Save It This creamy pesto chicken tikka pasta brings together the smoky thrill of Indian chicken tikka and the comforting richness of Italian pasta tossed in a velvety pesto sauce. The combination is hearty and deeply aromatic with every bite, perfect for a weeknight dinner that feels special but comes together in less than an hour.
The first time I made this was for friends who love both curry and pasta. It has become my go-to for dinner parties because everyone is always blown away by the unique balance of spice and creaminess.
Ingredients
- Chicken breasts: Choose boneless skinless pieces so the meat stays juicy and easy to cut. Breast pieces soak up marinade well
- Plain yogurt: Helps tenderize the chicken and gives a luscious base for the tikka marinade. Use full fat for best results
- Tikka masala paste or spice mix: Brings authentic smoky heat. Choose a paste with lots of aroma or blend your own with cumin turmeric and coriander
- Lemon juice: Adds brightness and balances the richness of the cream sauce
- Oil: A neutral oil like sunflower or canola lets the spices shine when sautéing the chicken
- Salt: Brings all the flavors forward use flakes or kosher salt for best taste
- Fusilli pasta: The spiraled shape hugs the creamy sauce perfectly
- Butter: Adds richness and a silky texture to the sauce
- Heavy cream: Lays the foundation for an indulgent and creamy pesto sauce. Look for fresh cream for best flavor
- Green pesto: Gives the sauce an herby complexity. Choose a pesto with plenty of basil and olive oil
- Grated Parmesan: Optional for added depth and umami. Use freshly grated for better melt and taste
- Fresh basil or cilantro: For garnish brings brightness and a pop of color
- Chili flakes: Optional for some extra heat and color on top
Instructions
- Marinate and flavor the chicken:
- Combine chicken chunks with yogurt tikka spice lemon juice and salt in a mixing bowl. Coat the chicken thoroughly and set aside to marinate for at least 15 minutes. For a deeper flavor you can chill it up to 30 minutes. Heat oil in a skillet over medium-high heat. Sauté marinated chicken until pieces are fully cooked and lightly charred on the edges to lock in smokiness and juices
- Cook tender pasta:
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil before adding fusilli pasta. Stir occasionally and cook until just al dente so the pasta has a little bite left. Drain and set aside keeping a tiny splash of water if you want a silkier sauce later
- Build the pesto cream sauce:
- In a clean skillet melt butter over medium heat. Pour in heavy cream and stir to warm through. Add green pesto using a spoon to swirl it fully into the cream. Let the sauce bubble gently for a couple of minutes without boiling. If using Parmesan add it now and let it melt into the sauce. Season with salt and pepper tasting for balance
- Combine pasta and chicken:
- Add the cooked drained pasta right into the skillet with the hot pesto cream sauce. Nestle your cooked chicken tikka pieces in as well. Use a large spoon or tongs to toss everything until the pasta and chicken are evenly coated in the glossy sauce. Let it all warm together for two to three minutes so the flavors meld
- Finish and serve:
- Pile the creamy pasta into bowls. Sprinkle over chopped basil or cilantro to add bright flavor and top with chili flakes for a little kick if you like. Serve immediately for best texture and taste
Save It My favorite ingredient in this recipe is definitely the green pesto. Sometimes I make a fresh batch with tons of basil and a little extra lemon for zing. My family loves when I serve this on cozy Sunday nights as a warm up after a chilly afternoon.
Storage tips
Store cooled leftovers in an airtight container in the fridge for up to two days. If the sauce thickens after chilling just add a splash of milk or cream when reheating in a pan over low heat. Do your garnish fresh after reheating for best flavor
Ingredient substitutions
Swap out fusilli for penne or rotini if that is what is in the pantry. Use boneless chicken thighs for extra juiciness or plant based protein to make vegetarian. You can try a dairy free cream and vegan pesto too and use nutritional yeast instead of Parmesan for a plant based finish
Serving suggestions
It is lovely served with a fresh green salad or some garlic bread to mop up the sauce. For an extra Indian touch try topping with crispy fried onions. If you are hosting pour a glass of chilled white wine or a mild mango lassi alongside
Cultural and historical context
Both pesto and chicken tikka are pillars in their own cuisines. Combining them brings together the smoke and depth of South Asian flavors with the aromatics and creaminess of Italian pasta night. It is fusion at its tastiest when you want the best of both
Seasonal adaptations
Use basil in summer cilantro in spring or parsley in the cooler months. Roasted vegetables like bell pepper or zucchini add a different twist. Try with whole wheat pasta for a heartier cold weather dish
Success stories
A friend of mine served this at her birthday potluck and her guests called it the dish of the night even with lots of other options on the table. My kids love this reheated for school lunch so it doubles as a reliable meal prep recipe
Freezer meal conversion
If you want to freeze it cook the pasta just shy of al dente so it does not go mushy later. Cool sauce and chicken completely then combine with the pasta in a freezer safe container. It will keep for up to a month. Thaw in the fridge and reheat gently with extra cream
Save It This is a restaurant-worthy comfort meal you can make any night of the week. The aroma alone will bring everyone to the table.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, penne or rotini work well if fusilli isn't available. Choose shapes that hold the creamy sauce.
- → Is it possible to make this dish dairy-free?
Substitute plant-based cream and vegan pesto to avoid dairy. Use nutritional yeast instead of Parmesan.
- → What is the best way to marinate the chicken?
Mix the chicken with yogurt, tikka spices, lemon juice, and salt. Marinate for 15–30 minutes for maximum flavor.
- → Can I prepare the chicken ahead of time?
Yes, cook the chicken in advance and store in the refrigerator. Add to the pasta when ready to serve.
- → What garnishes are recommended?
Fresh basil, cilantro, and a sprinkle of chili flakes add vibrant flavor and color to the finished dish.