Sometimes you just need to shake up your dinner routine—and this Chicken Tikka Masala Pasta does exactly that. It's creamy, comforting, and packed with warm, rich flavors thanks to a delightful mash-up of Indian-inspired spices and good ol' comforting pasta. Plus, it’s an excellent way to use up rotisserie chicken and sneak in some great veggies.
This is one of those recipes that feels a little fancy but is actually super easy to throw together—perfect for a weeknight meal or even when you're hosting friends.
Let’s dive in!
Chicken Tikka Masala Pasta Recipe (makes about 6 servings)
Ingredients:
- 1 medium-sized peeled sweet potato, chopped
- 1 zucchini, chopped
- ½ red onion, chopped
- 1 (15 oz) can chickpeas, drained
- 2 tbsp olive oil
- 1 tsp garam masala
- ½ tsp curry powder
- ½ tsp garlic powder
- 16 oz box of penne or rotini pasta
- 1 ziplock quart-sized bag full of shredded rotisserie chicken (thawed if frozen)
- 1 jar tikka masala sauce
- ½ cup half and half
- Fresh cilantro for garnish
Instructions:
Roast the Veggies:
- Preheat your air fryer to 400°F.
- In a large bowl, toss the chopped sweet potato, zucchini, red onion, and drained chickpeas with olive oil, garam masala, curry powder, and garlic powder.
- Roast in the air fryer at 400°F for about 20 minutes, checking and stirring halfway through.
- Oven Option: Roast on a greased sheet pan at 400°F for about 30 minutes, stirring halfway through.
Cook the Pasta:
- Boil a 16-ounce box of penne or rotini pasta according to package instructions.
- Drain the pasta in a colander and set aside.
Prepare the Sauce:
- Using the same pot you boiled the pasta in, heat a few drops of olive oil over medium heat.
- Sauté the shredded rotisserie chicken briefly. If you like things spicy, sprinkle a little more garam masala, curry powder, and garlic powder on the chicken.
- Pour in the jar of tikka masala sauce. To get every last bit of sauce from the jar, pour ½ cup of half and half into the jar, shake it up, and pour that into the pot as well.
- Stir everything together and bring it to a boil, then reduce the heat to a low simmer.
Bring It All Together:
- Add the drained pasta back into the pot and stir until well coated with the sauce.
- Stir in the roasted veggie blend until everything is combined and coated in that creamy, flavorful sauce.
Serve:
- Scoop into bowls and garnish with chopped fresh cilantro.
Why I Love This Recipe:
It’s the perfect balance of creamy comfort and vibrant flavor, and it’s versatile enough to adjust to your spice preference. Plus, you’ve got your protein, veggies, and carbs all in one delicious dish.
So, the next time you're in the mood for something a little different but still easy and satisfying, give this Chicken Tikka Masala Pasta a try. Trust me—your taste buds will thank you!
What are some of your favorite cultural fusion recipes? I’d love to hear your ideas!
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