I first made this Butter Chicken Pasta on a night when I had leftover cooked chicken, some cream in the fridge, and a box of pasta sitting in the pantry. I was craving those butter chicken flavors but had zero energy to make the full thing from scratch. So I figured, why not just turn the sauce into a pasta dish? It sounded simple enough, and honestly, it worked even better than I thought.
This is the kind of recipe that fits into real cooking. It works when you’re short on time, when you’re using what’s already in the fridge, and when you want something comforting that still feels homemade.
The sauce stays smooth and well-coated around the pasta, with tender pieces of chicken throughout and just enough richness without feeling heavy. You still get the classic butter chicken profile: tomato, butter, garam masala, and a gentle warmth from the spices, but the pasta turns it into a complete one-bowl meal that’s easier to serve and easier to finish.
Most times I make this, it disappears faster than expected and usually ends with someone asking when I’m making it again 🙂
Why you’ll love this
- Creamy and comforting without feeling heavy or overpowering
- Ready in about 30 minutes, making it perfect for busy weeknights
- Familiar butter chicken flavors in an easy, pasta-based meal
- One-bowl friendly, simple to serve and easy to finish
- Flexible recipe that works with leftover chicken or freshly cooked pieces
Butter Chicken Pasta
Ingredients
For the sauce
- 15 g butter 1 tbsp
- 15 ml oil
- 70 g onion finely chopped (1 small onion)
- 6 g garlic minced (2 cloves)
- 5 g grated ginger 1 tsp
- 5 g garam masala 1 tsp
- 5 g ground cumin 1 tsp
- 2.5 g chili powder ½ tsp
- 200 g tomato purée
- 120 ml cream ½ cup
- Salt to taste
For the pasta
- 200 g penne or rigatoni
- 200 g cooked or grilled chicken sliced
- 15 g butter 1 tbsp
- Fresh coriander for garnish
Instructions
- Cook the pasta in salted water until al dente. Reserve ½ cup of the pasta water.
- In a large pan, heat butter and oil. Add onion and cook 3–4 min until soft.
- Stir in garlic, ginger, and spices. Cook 1 min until fragrant.
- Add tomato purée and simmer 5 min. Stir in cream and season with salt.
- Add the pasta, chicken, and a splash of the reserved water. Toss to coat.
- Finish with butter and coriander. Serve warm.
Notes
- Use paneer or mushrooms instead of chicken for a vegetarian version.
- Replace cream with cashew cream for a dairy-free option, keeping the sauce smooth.
- Any short pasta like fusilli or farfalle works well if penne or rigatoni aren’t available.
- Cook the spices briefly in butter and oil to release their aroma without burning.
- Keep the heat low after adding cream to prevent the sauce from splitting.
- Reserve a little pasta water and add it gradually if the sauce feels too thick.
- The sauce can be made up to one day ahead and stored in the fridge.
- Store leftovers in an airtight container for up to 2 days.
- Reheat gently on low heat, adding a splash of water or cream to loosen the sauce.
- Serve on its own as a one-bowl meal or with a simple green salad on the side.
- Finish with fresh coriander for freshness and balance.
- A squeeze of lemon just before serving brightens the flavors.
- Add a pinch of smoked paprika for a subtle smoky note.
- Stir in a spoon of butter at the end for extra richness.
- Add lightly sautéed bell peppers for color and texture.
Nutrition
FAQs
Can I make this butter chicken pasta ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the fridge. Cook the pasta fresh and combine just before serving for the best texture.
What type of pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, or fusilli work best because they hold the sauce well. Long pasta can be used, but it won’t catch the sauce as evenly.
Can I use raw chicken instead of cooked chicken?
Yes. Cook the chicken pieces fully in the pan before adding the spices and tomato purée, then continue with the recipe as written.
How do I prevent the sauce from splitting after adding cream?
Lower the heat before adding the cream and stir gently. Avoid boiling the sauce once the cream is in.
Is Butter Chicken Pasta very spicy?
It’s mildly spiced with gentle warmth. You can reduce the chili powder or leave it out if you prefer a milder dish.
Can I freeze butter chicken pasta?
Freezing isn’t recommended, as cream-based sauces can change texture when thawed. It’s best enjoyed fresh or refrigerated for short storage.
Every time I make this Butter Chicken Pasta, it reminds me why these kinds of recipes work so well. The flavors are familiar and comforting, but the format makes them easier to enjoy on a regular night without planning ahead or spending hours in the kitchen.
If you enjoy this Butter Chicken Pasta, you might also like dishes that carry the same balance of spice and comfort. My Masala Shepherd’s Pie works well when you want something hearty and oven-baked, while Paneer and Spinach Stuffed Pasta Shells lean more toward a vegetarian, make-ahead style meal with familiar flavors.
If you try this, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more recipes you’ll want to make again.
Have a question or something to share? Leave a comment below!