Get ready to meet your new weeknight hero: Butter Chicken Pasta. This irresistible fusion dish combines the creamy, richly spiced magic of classic butter chicken with the beloved comfort of pasta, creating a culinary mashup that feels both familiar and exciting. It’s a one-pan wonder with tender chicken, a velvety tomato cream sauce, and perfectly cooked noodles—pure satisfaction with every forkful. Whether you’re an Indian food aficionado or a pasta devotee, this recipe is a guaranteed crowd-pleaser and a total game changer for dinner.

Butter Chicken Pasta Recipe - Recipe Image

Ingredients You’ll Need

Good Butter Chicken Pasta starts with simple, quality ingredients that each play a special part. From the bold spices that flavor the chicken, to the silky cream that softens the tomato sauce, every component here counts for taste, color, and texture. Here’s what you’ll need for this standout dish:

Boneless, skinless chicken thighs (1 pound): The ultimate choice for tenderness and deep flavor; they stay juicy and soak up all those spices beautifully.
Lemon juice (1 tablespoon): Adds brightness to the marinade, helping tenderize the chicken and awaken the spices.
Garam masala (1 teaspoon): The heady, aromatic backbone of Indian-inspired warmth in every bite.
Ground cumin (1 teaspoon): Gives earthiness and a hint of smokiness to the overall sauce.
Paprika (1 teaspoon): Adds gentle, peppery depth and a splash of vibrant color.
Turmeric (1/2 teaspoon): For golden color and that signature subtle bitterness.
Salt (1/2 teaspoon): Enhances the flavors, bringing out both spice and sweetness.
Black pepper (1/4 teaspoon): Just a touch for subtle heat and balance.
Butter (2 tablespoons): The star of any “butter chicken”—it lends creamy richness and a bit of decadence.
Oil (1 tablespoon): Helps the butter cook without burning, while searing the chicken to golden perfection.
Onion, finely chopped (1 small): Provides sweetness, body, and classic Indian depth to the sauce.
Garlic, minced (3 cloves): Infuses the sauce with fragrant, mouthwatering punch.
Fresh grated ginger (1 tablespoon): Boosts the sauce with warm, zesty undertones.
Tomato puree or crushed tomatoes (1 1/2 cups): Builds the sauce with bright, tangy base flavor.
Heavy cream (1 cup): Delivers luxurious body and that trademark creaminess that defines Butter Chicken Pasta.
Sugar (1/2 teaspoon): Just enough to gently mellow the tomatoes and unite the spicy, savory notes.
Chopped cilantro (1/4 cup): Bright, fresh, and herby, it finishes the dish with a flourish of green.
Pasta (12 ounces, such as penne or rigatoni): Any sturdy pasta works—their nooks catch all the creamy sauce.
Salt for pasta water: Salting the water is key for fully flavorful pasta.

How to Make Butter Chicken Pasta

Step 1: Marinate the Chicken

Start by tossing your chicken pieces with lemon juice, garam masala, cumin, paprika, turmeric, salt, and pepper in a bowl. Let this mixture chill for at least 15 minutes—a little patience here means huge flavor payoff as the spices fully penetrate each piece. If you have time, marinate even longer for extra depth!

Step 2: Cook the Pasta

Meanwhile, bring a large pot of well-salted water to a boil. Drop in your pasta of choice and cook until just al dente—remember, it’ll cook a bit more in the sauce. Drain and set aside, but don’t rinse; you want that little bit of starch to help the sauce cling.

Step 3: Sear the Chicken

Heat the butter and oil together in a large skillet or deep pan over medium heat. Once hot, add the marinated chicken in a single layer. Cook for about 5 to 7 minutes, flipping once, until the pieces are browned and cooked through. Remove the chicken to a plate so it doesn’t overcook.

Step 4: Build the Sauce

In the same pan (don’t wash it—you want all those browned bits!), add the chopped onion. Sauté for 3 to 4 minutes until soft and golden. Stir in the garlic and ginger, cooking just a minute more until utterly fragrant. Pour in the tomato puree and cook for another 5 to 6 minutes, stirring often as the sauce reduces and deepens in color.

Step 5: Add Cream and Finish the Sauce

Lower the heat and pour in the heavy cream and sugar, stirring until everything becomes a gorgeous, velvety orange-pink. Let it come to a gentle simmer, but don’t let it boil—this keeps the sauce luscious and smooth.

Step 6: Combine Chicken and Pasta

Return the cooked chicken (and any collected juices) to the pan and simmer for 5 more minutes. Add your drained pasta directly into the sauce, tossing gently so every piece gets bathed in that glorious Butter Chicken Pasta sauce. Taste and adjust salt if needed.

Step 7: Garnish and Serve

Scatter over a generous handful of chopped cilantro just before serving. This final touch not only brightens the flavor but adds a splash of color that’s worthy of your dinner table.

How to Serve Butter Chicken Pasta

Garnishes

A flourish of freshly chopped cilantro is classic, but don’t be afraid to play! A dollop of yogurt or a sprinkle of toasted cashews brings extra dimension. For a burst of freshness, add a few squeezes of lemon or some thinly sliced green chili over the top.

Side Dishes

This dish is satisfying on its own, but it’s even more fun with sides. Warm naan or garlic bread is perfect for swiping up sauce. A light cucumber salad cools things down, while roasted veggies add color and crunch. A crisp, simple green salad is always a welcome counterpoint too.

Creative Ways to Present

For a dinner party wow, serve your Butter Chicken Pasta family-style in a big, colorful platter with extra cilantro on top. Or pile it into ramekins for an individual twist, topping each with a scatter of golden fried onions or a swirl of cream. Leftover pasta makes an amazing next-day lunch—just reheat and pile into a thermos or lunchbox.

Make Ahead and Storage

Storing Leftovers

Leftover Butter Chicken Pasta will keep happily in an airtight container in the fridge for up to three days. The flavors actually get even richer as they meld, so don’t hesitate to make extra for lunch! Just be sure to let it cool before covering and refrigerating.

Freezing

To freeze, allow the pasta to cool completely, then portion it into freezer-safe containers. It’ll last about two months in the freezer. The creamy sauce may separate a bit upon thawing, but gentle stirring once reheated brings it back to delicious harmony.

Reheating

For best results, reheat Butter Chicken Pasta gently in a saucepan over medium-low heat. Add a splash of water, milk, or cream to loosen up the sauce as needed. If using the microwave, cover loosely and heat in short bursts, stirring between each interval.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer white meat—just be careful not to overcook it, as it can dry out more easily than thighs. Thighs, though, will give you juicier, more flavorful results.

What type Main Course

Penne or rigatoni are favorite choices because their shape holds onto the sauce perfectly. Any hearty, short pasta—like fusilli or even farfalle—will work great. Just avoid long, delicate noodles so every bite is loaded with sauce and chicken.

Can I make this dish dairy-free?

Yes! Swap the butter for a neutral oil or plant-based butter, and use coconut milk in place of heavy cream. You’ll get a slightly different but still deeply satisfying creamy sauce and keep the Indian-inspired richness.

How spicy is Butter Chicken Pasta?

As written, this dish is mild and family-friendly, thanks to the rich cream tempering the spices. If you love heat, add some chili flakes or cayenne to the chicken marinade or the simmering sauce to spice things up to your taste.

Can I make Butter Chicken Pasta in advance?

Definitely! You can cook the chicken and sauce a day ahead, refrigerate them, and then reheat together with freshly cooked pasta when ready to serve. This makes it an excellent choice for entertaining or busy weeknights.

Final Thoughts

If you’re craving comfort food with a twist, don’t hesitate to make Butter Chicken Pasta part of your regular rotation. It’s a heartwarming mashup of flavors and textures that always steals the show. Try it once, and you just might find yourself hooked!

Butter Chicken Pasta Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful fusion dish combining the flavors of butter chicken with the comfort of pasta in a rich and creamy tomato-based sauce. Perfect for a cozy dinner at home.

Ingredients

Scale

Marinated Chicken:

1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
1 tablespoon lemon juice
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce and Pasta:

2 tablespoons butter
1 tablespoon oil
1 small onion (finely chopped)
3 cloves garlic (minced)
1 tablespoon fresh grated ginger
1 1/2 cups tomato puree or crushed tomatoes
1 cup heavy cream
1/2 teaspoon sugar
1/4 cup chopped cilantro
12 ounces pasta (penne, rigatoni, or your choice)
Salt for pasta water

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Instructions

Marinate the Chicken: In a bowl, toss the chicken with lemon juice, garam masala, cumin, paprika, turmeric, salt, and pepper. Let marinate for at least 15 minutes.
Cook the Pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Cook the Chicken: Heat the butter and oil in a skillet. Add marinated chicken and cook until browned. Remove and set aside.
Make the Sauce: In the same pan, sauté onion, garlic, and ginger. Add tomato puree, cook until thickened. Stir in cream and sugar, simmer gently.
Combine and Serve: Return chicken to the sauce, add cooked pasta. Toss to coat evenly. Garnish with cilantro and serve hot.