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Preheat oven to 200°C/ 400°F.
Mix together rose harissa paste and honey in a small bowl.
Place the feta and chicken breasts in a large baking dish. Season the chicken and add the honey-harissa mixture to the chicken and feta, ensure the chicken is coated all over. Add the cherry tomatoes and bell pepper to the baking dish, then the lemon juice and oregano. Give the baking dish a shake and bake for 25-30 minutes, basting the chicken once throughout cook time.
When the baked feta has 10 minutes left in the oven, bring a large saucepan of salted water to the boil and cook the Casarecce until al dente.
Remove the baked feta from the oven, shred the chicken using two forks and mash the feta using the back of a fork. Add the pasta and basil and mix until combined.