This Creamy Roasted Tomato Pasta with Chicken Tikka Steak is a rich, flavorful, and cozy pasta dish made with roasted tomatoes, garlic, red chilies, cream, chicken stock, penne pasta, and juicy chicken steak served on top.
The pasta sauce is made by roasting fresh tomatoes with garlic, chilies, olive oil, salt, and black pepper until soft and slightly caramelized. Then it is blended with cream, tomato paste, and chicken stock to make a smooth, creamy red sauce.
For the chicken steak, I marinate chicken with yogurt, chicken tikka masala, lemon juice, and garlic, then cook it in a pan until juicy and golden. The chicken is served on top of the creamy red sauce pasta and finished with shredded cheese.
It is comforting, creamy, slightly spicy, and perfect for family dinners, weekend meals, or when you want a restaurant-style pasta at home.
Why You’ll Love This Recipe
This recipe has the best of both flavors: creamy tomato pasta and desi-style chicken tikka steak.
The roasted tomato sauce gives the pasta a deep, homemade flavor, while the cream makes it smooth and rich. The chicken tikka steak on top adds spice, protein, and a beautiful finishing touch.
It looks fancy, but the steps are simple. Roast the tomatoes, blend the sauce, cook the pasta, prepare the chicken steak, and serve everything together with cheese.
Ingredients You’ll Need
For the Roasted Tomato Sauce
- 6 medium tomatoes, about 400g
- 1 tablespoon olive oil
- 3 Thai red chilies
- 7 to 8 garlic cloves
- Salt to taste
- Crushed black pepper to taste
- 1 tablespoon olive oil, for drizzling
- 1 cup cream, room temperature
- 2 tablespoons tomato paste
- 1½ cups chicken stock
For the Chicken Tikka Steak
- 2 chicken breast pieces
- 2 tablespoons yogurt
- 1 to 1½ tablespoons chicken tikka masala
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste or grated garlic
- Salt, if needed
- 1 to 2 tablespoons oil for cooking
For the Pasta
- 300g to 400g penne pasta, boiled with salt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- ½ teaspoon crushed black pepper
- 1 teaspoon paprika powder
- 1 teaspoon salt, or to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Fresh parsley, chopped
- Shredded cheese, for topping
How to Make Creamy Roasted Tomato Pasta with Chicken Tikka Steak
Step 1: Roast the Tomatoes
Cut the tomatoes in half and place them on a baking tray.
Drizzle olive oil over the tomatoes and flip them so they roast nicely.
Add Thai red chilies, garlic cloves, salt, crushed black pepper, and a little more olive oil.
Bake in a preheated oven at 190°C for about 30 minutes, or until the tomatoes become soft, juicy, and slightly roasted.
Take them out of the oven and let them cool completely.
Step 2: Blend the Roasted Tomato Sauce
Add the roasted tomatoes, roasted garlic, chilies, cream, tomato paste, and chicken stock to a blender.
Blend everything until smooth.
Set this creamy roasted tomato sauce aside.
Step 3: Marinate the Chicken Steak
In a bowl, add yogurt, chicken tikka masala, lemon juice, garlic, and salt if needed.
Mix well to make a smooth marinade.
Add the chicken breast pieces and coat them properly from both sides.
Let the chicken marinate for at least 20 to 30 minutes. For better flavor, you can marinate it for 1 to 2 hours.
Step 4: Cook the Chicken Steak
Heat oil in a pan.
Add the marinated chicken and cook on medium heat until both sides are golden and the chicken is fully cooked from inside.
Cook it like a steak, flipping carefully so it stays juicy.
Once done, remove from the pan and let it rest for a few minutes before slicing or serving on top of the pasta.
Step 5: Prepare the Pasta Base
In a wok or large pan, add olive oil.
Add chopped onion and fry until light golden.
Pour in the blended roasted tomato sauce and mix well.
Cook on medium heat for 2 to 3 minutes.
Add crushed black pepper, paprika powder, salt, dried oregano, dried basil, and chopped parsley. Mix everything well.
Step 6: Add Pasta
Add the boiled penne pasta to the sauce.
Mix gently until the pasta is fully coated in the creamy roasted tomato sauce.
If the sauce feels too thick, add a little pasta water or chicken stock to adjust the consistency.
Step 7: Serve with Chicken Steak
Transfer the creamy red sauce pasta to a serving dish.
Place the cooked chicken tikka steak on top.
Finish with shredded cheese and a little parsley.
Serve hot and enjoy.
Serving Ideas
This creamy roasted tomato pasta with chicken tikka steak is a complete meal on its own, but you can also serve it with:
- Garlic bread
- Fresh salad
- Roasted vegetables
- Lemon wedges
- Garlic mayo
- Iced tea
- Sparkling strawberry drink
It is perfect for a cozy dinner table, family meal, or weekend lunch.
Tips for Best Results
Roast the tomatoes properly because this gives the sauce a deeper and richer flavor.
Let the roasted tomatoes cool before blending with cream.
Use room-temperature cream so the sauce blends smoothly.
Do not overcook the chicken steak, or it can become dry.
Let the chicken rest before cutting so it stays juicy.
Add cheese at the end for extra flavor and a restaurant-style finish.
Variations You Can Try
Spicy Roasted Tomato Pasta
Add extra red chilies or chili flakes if you like more heat.
Creamy Chicken Pasta
Cut the cooked chicken steak into slices and mix it directly into the pasta.
Cheesy Pasta Bake
Transfer the pasta to a baking dish, place chicken on top, add cheese, and bake until melted.
Vegetarian Version
Skip the chicken steak and add mushrooms, capsicum, zucchini, or broccoli.
Extra Creamy Pasta
Add a little more cream or cheese to make the sauce richer.
Storage Instructions
Store leftover pasta in an airtight container in the fridge for up to 2 days.
Reheat on low heat with a splash of milk, cream, chicken stock, or water to bring the sauce back to a creamy texture.
The chicken steak can be stored separately and reheated gently before serving.
Make-Ahead Tips
You can roast and blend the tomato sauce ahead of time and store it in the fridge.
You can also marinate the chicken a few hours before cooking.
Boil the pasta fresh if possible, then mix it with the sauce before serving for the best texture.
FAQs
Can I use chicken pieces instead of chicken steak?
Yes, you can cut the chicken into small pieces and cook them with the same tikka marinade. Then mix them into the pasta or serve on top.
Can I use canned tomatoes?
Yes, but roasted fresh tomatoes give a deeper flavor. If using canned tomatoes, you can still roast them with garlic and chilies for better taste.
Can I make this pasta less spicy?
Yes, reduce the Thai red chilies and use less chicken tikka masala in the chicken marinade.
Can I use another pasta shape?
Yes, penne works well, but you can also use fusilli, rigatoni, spaghetti, or farfalle.
Can I skip the cream?
The cream makes the sauce rich and smooth, but you can use milk, cooking cream, or a little cream cheese as an alternative.
Creamy Roasted Tomato Pasta with Chicken Tikka Steak
This Creamy Roasted Tomato Pasta with Chicken Tikka Steak is a rich, flavorful, and cozy pasta dish made with roasted tomatoes, garlic, red chilies, cream, chicken stock, penne pasta, and juicy chicken steak served on top.
The pasta sauce is made by roasting fresh tomatoes with garlic, chilies, olive oil, salt, and black pepper until soft and slightly caramelized. Then it is blended with cream, tomato paste, and chicken stock to make a smooth, creamy red sauce.
For the chicken steak, I marinate chicken with yogurt, chicken tikka masala, lemon juice, and garlic, then cook it in a pan until juicy and golden. The chicken is served on top of the creamy red sauce pasta and finished with shredded cheese.
- Total Time: 1 hour 30 minutes
- Yield: 2
Ingredients
For the Roasted Tomato Sauce
- 6 medium tomatoes (about 400g)
- 1 tablespoon olive oil
- 3 Thai red chilies
- 7 to 8 garlic cloves
- Salt to taste
- Crushed black pepper to taste
- 1 tablespoon olive oil (for drizzling)
- 1 cup cream (room temperature)
- 2 tablespoons tomato paste
- 1½ cups chicken stock
- For the Chicken Tikka Steak
- 2 chicken breast pieces
- 2 tablespoons yogurt
- 1 to 1½ tablespoons chicken tikka masala
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste or grated garlic
- Salt (if needed)
- 1 to 2 tablespoons oil for cooking
For the Pasta
- 300 g to 400g penne pasta (boiled with salt)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- ½ teaspoon crushed black pepper
- 1 teaspoon paprika powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Fresh parsley (chopped)
- Shredded cheese (for topping)
Instructions
Step 1: Roast the Tomatoes
- Cut the tomatoes in half and place them on a baking tray.
- Drizzle olive oil over the tomatoes and flip them so they roast nicely.
- Add Thai red chilies, garlic cloves, salt, crushed black pepper, and a little more olive oil.
- Bake in a preheated oven at 190°C for about 30 minutes, or until the tomatoes become soft, juicy, and slightly roasted.
- Take them out of the oven and let them cool completely.
Step 2: Blend the Roasted Tomato Sauce
- Add the roasted tomatoes, roasted garlic, chilies, cream, tomato paste, and chicken stock to a blender.
- Blend everything until smooth.
- Set this creamy roasted tomato sauce aside.
Step 3: Marinate the Chicken Steak
- In a bowl, add yogurt, chicken tikka masala, lemon juice, garlic, and salt if needed.
- Mix well to make a smooth marinade.
- Add the chicken breast pieces and coat them properly from both sides.
- Let the chicken marinate for at least 20 to 30 minutes. For better flavor, you can marinate it for 1 to 2 hours.
Step 4: Cook the Chicken Steak
- Heat oil in a pan.
- Add the marinated chicken and cook on medium heat until both sides are golden and the chicken is fully cooked from inside.
- Cook it like a steak, flipping carefully so it stays juicy.
- Once done, remove from the pan and let it rest for a few minutes before slicing or serving on top of the pasta.
Step 5: Prepare the Pasta Base
- In a wok or large pan, add olive oil.
- Add chopped onion and fry until light golden.
- Pour in the blended roasted tomato sauce and mix well.
- Cook on medium heat for 2 to 3 minutes.
- Add crushed black pepper, paprika powder, salt, dried oregano, dried basil, and chopped parsley. Mix everything well.
Step 6: Add Pasta
- Add the boiled penne pasta to the sauce.
- Mix gently until the pasta is fully coated in the creamy roasted tomato sauce.
- If the sauce feels too thick, add a little pasta water or chicken stock to adjust the consistency.
Step 7: Serve with Chicken Steak
- Transfer the creamy red sauce pasta to a serving dish.
- Place the cooked chicken tikka steak on top.
- Finish with shredded cheese and a little parsley.
- Serve hot and enjoy.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
