400°F (200°C) for 10-12 minutes until crisp and lightly charred.
3. Cook rigatoni in well-salted water until al dente, reserving 1 cup of pasta water before draining.
4. In a saucepan, gently simmer heavy cream, crumbled feta, and harissa paste until smooth. Thin with reserved pasta water as needed for a silky sauce.
5. Toss pasta with the sauce, top with sliced chicken, add roasted asparagus, and garnish with parsley. Serve immediately.
Notes
Rest the chicken 5-10 minutes before slicing to keep it juicy.
Add pasta water gradually to control sauce thickness and help it cling to the pasta.
Roast the asparagus right before serving so it stays crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta, Main Course
- Method: Grilling, Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4
- Sodium: 640
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 4
- Protein: 32
- Cholesterol: 105
Keywords: Greek chicken pasta, harissa feta pasta, roasted asparagus