Chicken Tikka Pasta (Printable)

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

# What You 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 fresh 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, or to taste
22 - ½ cup heavy cream
23 - ¼ cup whole milk
24 - Salt and freshly ground black pepper, to taste
25 - 2 tbsp fresh cilantro, chopped

# Steps:

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 mix thoroughly to coat. Cover and refrigerate for at least 30 minutes, preferably overnight for optimal flavor development.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken on a lined baking sheet or grill pan. Roast or grill for 10-12 minutes until fully cooked through with light charring. Set cooked chicken aside.
03 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain in a colander and set aside.
04 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for 2 additional minutes without boiling.
07 - Add cooked chicken tikka pieces to the cream sauce, followed by the cooked pasta. Toss thoroughly until all pasta is evenly coated with sauce.
08 - Transfer to serving dish and garnish generously with fresh chopped cilantro. Serve hot immediately.

# Expert Tips:

01 -
  • It satisfies two cravings at once, so you stop feeling torn between takeout menus.
  • The marinated chicken stays juicy even if you accidentally leave it in the oven an extra minute.
  • Leftovers taste even better the next day when the spices have fully melded into the sauce.
  • You can dial the heat up or down without changing the soul of the dish.
02 -
  • Don't rinse the pasta after draining, the starch helps the sauce cling and creates a silky finish.
  • If your chicken starts to dry out, it means the heat was too high, so watch the oven or grill closely and pull it the moment it's just cooked through.
  • The sauce will thicken as it sits, so if you're making it ahead, save some pasta water or extra milk to loosen it up when reheating.
03 -
  • Marinate the chicken in the morning before work, and dinner will come together in under 30 minutes when you get home.
  • If you love smoky flavors, add a pinch of smoked paprika to the marinade or the sauce.
  • Leftovers reheat beautifully in a skillet with a splash of milk, and sometimes I even prefer them the next day when the spices have had more time to settle.
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