Chicken Tikka Pasta (Print)

A vibrant fusion combining tender spiced chicken with creamy tomato pasta sauce and penne for an unforgettable East-meets-West meal.

# What You'll Need:

→ Chicken Tikka

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon ginger, grated
06 - 1½ teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - ½ teaspoon chili powder
11 - ½ teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta Sauce

13 - 10.5 oz penne pasta
14 - 1½ tablespoons butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon sugar
20 - 1 teaspoon garam masala
21 - ½ teaspoon chili powder, or to taste
22 - ½ cup heavy cream
23 - ¼ cup whole milk
24 - Salt and pepper, to taste
25 - 2 tablespoons fresh cilantro, chopped

# Directions:

01 - Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil in a mixing bowl. Add chicken pieces and coat thoroughly with marinade. Refrigerate for at least 30 minutes, preferably overnight for enhanced flavor development.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken pieces on a lined baking tray or directly on the grill pan. Roast or grill for 10 to 12 minutes until cooked through with light charring. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to boil. Add penne pasta and cook according to package directions until al dente. Drain in a colander and reserve for assembly.
04 - Melt butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir crushed tomatoes, tomato paste, sugar, garam masala, and chili powder into the skillet. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
06 - Pour heavy cream and whole milk into the simmering sauce. Season with salt and pepper to taste. Continue simmering for 2 minutes to meld flavors without breaking the cream.
07 - Add the cooked chicken tikka pieces to the creamy tomato sauce, then add the cooked penne pasta. Toss thoroughly to coat all ingredients evenly with sauce.
08 - Transfer the chicken tikka pasta to serving bowls or plates. Garnish with fresh chopped cilantro and serve immediately while hot.

# Expert Advice:

01 -
  • It delivers bold spice and creamy comfort in one bowl, satisfying two cravings at once.
  • Leftovers reheat beautifully, making it perfect for meal prep or next day lunches.
  • The marinade does most of the flavor work, so the actual cooking feels effortless.
  • It impresses guests without requiring advanced techniques or hard to find ingredients.
02 -
  • Don't skip the marinating time, even 30 minutes makes a noticeable difference in flavor and texture.
  • Taste the sauce before adding the chicken and pasta so you can adjust the spice level while it's easier to fix.
  • If the sauce looks too thick, add a splash of pasta water instead of more cream to keep the consistency silky.
  • Let the chicken rest for a minute after cooking so the juices redistribute and every bite stays moist.
03 -
  • Char the chicken well for those slightly smoky, caramelized edges that make the dish taste restaurant quality.
  • Reserve a cup of pasta water before draining, it's the best tool for adjusting sauce consistency at the end.
  • Use full fat dairy for the creamiest result, low fat versions can separate or taste thin.
  • Let the finished dish rest for a minute or two before serving so the flavors settle and the sauce clings better.
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