Description
Indulge in the rich and flavorful fusion of traditional butter chicken and comforting pasta with this Butter Chicken Pasta recipe. Tender chicken pieces in a creamy, aromatic sauce, tossed with perfectly cooked pasta, make for a satisfying meal that’s sure to please your taste buds.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or rotini)
Chicken:
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- 1 cup tomato sauce
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- ¼ cup fresh cilantro, chopped
- extra butter for finishing (optional)
Instructions
- Cook the Pasta: Cook pasta in salted boiling water until al dente, then drain and set aside.
- Cook the Chicken: Heat butter and oil in a skillet, cook chicken until golden, then set aside.
- Prepare the Sauce: Sauté onion, garlic, ginger, and tomato paste. Add spices, tomato sauce, cream, broth, salt, and pepper. Simmer, then add chicken.
- Combine: Add cooked pasta to the pan, toss until coated.
- Serve: Garnish with cilantro and extra butter if desired. Serve hot.
Notes
- For a richer sauce, replace half the heavy cream with coconut milk.
- You can use rotisserie chicken for a shortcut version.
- Adjust chili powder for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired, Fusion
Nutrition
- Serving Size: 1½ cups
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 130 mg
