Description
This Butter Chicken Pasta recipe combines the rich, spiced flavors of traditional Indian butter chicken with the comforting texture of short pasta. In just 30 minutes, tender chicken pieces are cooked in a creamy tomato and almond butter sauce infused with aromatic spices, then tossed with al dente pasta for a delicious fusion meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 10.5 oz (300 g) short pasta
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
Protein
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
Aromatics
- 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 & Seasoning
- A handful fresh cilantro (coriander)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1-2 cups of pasta water before draining the pasta and set aside.
- Sear the chicken: Heat olive oil and butter in a large pan over medium-high heat. Add the bite-sized chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté aromatics: In the same pan, add the diced onion, chopped garlic, and grated fresh ginger. Cook over medium heat until softened and fragrant, about 3-4 minutes.
- Spice it up: Add garam masala, ground cumin, ground coriander, chili powder, turmeric, and red chili flakes to the pan with the aromatics. Cook for about 1 minute, stirring continuously to toast the spices and release their aroma.
- Add sauce: Stir in the tomato paste and cook for another minute. Then pour in the tomato sauce (passata), mixing well. If the sauce looks too thick, add some reserved pasta water to reach desired consistency. Bring to a gentle simmer.
- Thicken the sauce: Stir in the almond butter and half and half (single cream). Continue to simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens and becomes rich and creamy.
- Combine and serve: Return the cooked chicken to the sauce and toss in the drained pasta. Mix well to coat everything evenly. Add chopped fresh cilantro, season with salt and freshly ground black pepper to taste. Serve immediately for the best flavor and texture.
Notes
- To keep the chicken moist, avoid overcooking during searing.
- If you prefer a spicier dish, increase the chili powder or red chili flakes gradually.
- Almond butter adds creaminess and a subtle nutty flavor; peanut butter can be substituted if almond butter is not available.
- Use gluten-free pasta if you want to make this recipe gluten-free.
- Reserve pasta water is important for adjusting sauce consistency without diluting flavor.
