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Butter Chicken Pasta

Creamy, warmly spiced butter chicken sauce tossed with pasta. Indian-Italian fusion in one pan.
5 from 1 vote
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2

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Equipment

Ingredients

Chicken

  • 1 lb boneless, skinless chicken thighs cut into bite-size pieces
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tbsp Neutral Oil

Butter Chicken Sauce & Pasta

  • 2 tbsp Butter unsalted
  • 3 cloves garlic minced
  • 1 tbsp Fresh ginger grated
  • 2 tbsp Tomato paste
  • 1.5 tsp Garam masala
  • 0.5 tsp Cumin ground
  • 0.5 tsp Turmeric ground
  • 0.25 tsp Cayenne pepper
  • 1 tsp Sugar
  • 0.75 cup heavy cream
  • 1.5 cups chicken broth
  • 8 oz pasta linguine, cooked in salted water

To Finish

  • Cilantro chopped
US Customary - Metric

Instructions

Cook Pasta

  • Cook pasta (I recommend linguini for this dish) per package instructions until al dente then set aside.

Sear

  • Heat skillet over medium-high with oil. Season chicken with salt and pepper. Sear until golden on all sides, 3–4 minutes. Remove and set aside.

Build Spice Base

  • Reduce heat to medium. Add butter, garlic, and ginger. Cook 30 seconds. Add tomato paste, garam masala, cumin, turmeric, cayenne, and sugar. Stir until paste darkens and spices bloom, about 1–2 minutes.

Add Liquid and Pasta

  • Pour in cream and broth. Stir to combine. Add cooked chicken and linguine, submerge and stir. (Note: Be sure pasta is cooked in salted water. This will carry over to enhance the sauce)

Simmer and Finish

  • Bring to gentle simmer. Cook uncovered, stirring frequently, until pasta is tender and sauce thickens, 1 to 2 minutes.
  • Stir until glossy and creamy. Adjust seasoning. Finish with cilantro.