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
Scale
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.
