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

Creamy Harissa, Double Cheese and Chicken Breast Pasta Bake

with Pepper and Sweetcorn

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

160 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)

240 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 (kJ)3988 kJ
Energy (kcal)953 kcal
Fat38.3 g
of which saturates18 g
Carbohydrate87 g
of which sugars18.5 g
Protein60.9 g
Salt2.73 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan
Oven dish



Bring a large saucepan of water to the boil with 0.5 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.


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 cheese. 


Preheat the grill to high.

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).


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. 

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.


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.



Step 3 MOD: If you’ve chosen to add diced chicken to your meal, add it to the pan with the veg and season. Cook until browned all over, 5-6 mins, then continue as instructed. The chicken will cook through after simmering in the next step. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.