Chicken Tikka Pasta (Printable)

Tender spiced chicken tikka tossed with penne in a creamy tomato sauce. A vibrant fusion of Indian and Italian flavors.

# Ingredient List:

→ Chicken Tikka

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

→ Pasta and Sauce

13 - 10.5 oz penne pasta
14 - 1 1/2 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 - 1/2 teaspoon chili powder
22 - 1/2 cup heavy cream
23 - 1/4 cup whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Directions:

01 - In a mixing 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 evenly. Marinate 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 on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until fully cooked through and slightly charred. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain using a colander 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 until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
06 - Pour in heavy cream and whole milk. Season with salt and pepper to taste. Simmer for an additional 2 minutes to incorporate the dairy elements.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked penne. Toss thoroughly to ensure all pasta and chicken are evenly coated with the creamy tomato sauce.
08 - Transfer the chicken tikka pasta to serving plates. Garnish with fresh chopped cilantro and serve immediately while hot.

# Expert Advice:

01 -
  • It satisfies both your pasta craving and your need for bold, aromatic spices in one bowl.
  • The marinated chicken stays juicy and develops those irresistible charred edges that make every bite exciting.
  • It comes together in under an hour, yet tastes like you spent all day experimenting in the kitchen.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip the marinating time, even 30 minutes makes a huge difference in how the spices penetrate the chicken.
  • 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, it's much easier to adjust seasoning at this stage than after everything is mixed.
03 -
  • Char the chicken until you see those dark edges, that's where the smoky flavor lives and it makes all the difference.
  • Use full-fat dairy for the creamiest sauce, low-fat versions can split or taste watery when simmered.
  • If you marinate the chicken overnight, the spices develop a deeper flavor and the meat stays incredibly tender.
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