# Components:
→ Chicken Tikka
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon tikka masala paste or spice mix
04 - 1 teaspoon freshly squeezed lemon juice
05 - 1 tablespoon vegetable oil
06 - Salt, to taste
→ Pasta and Sauce
07 - 10 ounces fusilli pasta
08 - 1 tablespoon unsalted butter
09 - 3/4 cup heavy cream
10 - 2 tablespoons green pesto
11 - 1/2 cup grated Parmesan cheese, optional
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh basil or fresh cilantro leaves
14 - Chili flakes, optional
# Method:
01 - Combine chicken pieces with yogurt, tikka masala paste, lemon juice, and salt in a mixing bowl. Let marinate for 15 to 30 minutes. Sauté chicken in vegetable oil over medium-high heat until fully cooked and lightly charred. Set aside.
02 - Cook fusilli pasta in a large pot of salted boiling water until al dente. Drain and reserve.
03 - In a skillet, melt butter over medium heat. Add heavy cream and green pesto, stirring until well blended and warmed. Incorporate Parmesan cheese if desired, and season with salt and black pepper.
04 - Add cooked pasta and chicken tikka into the skillet with the sauce. Toss everything together to coat evenly. Heat for 2 to 3 minutes until piping hot.
05 - Transfer to serving plates. Garnish with fresh basil or cilantro and a sprinkle of chili flakes if desired.
