What happens when smoky, spice-marinated chicken meets the rich, velvety embrace of Alfredo sauce? A dish that feels like a night out in Rome with the soul of an Indian street market. Chicken Tikka Alfredo takes the bold, charred flavors of tandoori-style cooking and merges them with the indulgent smoothness of an Italian classic.
This dish pairs beautifully with a refreshing Cucumber Salad—its crisp, tangy bite balances the warmth of the tikka spices. For the perfect evening pairing, a Vodka Margarita adds a citrusy kick that enhances the Alfredo’s creamy depth.
Whether you’re planning a cozy dinner or hosting friends, this fusion meal delivers a restaurant-quality experience right at home. Mastering this dish is easier than it looks. The secret? Marinate the chicken in a yogurt-based spice blend for ultimate tenderness, then char it for a smoky edge before folding it into the sauce.
Flavor Bomb Alert!
- “Spice and cream—who knew?” I never thought tikka flavors would blend so well with a rich Alfredo, but the contrast is pure magic. If you love butter chicken, this takes that indulgence to the next level.
- “Weeknight-friendly but fancy enough for guests.” Marinate the chicken ahead of time, and the whole dish comes together in under 30 minutes. It’s my go-to when I want something impressive without the stress.
- “A pasta dish with unexpected balance.” The yogurt-marinated chicken keeps the meal from feeling too heavy, and a squeeze of lemon at the end adds the perfect bright finish.
- “Versatile and endlessly customizable.” Swap out fettuccine for penne, throw in roasted veggies, or adjust the spice levels to suit your mood. This recipe is all about making it your own.
- “It’s just flat-out delicious.” Creamy, smoky, slightly spicy—this dish hits every note. Pair it with Cucumber Salad and a Vodka Margarita, and you’ve got a full-on flavor party.
Would you like me to refine or expand on any part?
Chicken Tikka Alfredo Recipe
Chicken Tikka Alfredo combines smoky, spiced chicken with a rich, creamy sauce for the ultimate fusion dish. Tender yogurt-marinated chicken is broiled to perfection, then folded into a velvety Alfredo sauce with warm Indian spices. Tossed with pasta and Parmesan, it’s an irresistible comfort meal.
Equipment
- Large mixing bowl
- Heavy-bottomed pot
- Baking sheet
- Immersion blender or traditional blender
- Large pot for boiling pasta
- Tongs
Ingredients
Sauce and Pasta
- 5 cloves garlic, minced
- 3 tbsp ghee or butter
- Fresh cilantro, for garnish
- 1 cup heavy cream
- 1 large yellow onion, finely chopped
- 1 lb bucatini or spaghetti
- 1½ tsp ground coriander
- 2 tbsp garam masala
- ¼ cup freshly grated Parmesan
- Kosher salt
- 1 tsp ground cardamom
- 2 tbsp fresh ginger, minced
- 1½ tsp cumin, grounded
- 1 serrano peppers, seeded, deveined, and minced
- 2 tsp honey
- 1 can of tomato paste
- 1¾ cups water
Chicken
- 3 cloves garlic, minced
- 1½ lb boneless skinless chicken thighs patted dry with a paper towel
- ½ tsp ground coriander
- Cooking spray
- 1½ tsp garam masala
- ½ cup full-fat Greek yogurt
- ¼ tsp cayenne
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1 tbsp ginger, minced
Instructions
- In a bowl, coat chicken thighs with yogurt, garlic, ginger, and spices.
- Cover and refrigerate for at least 30 minutes. While marinating, melt ghee in a large pot over medium-high heat.
- Add onions, garlic, ginger, and serrano peppers, stirring until softened and lightly browned.
- Lower the heat, mix in spices, and cook until fragrant.
- Stir in tomato paste and cook until deep red.
- Whisk in water to prevent clumping, then add honey and remove from heat.
- Stir in cream, blend until smooth, and return to the pot.
- Position an oven rack near the broiler, preheat, and line a baking sheet with foil.
- Arrange the marinated chicken on the sheet and broil, flipping once, until charred and fully cooked.
- Let it cool before chopping and adding it to the sauce.
- Meanwhile, cook pasta in salted boiling water until al dente, then drain.
- Simmer the sauce, stir in the pasta and Parmesan, and cook until heated through.
- Finish with fresh cilantro before serving.
Notes
- For milder heat, reduce or omit the serrano peppers. For extra spice, add red chili flakes or more serrano.
- If you prefer leaner meat, substitute thighs with chicken breasts, adjusting the cooking time as needed.
| Nutrition | Value |
| Calories | 1139kcal |
| Carbohydrates | 103g |
| Fibre | 8g |
| Fat | 52g |
| Protein | 59g |
| Cholesterol | 263g |
Tips To Ease Your Job!
- Marinate in Advance – Let the chicken marinate overnight for deeper flavor and to save prep time on the day of cooking.
- Use Pre-Chopped Ingredients – Minimize chopping by using pre-minced garlic, ginger paste, or even frozen diced onions.
- Cook Chicken in a Skillet – If you don’t want to broil, sear the chicken in a pan until golden and cooked through.
- Make Sauce Ahead of Time – Prepare the sauce in advance and refrigerate for up to two days; just reheat before adding the chicken and pasta.
- Boil Pasta Simultaneously – Cook the pasta while making the sauce to cut down on overall cooking time.
