This Butter Chicken Pasta is ready in 30 minutes, made in one pot, and it’s utterly delicious. It’s truly comfort food at its best. It’s packed with protein and is perfect for meal prep—I hope you love it as much as I do!
One of my all-time favorite meals is Butter Chicken—it’s creamy, aromatic, slightly spicy, and just incredibly delicious. I’m not the biggest fan of rice, though, so I thought: “Why not pasta?” I tried it, and the fact that I’m here now sharing this recipe means it works. It definitely works. I might never eat butter chicken with rice again.
This Butter Chicken Pasta is comforting and satisfying, and I’ve made a few slight tweaks to the classic Butter Chicken recipe to make it a bit healthier.
This pasta is also very quick and easy to make! It’s made in one pot—meaning the uncooked pasta cooks directly in the butter chicken sauce—and it’s ready in just 30 minutes!
It’s perfect for a quick mid-week dinner, Friday fakeaway, or even meal prep for the week to make your life easier.
Why You’ll Love This Butter Chicken Pasta:
- Ready in 30 minutes.
- Made in just one pot = less washing up!
- Perfect for meal prep.
- A great mid-week dinner or fakeaway.
- Packs 50g of protein per serving and is healthy!
- Includes some sneaky vegetables.
- Can easily be made dairy-free and gluten-free.
- Utterly delicious and satiating.
- Good for your soul and your body!
What makes this recipe “healthy”?
This Butter Chicken Pasta is not only delicious, it’s healthy too! Here’s how:
- High in Protein: With 50g of protein per serving, this dish helps with muscle repair and keeps you full for longer.
- Healthy Fat Sources: Using grass-fed butter provides essential nutrients, while yogurt offers a creamy texture with less saturated fat than traditional cream.
- Sneaky Vegetables: Cauliflower blends seamlessly into the dish, adding fiber and essential vitamins without altering the classic butter chicken taste.
- Whole Ingredients: Made with real, wholesome ingredients, this pasta avoids unnecessary additives and preservatives found in store-bought sauces.
Ingredients Needed
These are the ingredients you’ll need to make this Butter Chicken Pasta. You can find the exact measurements in the recipe card at the bottom of this page.
- Butter: It wouldn’t be butter chicken without butter, right? I recommend using grass-fed butter as it’s higher in nutrients.
- Chicken Fillets: I like to use chicken breast fillets because they are lean, lower in fat, and higher in protein. Feel free to use chicken thigh fillets if you prefer.
- Cauliflower: I always like adding in a sneaky vegetable, and I find cauliflower works perfectly in butter chicken! You can skip this if you’d prefer.
- Spices: You can use a butter chicken spice mix or a combination of garam masala, curry powder, ground cumin, and salt.
- Garlic & Ginger: I use shop-bought minced garlic and ginger for ease, but you can use fresh if you prefer.
- Tomato Puree: Adds depth of tomato flavor to the butter chicken pasta sauce.
- Tinned Chopped Tomatoes: Adds extra texture and flavor to the sauce.
- Yogurt: Instead of cream, I like to use yogurt—it adds more protein and, in my opinion, works just as well. I use Greek yogurt, but you could use double-cream yogurt or even coconut yogurt.
- Pasta: I find that penne works best in this butter chicken pasta, but you could use fusilli, macaroni, or any other short pasta.
- Stock: I opt for a chicken stock cube mixed into hot water. You could use vegetable or beef stock too.
Ingredient Substitutions
- Butter: Swap for ghee for a richer flavor or use a dairy-free alternative like vegan butter or coconut oil.
- Chicken Fillets: Use chicken thighs for extra juiciness, or swap for tofu, chickpeas, or paneer for a vegetarian version.
- Cauliflower: You can replace cauliflower with other vegetables like bell peppers, zucchini, or spinach, or omit it altogether.
- Garlic & Ginger: Freshly minced garlic and ginger provide the best flavor, but pre-minced or paste versions work for convenience.
- Tinned Chopped Tomatoes: Crushed tomatoes or passata can be used for a smoother sauce.
- Yogurt: Swap Greek yogurt for coconut yogurt, cashew yogurt, or double cream for a richer texture.
- Pasta: Any short pasta works—try fusilli, macaroni, or rigatoni. For a gluten-free option, use gluten-free pasta or chickpea/lentil pasta for extra protein.
Equipment Needed:
- Chopping board and knife to cut the chicken and cauliflower.
- Large pot: I use a cast iron Dutch oven.
How to Make Butter Chicken Pasta
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Preparation is key to quick and efficient cooking. Start by gathering your ingredients, dicing your chicken, and chopping your cauliflower into small pieces.
Step Two:
Heat your butter in a large pot over medium-high heat. Once melted, add in your diced chicken and chopped cauliflower. Cook for 5 minutes, stirring occasionally. I like to cover the pot with a lid between stirring to steam the chicken and cauliflower. You don’t need to cook the chicken all the way through yet—it will cook in the sauce.
Step Three:
Add in your spices, ginger, garlic, and tomato puree. Stir to evenly coat the chicken and cauliflower, then cook for 3 minutes to bring out the flavors.
Step Four:
Add your chopped tomatoes and yogurt, then cook for another 3 minutes to heat through.
Step Five:
Add in your uncooked pasta and chicken stock. Mix well, then turn the heat down to low and simmer for 15 minutes. Make sure to stir regularly to prevent the pasta from sticking to the bottom of the pan. Scrape the bottom while simmering to ensure nothing sticks.
Also, make sure all the pasta is covered in sauce to ensure even cooking. If it seems like there’s too little liquid, add some boiling water. Cook until the pasta is al dente – start checking the pasta after 10 minutes.
Step Six:
Remove from the heat and serve with fresh cilantro and a dollop of yogurt.
Tips & Notes
- Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor, but pre-minced options work well for convenience.
- Choose the Right Pasta: Penne works best, but other short pasta like fusilli or macaroni can be used. If using gluten-free pasta, adjust the cooking time accordingly.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Garam Masala and curry powder. For extra heat, add a pinch of chili flakes.
- Keep an Eye on the Liquid: Pasta absorbs liquid as it cooks, so if it looks too dry, add a splash of hot water or extra stock.
- Make it Dairy-Free: Swap Greek yogurt for coconut yogurt or a dairy-free alternative to keep it creamy and flavorful.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or stock to loosen the sauce.
- Meal Prep Friendly: This dish is perfect for meal prep! Portion into containers for easy lunches or dinners throughout the week.
Storage & Reheating Instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors will develop even more, making it taste even better the next day!
Freezer: This dish can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: Add the pasta to a pan with a splash of water or stock and heat on low until warmed through, stirring occasionally.
- Microwave: Heat in a microwave-safe container with a splash of water or stock, stirring every 30 seconds until fully heated.
Avoid Overcooking: Pasta can become mushy when reheated multiple times, so only reheat what you plan to eat.
FAQ (frequently asked questions)
Can I make this Butter Chicken Pasta dairy-free?
Yes! Simply swap the butter for a dairy-free alternative like vegan butter or coconut oil and replace the Greek yogurt with coconut yogurt or another dairy-free option.
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free pasta. Keep an eye on the cooking time, as gluten-free pasta may cook faster or require more liquid.
Can I use pre-cooked chicken?
Yes, if you have leftover cooked chicken, add it in Step Five when you add the pasta and stock. This prevents it from becoming dry or overcooked.
Can I use a different protein?
Definitely! You can swap chicken for shrimp, tofu, chickpeas, or even paneer for a vegetarian version.
How do I make this spicier?
For extra heat, add a pinch of chili flakes, more curry powder, or a bit of cayenne pepper.
What can I serve with Butter Chicken Pasta?
This dish is a complete meal on its own, but you can serve it with a side of naan, garlic bread, or a fresh cucumber salad for a refreshing contrast.
How do I prevent the pasta from sticking?
Make sure to stir regularly while the pasta is cooking and keep all the pasta submerged in the sauce. If needed, add a little extra hot water or stock.
Can I freeze this dish?
Yes! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat with a splash of water or stock.
more easy and healthy meal-prep recipes for you to make:
- The Easiest Shrimp and Chicken Fried Rice
- High Protein Pizza – The BEST Healthy Fakeaway
- 20 minute High Protein Pasta Salad – Avocado and Chicken Pasta
- 20 minute Chicken and Chorizo Orzo – made in one pan!
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Butter Chicken Pasta
Equipment
Ingredients
- 20 g Butter (1.5 tbsp)
- 700 g Chicken Breast Fillets, diced (25 oz)
- 400 g Cauliflower, chopped (2 cups)
- 1 tbsp Garam Masala
- 1 tbsp Ground Cumin
- 1 tbsp Curry Powder
- 1 tbsp Salt
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 100 g Tomato Puree (⅓ cup)
- 400 g Tinned Chopped Tomatoes (1 ⅓ cups)
- 250 g Yogurt (1 cup)
- 1½ cups Chicken Stock
- 250 g Uncooked Pasta (2 cups)
Instructions
- Heat a large pot to medium-high heat and add your butter.
- Once the butter has melted, add diced chicken and chopped cauliflower and cook for 5 minutes.
- Add spices, garlic, ginger, and tomato puree and cook for a further 3 minutes.
- Add in tinned tomatoes and yogurt and cook for 3 minutes.
- Add pasta and stock. Turn down the heat and allow to simmer for 15 minutes, stirring regularly to prevent sticking on the bottom. Try to ensure the pasta is always covered in liquid.
- Remove from the heat once the pasta is al dente and serve with cilantro and yogurt.
Video
Notes
- Adjust Spice Level: Reduce or add more curry powder or chili flakes depending on your preferred heat level.
- Watch the Liquid: Add a splash of hot water or extra stock if the pasta absorbs too much liquid while cooking.
- Make It Dairy-Free: Swap Greek yogurt for coconut yogurt and use dairy-free butter or coconut oil for a creamy, dairy-free option.
- Perfect for Meal Prep: Store leftovers in airtight containers and enjoy a flavorful meal throughout the week.
Nutrition
Let me know in the comments below if you make this Butter Chicken Pasta!
