Spiced Chicken Tikka Pasta (Printable)

Tender chicken tikka combined with creamy tomato pasta and penne. An East-meets-West fusion dish that's vibrant and satisfying.

# 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 tbsp fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tbsp ginger, grated
06 - 1½ tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - ½ tsp chili powder
11 - ½ tsp salt
12 - 2 tbsp vegetable oil

→ Pasta Sauce

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

# Directions:

01 - Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil in a mixing bowl. Add chicken pieces and toss thoroughly to coat. Cover and marinate for minimum 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 on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until fully cooked through with light char marks. 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 instructions until al dente. Drain through a colander and set aside.
04 - Heat butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 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 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for 2 minutes until combined.
07 - Add cooked chicken tikka pieces to the sauce. Fold in cooked pasta and toss gently until all ingredients are evenly coated with sauce.
08 - Transfer to serving dishes and garnish with fresh cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • It brings together two beloved cuisines in a way that feels both exciting and familiar, like finding a new favorite song.
  • The creamy spiced sauce clings to every piece of pasta and chicken, so each bite is packed with flavor.
  • It uses pantry staples and simple techniques, yet tastes like something you'd order at a trendy fusion restaurant.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip marinating the chicken for at least 30 minutes, the yogurt and lemon work together to tenderize the meat and infuse it with flavor.
  • If your sauce looks too thick after adding the pasta, splash in a few tablespoons of the pasta cooking water to loosen it up.
  • Taste the sauce before adding the chicken and pasta, this is your last chance to adjust salt, spice, or sweetness.
  • Use a hot oven or grill pan for the chicken to get those charred edges, they add a smoky depth that makes the dish taste authentic.
03 -
  • Char the chicken under the broiler for the last minute of cooking to get those dark, caramelized edges that add smokiness.
  • Reserve a cup of pasta water before draining, it's liquid gold for adjusting the sauce consistency at the end.
  • Marinate the chicken the night before and keep it in the fridge, then dinner comes together in under 30 minutes the next day.
  • If you want a richer sauce, stir in an extra tablespoon of butter right before serving for a glossy, restaurant quality finish.
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