Butter Chicken Pasta

Indian food is one of my favourite cuisines. We could argue whether Butter Chicken is authentic and Butter Chicken Pasta is definitely not. However it is a dish that came about by trying to mash together differeent cuisines and flavors that I love. Butter Chicken Pasta was born.

If you’ve never had butter chicken, it is usually boneless pieces of chicken smothered in a tomato and butter sauce. It is usually rich and creamy and can vary in spiciness levels depending on your preferences. Traditionally, the chicken is cooked in a tandoor before being added to the sauce. We’ve cut a few corners in our recipe but we bet you and your family will love it!

Need more chicken recipes to try? How about Chicken Burrito Skillet Recipe, CrockPot Chicken and Dumplings from Scratch or Easy Peanut Noodles with Chicken?

Butter Chicken Pasta

Ingredients

• 6-8 boneless, skinless chicken thighs
• 4 Tablespoons extra virgin olive oil, divided
• Salt and pepper to taste
• 2 teaspoons ground paprika
• ½ onion, chopped
• 1 red bell pepper, chopped
• ¼ cup sundried tomatoes
• 300 ml (15oz) jar butter chicken sauce, we used Pataks in this recipe
• 3 tbsp whole milk
• 2 tbsp sugar
• 4 cups short pasta (your choice), boiled and drained

Instructions

Preheat your oven to 400 degrees F and place chicken in a baking dish. Drizzle with 2 tbsp of olive oil and season with salt, pepper and paprika. Bake for about 30-40 minutes or until chicken is thoroughly cooked through. Remove from oven, cut into bite-sized pieces and set aside.

In a skillet, heat remaining 2 tbsp oil over medium. Cook onion and bell pepper until fragrant, and onion is translucent).

Add sundried tomatoes and toss together for about two minutes.

Add your previously cooked and chopped chicken.

Pour the butter chicken sauce into the skillet, followed by the milk and sugar. Mix all ingredients.

Add pasta and fold into the sauce mixture. Enjoy!