There’s something magical about combining bold, smoky Indian spices with the creamy indulgence of a classic Italian Alfredo sauce. Chicken Tikka Alfredo is exactly that—a rich, satisfying dish that delivers deep, spiced flavors wrapped in a silky, cheesy sauce.
Imagine tender bites of marinated chicken, seared to perfection, then tossed in a luscious, garlicky Alfredo sauce that clings to every strand of pasta. It’s indulgent, satisfying, and surprisingly easy to make.
What makes this dish so special? The chicken tikka marinade—a blend of yogurt, ginger, garlic, and warm Indian spices—infuses every bite with smoky heat, while the Alfredo sauce brings balance with its creamy, buttery texture. This dish is perfect for those who crave comfort food with a twist. Plus, it’s a fantastic way to impress guests without spending hours in the kitchen.
Pair it with a fresh and zesty Chicken Avocado Salad for a lighter contrast or finish off your meal with a refreshing Strawberry Icebox Pie to balance the rich flavors with something sweet.
This dish has been gaining popularity as more home cooks embrace global flavors, blending classic Italian pasta with Indian spices for a restaurant-quality meal at home. Whether you’re making it for a cozy night in or a special occasion, this recipe is guaranteed to be a crowd-pleaser.
Why You Will Be Hooked?
- Perfect Balance of Spices & Creaminess – The bold garam masala and cayenne add just the right heat, while the heavy cream smooths everything out.
- Easy to Customize – Swap out the pasta for a low-carb option or use paneer instead of chicken for a vegetarian twist.
- One-Pan Wonder – Once the chicken is cooked, the sauce comes together in the same pan, making cleanup a breeze.
- Comfort Food with a Twist – It feels indulgent and familiar, yet exciting with its Indian-Italian fusion.
Chicken Tikka Alfredo Recipe
Equipment
- Mixing bowls
- Cutting board & knife
- Measuring cups & spoons
- Large skillet or pan
- Tongs
- Wooden spoon
- Pot for boiling pasta
- Colander
Ingredients
For the chicken:
- 3/4 pound 340g boneless, skinless chicken thighs (about 4)
- 1/4 cup 61g full fat Greek yogurt
- 2 medium sized cloves garlic peeled and minced
- 1/2 inch knob of ginger peeled and minced (about 1/2 TBS)
- 3/4 tsp. garam masala
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
For the sauce:
- 1 1/2 TBS ghee or butter
- 1 small brown onion peeled and minced
- 3 small cloves garlic peeled and minced
- 1 inch knob of fresh ginger peeled and minced (1 TBS)
- 1 serrano pepper seeded, deveined and minced (can use jalapeno)
- 1 TBS garam masala
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground cardamom
- 3 ounces 85g tomato paste (1/2 of a six ounce can)
- 3/4 cup 180ml water
- 1 tsp honey
- 1/2 cup 120ml heavy cream
- salt to taste
To serve:
- 1.2 pound 8 oz/340g bucatini or spaghetti
- freshly grated Parmesan Cheese
- chopped cilantro or parsley to garnish optional
- mango chutney
Instructions
- Marinate the Chicken: Mix yogurt, garlic, ginger, garam masala, cumin, coriander, salt, and cayenne. Coat chicken and marinate for 15 minutes (or overnight for deeper flavor).
- Cook the Chicken: Heat a skillet over medium heat, add ghee, and cook chicken until browned and cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, sauté onions, garlic, ginger, and serrano pepper until fragrant. Add garam masala, cumin, coriander, and cardamom, stirring well.
- Add Tomato Paste & Simmer: Stir in tomato paste, water, and honey. Let it simmer for 5 minutes until thickened.
- Stir in Cream: Lower heat and mix in heavy cream, cooking until the sauce becomes smooth and creamy.
- Cook Pasta: Boil pasta according to package instructions, then drain.
- Combine & Serve: Toss pasta and chicken into the sauce, mix well, and garnish with Parmesan and fresh cilantro.
- Enjoy! Serve hot with garlic naan or a side salad.
Nutrition Info:
| Nutrition | Value |
| Calories | 430kcal |
| Cholesterol | 82mg |
| Protein | 15g |
| Fat | 30g |
| Sugar | 6g |
| Sodium | 501mg |
Essential Tips For This Recipe!
- Use Thighs Over Breasts – Chicken thighs stay juicier and absorb the tikka marinade better. If you prefer chicken breast, slice it thinly for even cooking.
- Don’t Rinse the Pasta – The natural starch helps the sauce cling better. If you need to loosen the sauce, use a splash of pasta water instead of adding more cream.
- Toast Your Spices – Before adding the tomato paste, give your spices a quick toast in the pan. This enhances their aroma and brings out deeper flavors.
- Char the Chicken Slightly – A bit of char on the edges gives that authentic tandoori-style taste. Use high heat at the end of cooking for a slight crisp.
- Balance the Heat – The serrano pepper adds a kick, but if you want it milder, swap it for sweet paprika or use just a pinch of cayenne.
- Add a Squeeze of Lemon – A little lemon juice at the end brightens up the richness and brings all the flavors together.
- Upgrade with Burrata or Ricotta – Want to make this extra creamy? Add a dollop of fresh burrata or ricotta cheese on top before serving.
- Leftovers Taste Even Better – Let the flavors meld overnight, and this dish becomes even more delicious the next day. Just reheat gently with a splash of cream.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
