Welcome to the tasty world of Creamy Chicken Pasta! This dish brings together tender chicken and a rich, creamy sauce, all served over perfectly cooked pasta. It’s a comforting meal that’s perfect for any occasion. This version takes inspiration from the classic Indian Butter Chicken, blending garlic, spices, and cream for something truly special. Whether you’re cooking a nice dinner for yourself or hosting friends, this recipe is sure to impress!

Quick Recipe Overview

• Prep and Cook Time: About 40-50 minutes
• Servings: 4 (easily adjustable)
• Difficulty: Intermediate
• What You Need:
• Large pot for the pasta
• Sturdy skillet for the chicken and sauce
• Colander for draining pasta
• Knife and cutting board
• Bowl for marinating chicken

Note: If you don’t have a heavy skillet, a non-stick one will work just fine.

• Prep Tips:
• Marinate the chicken ahead of time (up to overnight) for more flavor.
• You can keep cooked pasta in the fridge for up to three days.

Ingredients You’ll Need

Full List:

Pasta:

• 10 ounces of linguine (about 284 grams)

For Marinating:

• 1 pound of boneless chicken breast
• 1½ teaspoons lemon juice
• 100 ml full-fat yogurt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon chili powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• 3 teaspoons fenugreek leaves (methi)

For the Sauce:

• 4 tablespoons butter (56 grams)
• 1 teaspoon garlic paste
• ½ teaspoon ginger paste
• 1 teaspoon chili powder
• ½ teaspoon garam masala
• 2 medium tomatoes
• 1¼ cups heavy whipping cream
• Fresh cilantro for garnish

Ingredient Substitutes:

• Use sour cream or buttermilk in place of yogurt.
• For a lighter option, coconut cream can replace heavy cream.
• If you can’t find fenugreek leaves, you can skip them, but they do add a nice flavor.

Quality Matters:

• Choose fresh chicken breasts for the best taste and texture.
• Full-fat yogurt and heavy cream help make a rich sauce.

Prep Tips:

• Let the chicken marinate at room temperature for about an hour before cooking.
• Chop the tomatoes and fenugreek leaves in advance to save time.

Step-by-Step Cooking

1. Marinate the Chicken

• Clean and Cut: Start by trimming and cutting the chicken into bite-sized pieces, about two inches.
• Make the Marinade: In a bowl, mix lemon juice, yogurt, ginger paste, garlic paste, chili powder, cumin, garam masala, and fenugreek leaves. Stir it all together.
• Marinate: Toss the chicken pieces into the marinade, making sure they’re fully coated. Cover and refrigerate for at least 2-3 hours or overnight for the best flavor.

Tip: The marinade should coat the chicken well and look slightly thick.

2. Cook the Chicken

• Heat Butter: In a large skillet over medium-high heat, melt 2 tablespoons of butter.
• Cook Chicken: Add the marinated chicken to the skillet. Cook until the marinade evaporates and the chicken is browned on all sides—this should take about 8-10 minutes. Remove from heat and set aside.

Tip: Avoid overcrowding the pan; cook in batches if needed for even cooking.

3. Make the Sauce

• Tomato Puree: While the chicken cooks, blend the two tomatoes into a puree.
• Prepare the Sauce Base: In the same skillet, add another 2 tablespoons of butter. Once melted, add garlic and ginger paste; sauté for about 1 minute.
• Add Spices: Stir in chili powder and garam masala; cook briefly until fragrant.
• Incorporate Tomatoes: Mix in the tomato puree. Cover and let it simmer until it thickens, which should take about 5-7 minutes.

Tip: If you’re using canned tomato puree, use about ½ cup instead of fresh.

• Combine Chicken & Cream: Return the chicken to the pan, add salt to taste, and pour in the heavy cream. Stir to combine and simmer for another 5 minutes until heated through.

What to Look For: The sauce should be creamy and slightly thick. Adjust the seasoning if needed.

4. Cook the Pasta

• Boil Pasta: In a large pot, bring salted water to a boil. Add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes.
• Drain & Rinse: Drain the pasta in a colander and rinse briefly under cold water to stop it from cooking further.

5. Combine Everything

• Mix Pasta & Sauce: Add the drained pasta to the sauce in the skillet. Toss gently until everything is well combined.
• Serve Hot: Garnish with grated Parmesan cheese and fresh cilantro before serving.

Final Tip: The pasta should be coated evenly with sauce, shining but not watery.

Variations & Customization

Dietary Options:

• For gluten-free, swap with gluten-free pasta.
• For vegan, try using tofu or chickpeas instead of chicken, and use plant-based yogurt or cream.

Adjusting Spice Levels:

• Feel free to increase or decrease the chili powder to match your heat preference.

Fancy Versions:

• For a more gourmet dish, consider adding sautéed mushrooms or spinach to the sauce.

Seasonal Twist:

• In the summer, toss in fresh veggies like zucchini or bell peppers for added color and nutrients.

Serving & Storing

Plating Ideas:

Serve in wide bowls topped with extra cilantro and a sprinkle of grated Parmesan for a beautiful presentation.

Best Side Dishes:

Pair it with garlic bread or a light salad with lemon vinaigrette for a balanced meal.

Storage Tips:

Store leftovers in an airtight container in the fridge for up to three days.

Reheating Tips:

Gently reheat on low heat on the stovetop. If it thickens too much, just add a splash of cream or water.

Make-Ahead & Freezing:

You can prepare the sauce ahead of time and refrigerate it separately from the pasta for up to two days. Cooked pasta can be frozen, but it may lose some texture when reheated. It’s better to freeze just the sauce.

---

This Creamy Chicken Pasta recipe combines bold flavors with comforting textures, making it a hit with both beginner cooks and experienced chefs! Enjoy your cooking adventure!

Print