Butter Chicken Pasta

There’s something magical about the combination of flavors in Butter Chicken Pasta. Picture a cozy evening, the aroma of spices wafting through the kitchen as you prepare a dish that seamlessly marries two beloved cuisines. I first stumbled upon this recipe during a busy weeknight when I craved the comfort of pasta but wanted to infuse it with the rich, creamy essence of butter chicken. The result was nothing short of spectacular! The tender chunks of chicken, smothered in a spiced, creamy sauce, enveloping al dente pasta, made for a perfect meal that satisfied everyone at the table. I couldn’t believe how simple it was to create something so delicious. Now, it’s one of my go-to recipes for family dinners and special occasions alike.

What You Need for Butter Chicken Pasta

Creating Butter Chicken Pasta involves selecting quality ingredients that enhance the overall flavor and texture of the dish. Each component plays a vital role in achieving that perfect balance of creaminess and spice. Whether it’s the tender chicken thighs or the rich tomato sauce, these ingredients work together to create a meal that’s sure to impress.

• 8 ounces dried pasta (Conchiglie or your choice)
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• ¾ teaspoon kosher salt
• 3 tablespoons unsalted butter, divided
• 5 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 2 teaspoons garam masala
• ½ teaspoon chili powder (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 15 ounces tomato sauce or passata
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• ½ cup heavy cream
• Chopped fresh cilantro for garnish

Step by Step Guide for Butter Chicken Pasta

Let’s get cooking! Making Butter Chicken Pasta is surprisingly straightforward and incredibly rewarding. Follow these steps to create a dish that will leave everyone asking for seconds.

1. Begin by cooking the dried pasta in a large pot of salted water according to the package directions. Once al dente, reserve a cup of pasta water before draining.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, season with kosher salt, and cook until they’re nicely seared on the outside. They don’t need to be fully cooked yet. Once seared, remove the chicken and set aside.
3. Using the same skillet, melt a tablespoon of butter. Add the minced garlic and ginger, cooking for about 30 seconds, allowing the flavors to release.
4. Next, add the garam masala, chili powder, smoked paprika, ground cumin, and ground turmeric. Stir these spices for 30 seconds to toast them slightly, enhancing their flavors.
5. Pour in the tomato sauce and about ¼ cup of water. Stir to combine, ensuring to scrape any bits stuck to the bottom of the pan.
6. Season the sauce with kosher salt and add the granulated sugar to balance flavors. Bring the sauce to a gentle simmer.
7. Return the chicken to the pan, stirring to coat it in the sauce. Let it simmer for about 5 minutes, allowing the chicken to absorb the flavors.
8. Incorporate the remaining butter and the heavy cream. Stir until the sauce becomes creamy and luscious. Simmer for another 2 minutes.
9. Finally, add the cooked pasta to the skillet, tossing everything together to ensure the pasta is evenly coated with the sauce. Remove from heat, garnish with fresh cilantro, and serve immediately.

Customization Ideas

There’s always room for creativity in the kitchen! Here are some ideas to customize your Butter Chicken Pasta:

• Spice it up: For a spicier kick, increase the amount of chili powder or add red pepper flakes.
• Add vegetables: Incorporating vegetables such as bell peppers, spinach, or peas can elevate the dish.
• Use different pasta: Experiment with various pasta shapes like fusilli or penne for a fun twist.
• Make it lighter: For a lighter version, consider using less heavy cream or substitute it with a lighter cream.
• Protein alternatives: Swap the chicken for shrimp or chickpeas to cater to different dietary preferences.

Best Served With

When serving Butter Chicken Pasta, consider these delightful pairings:

• Garlic bread: A warm side of garlic bread complements the creamy sauce and is perfect for dipping.
• Simple salad: A fresh side salad with a light vinaigrette balances the richness of the pasta.
• Rice: Serve with fluffy basmati rice for an extra dose of comfort.
• Raita: A cooling yogurt sauce can be a refreshing addition, pairing beautifully with the spices.
• Seasonal fruits: A fruit platter can brighten up the meal, especially in warmer months.
• Perfect for gatherings: This dish is ideal for family dinners, potlucks, and casual gatherings.
• Store leftovers: Keep any extras in the fridge for quick lunches throughout the week.

FAQ

Conclusion

In summary, Butter Chicken Pasta is a delightful fusion that brings together two beloved cuisines, creating a dish that’s creamy, flavorful, and comforting. Whether for a weeknight dinner or a special gathering, this recipe is sure to impress. I encourage you to give it a try; I promise it will become a favorite in your household. Enjoy the delightful flavors and the joy of cooking this spectacular dish!

Butter Chicken Pasta

The ultimate comfort food, Butter Chicken Pasta combines creamy, spiced chicken with your favorite pasta for an easy weeknight dinner. Ready in no time, this recipe is a must-try for a satisfying meal that will leave you craving more!

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Prep Time 10 minutes mins

Cook Time 17 minutes mins

Total Time 27 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Indian, Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces pasta dried pasta I used Conchiglie (shells) but any shape works.
• 1 tablespoon oil vegetable oil
• 1 pound chicken chicken thighs boneless and skinless cut into 1-inch pieces
• ¾ teaspoon salt kosher salt
• 3 tablespoons butter unsalted butter divided
• 5 cloves garlic garlic about 5 teaspoons, minced
• 1 tablespoon ginger grated ginger
• 1 teaspoon cumin ground cumin
• 2 teaspoons masala garam masala
• ½ teaspoon chili powder chili powder optional
• 1 teaspoon paprika smoked paprika
• 1 teaspoon turmeric ground turmeric
• 15 ounces sauce tomato sauce or passata
• 1 teaspoon salt kosher salt
• 1 teaspoon sugar granulated sugar
• ½ cup cream heavy cream
• Chopped fresh cilantro to garnish

Equipment

• 12-inch stainless steel skillet
• Large Pot
• Whisk

Method

 

1. Cook the pasta in salted water according to package directions. Reserve pasta water to thin out the sauce later if you need to.
2. In a large skillet, heat oil over medium-high heat, add the chicken thighs, season with salt and cook until you get a sear (the chicken does not need to fully cook). Remove onto a plate and set aside.
3. In the same skillet, melt a tablespoon of butter and add garlic and ginger, cook for 30 seconds then add garam masala, chili powder, smoked paprika, cumin, and turmeric. Stir and cook for 30 more seconds.
4. Add tomato sauce and ¼ cup of water, stir the sauce to combine and scrape the pan with a spatula or wooden spoon to remove any bits stuck to the bottom of the pan. Season with salt and add sugar.
5. Add the chicken back in, stir to combine and simmer for 5 minutes.
6. Add the heavy cream and remaining butter, stir and simmer for 2 more minutes until you get a creamy sauce.
7. Stir in the pasta, remove from heat, garnish with cilantro and serve immediately.

Notes

• Save some pasta water: Before you drain the pasta, reserve about a cup of the cooking water. You may or may not need it to thin out your pasta sauce later.
• Don’t crowd the pan: It’s important to get a nice sear on the chicken thighs, so be sure that they have some room to cook. If needed, you can cook the chicken in batches.
• Season as you go: I like to taste my food and add salt and pepper where I think it’s needed. Start by adding salt to the chicken, and then season to taste.
• To store: Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. You may want to add a splash of water when reheating this to loosen up the sauce.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!