Butter Chicken Pasta

Butter Chicken Pasta

from goldengracekitchen.com
Dinner
20 min
8 servings
451 kcal / serving

This butter chicken pasta is a rich, creamy pasta dish infused with Indian-inspired flavors.

Ingredients

  • 4boneless skinless chicken breasts
  • 2 tbsp4th & heart himalayan pink salt ghee (jar)
  • ½ tsplemon juice
  • 1 tspsalt
  • ½ tspcoriander
  • 1 tspgarlic powder
  • ½ tspturmeric
  • ¼ tspblack pepper
  • ½ tspginger
  • 12 ozgluten-free fusilli
  • 4 tbsp4th & heart salted ghee butter (stick)
  • 1 tspcumin
  • ¼ tspcrushed red pepper
  • ¾ tspcilantro
  • ¾ tspsalt
  • 1 tbsptomato paste
  • 1 cuptomato sauce
  • 3 tbspminced onion
  • 1 tbspminced garlic
  • 1 cupheavy cream
  • 2 tbspalmond butter (natural)
  • 1 cuppasta water
  • fresh cilantro for garnish (diced)

Directions

For the chicken

  1. 1

    Boil the pasta according to the package directions for al dente. Then drain, reserving 1 cup of pasta water, and set it aside.

  2. 2

    Wash and pat the chicken dry. Then, dice it into cubes.

  3. 3

    Add the chicken, lemon juice, salt, coriander, garlic powder, turmeric, black pepper, and ginger to a bowl and stir well to coat evenly.

  4. 4

    Melt the ghee in a large skillet over medium heat. Then, add the chicken and cook for 4 to 6 minutes, stirring frequently until it's no longer pink and the internal temperature is 165 degrees. Transfer the cooked chicken to a plate.

For the sauce

  1. 1

    Reduce the heat to medium-low and add the salted ghee butter. Add the garlic and onion to the melted ghee and cook for 2 to 3 minutes while stirring.

  2. 2

    Add the tomato paste, tomato sauce, cumin, crushed red pepper, cilantro, and salt, and stir well. At this point, add about 1/4 cup of the reserved pasta water if the sauce is too thick.

  3. 3

    Stir in the almond butter and heavy cream and bring the mixture to a slight simmer.

  4. 4

    Add the chicken and stir well. Then, add the pasta and gently stir. Garnish with cilantro and serve.