Moroccan Chicken Pasta

Moroccan spices are so incredibly gorgeous and warming in the cooler weather. I crave food like that when the temperatures drop for sure. So I decided to put all of those lovely Moroccan spices and flavors into a pasta dish to just join those two cuisines in one happy marriage. Oh my goodness was it a wonderful wedding! Best of all, it was really simple to make.

First, I cooked up lots of diced chicken and coated it in tons of spices. You can’t have Moroccan cuisine without their signature spice blend, Ras el Hanout. It is easy to find both in grocery stores and online. Here is an affiliate link to the one I use from Amazon! Full disclosure that I make a small commission if you purchase through this link.
Then I started the sauce with lots of butternut squash and veggies in the same pan as the chicken. That way there was already a flavor base. It simmered with the chicken back in it for 10 minutes to really develop great flavor. Oh, and I took a big shortcut by using pre-diced frozen butternut squash. It made prep so much easier.
Finally, I just stirred in lots of tender medium shells for the pasta. This is so flexible though, if you prefer penne or ziti or rigatoni that would be wonderful here! I just liked how the shells really captured the sauce and goodies.

It really was such a simple recipe and I was in love. The best were the little juicy bursts from the raisins that plumped up while cooking in the sauce, along with the salty crunch of the cashews. SO many textures and flavors going on for a perfect bite. Hope you all enjoy this fusion of two cuisines too! xoxo

Moroccan Chicken Pasta
Moroccan Chicken Pasta
5 from 1 vote
Moroccan Chicken Pasta
Moroccan Chicken Pasta
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This Moroccan chicken pasta is so hearty and flavorful while not being heavy with its gorgeous spice mixture and light sauce!

Course: Main Course
Keyword: Chicken, Moroccan Chicken Pasta, Pasta
Servings: 6
Calories: 440 kcal
Author: Jeanie and Lulu's Kitchen
  • 1 dash olive oil
  • 1 pound boneless, skinless chicken tenders diced small
  • 1 1/2 teaspoons Ras el Hanout spice blend divided
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 2 pinches salt divided
  • 2 pinches black pepper divided
  • 10 ounces frozen cubed butternut squash
  • 1/2 an onion diced small
  • 3 cloves garlic minced
  • 1 tablespoon fresh cilantro roughly chopped
  • 1/2 cup salted cashews
  • 2 tablespoons all-purpose flour
  • 2 tablespoons white wine
  • 2 cups chicken stock
  • 1/2 cup milk
  • 1.5 ounces raisins a snack sized box
  • 1 pound medium shells or any short pasta you like
  1. First, get a pot of water on to boil for the pasta. Salt it generously. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add the diced chicken and let it cook through completely for about 4-5 minutes. While it cooks, season it well with 1 teaspoon of the Ras el Hanout blend, turmeric, coriander, cumin, paprika, cinnamon, 1 pinch of salt and 1 pinch of black pepper. When it is done cooking, remove it to a plate. Add in the frozen butternut squash and let it start to soften for a couple of minutes. Then stir in the onion, garlic, cilantro and cashews. Let them get fragrant for a few more minutes, then sprinkle in the flour. This will thicken everything, let it cook off for a couple of minutes.

  2. Finally pour in the wine, chicken stock and milk and stir it well. Add in the remaining 1/2 teaspoon of Ras el Hanout, pinch of salt and pinch of pepper, along with the raisins. Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes. Meanwhile, the water should be boiling. Let it cook until tender for about 8 minutes or so and then drain it. Stir it in with the yummy sauce. Scoop into pretty bowls and serve immediately! Enjoy!! 

Nutrition Facts
Moroccan Chicken Pasta
Amount Per Serving (1 serving)
Calories 440 Calories from Fat 78
% Daily Value*
Fat 8.7g13%
Saturated Fat 1.6g10%
Cholesterol 107mg36%
Sodium 412mg18%
Potassium 484mg14%
Carbohydrates 61.9g21%
Fiber 2.4g10%
Sugar 7.5g8%
Protein 30g60%
Calcium 70mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Moroccan Chicken Pasta
Moroccan Chicken Pasta


12 thoughts on “Moroccan Chicken Pasta”

  1. Oh my goodness, that finished dish looks absolutely delicious! Do you think I could replicate this recipe with rice instead of the pasta? I have a gluten sensitivity!

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