Creamy Tomato Basil Pasta with Tandoori Chicken
Rich and Creamy Tomato Basil Pasta Topped with Juicy Tandoori-Spiced Chicken
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons tandoori seasoning
1/2 cup plain yogurt
8 ounces pasta (penne or fettuccine)
2 tablespoons olive oil
3 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
Salt and pepper to taste
Lemon wedges for serving
Directions:
In a bowl, combine yogurt and tandoori seasoning. Coat the chicken breasts evenly with the mixture. Let marinate for at least 30 minutes.
Grill or pan-cook the chicken over medium heat until fully cooked, about 6-7 minutes per side. Let rest, then slice into strips.
Meanwhile, cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
Add cherry tomatoes and cook for 3-4 minutes until they start to soften.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and chopped basil. Season with salt and pepper.
Add cooked pasta to the skillet and toss to coat in the creamy sauce.
Serve pasta topped with sliced tandoori chicken and a squeeze of lemon juice.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 540 kcal | Servings: 4 servings