Ellanourish recipe
Creamy harissa chicken pasta – heat, cream, and no leftovers
Golden seared chicken. Fiery harissa. A silky cream sauce that clings to every strand of pasta. This one-pan wonder brings big energy in under 30 minutes — no fuss, no bland bites, just pure satisfaction.
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Ingredients:
• 250g pasta (tagliatelle or penne)
• 2 boneless chicken breasts, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 2 garlic cloves, finely chopped
• 1 tbsp rose harissa paste
• 150ml double cream
• 50ml chicken stock
• 30g grated Parmesan
• Salt and black pepper
• Fresh parsley, chopped (to finish)
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Method:
Step 1 – Cook the pasta
Boil in salted water until al dente — around 9 minutes. Drain and reserve some cooking water.
Step 2 – Sear the chicken
Season the sliced chicken with smoked paprika, salt, and pepper. Heat olive oil in a pan and sear for 3–4 minutes per side until golden and cooked through. Set aside.
Step 3 – Build the sauce
In the same pan, fry the garlic for 30 seconds. Stir in the harissa and cook for 1 minute. Pour in the chicken stock and double cream, then bring to a simmer.
Step 4 – Bring it together
Stir in the Parmesan. Slice the rested chicken and return it to the pan. Add the drained pasta and toss everything together. Use pasta water to loosen the sauce if needed.
Step 5 – Serve with flair
Top with chopped parsley and black pepper. Plate it hot — sauce dripping, flavours hitting.
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It’s spicy, creamy, and built to impress. One bite and dinner’s no longer background noise — it’s the headline act.
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this pasta is rich creamy and done in under 20 minutes garlic mushroom tagliotelli that tastes like pure comfort you’ll need 250 g of tagliotelli 2 tbsp of olive oil three cloves of garlic finely sliced 250 g of chestnut mushrooms one teaspoon of dried thyme 100ml of double cream 30 g of grated parmesan a pinch of salt and black pepper and some fresh chopped parsley to finish boil the tagliotelli in salted water until al denj around 8 to 10 minutes while that cooks heat olive oil in a large pan add the garlic and cook gently for 30 seconds tip in the mushrooms and thyme let them soften and brown for about 5 minutes stirring now and then pour in the double cream and let it bubble add the parmesan season with salt and pepper and stir until smooth drain the pasta keeping back a splash of the water toss everything together and loosen if needed top with chopped parsley creamy earthy and absolutely irresistible