Description
Craving something bold, spicy, and deeply satisfying? This Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream & Roasted Asparagus Crisps is your answer. A perfect balance of smoky heat, creamy richness, and Mediterranean flavor, this dish brings together juicy marinated chicken, al dente rigatoni tossed in a velvety harissa-feta sauce, and crispy roasted asparagus for a texture-packed meal. Whether you’re after a quick dinner idea, something to impress guests, or a protein-packed weeknight comfort food, this easy recipe will make its way into your regular rotation. With vibrant flavor in every bite, it’s one of those food ideas that satisfies your craving *and* looks good doing it.
Ingredients
2 boneless skinless chicken breasts
2 tablespoons olive oil
1 lemon juiced
2 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
0.5 teaspoon ground cumin
Salt and black pepper to taste
8 ounces rigatoni
1 tablespoon olive oil
3 garlic cloves minced
0.33 cup harissa paste
1 cup crumbled feta cheese
0.5 cup heavy cream or full-fat Greek yogurt
0.25 cup reserved pasta water
1 teaspoon lemon zest
Fresh parsley or dill for garnish
1 bunch asparagus trimmed and chopped
1 tablespoon olive oil
0.25 cup grated Parmesan cheese
2 tablespoons breadcrumbs or cornmeal
Salt and pepper to taste
Optional toppings: crumbled feta, chili flakes, lemon wedges
Instructions
1. In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes or overnight.
2. Preheat oven to 425°F (220°C). Toss asparagus with olive oil, Parmesan, breadcrumbs or cornmeal, salt, and pepper. Roast on a baking sheet for 15–18 minutes until crispy.
3. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup of pasta water, then drain.
4. In a skillet, heat olive oil over medium. Add garlic and sauté for 30 seconds. Stir in harissa paste and cook 1 minute. Lower heat, then stir in feta and cream. Slowly whisk in pasta water until sauce is smooth. Add lemon zest.
5. Heat a cast iron skillet over medium-high. Sear chicken for 5–6 minutes per side until golden and cooked through (165°F/74°C). Let rest 5 minutes before slicing.
6. Toss pasta with the harissa feta sauce until fully coated. Plate with sliced chicken and roasted asparagus. Garnish with herbs and lemon.
Notes
Marinate the chicken overnight if possible for deeper flavor.
Always reserve pasta water—it helps bind and smooth the sauce.
Don’t skip resting the chicken after cooking to keep it juicy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-seared & Roasted
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1.5 cups pasta + ½ chicken breast + asparagus
- Calories: 620
- Sugar: 5g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 110mg
Keywords: easy dinner, spicy chicken pasta, Greek pasta recipe, harissa cream sauce, healthy dinner idea