Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-American Fusion

Introduction

This Chicken Tikka Masala Pasta recipe is the ultimate comfort food fusion — creamy, spicy tomato masala sauce meets tender chicken and perfectly cooked pasta. It’s bold, warming, and wildly satisfying with just the right amount of spice.
Whenever I’m craving something cozy and flavorful with a fun twist, this dish never fails to impress.

Why I Love This Chicken Tikka Masala Pasta Recipe

There’s something about the mix of familiar and exotic that makes this recipe irresistible. Here’s what makes it a favorite:

• Bold fusion: Indian tikka masala flavor + pasta = perfect mash-up
• Creamy comfort: Rich tomato cream sauce that clings to every bite
• Hearty & satisfying: Protein-packed and filling
• Weeknight-ready: Faster than you’d expect, and great for leftovers
• Customizable: Use any pasta you like and control the spice level easily

Key Ingredients

Boneless Chicken Thighs (1 lb): Juicy, flavorful base that soaks up the marinade
Plain Yogurt (½ cup): Helps tenderize and coat the chicken with spice
Lemon Juice (1 tbsp): Adds brightness and balances creaminess
Tikka Masala Spice Mix (2 tbsp): Bold, aromatic spice base — can use store-bought or homemade
Garlic (4 cloves, minced): For depth and pungency
Ginger (1 tbsp, grated): Adds warmth and citrusy zing
Crushed Tomatoes (1½ cups): Base for the creamy tomato sauce
Heavy Cream (½ cup): Adds silky richness and balances spice
Butter (2 tbsp): Helps round out and enrich the sauce
Pasta (8 oz): Penne, rigatoni, or fusilli work best to catch all that sauce
Cilantro (for garnish): Adds freshness and color
Salt & Pepper: To season as you go

How to Make This Chicken Tikka Masala Pasta Recipe

Step 1: Marinate the Chicken
In a bowl, mix yogurt, lemon juice, tikka masala spice mix, garlic, and ginger. Add chicken and toss to coat. Let marinate at least 30 minutes (or up to overnight for best flavor).

Step 2: Cook the Pasta
Bring salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.

Step 3: Sear the Chicken
Heat oil or butter in a skillet over medium heat. Sear marinated chicken until browned and cooked through, about 5–6 minutes per side. Remove and slice or shred.

Step 4: Make the Sauce
In the same skillet, melt butter. Add remaining garlic and ginger. Sauté for 1–2 minutes. Stir in crushed tomatoes and tikka masala spice. Simmer for 10 minutes until slightly thickened. Pour in heavy cream, stir, and cook 3–4 more minutes.

Step 5: Combine Pasta and Chicken
Add cooked pasta and chicken to the sauce. Toss to coat. Use pasta water to loosen if needed. Simmer 2–3 minutes so everything melds together.

Step 6: Garnish and Serve
Serve hot, topped with fresh chopped cilantro and extra cream if desired.

Chef’s Tips & Variations

• Use chicken breast: Works just as well — slice thin for quick cooking
• Control spice: Add cayenne for heat or reduce tikka seasoning for milder flavor
• Try different pastas: Short, ridged noodles like rigatoni or shells are ideal
• Make it vegetarian: Substitute chickpeas or paneer for the chicken
• Add veggies: Stir in spinach, bell peppers, or peas for added nutrition
• Double the sauce: If you love it saucy, make 1.5x the tomato-cream base

What to Serve With Chicken Tikka Masala Pasta

Though this dish is a full meal on its own, here are some tasty accompaniments:

• Garlic naan or toasted baguette
• Simple cucumber yogurt salad
• Spiced roasted cauliflower or broccoli
• A side of mango chutney or lime wedges
• Sparkling water with lemon, or a mango lassi on the side

WPRM Recipe Card

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-American Fusion
Calories: ~580 per serving (approximate)

Ingredients

For the Chicken Marinade:

• 1 lb boneless skinless chicken thighs
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 2 tbsp tikka masala spice mix
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

For the Sauce & Pasta:

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1½ cups crushed tomatoes
• ½ cup heavy cream
• ½ tsp salt (adjust to taste)
• 8 oz dry pasta (penne or rigatoni)
• ½ cup reserved pasta water
• ¼ cup chopped fresh cilantro (for garnish)

Equipment

• Mixing bowls
• Large skillet or sauté pan
• Large pot for pasta
• Wooden spoon or spatula
• Chef’s knife + cutting board
• Measuring cups and spoons
• Strainer for pasta

Method

1. Marinate Chicken: In a bowl, mix yogurt, lemon juice, tikka spice, garlic, and ginger. Add chicken and coat well. Marinate 30 minutes (or overnight).
2. Cook Pasta: Boil salted water and cook pasta until al dente. Reserve ½ cup water and drain.
3. Cook Chicken: Heat butter or oil in a skillet over medium heat. Sear chicken 5–6 minutes per side until golden and cooked through. Set aside and slice or shred.
4. Build the Sauce: In same pan, melt 2 tbsp butter. Add garlic and ginger, sauté 1–2 minutes. Stir in crushed tomatoes and tikka masala seasoning. Simmer 10 minutes. Add cream, stir, and simmer 3–4 minutes.
5. Combine and Finish: Add pasta and chicken to the sauce. Toss to coat evenly. Use reserved pasta water to loosen if needed. Cook 2–3 minutes until fully warmed.
6. Garnish & Serve: Plate pasta and top with chopped cilantro and extra cream if desired. Serve hot.

Notes

• Storage: Keeps in the fridge up to 4 days. Reheat gently on stovetop with a splash of cream or water.
• Freezer Friendly: Freeze cooked chicken and sauce separately, then cook fresh pasta when ready to eat.
• Homemade spice mix: If using homemade tikka masala spice, make sure it includes garam masala, paprika, cumin, turmeric, and coriander for best flavor.
• More protein? Add chickpeas for extra bulk and texture.