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Creamy Butter Chicken Pasta

This Creamy Butter Chicken Pasta blends the rich, spiced flavors of traditional Indian butter chicken with the comforting texture of Italian pasta, creating a decadent and family-friendly fusion dish that’s perfect for weeknights or entertaining.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Indian, Italian
Servings 4
Calories 620 kcal

Ingredients
  

For the Chicken Marinade:

  • 500 g 1.1 lb boneless chicken thighs, cubed
  • ½ cup plain yogurt full-fat preferred
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri red chili powder or paprika
  • ½ tsp garam masala
  • Salt to taste

For the Sauce:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1 green chili chopped (optional)
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp garam masala
  • ¼ tsp red chili flakes optional
  • 400 g 14 oz tomato puree (passata)
  • ½ cup heavy cream
  • ¼ cup plain yogurt
  • 1 tsp sugar
  • Salt & black pepper to taste
  • Fresh cilantro chopped (for garnish)

For the Pasta:

  • 300 g 10 oz penne, rigatoni, or fusilli
  • Salt for boiling water
  • 1 tbsp olive oil

Instructions
 

Step 1: Marinate the Chicken

  • Combine all marinade ingredients in a bowl.
  • Toss chicken to coat well, cover, and refrigerate for at least 30 minutes (up to 8 hours).

Step 2: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook pasta 1–2 minutes shy of package instructions.
  • Reserve ½ cup pasta water. Drain and drizzle with olive oil.

Step 3: Sauté Aromatics

  • In a large skillet, melt butter over medium heat.
  • Add onion and cook until soft (4–5 mins).
  • Stir in garlic, ginger, and green chili (if using). Cook for 1 min.

Step 4: Toast Spices & Build Sauce

  • Add coriander, cumin, paprika, garam masala, and chili flakes. Stir 30 seconds.
  • Pour in tomato puree. Add sugar, salt, and pepper. Simmer 6–8 mins.
  • Stir in cream and yogurt, mix until smooth. Simmer another 3–4 mins on low heat.

Step 5: Cook Chicken & Combine

  • In a separate pan, sear marinated chicken until golden and cooked through.
  • Add chicken to the sauce. Stir to coat evenly.
  • Fold in pasta and a splash of reserved pasta water.
  • Toss until pasta is coated and heated through.
  • Garnish with cilantro and serve warm.

Notes

  • For a dairy-free version, substitute cream and yogurt with full-fat coconut milk and coconut yogurt.
  • Chicken breast can be used instead of thighs but may cook faster.
  • Leftovers can be stored in an airtight container in the fridge for 3 days.
  • Sauce (without pasta) can be frozen for up to 1 month.
  • Adjust chili levels to taste; omit green chili for a milder version.
  • Reheat with a splash of cream or water for best texture.