Harissa Chicken Pasta with Feta – Spicy, Creamy & Bold

When Spicy, Creamy, and Cozy Collide

Hey friends, Olivia here! Can you smell that? It’s the scent of garlic sizzling in olive oil, the smoky whisper of harissa paste hitting a hot pan, and the promise of a seriously delicious dinner that’s about to happen in under 30 minutes. If your idea of a perfect meal involves a bowl of pasta that’s equal parts comforting and exciting, then you and I are on the exact same page today.

This Harissa Chicken Pasta is the kind of recipe that has earned a permanent spot in my weekly rotation. It’s the dish I make when I want something that feels a little fancy but requires zero fuss. It’s the meal I whip up to impress last-minute guests, and the one my family requests on those nights when we all need a big, warm, flavor-packed hug in a bowl.

We’re taking tender, roasted chicken and tossing it with your favorite pasta shape, all coated in a sauce that’s pure magic. It’s a creamy, tangy, and boldly spiced creation made with Greek yogurt and harissa—a North African chili paste that’s about to become your new pantry best friend. And because every great dish needs a salty, briny finish, we’re crumbling a generous amount of feta cheese over the top. Trust me, this isn’t just another pasta dish. It’s a vibrant, soul-satisfying experience that celebrates big flavors and simple techniques. So, tie on your favorite apron (the messy one with all the stains tells the best stories, right?), and let’s create some kitchen magic together!

The Night I Fell in Love with Harissa

My love affair with harissa didn’t start in a fancy restaurant or on a trip abroad. It started on a random Tuesday, in my own kitchen, during a serious case of the “dinner blahs.” You know the feeling—staring into the fridge, willing ingredients to magically transform into something inspiring. I had a jar of harissa paste that a foodie friend had gifted me, insisting it would “change my life.” Up until that night, it had been sitting in my door, looking intimidatingly exotic.

Feeling brave, I scooped a big spoonful into some Greek yogurt, added a squeeze of lemon, and tossed it with some leftover roasted chicken. The moment I took a bite, my eyes widened. It was a flavor explosion! Smoky, slightly sweet, with a building heat that warmed you from the inside out, all mellowed by the cool, creamy yogurt. I immediately boiled some pasta, threw it all together, and topped it with feta. That haphazard Tuesday night experiment is now this beloved, blog-worthy recipe. It just goes to show that the most memorable meals often come from a little curiosity and a willingness to play with your food!

Gathering Your Flavor Powerhouses

Here’s everything you’ll need to bring this vibrant dish to life. Don’t stress about having the *exact* brand of everything—cooking is about making it work for you!

• 12 oz (340g) Pasta (Penne, Fusilli, etc.): I love using short pasta with nooks and crannies like penne or fusilli because they trap the creamy sauce perfectly. But truly, any shape you have on hand will work beautifully!
• 1 lb (450g) Chicken Breast or Thighs, cooked and shredded/chopped: Thighs will give you a richer, more forgiving flavor, but breasts are fantastic for a leaner option. Using a pre-cooked rotisserie chicken is my ultimate weeknight hack here—no judgment, just brilliance!
• 2 Tablespoons Olive Oil: Our cooking fat that adds a fruity backbone to the entire dish.
• 2–3 Tablespoons Harissa Paste: This is the star of the show! Harissa can vary in heat, so start with 2 tablespoons and add more at the end if you want more fire. I prefer the tomato-based paste in a tube for its concentrated flavor.
• 2 Garlic Cloves, minced: Fresh is best here! It adds a pungent, aromatic base that forms the foundation of our sauce.
• ½ Cup Plain Greek Yogurt (full-fat or 2%): This is our secret to creaminess without heaviness. The tang from the yogurt balances the harissa’s spice perfectly. For a dairy-free version, a thick, unsweetened coconut yogurt can work in a pinch.
• ½ Cup Pasta Water (reserved): Don’t you dare pour this down the drain! This starchy, salty liquid is liquid gold for creating a silky, emulsified sauce that clings to every noodle.
• ½ Cup Crumbled Feta Cheese: The salty, briny counterpoint to our spicy sauce. It crumbles over the hot pasta and creates little pockets of creamy, salty goodness.
• Juice of ½ Lemon: A bright squeeze at the end wakes up all the flavors and cuts through the richness. Always taste and adjust!
• Salt and Pepper to taste: Your essential seasonings. Go easy on the salt initially, as the feta and pasta water will add plenty.
• Optional: Chopped Parsley or Mint for garnish: A pop of green for freshness and color. Mint adds a really lovely, unexpected coolness that pairs wonderfully with the harissa.

Let’s Get Cooking: Your Foolproof Guide

Ready to see how quickly this all comes together? Follow these steps, and you’ll have a restaurant-quality meal on the table in no time.

1. Cook Your Pasta & Save the Water! Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook it according to the package directions until it’s al dente—it should have a slight bite to it. Just before you drain it, grab a mug or a measuring cup and scoop out at least ½ cup of the starchy pasta water. This is our sauce secret weapon! Drain the pasta and set it aside. Chef’s Hack: I like to add my cooked chicken to the colander before draining the pasta. The hot pasta water pouring over it reheats the chicken perfectly!
2. Wake Up the Harissa. While your pasta is boiling, place a large skillet over medium heat. Add the olive oil. Once the oil shimmers, add the minced garlic and cook for just about 60 seconds until it’s incredibly fragrant. You’re toasting the garlic, not burning it! Now, add your harissa paste. Stir it into the oil and garlic and let it cook for another minute. This quick bloom in the oil deepens its flavor, making it less raw and more complex.
3. Create the Creamy Dream Sauce. Reduce the heat to low. This is important! If the skillet is too hot, the yogurt could curdle. Whisk in the Greek yogurt and the lemon juice. It might look a bit separated at first, but don’t panic. Now, whisk in a good splash (about ¼ cup) of your reserved pasta water. Almost like magic, the sauce will become smooth, creamy, and emulsified. Chef’s Insight: The starch in the pasta water acts as a binder, helping the oil-based harissa and water-based yogurt become one happy, creamy family.
4. The Big Toss! Add your cooked chicken and the drained pasta directly into the skillet with the sauce. Using tongs, toss everything together vigorously, coating every piece of pasta and chicken. If the sauce seems too thick, add another splash of pasta water until it reaches a silky, loose consistency that coats the back of a spoon.
5. Finish with Feta & Finesse. Turn off the heat. Now, sprinkle in most of your crumbled feta cheese (save a little for garnish!) and give it one final gentle toss. Season with black pepper and taste before adding any additional salt, as the feta is quite salty. The residual heat will gently warm the feta without melting it completely, leaving you with delicious salty pockets.
6. Plate and Devour. Divide the pasta among warm bowls. Top with the remaining feta, a sprinkle of fresh herbs, and an extra crack of black pepper. Serve it immediately while it’s gloriously warm and saucy!

How to Serve This Stunning Dish

Presentation is part of the fun! I love serving this pasta in wide, shallow bowls to show off that beautiful creamy, red-tinged sauce. For a true “wow” factor, garnish with an extra drizzle of harissa, a final sprinkle of feta, and a generous handful of fresh, chopped parsley or mint. To turn this into a complete feast, pair it with something simple and refreshing to balance the spice. A crisp arugula salad with a lemon vinaigrette, some warmed pita bread for dipping, or even a side of roasted broccoli are all perfect companions.

Make It Your Own: Delicious Twists & Swaps

This recipe is wonderfully adaptable! Here are a few ways to mix it up:

• Go Vegetarian: Swap the chicken for roasted chickpeas or cauliflower florets. They soak up the harissa sauce beautifully.
• Mediterranean Twist: Add a handful of pitted Kalamata olives and some sun-dried tomatoes along with the chicken.
• Extra Veggie Power: Sauté some spinach or kale right into the sauce until wilted, or stir in some roasted red peppers from a jar.
• Different Protein: This sauce is fantastic with shrimp or even flaky, white fish like cod added in the last few minutes of cooking.
• Extra Luxe: Stir in a tablespoon of tomato paste with the harissa for a deeper tomato flavor, or finish with a swirl of heavy cream for an even richer sauce.

Olivia’s Kitchen Notes & Stories

This recipe has truly evolved in my kitchen. The first time I made it, I was so cautious with the harissa that you could barely taste it! Now, I’m a full-on harissa evangelist, and I usually go for the full three tablespoons. It’s a reminder to taste as you go and trust your own palate.

One funny kitchen fail I had involved trying to make this for a dinner party and realizing I was out of Greek yogurt. In a panic, I used sour cream. It worked, but it was much richer and lacked the tang that makes the yogurt version so perfect. I spent the whole night telling my guests, “It’s good, but you should taste it with the yogurt!” They loved it anyway, but I learned my lesson: always check your fridge before you start!

The beauty of this dish is in its simplicity and its boldness. Don’t be afraid of the harissa—embrace it! It’s the soul of this recipe, and it’s what turns a simple pasta night into a memorable culinary adventure.

Your Questions, Answered!

Q: My sauce broke/curdled! What did I do wrong and how can I fix it?
A: This usually happens if the heat is too high when you add the yogurt. Yogurt is delicate and can separate if shocked by high heat. To prevent this, always reduce the heat to low before adding it. If it does curdle, don’t despair! Remove the pan from the heat and vigorously whisk in another tablespoon or two of pasta water. The extra starch can often bring it back together.

Q: I can’t find harissa paste. Is there a good substitute?
A> Absolutely! While the flavor will be different, you can create a decent stand-in. Mix 2 tablespoons of tomato paste with 1 teaspoon of smoked paprika, ½ teaspoon of cumin, and ¼ to ½ teaspoon of cayenne pepper (adjust for heat). Sauté this mixture with the garlic just as you would the harissa.

Q: Can I make this dish ahead of time?
A> You can prep the components ahead! Cook the chicken and chop your herbs. The sauce itself is best made fresh, as it can separate upon reheating. If you do have leftovers, gently reheat them in a skillet over low heat, adding a splash of water or milk to loosen the sauce back up.

Q: Is this pasta spicy? How can I adjust the heat level for my kids?
A> The spice level depends entirely on your harissa brand. Start with 1 tablespoon if you’re sensitive to heat or serving kids. You can always add more at the end. To make a truly kid-friendly version, set aside a portion of plain pasta with just butter, cheese, and chicken before you add the harissa sauce to the main batch.

Harissa Chicken Pasta with Feta : Spicy, Creamy & Bold

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• Author: OliviaBennett

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Description

Harissa Chicken Pasta with Feta

Spicy • Creamy • Bold • Ready in 30 Minutes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

A cozy, spicy, creamy pasta made with harissa paste, tender chicken, Greek yogurt, and briny feta. Simple enough for a weeknight, bold enough to impress.

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Ingredients

Scale 1x2x3x

Pasta & Protein

• 12 oz (340g) pasta (penne, fusilli, or any short shape)

• 1 lb (450g) cooked chicken breast or thighs, shredded or chopped

  • Rotisserie chicken works great!

Sauce

• 2 tbsp olive oil

• 2–3 tbsp harissa paste (adjust for spice level)

• 2 garlic cloves, minced

• ½ cup plain Greek yogurt (full-fat or 2%)

• ½ cup reserved pasta water

• Juice of ½ lemon

• Salt & black pepper, to taste

Toppings

• ½ cup crumbled feta cheese

• Optional: chopped parsley or mint

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Instructions

1. Cook the Pasta

1. Boil pasta in well-salted water until al dente.

2. Reserve ½ cup pasta water, then drain.

3. Optional trick: place the chicken in the colander and pour the hot pasta over it to warm it.

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2. Build the Harissa Base

1. Heat olive oil in a large skillet over medium heat.

2. Add garlic and sauté 1 minute until fragrant.

3. Stir in harissa paste and cook 1 more minute to deepen the flavor.

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3. Make the Creamy Sauce

1. Reduce heat to low.

2. Whisk in Greek yogurt and lemon juice.

3. Add ~¼ cup reserved pasta water and whisk until smooth and creamy.

   • Add more if needed to loosen the sauce.

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4. Combine Everything

1. Add the cooked chicken and drained pasta directly to the skillet.

2. Toss vigorously until everything is well coated.

3. Add more pasta water as needed until the sauce becomes silky.

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5. Finish

1. Turn off heat.

2. Add most of the crumbled feta and gently toss.

3. Taste and adjust seasoning with salt & pepper.

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6. Serve

• Spoon into bowls and top with extra feta and chopped parsley or mint.

• Optional: drizzle a little extra harissa on top.

Notes

• Yogurt curdled? Heat was too high. Remove from heat and whisk in more pasta water to fix it.

• No harissa? Substitute with:
  2 tbsp tomato paste + 1 tsp smoked paprika + ½ tsp cumin + cayenne to taste.

• Heat level: Start with 1 tbsp harissa for mild, 3 for spicy.

Nutrition

• Calories: 480 cal Per Serving
• Fat: 17g
• Carbohydrates: 48g
• Protein: 33g

Nutritional Information*

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

*Estimated per serving:
Calories: ~420 | Protein: ~30g | Carbs: ~35g | Fat: ~18g | Fiber: ~3g

Please note: This is an estimate based on the specific ingredients I used. Values can vary depending on your brands and exact quantities.

Final Thoughts: Your New Go-To for Flavor & Comfort

So, there you have it—the story of how a random Tuesday night experiment became one of my most cherished recipes. This Harissa Chicken Pasta is more than just a meal; it’s a testament to the magic that happens when you’re brave enough to try something new in the kitchen.

It’s the ultimate weeknight warrior, proving that you don’t need hours or a laundry list of ingredients to create something truly spectacular. In the time it takes to boil a pot of water, you can have a vibrant, restaurant-quality dish on the table that’s guaranteed to wow. The combination of smoky, spicy harissa, cool and creamy yogurt, and salty, tangy feta is simply unforgettable.

I hope this recipe becomes a canvas for your own culinary creativity. Make it once as written, then the next time, add your own spin—throw in those extra veggies, try it with shrimp, or dial the heat up or down to suit your mood. The most important ingredient is your own joy in the process.

Thank you so much for cooking with me today! If you make this (and I truly hope you do), please share your creation with me. Tag me on social media or leave a comment on the blog. There’s nothing I love more than seeing the delicious meals you whip up in your own kitchens.

Until next time, happy cooking!

Love,
Olivia