Pin It My neighbor knocked on my door one Thursday evening holding a Tupperware of something that smelled like a spice market collided with an Italian trattoria. She called it chicken tikka pasta, and I was skeptical until I tasted it. The creamy tomato sauce clung to every penne tube, and the charred chicken had this smoky warmth that made my entire weekend plan shift to figuring out how to make it myself. I've been hooked ever since.
I made this for a potluck once, and three people asked if I'd catered it. One friend, who swore she hated fusion food, went back for seconds and texted me the next morning asking for the recipe. There's something about the way the garam masala melts into the cream that makes people forget their food rules. I watched her scrape her plate clean with a piece of naan, grinning the whole time.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and forgive a little overcooking, but breasts work beautifully if you watch them closely.
- Plain yogurt (120 g): This tenderizes the chicken and gives the marinade a tangy base that balances all the warm spices.
- Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream sauce later on.
- Garlic (2 cloves, minced): Use fresh, the jarred stuff just doesn't have the same punch when you're building layers of flavor.
- Ginger (1 tbsp, grated): Fresh ginger adds a zesty heat that powdered ginger can't replicate, grate it finely so it distributes evenly.
- Garam masala (1½ tsp for chicken, 1 tsp for sauce): The soul of this dish, it brings warmth and complexity without overwhelming the tomato base.
- Ground cumin (1 tsp): Earthy and slightly nutty, it anchors the spice blend and makes your kitchen smell incredible.
- Ground coriander (1 tsp): Adds a subtle citrusy note that pairs perfectly with the tomatoes.
- Paprika (1 tsp): Gives the chicken a gorgeous color and a mild sweetness that rounds out the heat.
- Chili powder (½ tsp for chicken, ½ tsp for sauce): Adjust this based on your heat tolerance, you can always add more at the table.
- Vegetable oil (2 tbsp): Helps the marinade coat the chicken and prevents sticking during roasting.
- Penne pasta (300 g): The ridges and hollow centers grab onto the creamy sauce like they were made for each other.
- Butter (1½ tbsp): Adds a silky richness to the sauce base that oil alone can't achieve.
- Onion (1 medium, finely chopped): Finely chopped means it melts into the sauce and sweetens as it cooks down.
- Canned crushed tomatoes (400 g): The backbone of the sauce, choose a good quality brand for the best flavor.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce just enough to cling to the pasta.
- Sugar (1 tsp): Balances the acidity of the tomatoes, don't skip this even if it seems odd.
- Double cream (120 ml): Makes the sauce luxuriously creamy and mellows the spices into something crave-worthy.
- Whole milk (60 ml): Thins the cream slightly so the sauce coats rather than clumps.
- Fresh cilantro (2 tbsp, chopped): A handful of this at the end adds brightness and a pop of color that makes the dish look as good as it tastes.
Instructions
- Marinate the chicken:
- In a bowl, whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss in the chicken pieces and massage the marinade into every crevice, then cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
- Cook the chicken tikka:
- Preheat your oven to 220°C or heat a grill pan over medium-high heat until it's almost smoking. Arrange the marinated chicken on a lined baking tray or grill pan, leaving space between pieces, and roast or grill for 10 to 12 minutes until cooked through with those beautiful charred edges.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente. Drain well and set aside, don't rinse it or the sauce won't cling properly.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the garlic and fry for just 1 minute until fragrant but not browned.
- Simmer the tomato sauce:
- Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet, stirring well to combine. Let it simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste cooks off.
- Finish with cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes until the sauce is velvety and cohesive. Taste and adjust seasoning, this is your moment to make it yours.
- Combine and serve:
- Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta, and toss everything together until every piece is coated in that luscious, spiced sauce. Garnish with fresh cilantro and serve hot, preferably with something to soak up every last drop.
Pin It The first time I plated this, my partner looked at the bowl and said it looked like something you'd order at a trendy fusion restaurant downtown. Then he took a bite and stopped talking entirely, which is how I knew I'd nailed it. We ate in comfortable silence, scraping our bowls, and I realized this dish had become one of those recipes I'd make again and again, not because it's complicated, but because it makes an ordinary Tuesday feel special.
Making It Your Own
If you like more heat, don't be shy about adding extra chili powder or a pinch of cayenne to the sauce. I've also swapped the penne for fusilli when that's what I had on hand, and the spirals caught the sauce just as well. Some nights I'll throw in a handful of spinach at the end for color and pretend it makes the dish healthier, and honestly, it works.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or cream to bring the sauce back to life, because pasta tends to soak up moisture overnight. I've even eaten this cold straight from the fridge during a busy morning, and it still delivered on flavor, though I won't admit that to anyone but you.
Serving Suggestions
This pairs wonderfully with warm garlic naan for scooping up extra sauce, or a simple green salad dressed with lemon and olive oil to cut through the richness. I like to serve it family-style in a big bowl so everyone can help themselves and go back for seconds without feeling judged.
- A squeeze of fresh lemon juice over the top right before serving brightens everything up.
- If you're feeding a crowd, double the recipe, it scales up beautifully and disappears just as fast.
- Leftovers make an excellent lunch the next day, just reheat gently and enjoy the way the flavors have deepened overnight.
Pin It This dish taught me that fusion food doesn't have to be fussy or overthought. Sometimes the best meals come from borrowing the things you love most about two different cuisines and letting them share a plate.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, though overnight marination is preferred for deeper flavor penetration and more tender, flavorful chicken.
- → Can I use a different pasta shape?
Absolutely. Fusilli, rigatoni, or any medium-sized pasta works well. Choose shapes that hold the creamy sauce effectively.
- → How do I make this dish less creamy?
Reduce the cream and milk by half, or substitute with half-and-half or evaporated milk for a lighter version without sacrificing richness.
- → Can I adjust the spice level?
Yes, control heat by adjusting chili powder amounts or adding cayenne pepper. Start with less and build to your preference.
- → What sides pair well with this dish?
Garlic naan complements the Indian spices beautifully, or serve with a crisp green salad for freshness and balance.
- → Can I cook the chicken on a stovetop instead?
Yes, use a grill pan or skillet over medium-high heat instead of roasting. Cook for 8-10 minutes, turning occasionally, until charred and cooked through.