Better Than Takeout Creamy Indian Spiced Chicken & Spinach Roasted Pasta One-Pan Meal Prep Gooey Crispy Chicken Thighs Easy Weeknight Dinner
A flavorful, one-pan dinner featuring crispy chicken thighs with a creamy, aromatic Indian-spiced tomato and spinach sauce, all tossed with roasted pasta for a gooey, comforting weeknight meal that's better than takeout.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 12 oz short pasta (like penne or rigatoni) uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach loosely packed
- 1 cup diced tomatoes canned, drained
- 2 tbsp garam masala
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 4 cloves garlic minced
Notes
Storage: Let cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore creaminess. Make-Ahead: You can prep the chicken and measure spices ahead of time. For a complete make-ahead meal, assemble the raw ingredients in the skillet (except the cream) and refrigerate; add cream and roast when ready. Variations: Substitute chicken breast for thighs (reduce cook time by 2-3 minutes). Use coconut cream for a dairy-free version. Add 1/2 cup of frozen peas with the spinach for extra veggies. Serving Suggestion: Serve with a side of naan bread or a simple cucumber salad to balance the richness.