Chicken Tikka Pasta (Printable)

Tender chicken tikka tossed with creamy spiced tomato sauce and penne in this unique fusion of Indian and Italian flavors.

# What You’ll Need:

→ For the Chicken Tikka

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 2 tbsp 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

→ For the Pasta

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

# How To Make:

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. 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 pieces on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until fully cooked through with light charring on edges. Transfer to a plate and set aside.
03 - Cook penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
04 - Melt butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent and 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 sauce thickens and flavors meld.
06 - Pour heavy cream and whole milk into the simmering sauce. Season with salt and pepper to taste. Simmer for 2 additional minutes until sauce is creamy and well combined.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss thoroughly to ensure all components are evenly coated with sauce.
08 - Garnish with fresh chopped cilantro and serve immediately while hot.

# Top Suggestions:

01 -
  • It uses pantry spices you probably already have and transforms them into something that feels special enough for guests.
  • The marinated chicken stays incredibly juicy even after roasting, and those charred edges add a smoky depth you cant fake.
  • Leftovers reheat beautifully and somehow taste even better the next day when the spices have fully mingled with the cream.
  • Its impressive without being fussy, the kind of dish that makes people ask if you went to culinary school.
02 -
  • Don't skip the marinating time, I tried rushing it once and the chicken was bland and disappointing compared to when I let it sit overnight.
  • Pat the chicken pieces dry before roasting if your marinade is very wet, too much liquid creates steam instead of char.
  • Reserve a cup of pasta water before draining, you can use it to loosen the sauce if it gets too thick when you toss everything together.
  • Taste the sauce before adding the cream because once the dairy goes in, adding more spices can make it taste raw.
03 -
  • Char the chicken under the broiler for the last minute or two if you want those dark, smoky edges that make tikka so addictive.
  • Use a pasta shape with ridges or curves instead of smooth noodles, the sauce needs something to grab onto.
  • If your skillet isn't large enough to toss everything together comfortably, combine the pasta and sauce in the pasta pot instead to avoid a messy stovetop.
  • Toast your garam masala in a dry pan for 30 seconds before adding it to the sauce, it wakes up the oils and makes the spice flavor bloom.
Go Back