Chicken Shawarma Pasta with Tahini Garlic Sauce – Spiced Fusion Comfort Food

When Two Food Worlds Collide (In the Best Way Possible)

Hey friends, and welcome back to the kitchen! Is there anything better than that moment when two of your favorite food worlds collide into one gloriously delicious, soul-satisfying meal? I’m talking about the kind of dish that makes you do a little happy dance while you’re eating it. For me, that magic happens right here, right now, with this Chicken Shawarma Pasta.

If you’ve ever stood, utterly mesmerized, watching shawarma spin on a vertical rotisserie, breathing in that intoxicating aroma of cumin, paprika, and sizzling meat, you know the feeling I’m talking about. It’s a street food daydream. And if you’ve ever found pure comfort in a big, steaming bowl of perfectly cooked pasta, you know that feeling, too. This recipe is my love letter to both.

We’re taking juicy, spice-rubbed chicken and roasting it with sweet, caramelized onions until it’s crispy-edged and tender. Then, we’re tossing it all with your favorite pasta shape and coating everything in a sauce that’s going to blow your mind: a velvety, tangy, impossibly creamy tahini-garlic sauce. It’s not heavy like an alfredo, but it’s just as luxurious. It’s bold, a little smoky, and so, so comforting. This isn’t just dinner; it’s a full-on experience. So, grab your favorite apron, and let’s make some kitchen magic together!

The Night I Made a Mess and a Masterpiece

This recipe was born from a beautiful, chaotic, and very hungry Tuesday night. I had just gotten home from a local food market, my arms laden with bags. In one, fresh pitas and a container of the most amazing garlic sauce from my favorite Lebanese spot. In the other, my weekly groceries, including chicken and a box of rigatoni. My plan was simple: heat the pitas, warm the chicken, and have a quick deconstructed shawarma plate.

But then, the universe had other plans. As I was transferring the precious garlic sauce into a bowl, my elbow (the clumsy one, it has a mind of its own) knocked the entire container. A river of creamy, garlicky goodness cascaded across the counter, heading straight for the open box of pasta. In a moment of pure, hungry genius (or desperation), I grabbed the pasta box, saving it from the deluge, and thought, “Well, why NOT?” I tossed the saucy pasta with the shawarma-spiced chicken I was searing, and a star was born. This version is a little more refined than my countertop-creation, but the spirit of that happy, messy accident lives on in every single bite.

Gathering Your Flavor Arsenal

Here’s everything you’ll need to bring this fusion feast to life. Don’t be intimidated by the spice list—this is where the magic starts!

For the Shawarma-Spiced Chicken & Onions:

• 1 lb (450g) Boneless, Skinless Chicken Thighs or Breast, sliced: I’m a thigh girl through and through—they stay incredibly juicy and have more flavor. But if you’re a breast person, that works perfectly, too! Just watch the cooking time, as breasts can dry out faster.
• 2 teaspoons Ground Cumin: The warm, earthy heart of shawarma. It’s non-negotiable for that authentic flavor.
• 1 teaspoon Smoked Paprika: This is my secret weapon! It gives a subtle smokiness that mimics the char of a real rotisserie.
• ½ teaspoon Turmeric: Adds a beautiful golden hue and a warm, slightly bitter backbone.
• ½ teaspoon Ground Coriander: It has a lovely, citrusy note that brightens up the whole spice blend.
• ¼ teaspoon Cinnamon: Just a whisper! It adds a touch of warmth and complexity that will have people wondering, “What is that amazing flavor?”
• Salt and Pepper to taste: The essential enhancers. Don’t be shy!
• 1 tablespoon Olive Oil: To help the spices coat the chicken and onions and get them beautifully roasted.
• 1 large Red Onion, thinly sliced: They roast down and become sweet and jammy, a perfect contrast to the spicy chicken.

For the Pasta & That Dreamy Sauce:

• 10–12 oz (≈300g) Pasta: Rigatoni, penne, or shells are my top picks. Their nooks and crannies are perfect for holding onto that creamy sauce.
• ⅓ cup Tahini: The star of the sauce! Make sure you give the jar a really good stir before measuring, as the oil and solids separate. A good, runny tahini works best.
• 2 tablespoons Fresh Lemon Juice: Fresh is key here, folks! It cuts through the richness and makes the sauce sing.
• 1 large Garlic Clove, grated or minced: Grating it creates a paste that incorporates seamlessly into the sauce, giving you garlic in every bite without any harsh chunks.
• ½ teaspoon Salt: To season the sauce itself.
• ½ cup Warm Water (as needed): This is our magic potion for transforming thick tahini into a silky, pourable sauce. Warm water works much better than cold!
• Optional Garnishes: Chopped fresh parsley, a pinch of chili flakes for heat, and extra lemon wedges for serving. Highly recommended!

Let’s Get Cooking: Your Step-by-Step Roadmap to Flavor Town

This recipe comes together faster than you can decide what to watch on TV tonight. Here’s your foolproof guide.

1. Preheat and Prep. Fire up your oven to 425°F (220°C). This high heat is our best friend—it’s going to give us those gorgeous, crispy bits on the chicken and caramelize the onions beautifully. While it’s heating, slice your chicken into bite-sized strips or chunks and thinly slice your red onion. Chef’s Hack: Toss your onion in the spice mix—it roasts into an incredibly flavorful, sweet-and-spicy treat.
2. Spice It Up! On a large baking sheet, combine the sliced chicken, red onion, all the spices (cumin, smoked paprika, turmeric, coriander, cinnamon), salt, pepper, and the olive oil. Now, get your hands in there! Massage everything together until every piece of chicken and onion is coated in that fragrant, colorful spice mix. Spread it all out in a single layer. This is crucial for even cooking and getting that perfect roast, not steam!
3. Roast to Perfection. Pop that baking sheet into your preheated oven and roast for 20-25 minutes. You’re looking for golden-brown, slightly crispy edges on the chicken and onions, and the chicken should be cooked through. Don’t forget to give everything a quick stir about halfway through! This is when your kitchen will start smelling absolutely incredible.
4. Pasta Time. While the chicken is working its magic in the oven, bring a large pot of generously salted water to a boil. Cook your pasta according to the package directions for al dente. THIS IS THE MOST IMPORTANT STEP: Before you drain the pasta, scoop out about ½ cup of that starchy, salty pasta water! This liquid gold is the key to making our sauce silky and helping it cling to every noodle. Drain the pasta and return it to the warm pot.
5. Create the Tahini Elixir. In a medium bowl, combine the tahini, fresh lemon juice, grated garlic, and salt. At first, it’s going to look thick, almost seized up—don’t panic! This is totally normal. Start whisking in the warm water, a couple of tablespoons at a time. Like magic, it will loosen up and transform into a smooth, creamy, pourable sauce. If it’s still too thick, add a bit more water until it’s the consistency of a thin pancake batter. Taste it! This is your moment to adjust—more lemon? More salt? Make it yours.
6. The Grand Finale: Bring It All Together! Pour that gorgeous tahini sauce over the warm, drained pasta in the pot. Toss it well, adding a splash of the reserved pasta water if needed to make it extra saucy. Now, gently fold in the roasted chicken and onions, making sure to scrape all those delicious, spicy drippings from the baking sheet into the pot. Every last bit is flavor!

Plating Up the Good Stuff

This dish is a beauty all on its own! I love serving it family-style, right out of the big pot, placed in the middle of the table so everyone can dig in. Grab your biggest bowls—this is not a dainty meal. Finish each serving with a bright sprinkle of chopped fresh parsley, a daring pinch of red chili flakes for those who like a kick, and a hearty wedge of lemon on the side for an extra squeeze of brightness right before that first bite. It’s a complete meal in a bowl, but a simple side of arugula salad with a lemon vinaigrette is a fantastic fresh counterpart.

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic canvas for your own creativity! Here are a few ways to mix it up:

• Go Vegetarian: Swap the chicken for 2 cans of drained and rinsed chickpeas. Toss them with the spices and roast until slightly crispy. So good!
• Spice Lover’s Dream: Add ½ teaspoon of cayenne pepper or a tablespoon of harissa paste to the spice rub or the tahini sauce.
• Herb It Up: Stir in a big handful of fresh chopped herbs at the end—dill, mint, or cilantro would be stunning additions.
• Creamy Dreamier: For an even richer sauce, stir in ¼ cup of Greek yogurt or a splash of coconut milk along with the tahini.
• Vegan Friendly: Use chickpeas (as above) and make sure your pasta is egg-free. It’s a perfect plant-based feast!

Olivia’s Kitchen Notes & Stories

This recipe has become a staple in our home, and it’s evolved in the best ways. My husband, who is usually my official taste-tester, now insists on being the one to “massage the spices” into the chicken—he says it’s therapeutic! I’ve learned that the sauce has a mind of its own depending on the brand of tahini, so always trust the consistency over the exact measurements. If it seizes, just add more warm water, a tablespoon at a time, and whisk like you mean it. It *will* come together.

The biggest laugh we had was when I accidentally used hot paprika instead of smoked. Let’s just say we were reaching for glasses of milk, but we still ate every single bite! So learn from my mistakes and double-check your spice jars. This dish is resilient, forgiving, and always, always delicious.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe! Here are the most common ones to ensure your success.

Q: My tahini sauce is too thick and grainy! What did I do wrong?
A: You’ve done nothing wrong! This is the most common “panic” moment. Tahini often seizes up when it first contacts acidic ingredients like lemon juice. The solution is simple: just keep whisking and slowly add more warm water. It will suddenly snap into a smooth, creamy, perfect sauce. I promise!

Q: Can I make this ahead of time?
A> You can absolutely prep the components! Roast the chicken and onions, let them cool, and store them in an airtight container in the fridge for up to 2 days. Whisk the tahini sauce together and store it separately. When you’re ready, just cook your pasta fresh, gently reheat the chicken and onions, and toss everything together. The sauce may thicken in the fridge, so just whisk in a little warm water to loosen it up again.

Q: My family doesn’t like spicy food. Is this dish too spicy for them?
A> Not at all! The shawarma spices are all about warmth and depth, not intense heat. The smoked paprika is smoky, not spicy. The dish is very family-friendly as written. If you want to ensure zero heat, just omit the black pepper from the spice rub and don’t garnish with chili flakes.

Q: Can I cook the chicken on the stovetop instead of the oven?
A> Of course! A cast-iron skillet is perfect for this. Just heat a tablespoon of oil over medium-high heat and cook the chicken and onions, stirring occasionally, until the chicken is cooked through and the onions are soft and browned, about 10-12 minutes. You’ll get even more of a sear this way!

Chicken Shawarma Pasta with Tahini Cream : Bold, Creamy & Full of Spice

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• Author: OliviaBennett

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Description

Hey friends, and welcome back to the kitchen! Is there anything better than when your favorite foods collide into one gloriously delicious, soul-satisfying meal? That’s exactly what happens with this Chicken Shawarma Pasta.

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Ingredients

Scale 1x2x3x

For the Shawarma Chicken & Onions

• 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced

• 2 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp turmeric

• ½ tsp ground coriander

• ¼ tsp cinnamon

• Salt & pepper, to taste

• 1 tbsp olive oil

• 1 large red onion, thinly sliced

For the Pasta & Tahini Garlic Sauce

• 10–12 oz (≈300g) pasta (rigatoni, penne, or shells)

• ⅓ cup tahini (well-stirred)

• 2 tbsp fresh lemon juice

• 1 large garlic clove, grated or minced

• ½ tsp salt

• ½ cup warm water, plus more if needed

Optional Garnishes

• Chopped parsley

• Chili flakes

• Lemon wedges

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Instructions

1. Preheat & Prep

Preheat oven to 425°F (220°C). Slice your chicken and onion.

2. Season Everything

On a baking sheet, combine:

• Chicken

• Onion

• All spices

• Olive oil

Massage well so everything is coated. Spread into one even layer.

3. Roast

Bake for 20–25 minutes, stirring once halfway. Chicken should be golden and cooked through, onions soft and caramelized.

4. Cook Your Pasta

Boil in salted water until al dente.
SAVE ½ cup pasta water before draining.

Return pasta to the pot.

5. Make the Tahini Garlic Sauce

In a bowl, whisk:

• Tahini

• Lemon juice

• Garlic

• Salt

It will thicken at first—don’t panic! Gradually whisk in warm water until smooth and pourable (like thin pancake batter).

6. Bring It All Together

Pour sauce over warm pasta. Toss well, adding pasta water as needed.
Fold in roasted chicken and onions (plus any delicious sheet-pan drippings!).

Notes

• Tahini can be unpredictable—if it seizes, just add more warm water.

• Different tahini brands make thicker or thinner sauces. Adjust as needed.

• Always double-check your paprika (smoked vs. hot!)—lesson learned!

Nutritional Information*

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4

*Estimated per serving:

• Calories: ~450
• Protein: ~32g
• Carbohydrates: ~38g
• Fat: ~20g
• Fiber: ~4g

Final Thoughts

Sometimes the best meals aren’t just about the ingredients—they’re about the moment. The happy accidents, the bold experiments, and the memories stirred into every bite. This Chicken Shawarma Pasta is more than a recipe; it’s a celebration of what happens when we let our cravings lead the way.

It’s the kind of dish that turns an ordinary Tuesday into something memorable. The kind that fills your kitchen with the scent of toasted cumin and garlic, and your table with happy, hungry people. It’s unapologetically flavorful, deeply comforting, and proof that some of the best food comes from simply daring to mix what you love.

So whether you’re cooking for a crowd or just treating yourself after a long day, I hope this pasta brings you as much joy as it’s brought me. May it be messy, aromatic, and utterly delicious—just like the best moments in life and in the kitchen.

Happy cooking, friends!
Olivia