Butter Chicken Pasta

Butter Chicken Pasta is the kind of weeknight dinner that feels like a small luxury without requiring a weekend’s worth of effort. I took the core elements of classic butter chicken—the tangy, slow-reduced tomato base, a lick of cream, a hit of garam masala and a yogurt-marinated chicken—and translated them so the sauce clings to penne instead of rice. The yogurt not only seasons the chicken but gently tenderizes it, and a quick sear builds the fond that gives the sauce a deeper, slightly caramelized note. Finishing with reserved pasta water and a touch more butter gives the sauce a satin mouthfeel that coats each tube of penne, delivering bites that are creamy, savory and just faintly spiced.

This version is mindful of both speed and balance: cooking the pasta just shy of al dente and letting it finish in the simmering tomato-cream melds starch and sauce for optimal texture, while the tomato puree keeps the sauce smooth and predictable. It’s designed for cooks who want the comfort of Indian flavors without a marathon of masala-making—swap the heat level, use thighs for extra succulence, or turn it vegetarian with pan-seared paneer or tofu. Finish with cilantro and a squeeze of lemon for brightness to cut through the richness.