Description
This Butter Chicken Pasta recipe combines the rich, creamy flavors of traditional butter chicken with tender pasta for a delightful fusion dish. Perfect for a quick weeknight dinner, it features tender chicken breast pieces cooked in a spiced tomato and cream sauce, tossed with perfectly cooked pasta and fresh cilantro.
Ingredients
Scale
Pasta
- 10.5 oz (300 g) short pasta
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
Chicken and Aromatics
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
Spices
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon red chili flakes
Sauce Ingredients
- 1 tablespoon tomato paste
- 2 cups (400 ml) tomato sauce (passata)
- 2 tablespoons almond butter
- 1 cup (200 ml) half and half (single cream)
Garnish and Seasoning
- A handful fresh cilantro (coriander)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta. Prepare the pasta al dente according to the package instructions. Be sure to reserve 1-2 cups of the pasta cooking water before draining the pasta completely.
- Sear the chicken. In a large pan, heat the olive oil and butter over medium-high heat. Add the bite-sized chicken breast pieces and cook until they turn golden and are cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Sauté aromatics. In the same pan, add the diced onion, finely chopped garlic, and ginger. Cook for about 3-4 minutes until the onions soften and become translucent, releasing their flavors.
- Spice it up. Add garam masala, ground cumin, ground coriander, chili powder, turmeric, and red chili flakes to the pan. Stir well and cook the spices for about 1-2 minutes to bloom their flavors without burning them.
- Add sauce. Stir in the tomato paste and tomato sauce (passata). If the sauce looks too thick, add some reserved pasta water to loosen it. Bring the sauce to a gentle simmer.
- Thicken the sauce. Incorporate the almond butter and half and half (single cream) into the sauce. Stir continuously and allow the sauce to simmer gently until it thickens slightly and becomes creamy, about 5 minutes.
- Combine and serve. Return the cooked chicken to the pan, toss in the cooked pasta, and mix everything thoroughly to combine and warm through. Add fresh cilantro and adjust seasoning with salt and freshly ground black pepper to your taste. Serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- Almond butter adds creaminess and a nutty flavor; it can be substituted with cashew butter for a different nutty profile.
- Use half and half or single cream for richer sauce; light cream can be substituted for a lower fat option.
- Adjust chili powder and red chili flakes for preferred spice level.
- Serve with fresh cilantro to add bright, fresh contrast to the rich sauce.
