Chicken Macaroni Recipe – Quick Indian-Style Veggie & Chicken Pasta

Last Updated on 4 months by Neha Deshmukh

Chicken Macaroni Recipe – Quick Indian-Style Veggie & Chicken Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, comforting meals that pack a flavour punch. This Chicken Macaroni recipe is exactly that – a delightful fusion of Indian spices and a classic Western pasta dish. It’s become a real favourite in my house, and I’m so excited to share it with you! I first stumbled upon this idea when trying to use up some leftover cooked chicken and a bag of frozen veggies, and it just worked.

Why You’ll Love This Recipe

This isn’t your average mac and cheese! It’s a vibrant, flavourful dish that’s ready in under 30 minutes. The warm Indian spices add a beautiful depth, making it a comforting yet exciting meal. It’s perfect for a busy weeknight, a quick lunch, or even a fun way to introduce your family to new flavours. Plus, it’s super versatile – you can easily adapt it to your liking!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp light cooking oil (about 30ml)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• ½ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp turmeric powder (about 0.5g)
• 1 tbsp coriander powder (about 8g)
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 large tomato, finely chopped
• 1 cup frozen mixed veggies, thawed (about 150g)
• 1 cup shredded cooked chicken (optional)
• 2 cups macaroni or small pasta, cooked
• Salt & pepper to taste

Ingredient Notes

Let’s talk spices! This recipe really shines because of the Indian spice blend. Turmeric adds a beautiful colour and earthy flavour, while coriander powder brings a warm, citrusy note. Red chilli powder, of course, gives it a lovely kick.

I love using cumin seeds because gently frying them releases their aroma – it’s a little step that makes a big difference. You can find these spices at most supermarkets, or at your local Indian grocery store.

Interestingly, spice blends vary hugely across India! Some regions favour more cumin, others more coriander. Feel free to experiment and adjust the amounts to suit your taste. If you’re unsure, start with the amounts listed and add more gradually.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large wok or deep frying pan over medium heat. Once hot, add the cumin seeds. Let them sizzle for a few seconds until they become fragrant – this usually takes about 30 seconds.
2. Add the chopped onion and minced garlic. Sauté until they’re lightly browned and fragrant, about 5-7 minutes. Don’t rush this step; nicely browned onions are key to flavour!
3. Now, stir in the red chilli powder, turmeric powder, coriander powder, parsley, and oregano. Fry the spices for about 30 seconds, stirring constantly. This helps to release their flavours and create a beautiful aroma.
4. Add the chopped tomato and cook until it softens and combines well with the spice mixture, around 3-5 minutes. You want it to break down a little and create a lovely sauce base.
5. Mix in the thawed mixed veggies and shredded chicken (if you’re using it). Stir-fry for 3-4 minutes, ensuring everything is well combined and heated through.
6. Finally, add the cooked macaroni and stir-fry for another 2-3 minutes, until everything is nicely blended.
7. Season with salt and pepper to taste. And that’s it! Serve hot and enjoy.

Expert Tips

• Don’t overcook the pasta! It will continue to cook a little in the sauce.
• If the mixture seems a little dry, add a splash of water or pasta water to loosen it up.
• Taste as you go! Adjust the spices to your liking.

Variations

This recipe is incredibly adaptable. Here are a few ideas:

• Vegan Adaptation: Simply omit the chicken and use a plant-based oil. It’s just as delicious! My friend, Sarah, makes this all the time and swears it’s amazing with chickpeas instead of chicken.
• Gluten-Free Adaptation: Use gluten-free pasta. There are some great options available now!
• Spice Level: Adjust the amount of red chilli powder to control the heat. If you’re sensitive to spice, start with ¼ tsp.
• Quick Weeknight Meal: Save time by using pre-cut veggies. I often grab a bag of stir-fry mix from the supermarket when I’m short on time.

Serving Suggestions

This Chicken Macaroni is fantastic on its own, but it’s even better with a side salad or some warm garlic bread. A dollop of plain yogurt can also cool things down if you’ve added a generous amount of chilli powder!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of oil is best for this recipe?

You can use any neutral-flavoured oil, like vegetable oil, canola oil, or sunflower oil. I prefer light cooking oil as it doesn’t overpower the spices.

Can I use fresh herbs instead of dried?

Absolutely! If you have fresh parsley and oregano, feel free to use them. Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.

Can this dish be made ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just add the cooked pasta and chicken when you’re ready to serve.

What other vegetables can I add?

Feel free to get creative! Peas, carrots, bell peppers, and mushrooms all work well in this recipe.

Is this recipe suitable for kids – how can I reduce the spice?

Yes, it can be! Reduce or omit the red chilli powder. You can also serve it with a side of yogurt to help cool down the spice. My little nephew loves this, and I always make a milder version for him.

Enjoy making this recipe! I hope it becomes a favourite in your home too. Let me know what you think in the comments below!