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Creamy butter chicken pasta with tender spiced chicken, penne pasta, and rich tomato cream sauce garnished with fresh cilantro in a white bowl
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Butter Chicken Pasta (Creamy Indian-Inspired Chicken Pasta)

This butter chicken pasta is a rich, creamy fusion dish combining tender spiced chicken with a silky tomato cream sauce and perfectly cooked pasta. Easy to make in under an hour, it delivers bold Indian-inspired flavors in a comforting pasta dinner.
Course dinner, Main Course, Pasta
Cuisine Fusion, Indian, Indian-Inspired, Italian
Keyword butter chicken pasta, chicken pasta dinner, comfort food pasta, creamy butter chicken pasta, creamy tomato chicken pasta, easy butter chicken recipe, fusion pasta recipe, Indian pasta recipe, restaurant style butter chicken pasta, spiced chicken pasta, tomato cream pasta, weeknight chicken dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 625kcal
Cost $13 for entire recipe

Equipment

  • Large skillet or sauté pan (for sauce and chicken)
  • Medium pot (for cooking pasta)
  • Mixing bowl (for marinating chicken)
  • Cutting board
  • knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander (for draining pasta)

Ingredients

Chicken Marinade

  • 1 lb chicken thighs bite-sized
  • 1/2 cup plain yogurt
  • 2 cloves garlic minced
  • 3/4 tsp ginger grated
  • 1 1/2 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 tsp lemon juice

Sauce

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1/2 tsp ginger grated
  • 1 1/2 tsp garam masala
  • 3/4 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tbsp tomato paste
  • 1 14 oz can crushed tomatoes
  • 1/2–2/3 cup heavy cream
  • 1/4–1/2 tsp tsp sugar
  • 3/4 tsp salt
  • 1/4–1/2 tsp kasuri methi optional

Pasta

  • 10–12 oz penne or rigatoni
  • 1–2 tsp salt for pasta water

Finish

  • 2–4 tbsp reserved pasta water
  • 1 tbsp butter optional
  • Fresh cilantro

Instructions

Marinate the Chicken

  • In a bowl, mix yogurt, garlic, ginger, garam masala, paprika, turmeric, salt, and lemon juice. Add chicken and coat well. Let sit for 20–30 minutes.

Cook the Pasta

  • Bring a pot of water to a boil and add salt. Cook pasta until al dente. Reserve some pasta water, then drain.

Cook the Chicken

  • Heat a large pan over medium-high heat. Cook chicken until lightly browned and about 90% cooked through. Remove and set aside.

Build the Sauce Base

  • In the same pan, add butter and oil. Cook onion for 5–6 minutes until soft and lightly golden. Add garlic and ginger; cook 1 minute.

Add Spices & Tomato Paste

  • Stir in garam masala, cumin, paprika, chili powder, and tomato paste. Cook for 2 minutes until fragrant and slightly darkened.

Simmer the Sauce

  • Add crushed tomatoes and salt. Simmer for 10–12 minutes until slightly thickened and no longer tastes sharp.

Add Cream

  • Lower heat and stir in 1/2 cup cream and sugar. Add more cream only if needed to balance the sauce.

Finish Chicken

  • Return chicken to the pan and simmer for 4–5 minutes until fully cooked and tender.

Combine with Pasta

  • Add cooked pasta and toss. Add reserved pasta water a little at a time until the sauce coats the pasta smoothly.

Finish & Serve

  • Stir in butter (optional) and fenugreek if using. Taste and adjust salt if needed. Garnish with fresh cilantro and serve warm.

Notes

  • For the best flavor, use chicken thighs—they stay juicy and tender even after simmering in the sauce.
  • Marinating the chicken for at least 20–30 minutes helps build deeper flavor, but longer marination (up to 8 hours) makes this butter chicken pasta even more flavorful.
  • Cooking the tomato paste with spices for a full 2 minutes removes any canned taste and creates a richer, more authentic butter chicken flavor.
  • Let the tomato sauce simmer until it loses its sharp acidity—this step is key to achieving a smooth, balanced sauce.
  • Add the heavy cream over low heat to keep the sauce silky and prevent splitting.
  • Start with 1/2 cup cream and increase slightly only if needed—this keeps the sauce creamy without becoming too heavy.
  • Use reserved pasta water a little at a time to loosen the sauce and help it cling perfectly to the pasta.
  • Avoid adding too much liquid at once—this can make the sauce watery instead of glossy and rich.
  • Taste and adjust salt at the end for the most accurate seasoning, especially since pasta water can vary in saltiness.
  • Kasuri methi (fenugreek) adds a classic butter chicken aroma, but use it sparingly to avoid bitterness.
  • For deeper flavor, you can use fire-roasted crushed tomatoes instead of regular canned tomatoes.
  • This butter chicken pasta reheats well—add a splash of milk or cream when reheating to restore its creamy texture.