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Pop a pan of water onto boil.
Heat olive oil in a pan. Add sliced onion, garlic, and peppers with a pinch of salt and saute for 2 minutes. Add the tomatoes, 1 tsp harissa and 1 tsp honey and mix. Cook the mix slowly on low/medium heat for 5-10 minutes until caramelised and soft.
Salt the pasta water generously. Add the pasta to the boiling water and cook to packet instructions.
Add both tomato purees to the pepper mix along with a splash of pasta water to make a sauce. Mix and allow to thicken; add in the shredded chicken and lots of fresh basil. Then finally, mix in the creme fraiche and grated parmesan and mix until combined, and you have a silky sauce. Add another splash of pasta water to loosen it if needed.
Drain the pasta, toss through the sauce, taste and add extra parmesan, salt or pepper to your preferance. Serve with extra parmesan and enjoy.