Chicken Tikka Pasta (Printable)

Tender chicken tikka pieces in a creamy, spiced tomato sauce tossed with penne for a fusion twist.

# What You Need:

→ Chicken Tikka

01 - 1.1 lbs 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 and 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 - In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly to coat. Marinate for at least 30 minutes, preferably overnight for enhanced flavor.
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 grill pan. Roast or grill for 10-12 minutes until cooked through and slightly charred. Set aside.
03 - Cook penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
04 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Pour in heavy cream and whole milk, then season with salt and pepper to taste. Simmer for an additional 2 minutes.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss thoroughly to coat everything evenly.
08 - Garnish with fresh cilantro and serve hot.

# Expert Hints:

01 -
  • It satisfies both pasta and curry cravings in one bowl without feeling heavy or confused.
  • The marinated chicken stays juicy and flavorful even after tossing it with the creamy sauce.
  • You can prep the chicken ahead and finish the dish in under 20 minutes on a busy weeknight.
  • Leftovers taste even better the next day once the spices settle into the pasta.
02 -
  • Do not skip the marinating step. Even 30 minutes makes a huge difference in how juicy and flavorful the chicken turns out.
  • Cook the pasta just until al dente because it will continue to soften slightly when tossed in the hot sauce.
  • Taste the sauce before adding the chicken and pasta so you can adjust the salt, spice, or sweetness while it is still easy to fix.
  • If the sauce looks too thick after adding the pasta, splash in a little reserved pasta water to loosen it up without diluting the flavor.
03 -
  • Char the chicken just enough to get those dark edges. That is where all the smoky flavor hides.
  • Use a good quality garam masala. Cheap blends taste dusty and flat, while fresh ones make the whole dish come alive.
  • Toss the pasta in the sauce off the heat to prevent the cream from splitting or the pasta from turning mushy.
  • If you love spice, add a sliced green chili to the sauce base for a sharper kick that builds as you eat.
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