Cheesy Tandoori Chicken Pasta

Ingredients

• 300 g chicken breast
• 2 tbsp tandoori masala
• 120 g plain yogurt
• 1 tbsp olive oil
• 2 cloves garlic
• 1 small onion
• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 1/2 cup heavy cream
• 2 tbsp milk(optional)
• 180 g pasta (penne or fusilli)
• 100 g cheddar cheese
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Mix chicken with tandoori masala and yogurt; set aside. Dice onion and mince garlic.

2. 2

   Cook pasta (about 10 minutes of the 25): Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.

3. 3

   Cook chicken (about 8 minutes of the 25): Heat olive oil in a pan over medium-high heat. Add chicken and cook until browned and cooked through, 5–7 minutes. Transfer to a plate.

4. 4

   Make sauce (about 7 minutes of the 25): In the same pan, sauté onion 3–4 minutes, then add garlic for 30 seconds. Stir in tomato paste and crushed tomatoes; simmer 3–4 minutes. Reduce heat and stir in heavy cream (and milk if needed) until smooth.

5. 5

   Combine and melt cheese (about 5 minutes of the 25): Add pasta, chicken, and a splash of reserved pasta water to loosen the sauce. Stir in cheddar cheese and cook until melted and glossy, 1–2 minutes. Season with salt and pepper to taste, then serve.