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A plate of rotini pasta with tomato sauce and chicken pieces, garnished with chopped herbs, sits next to a fork on a woven placemat.
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Butter Chicken with Pasta

This Butter Chicken Pasta is a creamy, comforting dinner that blends the bold spices of classic butter chicken with tender pasta. Juicy chicken simmers in a rich tomato cream sauce and gets tossed with penne for an easy meal that’s perfect for busy weeknights.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 620kcal
Author: Wendy

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.
    Overhead view of seasoned chicken pieces cooking in a pan, surrounded by small bowls of various spices, sauces, chopped herbs, and liquids on a white surface.
  • 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.
    White skillet with sautéed onions and various ground spices. Surrounding the pan are bowls of tomato sauce, cream, herbs, garlic, oil, and other ingredients on a white surface.
  • 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.
    A white skillet with tomato sauce and cream is on a white surface, next to a bottle of olive oil, a small bowl of grated cheese, and a small bowl of chopped herbs.
  • 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.
    A white skillet with creamy tomato sauce and cooked chicken cubes, shown next to an olive oil bottle, grated cheese, and chopped herbs on a white surface.
  • 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.
    A white skillet with rotini pasta and sauce sits on a white surface next to a bottle of olive oil and a small bowl of chopped herbs.
  • 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.

Nutrition

Serving: 1Serving | Calories: 620kcal | Carbohydrates: 57g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 1003mg | Potassium: 1007mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1690IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 4mg