Chicken tikka, pesto, and pasta unite in a creamy, aromatic dish with irresistible cross-cultural flair.
# What You'll Need:
→ Chicken Tikka
01 - 2 chicken breasts, cut into bite-sized chunks
02 - 1/2 cup plain yogurt
03 - 1 tablespoon tikka masala paste or spice mix
04 - 1 teaspoon lemon juice
05 - 1 tablespoon vegetable oil
06 - Salt to taste
→ Pasta and Sauce
07 - 10 ounces fusilli pasta
08 - 1 tablespoon butter
09 - 3/4 cup heavy cream
10 - 2 tablespoons green pesto
11 - 1/2 cup grated Parmesan cheese (optional)
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh basil or cilantro leaves
14 - Chili flakes (optional)
# Directions:
01 - In a mixing bowl, combine chicken chunks with plain yogurt, tikka masala paste, lemon juice, and salt. Marinate for 15 to 30 minutes. Heat oil in a skillet over medium-high heat, add the marinated chicken, and cook until fully cooked through and slightly charred. Set aside.
02 - Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package instructions. Drain and set aside.
03 - In the same skillet, melt butter over medium heat. Pour in heavy cream and pesto, whisking to combine. Stir in grated Parmesan, if using. Season with salt and black pepper.
04 - Add the drained fusilli and cooked chicken tikka to the sauce. Toss well to coat evenly and heat through for 2 to 3 minutes.
05 - Serve pasta hot, topped with fresh basil or cilantro and chili flakes if desired.
