If butter chicken and pasta decided to throw a party, this would be the result. Rich, creamy, and just the right amount of spicy, this one-pot wonder brings two comfort food icons into one pan—and honestly, the results are kind of addictive.
Now I know what you might be thinking. Butter chicken… in a pasta? But hear me out. It works. And it works so well that you’ll be side-eying plain old red sauce pasta forever after. This recipe hits that perfect spot where flavor, ease, and comfort meet. You don’t need a hundred ingredients, and you definitely don’t need multiple pans. Just one pot. That’s it.
If you’ve ever had one of those days where everything just feels like… too much? This is the kind of recipe you want to make. It’s cozy, satisfying, and doesn’t leave you with a sink full of dishes that silently judge you from across the room.
Let’s get into it.
What You’ll Need
Here’s everything you’ll need to make this one-pot creamy butter chicken pasta magic happen:
| Ingredient | Amount |
|---|---|
| Butter | 1 ½ tablespoons |
| Chicken breast fillets | 2, diced into bite-sized pieces |
| Cauliflower florets | 1 heaping cup |
| Garlic, minced | 3 cloves |
| Fresh ginger, minced | 1 tablespoon |
| Tomato purée | 2 tablespoons |
| Chopped tomatoes (tinned) | 1 can (400g) |
| Greek yogurt | ½ cup |
| Penne pasta | 250g (about 2 ½ cups dry) |
| Chicken stock cube | 1 |
| Water | 2 cups (or enough to just cover the pasta) |
| Garam masala | 1 teaspoon |
| Curry powder | 1 teaspoon |
| Ground cumin | ½ teaspoon |
| Salt | To taste |
Yes, this looks like a lot. But don’t panic. It’s mostly pantry stuff, and once it’s all in the pot, you can basically just stir and chill.
Tools You’ll Need
No fancy gadgets. You’re keeping it simple.
- A large, deep non-stick pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups/spoons
- Wooden spoon or spatula
- Ladle (optional but helpful)
Pro Tips
A few things I’ve learned the hard way (so you don’t have to):
1. Cut your chicken into smaller-than-you-think pieces.
Why? They cook faster and stay juicy, especially in a saucy dish like this. Also, they soak up more flavor.
2. Sauté your spices.
Once you add your garlic, ginger, and spices, give them at least a minute in the butter before adding anything wet. This wakes them up and gives a deeper, more robust flavor.
3. Don’t skip the yogurt.
Greek yogurt gives the sauce that creamy tang without making it overly rich. It balances everything out.
4. Stir occasionally but not constantly.
You want the pasta to cook evenly and not stick, but hovering over it like a helicopter parent won’t help.
5. Add water as needed.
Different pastas absorb liquid differently. Start with 2 cups, and if things look too dry, splash in a bit more.
Substitutions and Variations
There are lots of ways to make this your own. Here are some swaps if you’re missing an ingredient or need to tweak it to fit your vibe:
| If You Don’t Have… | Try This Instead |
|---|---|
| Chicken breast | Boneless thighs, tofu, chickpeas |
| Greek yogurt | Coconut yogurt, sour cream, or cream |
| Penne pasta | Fusilli, rigatoni, rotini, or gluten-free pasta |
| Cauliflower | Broccoli, zucchini, or spinach (add at the end) |
| Butter | Ghee, or for dairy-free: olive oil |
Want it vegetarian? Use chickpeas and veggie stock.
Spicier? Add red chili flakes or extra curry powder.
Milder? Skip the cumin and use sweet paprika instead.
Make-Ahead Tips
If you like to prep ahead (or know your future self will be tired), here are some tips:
- Pre-chop your cauliflower and chicken the night before. Store in airtight containers in the fridge.
- Mix your spice blend in advance and store it in a small container. That way, it’s a quick dump-and-stir situation.
- You can also make the entire sauce (minus the pasta), refrigerate for up to 3 days, and heat it back up when ready to cook the pasta.
How to Make One-Pot Creamy Butter Chicken Pasta
Alright, let’s get you cooking:
- Melt the butter in a large pot over medium heat.
- Add the chicken and cauliflower to the pot. Season with a pinch of salt and cook until the chicken starts to brown slightly—about 4-5 minutes.
- Stir in the garlic, ginger, and all your spices. Give everything a good toss and let the aromatics cook for a minute. This is where the flavor gets serious.
- Add the tomato purée and chopped tomatoes. Stir well and let it simmer for a minute.
- Mix in the Greek yogurt. Lower the heat and stir slowly to prevent curdling.
- Add the dry pasta directly into the pot. Pour in the water and crumble in the stock cube.
- Turn the heat up until it begins to bubble, then reduce to a gentle simmer. Stir occasionally, and let it cook for about 15-18 minutes, or until the pasta is tender.
- Taste and adjust. Add salt, more spice, or a splash of water if needed.
- Serve hot. Add a sprinkle of chopped parsley or coriander on top if you’re feeling fancy.
That’s it. One pot, no fuss, full-on flavor.
Nutrition Breakdown (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 32g |
| Carbohydrates | 42g |
| Fat | 19g |
| Fiber | 5g |
| Sugar | 6g |
This is based on 4 servings using chicken breast and Greek yogurt. Numbers will vary if you make swaps.
Meal Pairing Ideas
Not that you really need anything else (this dish is a whole mood on its own), but if you want to pair it:
- Fresh cucumber raita or a light yogurt dip on the side
- Simple green salad with lemon vinaigrette
- Garlic naan wedges if you’re going full comfort food mode
You can also serve smaller portions of this as a side dish next to grilled tandoori chicken or spicy paneer skewers.
Tips for Leftovers and Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze individual portions in containers or freezer bags for up to a month. Just thaw and reheat gently with a splash of water.
- Reheating: Best done on the stovetop over low heat. Add a little water or broth if it looks dry. The microwave works too, just stir halfway.
It reheats surprisingly well, and the flavor gets even deeper the next day.
FAQ
Can I make this with leftover cooked chicken?
Totally. Just skip the initial browning step and add the cooked chicken when you add the yogurt and tomatoes.
What if my yogurt curdles?
Make sure your heat is low when adding yogurt, and stir it in slowly. Using full-fat Greek yogurt also helps.
Can I double this recipe?
Yes, just use a big enough pot and stir often. You may need to increase the water slightly.
Is this recipe kid-friendly?
Yes, just reduce the curry powder and cumin for a milder flavor.
Can I use pre-cooked pasta?
Not ideal. Cooking the pasta in the sauce lets it absorb all that buttery-spicy flavor. Pre-cooked will taste more separate and watery.
Wrap Up
This one-pot creamy butter chicken pasta isn’t just dinner—it’s your go-to comfort dish for when you want something warm, flavorful, and filling without a whole production. It’s the kind of meal you’ll come back to again and again because it delivers every single time.
If you try it out, I’d genuinely love to hear how it went for you. Leave a comment below and let me know if you made any tweaks, loved it as-is, or totally shocked your skeptical roommate with how good it turned out.
Happy cooking. And happy eating.
