Creamy Butter Chicken Pasta brings two comfort-food favourites together in one incredibly delicious meal. Tender pieces of spiced chicken and pasta are tossed in a rich tomato and cream sauce finished with butter, garam masala and dried fenugreek.

Pasta has always been one of my favourite comfort foods. One day, I thought, why not give it a proper desi twist? Butter chicken already has everything I love in a sauce—warm spices, tomatoes, cream and plenty of flavour—so pairing it with pasta felt completely natural.

The result was rich, creamy, slightly spicy and seriously comforting. It quickly became one of my favourite ways to enjoy pasta.

Unlike my older recipe, this version does not require leftover butter chicken or a separately prepared curry. The chicken and creamy makhani-style sauce are made completely from scratch in the same pan, making this an easy yet flavour-packed family dinner.

Why You’ll Love This Recipe

• Delicious desi fusion: It combines the comforting flavours of butter chicken with creamy pasta.
• Made from scratch: No leftover curry, bottled sauce or ready-made ingredients are required.
• Rich and flavourful: Butter, tomatoes, cream and aromatic spices create a beautifully balanced sauce.
• Perfect for busy days: The complete meal is ready in about 35 minutes.
• Easy to customise: You can make it mild, spicy, extra creamy or add vegetables.
• Family-friendly: It is a comforting meal both children and adults can enjoy.

What Is Butter Chicken Pasta?

Butter Chicken Pasta is a desi-inspired fusion dish that combines the flavours of Butter Chicken, also known as Murgh Makhani, with pasta.

The sauce is made with tomatoes, butter, cream, ginger, garlic, garam masala and dried fenugreek. Instead of serving it with rice or naan, cooked pasta is added directly to the sauce so that every piece is beautifully coated.

It is neither a traditional Italian pasta nor a classic butter chicken recipe. It is simply a delicious combination of two much-loved comfort foods.

Ingredients You’ll Need

Boneless Chicken

You can use boneless chicken breast or thighs. Chicken thighs remain especially juicy, while chicken breast is a slightly leaner option.

Plain Yoghurt

Yoghurt tenderises the chicken and helps the spices cling to every piece.

Ginger-Garlic Paste

It adds depth and creates the aromatic base needed for both the chicken and sauce.

Pasta

Penne, fusilli, rigatoni or any short pasta works best because the sauce settles into its curves and ridges.

Tomato Passata

Smooth, unseasoned tomato passata or tomato purée gives the sauce a velvety texture. If using fresh tomatoes, blend them until completely smooth.

Butter

Butter gives the sauce its rich, signature flavour. A small amount of cooking oil is also used to prevent the butter from browning too quickly.

Cream

Cooking cream or heavy cream balances the acidity of the tomatoes and makes the sauce luxuriously smooth.

Garam Masala

Garam masala adds warmth and depth without making the sauce excessively spicy.

Dried Fenugreek

Dried fenugreek leaves, also known as kasuri methi, give the sauce its distinctive restaurant-style butter chicken aroma.

Reserved Pasta Water

Starchy pasta water loosens the sauce and helps it cling beautifully to the pasta.

How to Make Butter Chicken Pasta

1. Marinate the Chicken

Combine the yoghurt, ginger-garlic paste, lemon juice, Kashmiri red chilli, turmeric, garam masala and salt in a bowl.

Add the chicken and mix until every piece is evenly coated. Leave it to marinate for 10 minutes while you prepare the remaining ingredients.

2. Cook the Pasta

Bring a large pot of well-salted water to a boil.

Add the pasta and cook until just al dente according to the packet directions. Before draining, reserve about 1/2 cup of the pasta water.

Drain the pasta and set it aside.

3. Cook the Chicken

Heat the cooking oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat.

Add the marinated chicken in a single layer. Cook for 6–8 minutes, turning occasionally, until lightly browned and completely cooked.

Transfer the chicken to a plate and keep it covered.

4. Prepare the Sauce

Reduce the heat to medium and add another tablespoon of butter to the same pan.

Add the chopped onion and cook for 3–4 minutes or until soft and translucent.

Stir in the ginger-garlic paste and cook for about 30 seconds. Add the Kashmiri red chilli powder and ground cumin and stir briefly.

Pour in the tomato passata and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavour disappears.

5. Make It Creamy

Reduce the heat to low before adding the cream.

Stir in the garam masala, crushed dried fenugreek leaves and the remaining tablespoon of butter. Cook gently for 1–2 minutes.

Do not allow the sauce to boil rapidly after adding the cream.

6. Toss Everything Together

Return the cooked chicken to the pan and stir well.

Add the drained pasta and toss until every piece is evenly coated. Add the reserved pasta water a little at a time until the sauce reaches a silky consistency.

Taste and adjust the salt or chilli if required.

Garnish with chopped coriander, sliced green chilli, red pepper flakes or a light swirl of cream. Serve immediately.

Tips for the Best Butter Chicken Pasta

• Cook the pasta only until al dente because it will continue to soften slightly in the hot sauce.
• Always reserve some pasta water before draining the pasta.
• Avoid overcrowding the pan while cooking the chicken. Cook it in two batches if your pan is small.
• Use smooth tomato passata or blended tomatoes for a velvety sauce.
• Cook the tomatoes properly to remove their raw and acidic flavour.
• Lower the heat before adding the cream to prevent the sauce from splitting.
• Crush dried fenugreek leaves between your palms before adding them to release their aroma.
• Add the pasta shortly before serving for the best texture.
• Do not make the sauce too thick because the pasta will continue absorbing it.

Easy Variations

Make It Spicier

Add extra Kashmiri red chilli, red pepper flakes or one finely chopped green chilli to the sauce.

Keep It Mild

Reduce the chilli powder and leave out the green chilli garnish. You can add a little extra cream to soften the spice further.

Add Vegetables

Sautéed bell peppers, mushrooms, spinach, sweetcorn or peas can be added for extra colour and texture.

Make It Extra Creamy

Add another 2–3 tablespoons of cream at the end. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.

Make It Cheesy

For a cheesier fusion pasta, stir in a small handful of grated mozzarella or Parmesan just before serving. This is optional because the original butter chicken sauce is already rich and creamy.

What to Serve with Butter Chicken Pasta

Butter Chicken Pasta is satisfying enough to serve as a complete meal.

You can also pair it with:

• A crisp green salad
• Garlic bread
• Roasted vegetables
• Cucumber and onion salad
• Steamed broccoli
• Lightly sautéed vegetables

A fresh salad works especially well because it balances the richness of the creamy sauce.

Storage and Reheating

Allow the pasta to cool completely before transferring it to an airtight container.

Store it in the refrigerator for up to 3 days.

Reheat it gently in a covered pan over low heat or in the microwave. Add a small splash of milk, cream or water while reheating to loosen the sauce.

Avoid overheating because this can dry out the chicken and cause the creamy sauce to separate.

Freezing is not recommended because cream-based sauces can change texture after thawing and the pasta may become too soft.

Frequently Asked Questions

Can I Make Butter Chicken Pasta with Leftover Butter Chicken?

Yes. Warm approximately 2 1/2 cups of leftover butter chicken in a large pan. Add the cooked pasta and loosen the sauce with a little reserved pasta water.

However, this recipe is designed to be made completely from scratch.

Which Pasta Shape Works Best?

Short pasta shapes such as penne, fusilli and rigatoni are ideal because they hold the creamy sauce well.

Spaghetti or fettuccine can also be used if that is what you have available.

Can I Use Milk Instead of Cream?

Cream provides the richest and smoothest result.

Milk can be used for a lighter version, but the sauce will be thinner. Add it over low heat and avoid boiling it rapidly.

Why Did My Cream Sauce Split?

The heat was probably too high when the cream was added.

Always reduce the heat before stirring in cream and avoid bringing the sauce to a rapid boil afterwards.

Can I Prepare It Ahead of Time?

You can marinate and cook the chicken and prepare the sauce in advance.

For the best texture, cook the pasta and combine everything shortly before serving.

Can I Make This Pasta Without Onion?

Yes. You can leave out the onion and prepare the sauce with ginger-garlic paste, tomato passata, spices, butter and cream.

More Easy Pasta Recipes

If you love this creamy Butter Chicken Pasta, explore more comforting pasta dishes and quick family dinners on RecipesTable. Below are more delicious pasta recipes you’ll want to try next.

Did You Make This Recipe?

I love hearing from you! If you try this Butter Chicken Pasta, please leave a comment and rating below. Your feedback helps other readers and makes my day!

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Creamy Butter Chicken Pasta Recipe Card

Tender spiced chicken and pasta tossed in a rich tomato, butter and cream sauce. This easy desi-inspired fusion dinner is comforting, flavourful and made completely from scratch.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Course: Main Course, Dinner
Cuisine: Pakistani Fusion
Cooking Method: Stovetop

Ingredients

For the Chicken

• 400g boneless chicken breast or thighs, cut into bite-sized pieces
• 1/3 cup plain yoghurt
• 1 teaspoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon Kashmiri red chilli powder, or to taste
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt

For the Pasta and Sauce

• 250g penne, fusilli or another short pasta
• 1 tablespoon neutral cooking oil
• 3 tablespoons butter, divided
• 1 small onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chilli powder, or to taste
• 1/2 teaspoon ground cumin
• 1 cup tomato passata or smooth tomato purée
• 3/4 cup cooking cream or heavy cream
• 1/2 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• 1/2 cup reserved pasta water, as needed
• Salt, to taste
• 1 green chilli, thinly sliced, optional
• 2 tablespoons chopped fresh coriander
• Red pepper flakes, optional
• Extra cream for garnishing, optional

Instructions

1. Combine the yoghurt, 1 teaspoon ginger-garlic paste, lemon juice, Kashmiri red chilli powder, turmeric, garam masala and salt in a bowl.
2. Add the chicken and mix until evenly coated. Leave it to marinate for 10 minutes.
3. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the packet directions.
4. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
5. Heat the oil and 1 tablespoon of butter in a large frying pan over medium-high heat.
6. Add the marinated chicken and cook for 6–8 minutes, turning occasionally, until lightly browned and cooked through. Transfer it to a plate.
7. Reduce the heat to medium. Add 1 tablespoon of butter and the chopped onion to the same pan. Cook for 3–4 minutes until soft.
8. Add 1 tablespoon ginger-garlic paste and cook for 30 seconds.
9. Stir in the Kashmiri red chilli powder and cumin.
10. Pour in the tomato passata and cook for 5–7 minutes, stirring occasionally, until slightly reduced.
11. Reduce the heat to low. Stir in the cream, garam masala, dried fenugreek and remaining tablespoon of butter.
12. Cook gently for 1–2 minutes without allowing the sauce to boil rapidly.
13. Return the chicken to the pan and stir it into the sauce.
14. Add the cooked pasta and toss until evenly coated.
15. Stir in the reserved pasta water a little at a time until the sauce is smooth and creamy.
16. Taste and adjust the salt and chilli.
17. Garnish with fresh coriander, sliced green chilli, red pepper flakes or a swirl of cream. Serve immediately.

Recipe Notes

• Chicken thighs remain juicier, while chicken breast is a leaner option.
• Adjust the chilli according to your preference.
• Add only as much pasta water as needed. The sauce should be creamy, not runny.
• Do not boil the sauce rapidly after adding the cream.
• Store leftovers in the refrigerator for up to 3 days.
• Reheat gently with a splash of milk, cream or water.