Preheat the oven and mix the honey harissa

• Preheat the oven to 200 °C.
• Mix the rose harissa paste with the runny honey in a small bowl.

Assemble the baking dish

• Add the chicken breasts and the block of feta to a large baking dish.
• Season with salt and black pepper, then coat everything in the honey harissa mixture.
• Scatter in the cherry tomatoes and sliced yellow bell pepper, then add the lemon juice and a pinch of oregano.

Bake

• Bake for 25 minutes, basting once halfway through, until the chicken is cooked through and the feta is creamy.

Cook the pasta

• Meanwhile, cook the casarecce in salted boiling water until al dente, then drain.

Shred and combine

• Shred the baked chicken with two forks.
• Add the drained pasta and chopped basil to the dish and mix until everything is combined and coated in the harissa juices.