clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of butter chicken pasta

Butter Chicken Pasta


This Butter chicken pasta recipe takes less than an hour to make, pairing an Indian delicacy with an Italian staple! Comfort food Heaven.


Units Scale

For the marinade

  • 1 lb boneless skinless chicken breast, cut into bite-sized cubes.
  • 2 tbsp plain yogurt
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp Coriander powder
  • 1 tsp kosher Salt
  • 1 tsp crushed pepper
  • 1/2 tsp turmeric powder
  • 1 tsp grated fresh ginger

For the butter chicken pasta

  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 tbsp Kasoori methi (fenugreek leaves)
  • 1 tsp coriander powder
  • 1 tsp cayenne pepper powder
  • 1 cup ready-made tomato pasta sauce or passata
  • 1/2 cup heavy cream
  • 2 tbsp honey
  • 14 ounces fusilli pasta, cooked
  • Fresh cilantro, chopped (for garnish)


To marinate the chicken

In a large mixing bowl, marinate the chopped chicken with yogurt, lemon juice, garlic powder, coriander powder, kosher salt, crushed pepper, turmeric powder and grated fresh ginger. Mix well, and cover with a plastic wrap. Refrigerate for at least 1 hour; ideally overnight.

To prepare butter chicken pasta

  1. Heat a heavy-bottomed pan over medium-high heat. To the pan, add olive oil, and once hot, add the marinated chicken; cook in a single layer, about 2 minutes. Turn the chicken and cook the other side, about 2-3 minutes. Remove the chicken from the pan and set aside.
  2. Melt butter using the already hot pan. Add the ground cumin, garam masala, and turmeric powder. Stir until fragrant.
  3. Add chopped onion and minced garlic, cook until fragrant and translucent, stir well.
  4. Add salt, pepper, kasoori methi (fenugreek leaves), coriander powder and cayenne pepper. Stir well to combine. 
  5. Mix in the cooked chicken and passata. Stir to combine, and cover the mixture. Reduce heat to low, and allow it to simmer, about 10 minutes (stirring occasionally to prevent any burning).
  6. Stir heavy cream and honey into the mixture. Mix well. Season with salt/pepper to taste. Mix in your cooked pasta. Serve while hot, enjoy!



I know you’re tempted to skip the marination step. Technically, you can. But the dish tastes so much better when properly marinaded. 


You don’t necessarily need to use fusilli pasta. Thick pasta that won’t drown in the butter chicken sauce is ideal. Think: rigatoni, penne, etc.

  • Prep Time: 10 minutes
  • Marination: 1 hour
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Indian

Keywords: butter chicken pasta, butter chicken fusilli

Maple syrup being poured on to a stack of three Japanese souffle pancakes.

8 Secrets to Perfect Pancakes

Tips & recipes to get the

most out of your pancakes!