Chicken and Harissa Tagliatelle
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  • Prep time 5 '
  • Total time 25 '


  • 4 tbsp olive oil
  • 4 skinless chicken breasts, cut into strips
  • 2 tbsp lemon juice
  • 300 g tagliatelle
  • 2 tsp harrisa paste
  • 200 g cherry tomatoes, halved
  • 170 g Philadelphia with Chives
  • 80 ml chicken stock


  • Heat 2 tablespoons of the oil in a frying pan. Add the chicken pieces and lemon juice, and cook for about 5 minutes, stirring occasionally or until the chicken is thoroughly cooked.
  • Meanwhile, cook the tagliatelle in a large pan of salted boiling water as directed on the pack. When cooked, drain the pasta.
  • Put the pasta saucepan back onto heat and add the remaining olive oil, the harissa and the tomatoes. Cook for a few minutes until the tomatoes have just softened. Then add the Philadelphia and chicken stock. Heat gently until the Philadelphia has melted and formed a sauce.
  • Stir in the pasta and chicken. If the sauce is a little thick, simply add a little more stock. Season to taste and serve immediately in warmed dishes.


  • Leftover tip: Pick up some Philadelphia with Garlic & Herbs to stir through the leftover Pasta, garnish with the leftover cherry tomatoes and you are basically a TV chef.

Nutritional Information

Typical values Per Recipe
Energy 8375.0 kj
Energy 2000.0 kcal
Fat 97.6 g
Carb 106.4 g
Protein 177.6 g
Saturated fat 26.4 g
Salt 3.2 g
Dietary fibre 12.0 g
Sugars 19.6 g
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