Butter Chicken Pasta
This Butter Chicken Pasta brings together creamy goodness from traditional butter chicken and the satisfying texture of pasta.
Equipment
- Large Skillet
- Pot
- Mixing Bowl
Ingredients
Pasta
- 8 ounces dried pasta Conchiglie or any shape works
Cooking Oil
- 1 tablespoon vegetable oil
Chicken
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
Seasoning
- ¾ teaspoon kosher salt
- 3 tablespoons unsalted butter divided
- 5 cloves garlic minced (about 5 teaspoons)
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- ½ teaspoon chili powder optional
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
Sauce
- 15 ounces tomato sauce or passata
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- ½ cup heavy cream
Garnish
- chopped fresh cilantro for garnish
Instructions
- Step 1: Cook the Pasta - Start by boiling a pot of salted water. Add the dried pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
- Step 2: Sear the Chicken - In a large skillet, heat the vegetable oil over medium heat. Add the chicken pieces and season with kosher salt. Sear the chicken for about 5-7 minutes until it’s golden and cooked through. Remove the chicken from the skillet and set it aside.
- Step 3: Create the Butter Sauce - In the same skillet, add 2 tablespoons of unsalted butter. Once melted, toss in the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Step 4: Add the Spices - Next, sprinkle in the ground cumin, garam masala, chili powder (if using), smoked paprika, and turmeric. Stir everything together for about 30 seconds to bloom the spices.
- Step 5: Pour in the Tomato Sauce - Add the tomato sauce and stir well. Season with an additional teaspoon of kosher salt and granulated sugar. Let it simmer on low for about 5-10 minutes, allowing the flavors to meld.
- Step 6: Incorporate the Cream - Reduce the heat to low and stir in the heavy cream. Mix until the sauce is creamy and lovely.
- Step 7: Combine Chicken and Pasta - Return the seared chicken to the skillet, along with any juices that have accumulated. Add the cooked pasta and gently toss everything together. If the sauce is too thick, you can add a splash of reserved pasta water to reach your desired consistency.
- Step 8: Finish with Butter - To finish, add the remaining tablespoon of butter and stir it in for that extra richness.
- Step 9: Serve It Up! - Serve your Butter Chicken Pasta hot, garnished with chopped fresh cilantro for a pop of color and freshness.
Notes
Use chicken thighs for a juicier finish; they are more flavorful than chicken breasts. Don’t skip the butter; it adds depth and richness to the sauce. For a veggie option, substitute the chicken with chickpeas or mixed vegetables.