Creamy Harissa, Chicken Breast and Double Cheese Pasta Bake
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Creamy Harissa, Chicken Breast and Double Cheese Pasta Bake

Creamy Harissa, Chicken Breast and Double Cheese Pasta Bake

with Pepper and Sweetcorn

Our Creamy Harissa and Double Cheese Pasta Bake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

150 grams


1 ball(s)


(Contains Milk)

30 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Harissa Paste

(Contains Sulphites)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Creme Fraiche

(Contains Milk)

260 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kcal)964 kcal
Energy (kJ)4033 kJ
Fat38.2 g
of which saturates18.1 g
Carbohydrate90.3 g
of which sugars19.4 g
Protein60.9 g
Salt2.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Large Frying Pan
Oven dish


Cook the Pasta

Bring a large saucepan of water to the boil with 1/2 tsp salt. 

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Get Prepped

While the pasta cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. 

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Grate the Cheddar. 

Preheat the grill to high.

Bring on the Creamy Sauce

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken, pepper chunks and corn. Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lower the heat to medium and add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min more. 

Stir in the tomato puree, veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).

Assemble your Bake

Bring the sauce to the boil, then lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When ready, combine the cooked pasta and sauce (in whichever pan is biggest). Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Scatter over the mozzarella and Cheddar.

Time to Grill

Pop the dish under the grill and cook until the cheese is bubbling and golden, 7-8 mins.


When ready, share the harissa pasta bake between your bowls.