You will love this amazingly easy and delicious butter chicken pasta. This curry pasta is for you if you enjoy the famous Indian butter chicken and steamed rice with naan. Take a break from the usual, toss that creamy, buttery curry into your favorite pasta, and thank me later.
This dish is sure to become a family favorite. Serve it with naan bread (recipe coming soon) or garlic bread.
Why you will love this recipe
Easy and delicious: This is an easy pasta dish that is perfect on any day of the weeknight. It starts by making a cheat butter curry (no blending involved) and then tossing it in any pasta you choose. I love to use penne pasta for this recipe; the tubular shape is just what the creamy tomato sauce needs. Every bite is filled with all that delicious earthy curry flavors and the heavenly taste of butter.
Perfect weeknight dinner: Everyone loves a good Indian curry. This dish is full of flavor and satisfies your craving for Indian cuisine. Plus, it doesn’t require much effort, so you can whip it up quickly without putting a dent in your pocket. You won't miss your favorite restaurant curry after making this dish at home. The creamy tomato sauce is wonderfully comforting and will have every member of your family going back for more.
Related recipe: Instant pot butter chicken and Marry Me chicken pasta.
What you will need
Pasta: I used penne pasta, but you can use any pasta you prefer, rigatoni and fusilli will also work well with this recipe. If you are gluten-free, substitute with gluten-free pasta to suit your dietary needs.
Boneless chicken breast: substitute with boneless chicken thighs
Heavy cream: substitute with half and half or cream of coconut.
Full-fat Greek yogurt: You will need about ¼ cup to marinate the chicken. Substitute with natural full-fat yogurt.
Vegetable oil: substitute with ghee or butter
Unsalted butter: there is no butter chicken without butter since I seared the chicken in vegetable oil. I am using the butter for additional flavor and good measure.
Spices: you will need the following spices turmeric, cumin, Garam masala, and ground coriander
Aromatics: You will need garlic paste, ginger, and onion powder.
Cayenne pepper: use it for a little kick. Substitute with red pepper flakes.
Passata: this is pureed raw tomato. It is different from tomato sauce and should not be used interchangeably for this recipe.
Salt
Lemon juice
Sugar: you only need a pinch to balance out the acidity from the tomato sauce.
How to make butter chicken pasta
Marinade the chicken: In a bowl, add the cubed chicken breast, greek yogurt, ground coriander, turmeric, garam masala, cumin, lemon juice, cayenne pepper, garlic paste, ginger paste, onion powder, and salt and combine. Leave to marinate for about 15 minutes.
Cook the pasta: Place a large pot of salted water over high-medium heat and bring to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
Make the curry: place a heavy bottom skillet on medium-high heat. Add vegetable oil and heat until hot and shimmering. Carefully add the yogurt-marinated chicken and cook until the chicken is white and opaque, stirring occasionally.
Add the passata and heavy cream to the cooked chicken and stir to combine. Reduce the heat and gently simmer for 10-15 minutes, stirring occasionally. The sauce should have reduced and changed to a deeper color. Taste and adjust the seasoning accordingly.
Add the butter and sugar to the sauce and stir until the butter is melted.
Add the cooked pasta to the butter chicken curry and toss until evenly combined. The butter chicken pasta should be creamy and thick.
Take it off the heat and serve it as is (garnish with fresh cilantro leaves) or with naan bread or garlic bread. Enjoy!
How to store
Leftover butter chicken pasta can be stored in an airtight container in the refrigerator for 3-4 days.
It is best enjoyed reheated over low heat until warmed through or microwaved for 1-2 minutes until hot.
FAQs
Can this be made ahead of time
Yes, you can make some part of this dish ahead of time. The chicken can be marinated in the fridge for up to 24 hours. The dish comes together quickly and can be on your dinner table in 20 minutes.
Can I substitute the pasta for ravioli
Yes, you can easily substitute the pasta for ravioli. You can add vegetables like mushrooms, peas, cauliflower, or broccoli. It will be a delicious one-pot meal.
Can I make this recipe vegan
You can omit the chicken and replace it with extra firm tofu or other vegetables of choice. The other ingredients, such as heavy cream and butter, can be substituted for the vegan version.
More Indian-inspired recipes you should try next
Butter Chicken Pasta Recipe
Ingredients
- ½ lb penne pasta
- 1 lb boneless skinless chicken breast Cut into bite-size cubes.
- ¼ cup full-fat yogurt
- 1 cup heavy cream
- 2 Tablespoons vegetable oil sub with ghee or butter
- 1 cup passata
- 2 Tablespoons unsalted butter
- 1 Tablespoon garlic paste
- 1 Tablespoon ginger paste
- ½ Tablespoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper sub with red pepper flakes
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 Tablespoon lemon juice
- 1 teaspoon sugar
- Salt to taste
Instructions
- Marinade the chicken: In a bowl, add the cubed chicken breast, greek yogurt, ground coriander, turmeric, garam masala, cumin, lemon juice, cayenne pepper, garlic paste, ginger paste, onion powder, and salt and combine. Leave to marinate for about 15 minutes.
- Cook the pasta: Place a large pot of salted water over high-medium heat and bring to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
- Make the curry: place a heavy bottom skillet on medium-high heat. Add vegetable oil and heat until hot and shimmering. Carefully add the yogurt-marinated chicken and cook until the chicken is white and opaque, stirring occasionally.
- Add the passata and heavy cream to the cooked chicken and stir to combine. Reduce the heat and gently simmer for 10-15 minutes, stirring occasionally. The sauce should have reduced and changed to a deeper color. Taste and adjust the seasoning accordingly.
- Add the butter and sugar to the sauce and stir until the butter is melted.
- Add the cooked pasta to the butter chicken curry and toss until evenly combined. The butter chicken pasta should be creamy and thick.
- Take it off the heat and serve it as is (garnish with fresh cilantro leaves) or with naan bread or garlic bread. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and quick creamy pasta recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
Daniel says
How much garam masala should be added to the marinating chicken as it isn't stated in the ingredients listed
Ajoke says
Thank you Daniel, for bringing that to my attention. I used ½ Tablespoon of Garam masala. The recipe will be updated accordingly.
Melanie says
Can't wait to try this. I love butter chicken and pasta ,(especially creamy)
Ajoke says
Me too. Kindly let me know how it turns out for you.