Masala Pasta with Chicken and Cheese

Safira

Masala Pasta with Chicken and Cheese is a Pasta made with Indian flavours - An Indian Street food favourite. This is the pasta we make when we need quick and easy dinner on the table that everyone will devour. This is an easy dish that is on the table in 30 minutes!

5 from 4 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Chicken, Dinner, Lunch

Cuisine Indian, Italian

Servings

Calories 554 kcal

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 tsp Coriander Powder
1 tsp Cumin Powder
¾ tsp Red Chilli Powder Adjust accoridng to your taste
¼ tsp Turmeric Powder
1 tsp Salt
½ tsp Ground Black Pepper
1 tsp Dry Oregano
400 g Dolmio Bolognese Sauce or Passata, or pureed tinned Tomatoes
2 tbsp Tomato Puree
Pinch Sugar If needed
1 lb Chicken Breast Cut into Chunks
500 g Pasta
50 g Cheese Of choice, grated. I like Mature Cheddar, Red Leicester or Mozarella

Instructions

Add Oil to a large pot and heat over medium high.
Once hot, add Cumin Seeds. Stir in Onions and cook till light golden brown. 2 - 3 minutes.
Add crushed Garlic and Green Chilli and cook for a minute.
Stir in Coriander Powder, Cumin Powder, Red Chilli Powder, Turmeric Powder, Salt, Pepper, Oregano and cook for a minute or 2 adding a splash of water if needed. Cook for 1 minute.
Pour in tomato and squeeze in Tomato Puree. Cook on medium high till oil has separated at sides. 5 - 7 minutes.
Taste and add Sugar if needed.
Add Chicken and cook for 6 - 7 minutes on medium low.
Meanwhile boil the Pasta for 2 minute less then the packet asks for.
Stir in Pasta and some of the Pasta water. Mix and simmer for 1 - 2 minutes.
Add Cheese if using.

Notes

FAQs, Tips and Tricks

What kind of Pasta is best for Indian Masala Pasta?

My favourite pasta to use in Masala Pasta is Penne, Spaghetti, Farfelle, Elbow or Fusilli but you can use any small or medium pasta shape. Other good options are penne or rigatoni.

What Chicken goes into Masala Pasta with Cheese?

I use boneless, skinless chicken breasts but skinless, boneless chicken thighs also work as well as leftover shredded chicken.

Can I use Fresh Tomatoes instead of Bolognese or tinned Tomatoes?

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. You will need to cook them out until the oil and tomatoes separate and add a pinch of sugar if they are sour.

When is Pasta made?

Pasta is ready when it is al dente and still has a bit of bite to it. For best result, I cook it 2 minutes shy of the packs suggestions as it continue to cook in residual heat whilst drained and then in the pasta sauce.

Do I have to add Cheese?

I like to add a sprinkling of cheese at the end or just before serving but it isn't essential. My preference is grated strong cheddar, red leicester or mozzarella.

Can it be made ahead of time?

This Masala Pasta can be prepped ahead and kept in an airtight container for up to 2 days To reheat, place in the microwave or reheat on the stove with a couple of tablespoons of water.

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:

Meat - Swap the chicken for boneless chicken thighs or prawns, ground chicken, ground beef, shredded rotisserie chicken or sausage.

Tomatoes in Sauce - I have used Bolognese sauce but tinned tomatoes also work.

Pasta - You can make this recipe with any pasta shape and size. Make sure you adjust the time accordingly.

Sauce consistency - The pasta continues to absorb the sauce as it cools so make a runnier sauce if you are not eating it immediately.

Spices - You can adjust spices according to your taste. Omit chilli altogether if you don’t like it.

Ketchup - You can add a squeeze of Ketchup to this recipe for added flavour.

Creamy Masala Pasta - You can add 1 - 2 tbsp of Cream 1 minute before the end and stir it in for a creamy version. I would suggest full fat cream.

Vegetables - You can add 2 cup of chopped veggies such as corn, carrots, peas and peppers. I would add this straight after the onions.

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 under the grill for a crunchy topped pasta bake.

Make a dairy free version - Use Vegan Cheese instead of Cheddar.

Make it Vegetarian - Use paneer instead of chicken and pan fry it in some oil before adding it to the dish at the end.

Storage

Fridge

Store in an airtight container in the fridge for up to 5 days.

How to 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.

Reheat from Freezer

Allow to thaw completely in the fridge overnight.