Creamy Pesto Chicken Tikka Pasta (Printable Version)

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.

# Additional Tips::

01 -
  • Uses easy to find pantry and fridge staples
  • Blends bold spices and fragrant herbs for maximum flavor
  • Ready in about 40 minutes from start to finish
  • Satisfying and comforting for any season
02 -
  • Packs higher protein thanks to chicken and yogurt
  • Sauce clings perfectly to twisted pasta shapes
  • Great for using up leftover roast chicken or store bought pesto
03 -
  • Always let the yogurt marinade sit so the acid has time to tenderize the chicken This makes each bite super juicy
  • Do not add the pasta to the sauce until the last minute to keep it perfectly al dente
  • A quick toss of butter and freshly grated Parmesan at the end adds a restaurant worthy finish that keeps your sauce luscious but not too thick

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