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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken cubes with salt, pepper, garlic powder, onion powder, oregano, and red chilli powder. Let it sit for at least 15 minutes.
Cook the fusilli pasta in boiling salted water until al dente. Drain and set aside, reserving some pasta water.
Melt 1 tablespoon of the butter in a pan and cook the marinated chicken cubes on a high flame for 5 minutes until fully cooked. Set aside.
Add the remaining butter and olive oil to the same pan. Saute the minced garlic and chopped onion until soft.
Add the cherry tomatoes and crush them once they are cooked.
Add the same spices used for marinating the chicken and stir until everything blends well.
Pour in the heavy cream and mix well.
Toss in the chopped basil.
Add the cooked fusilli pasta to the sauce, pour in a little of the starchy pasta water, and mix thoroughly to a creamy consistency.
Add the cooked chicken to the pasta and blend well.
Grate in your preferred cheese and give it one last thorough mix.
Garnish with chopped parsley and an extra sprinkle of grated cheese, then serve.
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Cook the chicken for 5-6 minutes on a high flame.
Reserve some starchy pasta water to loosen the sauce.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, but fusilli works well to hold the sauce.
What cheese works best for this recipe?
Parmesan is recommended, but you can use any cheese you prefer.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the components ahead and combine them before serving.
Is there a substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter as a substitute.
How can I make it spicier?
Increase the amount of red chilli powder or add some crushed red pepper flakes.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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