Spicy & Creamy Harissa Chicken Pasta

A tasty way to use our Ainsley Harissa Flavour Bomb – this creamy and spicy chicken pasta is great for a weeknight dinner. We’re using mascarpone for a rich and creamy sauce, but feel free to use a lighter cream cheese or double cream if you prefer – just adjust the pasta water accordingly. It’s also delicious with prawns instead of chicken or if veggie/ vegan omit the chicken and swap for courgette/mushrooms/plant-based protein and use a plant-based cream.


Cook the pasta in a large saucepan of salted boiling water until al dente.

Meanwhile, heat the oil in a large sauté pan or deep sided frying pan. Add the chicken and cook over a medium high heat until golden on all sides. Add the tomatoes and cook for a minute before stirring in the Ainsley Flavour Bomb and 50 ml water. Cover and cook for 5-6 minutes or until the chicken is cooked through.

Meanwhile drain the pasta, reserving a cup of the pasta water.

Stir the mascarpone and 150ml of the pasta water into the sauce and check for seasoning.

Add the pasta to the sauce and stir in the parsley over a low heat to combine, adding a little more pasta water if needed. Serve garnished with extra parsley and Parmesan (if using).

*our Ainsley Flavour Bombs are available from selected Asda stores – you can find us next to the stock cubes



  • 500g of penne or short pasta
  • 1 tbsp olive oil
  • 2-3 chicken breasts, sliced into strips
  • 1 x Ainsley North African Harissa flavour bomb*
  • handful of cherry tomatoes, cut in half
  • 175g mascarpone
  • 150g pasta water
  • 2 tbsp chopped parsley
  • Parmesan, pecorino or Italian-style hard cheese, finely grated to serve (optional)