“`html
If you’re craving a dish that bursts with vibrant Mediterranean flavors and a spicy kick, you’re in for a treat. The Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream and Roasted Asparagus Crisps Recipe is an absolute showstopper that effortlessly combines tangy lemon-marinated chicken, rich and creamy harissa-infused feta sauce, tender pasta, and crisp, roasted asparagus slices. It’s a delightful balance of textures and tastes that feels both comforting and exciting, perfect for a family dinner or impressing friends at your next gathering.
Ingredients You’ll Need
Each ingredient in this dish plays a crucial role, making the flavor profile pop while maintaining a harmonious balance. From the zesty freshness of lemon to the creamy, spicy feta sauce and the toaster-like crispness of asparagus, every component contributes layers of taste, texture, and color.
- Boneless skinless chicken breasts: The meaty base that soaks up the bright lemon and oregano marinade perfectly.
- Olive oil: Adds richness and helps in marinating and roasting for a golden finish.
- Lemon juice and lemon zest: Pack a zingy punch that brightens every bite by cutting through the richness.
- Dried oregano: Brings in the classic Greek herbaceous aroma essential for authenticity.
- Garlic cloves (minced): Infuses the chicken and the sauce with a warm, fragrant depth.
- Rigatoni pasta: Their large tubes hold the luscious feta cream sauce beautifully.
- Crumbled feta cheese: Provides tart creaminess and that signature salty tang in the sauce.
- Harissa paste: Delivers a smoky, spicy edge elevating the feta cream’s flavor profile.
- Heavy cream: Creates the silky, rich texture that binds the sauce together.
- Shallot (finely chopped): Adds a subtle sweetness to balance the spice and acidity.
- Thinly sliced asparagus: Roasted to crispy perfection, they add a fresh, crunchy contrast.
- Salt and pepper: Essential for seasoning every element to perfection.
- Chopped parsley or dill: Perfect fresh herbs for a bright, herbal finish.
How to Make Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream and Roasted Asparagus Crisps Recipe
Step 1: Marinate the Chicken
Begin by whisking together olive oil, lemon juice, lemon zest, dried oregano, and minced garlic. Pour this zesty marinade over your boneless skinless chicken breasts, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes, but if you have the time, letting it sit overnight really lets the flavors sink deep into the meat, making each bite bursting with sunshine and herbs.
Step 2: Cook the Chicken
Heat a grill pan or skillet to medium and cook the chicken breasts until golden on the outside and fully cooked inside, usually about 6 to 7 minutes per side depending on thickness. Let the chicken rest a few minutes before slicing it thinly. Resting helps keep the juices locked inside, ensuring tender, flavorful pieces that are perfect for topping your pasta later.
Step 3: Roast the Asparagus Crisps
Preheat your oven to 400°F (200°C). Toss the thinly sliced asparagus with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer, and roast for 15 to 20 minutes until they turn crispy and slightly golden. These crisps add a delightful textural contrast and fresh green color that makes the dish pop visually and on the palate.
Step 4: Cook the Rigatoni Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until just al dente according to package instructions. Before draining, reserve half a cup of the cooking water; it’s a handy secret weapon for adjusting the sauce consistency later. Drain the pasta and set it aside so you can toss it with that fabulous sauce coming up next.
Step 5: Prepare the Spicy Harissa Feta Cream Sauce
In a skillet over medium heat, sauté finely chopped shallots and minced garlic in olive oil until fragrant and translucent. Stir in the harissa paste and cook for just one minute to release its smoky, spicy aroma. Then, add in the crumbled feta cheese and heavy cream, whisking gently until you achieve a smooth, velvety sauce that’s bursting with flavor.
Step 6: Adjust the Sauce
If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up until it reaches just the right creamy consistency. Taste and season with salt and freshly ground pepper as needed. This step is key to creating that perfect coating for your rigatoni.
Step 7: Combine Pasta and Sauce
Transfer the cooked rigatoni into the skillet with your spicy harissa feta cream sauce. Toss everything gently to ensure every pasta tube is luxuriously coated. Let it simmer together for a minute to truly mate the flavors, making each bite irresistible.
Step 8: Plate and Garnish
Serve your coated pasta topped with the sliced lemon-marinated chicken and a generous handful of roasted asparagus crisps. Finish with a sprinkle of fresh chopped parsley or dill to brighten the dish and add an aromatic herbal note. Your beautiful, flavorful feast is ready to enjoy!
How to Serve Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream and Roasted Asparagus Crisps Recipe
Garnishes
Fresh herbs like parsley or dill are ideal for balancing the richness and adding visual freshness. A light drizzle of extra virgin olive oil or a sprinkle of additional crumbled feta can also enhance the overall presentation and flavor. For those who love an extra kick, a small spoonful of harissa on top can wake up the taste buds brilliantly.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad with a lemon vinaigrette or warm pita bread to mop up any leftover sauce. A chilled cucumber and tomato salad with red onion and olives would complement the Greek flavors perfectly while keeping things light and fresh.
Creative Ways to Present
For a gathering, serve the pasta family-style in a big shallow bowl stacked high with chicken slices and asparagus crisps artistically sprinkled on top. For an elegant individual plating, twirl the pasta with a carving fork and neatly arrange the chicken slices, then garnish with herbs and a lemon wedge on the side for a splash of color and acidity.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Because the sauce is creamy, it’s best to store pasta separately from the asparagus crisps if possible. This prevents the asparagus from becoming soggy and preserves its delightful crunch.
Freezing
We don’t recommend freezing this dish due to the cream sauce and roasted asparagus, which can change texture significantly. If you want to freeze, consider storing just the cooked pasta and chicken separately without the sauce or asparagus, then freshen the sauce on reheating.
Reheating
Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to revive the sauce’s creaminess. Add the roasted asparagus crisps fresh after warming the pasta so they maintain their crisp texture. Using a microwave may cause the asparagus to get limp and the sauce to separate.
FAQs
Can I use a different pasta shape?
Absolutely! While rigatoni is perfect for holding the sauce, penne, fusilli, or farfalle would also work beautifully in this recipe.
How spicy is the harissa in this recipe?
The harissa paste adds a moderate, smoky heat that complements the creamy feta nicely. You can adjust the amount to your taste or substitute with a milder chili paste if preferred.
Can I prepare this recipe vegetarian?
Yes! Swap the chicken for grilled vegetables like zucchini or eggplant, or even roasted chickpeas for protein, while keeping the feta cream sauce and asparagus crisps.
Is it necessary to marinate the chicken overnight?
Not necessary but highly recommended. The longer marination helps the chicken absorb more lemon and herb flavors, making it zestier and more tender.
What can I substitute for heavy cream in the sauce?
You can use half-and-half or whole milk mixed with a bit of cornstarch to thicken, but the sauce may be less rich and creamy compared to using heavy cream.
Final Thoughts
Trust me, once you try the Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream and Roasted Asparagus Crisps Recipe, it will quickly become one of your go-to favorites. It beautifully combines bold Mediterranean flavors with a satisfying heartiness that feels both comforting and exciting. Treat yourself and your loved ones to this delicious meal – it’s guaranteed to delight every forkful.
“`
Print
Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream and Roasted Asparagus Crisps Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
Description
This Zesty Greek Chicken Pasta features tender marinated chicken breasts served over rigatoni tossed in a spicy harissa feta cream sauce. Roasted asparagus crisps add a delightful crunch, while fresh herbs provide a burst of flavor. This vibrant dish combines Mediterranean ingredients with creamy, spicy notes for a satisfying weeknight dinner.
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
Pasta and Sauce
- 8 ounces rigatoni pasta
- 1 cup crumbled feta cheese
- 2 tablespoons harissa paste
- 3/4 cup heavy cream
- 1 shallot, finely chopped
- 2 cloves garlic, minced
Roasted Asparagus Crisps
- 1/2 pound asparagus, thinly sliced
- 1 tablespoon olive oil (for asparagus)
- Salt and pepper to taste
Garnish
- 1 tablespoon chopped parsley or dill
Instructions
- Marinate the chicken: In a bowl, combine olive oil, lemon juice, lemon zest, oregano, and minced garlic. Add the chicken breasts and coat well. Cover and refrigerate for at least 30 minutes or overnight to allow flavors to develop.
- Cook the chicken: Preheat a grill or skillet over medium heat. Cook the marinated chicken until fully cooked through and golden on the outside, about 5-7 minutes per side depending on thickness. Remove from heat, let rest for 5 minutes, then slice thinly.
- Roast the asparagus: Preheat the oven to 400°F (200°C). Toss thinly sliced asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until crisp and slightly browned. Remove from oven and keep warm.
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta cooking water before draining the pasta.
- Prepare the sauce: In a skillet, heat a tablespoon of olive oil over medium heat. Sauté finely chopped shallot and minced garlic until fragrant and translucent, about 2-3 minutes. Stir in harissa paste and cook for 1 minute to release flavors.
- Add feta and cream: Reduce heat to low, then add crumbled feta cheese and heavy cream to the skillet. Whisk continuously until the sauce is smooth and creamy. Add reserved pasta water a little at a time to thin the sauce to your desired consistency. Season with salt and pepper to taste.
- Toss pasta in sauce: Add the cooked rigatoni to the sauce and gently toss to coat evenly. Allow the pasta to simmer in the sauce for 1-2 minutes so it absorbs the flavors.
- Serve: Plate the sauced pasta and top with sliced grilled chicken. Garnish with roasted asparagus crisps and sprinkle with chopped parsley or dill for freshness and color. Serve immediately.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you don’t have harissa paste, substitute with a mix of chili flakes and smoked paprika for a milder spice.
- Use gluten-free pasta to make this recipe gluten free.
- The roasted asparagus crisps add a nice texture contrast but can be replaced with roasted zucchini or green beans.
- Adjust the cream quantity for a thicker or lighter sauce depending on preference.
