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.

Ingredients

Scale

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

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!