Butter Chicken with Pasta
If you love cozy pasta dinners but also crave bold flavor, this Butter Chicken Pasta is the perfect mash-up. Tender bites of chicken simmer in a creamy, spiced tomato sauce and get tossed with hearty pasta for a comforting meal that feels a little special but is still easy enough for a weeknight.
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I’m always looking for dinners that feel a little different without making my kitchen a disaster, and this one checks all the boxes. It has all those warm butter chicken spices, but turning it into pasta makes it super family-friendly and filling. Plus, it’s one skillet for the sauce and chicken, which is a big win on busy nights.
If you like cozy pasta dinners like this, you might also enjoy Bacon Ranch Chicken Mac and Cheese, Andouille Sausage Spaghetti, or my Lemon Chicken Orzo Pasta. They’re all big hits around here when we need something comforting but simple.
Why You’ll Love This Recipe
- Big Flavor, Simple Ingredients: Warm spices like garam masala, cumin, and paprika give this pasta deep flavor without complicated steps.
- Weeknight Friendly: Everything comes together in about 35 minutes, making it perfect for busy evenings.
- Creamy and Comforting: The combination of heavy cream and Greek yogurt creates a rich, velvety sauce.
- Family Approved: Turning butter chicken into pasta makes the flavors a little milder and super kid-friendly.
Ingredients
Butter Chicken with Pasta
Equipment
- large pot – for pasta
- Large skillet or sauté pan
- wooden spoon or spatula
- measuring cups and spoons
- knife and cutting board
- colander
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 12 ounces penne or rotini pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 ½ teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 cup heavy cream
- ½ cup plain Greek yogurt
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese optional
- Fresh chopped cilantro for garnish
Instructions
- Cook the pasta in salted water according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter with the olive oil. Add the chicken pieces in a single layer and cook until browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the garam masala, paprika, cumin, coriander, turmeric, salt, pepper, and cayenne, stirring constantly for about 1 minute to toast the spices.
- Stir in the tomato sauce and tomato paste, then pour in the chicken broth. Bring to a gentle simmer and cook for 8–10 minutes, allowing the sauce to thicken slightly. Reduce the heat to low and stir in the heavy cream and Greek yogurt until smooth.
- Return the cooked chicken to the skillet and simmer for another 5 minutes so the flavors combine and the chicken is heated through. Stir in the Parmesan cheese if using.
- Add the drained pasta directly to the skillet and toss until well coated in the sauce. If the sauce is too thick, add a splash of pasta water or additional broth to loosen it.
- Garnish with chopped cilantro before serving.
Notes
- Cut chicken into evenly sized pieces so it cooks at the same rate.
- Stir the sauce frequently while it simmers to prevent sticking.
- If the sauce gets too thick, loosen it with a little pasta water or chicken broth.
- Toss the pasta in the sauce right before serving for the best texture.
- Fresh cilantro adds brightness, but parsley works too.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat gently on the stovetop or in the microwave with a splash of broth, cream, or milk to bring the sauce back to life. Freezing:
You can freeze the sauce and chicken for up to 2 months. For best texture, cook fresh pasta when reheating and toss it with the warmed sauce.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Cook the pasta just to al dente. It will finish cooking slightly once tossed in the sauce.
- Toast the spices. Letting them cook for about a minute in the skillet helps bring out their flavor.
- Don’t skip the Greek yogurt. It adds a slight tang that balances the richness of the sauce.
- Adjust the heat. Add cayenne pepper if you like a little spice, or leave it out for a milder dish.
- Try a different pasta. Rotini, penne, or even shells work great because they hold onto the sauce well.
- Add veggies. Spinach, peas, or roasted cauliflower are great stirred in at the end.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Boneless, skinless chicken thighs work great and stay extra tender in the sauce.
The chicken should be fully opaque and reach an internal temperature of 165°F.
Absolutely. Simply skip the cayenne pepper and reduce the paprika slightly if you want a milder flavor.
You can cook the pasta separately as written, but you could also simmer uncooked pasta directly in the sauce with extra broth until tender.
You can swap the heavy cream for half-and-half, though the sauce will be a little less rich.
