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Chicken Tikka and Vegetable Pasta in Bechamel/White Sauce

Prep time 45 mins                  Cook time 45 mins                    Serves 12-14


This recipe will give you a white sauce that is just ‘right’ as far as richness is concerned. The spiciness of the Chicken Tike, mixed with olives, garlic mushrooms and hints of spinach turns it into a colorful dish that you certainly want to have as a main course at lunches or dinner parties because Pasta is something that most people, especially carb lovers like myself, LOVE!



  • For the White Sauce

  • 3 Tbsp – Butter
  • 3 Tbsp – Flour
  • 2 liter – Milk
  • 2 – Chicken Stock Cubes (Knorr preferably)
  • 1- tsp Sugar
  • 2- tsp White Pepper
  • 1- tsp Black Pepper
  • 2 Cheese Slices
  • Salt to taste
  • 2 –tsp Oregano
  • 2 – tsp Thyme


  • Pasta –

  • 500 g Fusilli
  • 1 – Large Pot of Water
  • 1 – Tbsp Salt
  • 1 – Tbsp Oil


  • Chicken

  • 750 g – Boneless Chicken (cut in cubes)
  • 2 Tbsp – Chicken Tikka Powder (Shan or any other)
  • 2 – Tbsp Cornflour
  • 2 – tsp salt


  • Mushrooms

  • 1 – Can Button Mushrooms
  • 2 – cloves garlic sliced
  • 2 – Tbsp Butter
  • 1 – tsp Black Pepper
  • 2 – tsp Salt
  • 200 g – Cream


  • Spinach – 250 g (cooked)
  • Black Olives – ¼ Cup Sliced

pasta white sauce


  • White Sauce

Melt butter in a pan then add the flour. Mix the two ingredients with a wooden spoon, till the butter dries up a bit and semi moist balls of flour and butter form. Now, begin to add the milk very slowly, little at a time. It’s better to start using a whisk at this point. Keep mixing till it turns into a smooth paste, and any lumps or graininess gets dissolved. Once a nice, thick, smooth paste forms, add the remaining milk and bring to boil. Add the chicken soup stock cubes, sugar, white pepper, black pepper and salt. When the sauce comes to a boil and begins to thicken, lower the heat and let it simmer for 5-8 mins. At this point add in the cheese slices and the herbs.

  • Pasta

Boil water in a large pot with salt and oil. Add the Pasta in the boiling water and cook for 12-14 minutes or till tender. Drain and set aside. Refresh with cold water when needed.

  • Chicken

Marinate chicken in tikka masala, cornflour and salt for 30 minutes. Fry in a little oil and set aside.

  • Mushrooms

Melt butter in a pan, saute garlic, when fragrant add in the mushrooms. Add in cream, salt and pepper, fry for 5-7 minutes and set aside.

  • Spinach

Thoroughly, wash spinach; drain and chop it. Saute in a little oil, till it becomes totally wilted and all the moisture dries up


To assemble: Mix, the cooked chicken, mushrooms, spinach and sliced black olives in the white sauce. Lastly, add in the boiled pasta. Cook all the ingredients together on low to medium flame for about 10 minutes, so they become well incorporated.

Serve the pasta hot with chilli or Tabasco sauce for those who like a little bit of extra spice.




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