Description
Craving a bold, Mediterranean-inspired dinner that delivers on flavor and texture? This Zesty Greek Chicken Pasta with Spicy Harissa Feta Cream & Roasted Asparagus Crisps is the ultimate answer to your weeknight dinner or weekend gourmet cravings. Juicy grilled chicken marinated in herbs and citrus, tossed with rigatoni in a creamy, spicy harissa-feta sauce, and topped with crispy roasted asparagus — this dish checks every box. Whether you’re after a quick dinner idea, easy recipe for guests, or just some fresh food ideas, this plate brings it all with bold spice, creamy comfort, and crispy greens.
Ingredients
2 boneless skinless chicken breasts
2 tablespoons olive oil
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon dried oregano
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
Salt and black pepper to taste
8 oz rigatoni
Salt for boiling water
0.5 cup crumbled feta cheese (room temperature)
0.33 cup Greek yogurt
2 tablespoons harissa paste
0.25 cup heavy cream
1 clove garlic, minced
1 tablespoon lemon juice
Black pepper to taste
1 bunch thin asparagus spears, cut into 1-inch rounds
1 tablespoon olive oil
0.25 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
0.5 teaspoon garlic powder
Salt and pepper to taste
Optional: chopped parsley or dill, extra feta, lemon zest
Instructions
1. In a bowl, mix olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
2. Preheat oven to 425°F or air fryer to 400°F. Toss asparagus with oil, panko, Parmesan, garlic powder, salt, and pepper. Bake or air fry for 10–12 minutes until crisp.
3. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain and reserve ½ cup of pasta water.
4. Heat grill pan or skillet over medium-high. Cook chicken 6–7 minutes per side until fully cooked. Rest for 5 minutes, then slice.
5. In a blender, combine feta, yogurt, harissa, garlic, lemon juice, cream, and blend until smooth. Add a splash of pasta water if needed.
6. Toss the drained pasta with the sauce in the warm pot, off the heat. Add more pasta water if needed to loosen the sauce.
7. Plate the creamy pasta, top with sliced chicken, and finish with roasted asparagus crisps.
8. Garnish with herbs, extra feta, or lemon zest. Serve warm.
Notes
Let the feta come to room temperature before blending for a smoother sauce.
Always rest your chicken after cooking to retain juiciness.
Don’t skip pasta water — it brings the sauce and pasta together beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1½ cups
- Calories: 620
- Sugar: 5g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 110mg
Keywords: quick dinner, easy recipe, Greek chicken pasta, spicy feta pasta, harissa pasta, healthy comfort food