The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Masala Pasta Bake
Think your favourite tikka masala flavours but transformed into a delicious pasta bake. Free-range British chicken sizzled with vibrant tikka paste, curry powder and plenty of ginger and garlic. Coconut milk to make it silky-smooth. Brown rice penne to soak up all the sauce.
Prep in 10
High protein
6 plants
Serving size
Ingredients
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh coriander
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 80g baby spinach
- 120g brown rice penne (Eggs)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 British Free Range chicken breasts
- 1 onion
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 110g baby tomatoes
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tsp cornflour
Nutritional Information
Calories: 663
Protein: 54g
Carbs: 63g
Fat: 22g
Ingredients
- 120g brown rice penne (use half) (Eggs)
- 80g baby spinach (use half)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp cornflour (use half)
- 110g baby tomatoes (use half)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh coriander (use half)
- 1 British Free Range chicken breast
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 onion (use half)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 663
Protein: 54g
Carbs: 63g
Fat: 22g
Chicken Masala Pasta Bake
Think your favourite tikka masala flavours but transformed into a delicious pasta bake. Free-range British chicken sizzled with vibrant tikka paste, curry powder and plenty of ginger and garlic. Coconut milk to make it silky-smooth. Brown rice penne to soak up all the sauce.
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Cooking Instructions
- Dice the chicken into 3cm pieces. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the chicken and season with sea salt and black pepper. Cook for 4-5 mins, until golden brown, then add the ginger & garlic paste, curry powder, tikka paste and whole tomatoes to the pan. Continue to cook for 2 mins.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Boil a half-kettle. Dissolve the cornflour in a jug with 50ml cold water (25ml for 1 person). Add 100ml hot water (50ml for 1 person) to the frying pan with the chicken, nutritional yeast and creamed coconut. Crumble in the stock cube, stir to dissolve, then add the cornflour. Bring to a boil then simmer for 2-3 mins, until the sauce has thickened and the chicken is cooked.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Turn the grill to high heat. Stir the cooked pasta into the sauce, along with the spinach to wilt. Season with sea salt and black pepper, transfer to a baking dish and grill for 6-8 mins, until golden and bubbling on top.
- Meanwhile, finely chop the onion and coriander and mix together in a small bowl with a pinch of salt.
- Serve the chicken masala with the onion and coriander sprinkled on top.
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