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. Top it off with fresh-cut coriander and zingy red onion for a bit of kick - and dinner is served.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 4 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)
- 4 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 250g brown rice penne (Eggs)
- 200ml coconut milk (Coconut, Water)
- 2 tbsp cornflour
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g diced British Free Range chicken breast
- 1 onion
- 80g baby spinach
- 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)
- 1 handful of fresh coriander
- 200g baby tomatoes
Nutritional Information
Calories: 633
Protein: 48g
Carbs: 63g
Fat: 21g
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. Top it off with fresh-cut coriander and zingy red onion for a bit of kick - and dinner is served.
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Cooking Instructions
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the chicken and season with sea salt and black pepper. Cook for 4-5 mins, until golden brown. Add the ginger and garlic paste, curry powder, tikka paste and whole tomatoes. Cook for 3 mins.
- 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. Dissolve the cornflour in a jug with 100ml cold water.
- Add the coconut milk and nutritional yeast to the chicken pan. Crumble in the stock cube and stir to dissolve. Add the cornflour mixture then bring to a boil. Simmer for 3-5 mins, until the sauce thickens and the chicken is cooked.
- Turn the grill to high heat (240C). Stir the cooked penne and spinach into the sauce. Season to taste with sea salt and black pepper. Transfer to a baking dish and grill for 6-8 mins, until golden and bubbling on top.
- Finely chop the onion and coriander and mix together in a small bowl with a pinch of sea salt. 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.
- Serve the chicken masala with the onion and coriander sprinkled on top.
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