Masala Pasta is Pasta made with Indian flavours. It is also the Pasta of my son Abdullah’s dreams. This is the pasta we make when we need a quick dinner on the table that everyone will devour. This is an easy dish that is on the table in 35 minutes!
Masala Pasta
There is nothing as satisfying and comforting as a bowl of creamy chicken Masala Pasta. This is an easy and tasty recipe. I make my own sauce rather then use store brought sauce which is sometimes too acidic for my taste.
In this recipe, onions and garlic are sautéed in oil, then tomatoes and spices are added to create an aromatic and delicious sauce to which chicken and cooked pasta are added. I then add a splash of cream and a sprinkling of cheese to make the pasta even more mouth watering.
What kind of Pasta is best?
My favourite pasta to use in Masala Pasta is Farfelle or Fusilli but you can use any small or medium pasta shape. Other good options are penne or rigatoni.
I would steer clear of anything too delicate such as Macaroni or Spaghetti. Or just adjust times accordingly.
What Chicken goes in Masala Pasta?
I use boneless, skinless chicken breasts but skinless, boneless chicken thighs also work as well as leftover shredded chicken.
Ingredients in the Sauce
This Masala Pasta may be quick and easy to make but the homemade sauce tastes like it’s been simmering for hours! Here’s what you’ll need:
- Onion base: I saute Cumin Seeds in Oil and then Onions which are caramelised to build a player of sweetness.
- Garlic and Green Chilli: These are usually added to the base of any good curry and they add another layer of delicious flavour.
- Dry Spices and Herbs: Bolster the sauce with a mixture of Indian and Italian flavourings which sounds like it shouldn’t work but it absolutely does!
- Crushed tomatoes: I add tinned pureed tomatoes and then use flavourings to make a sauce that I like. I prefer it to jarred bolognese or similar sauces.
- Tomato paste: I always add a squeeze of this to pasta sauces for an oomph of concentrated tomato flavour.
- Sugar: Depending on the tomatoes you use, you may need to add a pinch of sugar. Some tinned or jarred tomatoes are very acidic and need balancing out.
- Cream: This is an optional add in and I don’t always add it.
How to use Fresh Tomatoes instead of tinned
You can use fresh Tomatoes. I do find that they can be a bit hit and miss in the UK. So give them a try first and adjust your sauce accordingly.
Do I have to add Cheese?
I like to add a sprinkling of cheese at the end but it isn’t essential. My preference is grated strong cheddar or mozzarella.
How to make Masala Pasta
Add Oil to a large pot and heat over medium high.
Once hot, add Cumin Seeds.
Stir in Onions and cook till golden brown. 5 – 7 minutes.
Add crushed Garlic and Green Chilli and cook for a minute.
Pour in tomato and squeeze in Tomato Puree. Cook till oil has separated at sides.
Stir in dried Spices and Herbs and cook for a minute or 2 adding a splash of water if needed.
Meanwhile boil the Pasta for 2 minute less then the packet asks for.
Stir in Chicken and cook for 5 minutes.
Stir in Pasta and some of the Pasta water.
Add a little Cream and a sprinkling of Cheese if using.
Tips for Masala Pasta Recipe
Grate Cheese yourself: If you are adding cheese, grate it yourself. Pre grated cheese has a coating that prevents it from clumping together but I think it also prevents it from melting properly.
Keep Chicken pieces large- If you cut them too small, they can overcook and become rubbery.
Cook Pasta for 2 minutes less then the package says: The Pasta continues to cook when it is added to the sauce so I always undercook to begin with.
Add Pasta water: For a silky smooth sauce that clings to the pasta, add some of the pasta water.
Masala Pasta Variations
This Masala Pasta is delicious as it is but you can adjust it. Here are a few ideas:
Swap Meat: Swap the chicken for prawns, ground chicken, ground beef, shredded rotisserie chicken or sausage.
Add Veg: Add your favourite veg such as sweetcorn, mushrooms, courgette, peppers or spinach to the sauce.
Use a store brought sauce: Such as Dolmio Bolognese. If you do that, taste and adjust seasoning and sugar if needed.
Make gluten-free. Use your favorite gluten free pasta to make it GF.
Crunchy topping. Add panko breadcrumbs on top with some cheese and stick underer the grill for a crunchy topped pasta bake.
Can it be made ahead of time?
This Masala Pasta can be prepped ahead and kept in an airtight container for up to a day ahead. To reheat, place in the microwave or reheat on the stove with a couple of tablespoons of water.
Storage
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Reheat: Microwave in a bowl in 30 second intervals until warmed through. To reheat on the stove, reheat gently on the stove, stirring occasionally.
How to freeze
Masala Pasta is best eaten fresh, but it can be frozen:
- Let it cool to room temperature and transfer to a freezer safe container.
- Freeze for up to 3 months.
- Allow to thaw completely in the fridge overnight. Reheat as per instructions above.
What to serve with Masala Pasta
Pasta is always best served with a big Salad and Garlic Bread.
You can try it with:
Roast Vegetables with Feta and Pine Nuts
Roast Cauliflower Salad with Zingy dressing
Rocket and Fennel Salad with Sumac
LOOKING FOR MORE EASY PASTA RECIPES?
Marks and Spencer Copycat Spinach, Pesto and Pine Nut Pasta
One Pot Lemon Chicken and Thyme Orzo
** If you make this recipe, please rate/comment/dm. We love to hear from you. Safira x
Masala Pasta
Masala Pasta is Pasta made with Indian flavours. It is also the Pasta of my son Abdullah's dreams. This is the pasta we make when we need a quick dinner on the table that everyone will devour. This is an easy dish that is on the table in 35 minutes!
Ingredients
- 3 tbsp Oil
- 1 tsp Cumin Seeds
- 1 large Onion diced
- 4 cloves Garlic crushed
- 1 tsp Green Chilli Paste or 1 Green Chilli, pierced
- 1 ½ tsp Coriander Powder
- 1 ½ tsp Cumin Powder
- 1 tsp Red Chilli Powder Adjust accoridng to your taste
- Salt
- ½ tsp Ground Black Pepper
- 1 tsp Dry Oregano
- 1 tsp Dry Basil
- 1 tsp Onion Powder
- 400 g Chopped tinned Tomatoes Pureed
- 2 tbsp Tomato Puree
- Pinch Sugar If needed
- 1 ½ lb Chicken Breast Cut into Chunks
- 500 g Pasta
- 3 tbsp Double Cream
- 50 g Cheese Of choice, grated. I like Mature Cheddar or Mozarella
Instructions
-
Add Oil to a large pot and heat over medium high.
-
Once hot, add Cumin Seeds. Once they sizzle, stir in Onions and cook till golden brown. 5 - 7 minutes.
-
Add crushed Garlic and Green Chilli and cook for a minute.
-
Pour in tomato and squeeze in Tomato Puree. Cover and cook on low for 15 minutes until oil has seperated at sides.
-
Stir in Coriander Powder, Cumin Powder, Red Chilli Powder, Salt, Pepper, Oregano, Basil, Onion Powder and cook for a minute or 2 adding a splash of water if needed.
-
Meanwhile boil the Pasta for 2 minute less then the packet asks for.
-
Taste sauce and add sugar if needed. Stir Chicken into pasta sauce and cook for 5 minutes.
-
Stir Pasta into sauce along with a ladleful of Pasta water.
-
Add Cream and a sprinkling of Cheese if using.
Recipe Notes
Tips for Masala Pasta Recipe
Grate Cheese yourself: If you are adding cheese, grate it yourself. Pre grated cheese has a coating that prevents it from clumping together but I think it also prevents it from melting properly.
Keep Chicken pieces large- If you cut them too small, they can overcook and become rubbery.
Cook Pasta for 2 minutes less then the package says: The Pasta continues to cook when it is added to the sauce so I always undercook to begin with.
Add Pasta water: For a silky smooth sauce that clings to the pasta, add some of the pasta water.
Masala Pasta Variations
This Masala Pasta is delicious as it is but you can adjust it. Here are a few ideas:
Swap Meat: Swap the chicken for prawns, ground chicken, ground beef, shredded rotisserie chicken or sausage.
Add Veg: Add your favourite veg such as sweetcorn, mushrooms, courgette, peppers or spinach to the sauce.
Use a store brought sauce: Such as Dolmio Bolognese. If you do that, taste and adjust seasoning and sugar if needed.
Make gluten-free. Use your favorite gluten free pasta to make it GF.
Crunchy topping. Add panko breadcrumbs on topped some cheese and stick user the grill for a crunchy topped pasta bake.
Can it be made ahead of time?
This Masala Pasta can be prepped ahead and kept in an airtight container for up to a day ahead. To reheat, place in the microwave or reheat on the stove with a couple of tablespoons of water.
Storage
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Reheat: Microwave in a bowl in 30 second intervals until warmed through.To reheat on the stove, reheat pasta gently on the stove, stirring occasionally.
How to freeze
Masala Pasta is best eaten fresh, but it can be frozen:
- Let it cool to room temperature and transfer to a freezer safe container.
- Freeze for up to 3 months.
- Allow to thaw completely in the fridge overnight. Reheat as per instructions above.
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