20-Minute Butter Chicken Pasta – The Best Mashup! 🍝🍗✨
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
For the Butter Chicken
1 lb (450g) chicken breast, diced
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1/2 cup tomato puree
1/2 cup heavy cream or coconut milk
2 teaspoons garam masala
1 teaspoon paprika
Salt and pepper, to taste
For the Pasta
12 oz (340g) pasta (penne or fusilli work well)
Fresh cilantro, for garnish
Grated Parmesan cheese (optional)
Instructions
Cook the Pasta
Boil Pasta: In a large pot, cook the pasta according to package instructions. Drain and set aside, reserving a bit of the pasta water.
Make the Butter Chicken Sauce
Sauté Aromatics: In a large skillet, melt butter and olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another minute.
Cook Chicken: Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
Add Sauce Ingredients: Stir in the tomato puree, heavy cream (or coconut milk), garam masala, paprika, salt, and pepper. Simmer for 3-5 minutes until the sauce thickens slightly.
Combine Pasta and Sauce
Mix Together: Add the cooked pasta to the skillet, tossing to coat in the butter chicken sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Serve
Plate the Dish: Serve hot, garnished with fresh cilantro and grated Parmesan cheese if desired.
Tips and Variations
Add Vegetables: Stir in spinach or peas for added nutrition.
Spice It Up: Adjust the amount of garam masala and paprika to suit your heat preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your 20-Minute Butter Chicken Pasta – the best mashup!