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Madhu Savara’s Creamy Butter Chicken Pasta served with garlic bread and rich buttery tomato sauce – a viral Indo-Italian fusion dish trending across America, featuring tender chicken and creamy pasta.
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Creamy Butter Chicken Pasta – A Rich Indian-Italian Fusion by Madhu Savara

Creamy Butter Chicken Pasta is a rich Indo-Italian fusion recipe that combines the velvety flavours of India’s iconic Butter Chicken with perfectly cooked Italian pasta. Tender chicken pieces are simmered in a creamy tomato and butter sauce, delicately flavoured with aromatic Indian spices, before being tossed with pasta until every bite is coated in the luscious sauce. It is a comforting one-pot meal that brings together the warmth of Indian cooking and the simplicity of Italian cuisine.
Course Main Course, Fusion Recipe, Comfort Food
Cuisine Indian, Italian, Indo-Italian, Fusion Cuisine
Keyword Butter Chicken Pasta, Butter Chicken Pasta Recipe, Butter Chicken with Pasta, Chicken Pasta Recipe, Creamy Butter Chicken Pasta, Creamy Chicken Pasta, Creamy Makhani Pasta, Easy Butter Chicken Pasta, Fusion Pasta Recipe, Homemade Butter Chicken Pasta, Indian Butter Chicken Pasta, Indian Fusion Recipe, Indo-Italian Pasta, Makhani Pasta, Restaurant Style Butter Chicken Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 600kcal
Author Madhu Savara

Equipment

  • Large stockpot or deep saucepan – For boiling the pasta until perfectly al dente.Large skillet or heavy-bottomed non-stick pan – For preparing the creamy butter chicken sauce and tossing the pasta evenly.Wooden spoon or silicone spatula – To stir the sauce gently without scratching the cookware.Large mixing bowls – For marinating the chicken and keeping the ingredients organised.Colander or pasta strainer – To drain the cooked pasta quickly while retaining its texture.Sharp chef’s knife – For chopping onions, garlic, ginger, coriander, and chicken with ease.Chopping board – For safe and hygienic food preparation.Measuring cups and measuring spoons – To ensure the right balance of spices and ingredients.Ladle or serving spoon – For mixing and serving the pasta without breaking the chicken pieces.

Ingredients

  • 500 g boneless chicken thighs cut into bite-sized pieces (or paneer cubes for a vegetarian variation)
  • ½ cup thick plain yoghurt
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • Salt to taste
  • For the Makhani Sauce
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 large onion finely chopped
  • 3 garlic cloves finely minced
  • 1- inch ginger grated
  • 1 cup tomato purée fresh or canned
  • ½ cup fresh cream
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp kasuri methi dried fenugreek leaves, lightly crushed
  • 1 tsp sugar or honey optional, to balance the acidity of tomatoes
  • Salt to taste
  • For the Pasta
  • 300 g penne fusilli or spaghetti
  • 1 tbsp olive oil or butter
  • Salt for boiling the pasta
  • For Garnishing
  • 1 tbsp butter
  • Fresh coriander leaves finely chopped
  • Freshly grated Parmesan cheese optional, for an Indo-Italian touch
  • Freshly cracked black pepper

Instructions

  • Step 1: Cook the Pasta
  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (8–10 minutes or according to the packet instructions). Drain well, toss with olive oil, and keep aside.
  • Step 2: Marinate the Chicken
  • In a bowl, combine the yoghurt, Kashmiri red chilli powder, turmeric, ginger-garlic paste, and salt. Add the chicken and coat it well. Marinate for 15–20 minutes. (For the vegetarian version, use paneer cubes and marinate for 10 minutes.)
  • Step 3: Prepare the Butter Chicken Sauce
  • Heat the butter and oil in a large skillet over medium heat. Sauté the onion until soft and lightly golden. Add the garlic and ginger, and cook for another minute.
  • Add the marinated chicken and cook for 6–8 minutes until lightly browned. Stir in the tomato purée and cook for 5 minutes. Add the fresh cream, garam masala, coriander powder, cumin powder, and crushed kasuri methi. Simmer for 3–4 minutes until the sauce becomes rich and creamy.
  • Step 4: Combine the Pasta and Sauce
  • Add the cooked pasta to the sauce and toss gently until well coated. Cook for 2–3 minutes on low heat, allowing the pasta to absorb the flavours. Garnish with chopped fresh coriander, a small knob of butter, and grated Parmesan cheese, if desired. Serve hot.

Notes

Tips and Variations
 

Delicious Variations

  • Vegetarian: Replace the chicken with paneer or firm tofu for an equally rich and satisfying meal.
  • Vegan: Use tofu or mushrooms instead of chicken, replace the butter with vegan butter or olive oil, and substitute the fresh cream with coconut cream or plant-based cooking cream.
  • Kid-Friendly: Reduce the chilli powder and top with grated mozzarella or cheddar cheese before serving for an extra creamy finish.
  • Gluten-Free: Replace regular pasta with certified gluten-free pasta, quinoa pasta, or brown rice pasta.