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Creamy butter chicken pasta in a bowl with tender chicken and fresh herbs
TrendyTadka Editorial

20-Minute Creamy Butter Chicken Pasta (One-Skillet Comfort)

This 20-Minute Creamy Butter Chicken Pasta is the ultimate Indo-Italian weeknight fusion. Al dente penne or rigatoni is coated in a velvety spiced makhani sauce made with tomato puree, garlic, ginger, and cream, then tossed with juicy chicken and finished with fresh cilantro and grated parmesan. It's cozy comfort food ready in less time than takeout.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Dinner
Cuisine: Indian-American
Calories: 520
Ingredients Method

Ingredients
  

Pasta & Base
  • 10 oz dried penne or rigatoni pasta
  • 1 tablespoon unsalted butter or olive oil
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated (or 1 tsp ginger paste)
  • 1/2 cup reserved starchy pasta cooking water
Sauce & Chicken
  • 1 1/2 cups prepared butter chicken / tikka simmer sauce or 14 oz canned crushed tomatoes
  • 1/2 cup heavy cream or whole-milk plain Greek yogurt, tempered
  • 2 cups cooked chicken breast or rotisserie chicken cubed or shredded
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt or to taste
Garnish & Finish
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon crushed kasuri methi dried fenugreek leaves, optional

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook 2 minutes less than package instructions for al dente. Carefully ladle out and reserve 1/2 cup of starchy pasta water, then drain the pasta.
  2. While pasta boils, melt 1 tablespoon butter in a large deep skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant but not browned.
  3. Pour in the butter chicken simmer sauce, garam masala, cumin, and salt. Bring to a gentle simmer for 3 minutes. Reduce the heat to low, then slowly pour in the heavy cream, stirring continuously until the sauce turns velvety and sunset-orange.
  4. Add the drained pasta, cooked chicken, and 3 tablespoons of reserved pasta water into the skillet. Toss vigorously over medium-low heat for 2 minutes until the sauce clings tightly to every noodle. Splash additional pasta water if sauce becomes too thick.
  5. Remove from heat. Top with grated parmesan cheese, fresh cilantro, and crushed kasuri methi. Serve warm immediately.