Print

Butter Chicken Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butter Chicken Pasta is a comforting fusion dish that combines tender pasta with juicy chicken in a rich, creamy tomato sauce infused with warm Indian spices. It’s a hearty and flavorful meal that’s perfect for weeknight dinners or casual entertaining.

Ingredients

  • Penne, rigatoni, or fusilli pasta
  • Boneless, skinless chicken breast or chicken thighs, cut into bite-sized pieces
  • Butter
  • Olive oil
  • Onion, finely chopped
  • Garlic, minced
  • Fresh ginger, grated
  • Tomato sauce or tomato puree
  • Heavy cream
  • Plain Greek yogurt
  • Garam masala
  • Ground cumin
  • Ground coriander
  • Paprika
  • Turmeric
  • Chili powder or cayenne pepper
  • Salt
  • Black pepper
  • Fresh cilantro, chopped
  • Grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. Reserve a small amount of the pasta cooking water, then drain the pasta.
  3. Season the chicken with salt, black pepper, garam masala, cumin, coriander, paprika, turmeric, and chili powder.
  4. Heat the butter and olive oil in a large skillet and cook the chicken until browned and fully cooked. Transfer to a plate.
  5. Cook the onion until softened, then add the garlic and grated ginger and cook until fragrant.
  6. Stir in the tomato sauce and simmer for several minutes.
  7. Add the heavy cream and Greek yogurt, stirring until the sauce is smooth and creamy.
  8. Return the cooked chicken to the skillet and simmer until heated through.
  9. Toss the cooked pasta with the sauce, adding a splash of the reserved pasta water if needed for a silky consistency.
  10. Garnish with fresh cilantro and grated Parmesan cheese if desired before serving.

Notes

  • Substitute shrimp or paneer for the chicken for a different variation.
  • Add spinach, peas, or roasted bell peppers for extra vegetables.
  • Replace part of the heavy cream with evaporated milk or additional Greek yogurt for a lighter sauce.
  • Adjust the chili powder or cayenne to suit your preferred spice level.
  • Prepare the sauce up to 2 days ahead and refrigerate until ready to use.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat gently with a splash of cream, milk, or water to restore the creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/butter-chicken-pasta-recipe/