# What You Need:
→ Chicken Tikka
01 - 2 chicken breasts, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon tikka masala paste or spice blend
04 - 1 teaspoon lemon juice
05 - 1 tablespoon vegetable oil
06 - Salt, to taste
→ Pasta & 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 leaves or cilantro
14 - Chili flakes (optional)
# Directions:
01 - Combine chicken breast pieces with yogurt, tikka masala paste, lemon juice, and salt in a mixing bowl. Allow to marinate for 15 to 30 minutes.
02 - Heat oil in a skillet over medium-high heat. Add marinated chicken and sauté until chicken is fully cooked and lightly charred. Set aside.
03 - Boil fusilli pasta in salted water until al dente according to package instructions, approximately 8 to 10 minutes. Drain well and reserve.
04 - In a clean skillet, melt butter over medium heat. Pour in heavy cream and pesto, stirring continuously until blended and gently warmed. Incorporate grated Parmesan if desired, and season the sauce with salt and black pepper.
05 - Add drained fusilli pasta and cooked chicken tikka to the skillet with the cream sauce. Toss thoroughly to coat all ingredients. Warm the mixture for 2 to 3 minutes until heated through.
06 - Plate the pasta and finish with fresh basil or cilantro leaves and a sprinkle of chili flakes if preferred. Serve immediately.
