Creamy Butter Chicken Penne – Comforting, Rich, and Weeknight-Friendly
If you love the warm, spiced flavors of butter chicken and the comfort of a big bowl of pasta, this Creamy Butter Chicken Penne brings the best of both worlds to your table. It’s rich, saucy, and packed with flavor, yet simple enough for a weeknight. The creamy tomato sauce clings to the penne, while tender chicken adds protein and heartiness.
This is the kind of meal that makes leftovers exciting and impresses without fuss. No special equipment, no complicated steps—just bold, satisfying food.
Creamy Butter Chicken Penne - Comforting, Rich, and Weeknight-Friendly
Ingredients
Method
- Marinate the chicken (10–15 minutes): In a bowl, combine the chicken, yogurt or lemon juice, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, a pinch of salt, and pepper.Toss and let it sit while you prep the sauce. Even a short marinade makes a difference.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente according to package directions.Reserve 1/2 cup pasta water, then drain.
- Brown the chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high. Add the chicken in a single layer. Sear until lightly browned and mostly cooked through, about 4–6 minutes.Transfer to a plate; it will finish in the sauce.
- Sauté aromatics: In the same pan, add another tablespoon of oil if needed. Lower to medium. Add the onion with a pinch of salt and cook until soft and golden, 5–7 minutes.Stir in garlic and ginger; cook 30–60 seconds until fragrant.
- Toast the spices: Add remaining garam masala, cumin, coriander, turmeric, paprika, and cayenne (if using). Stir for 30 seconds to bloom the spices. If the pan is dry, add a splash of oil to prevent burning.
- Build the sauce: Pour in crushed tomatoes and the sugar or honey.Simmer 5–7 minutes, stirring occasionally, until slightly thickened and the sharpness mellows.
- Add cream and butter: Reduce heat to low. Stir in 1/2 cup of the cream and 1–2 tablespoons butter until silky. Add a splash of broth or pasta water if the sauce is too thick.Taste and adjust salt.
- Finish the chicken: Return the chicken and its juices to the pan. Simmer 3–4 minutes until cooked through and tender. The sauce should be rich but scoopable; thin with a little pasta water as needed.
- Toss with penne: Add the drained penne directly to the skillet.Toss over low heat until every piece is coated. Stir in the remaining cream if you want extra richness, and a handful of chopped cilantro if you like freshness.
- Serve: Finish with a small knob of butter for gloss, cracked black pepper, and a squeeze of lemon to brighten. Plate and garnish with more cilantro.
Why This Recipe Works
Butter chicken sauce is naturally velvety and tomato-forward, which pairs beautifully with pasta. The spices add warmth without overwhelming the dish.
Penne’s ridges hold onto the sauce, giving you a perfect bite every time. A quick yogurt or lemon marinade makes the chicken tender and flavorful. Finally, finishing with butter and cream creates that signature silky texture and restaurant-style finish.
What You’ll Need
- Penne pasta: 12 ounces (about 3/4 of a standard box).
- Chicken: 1.25 to 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces.
- Yogurt or lemon: 1/4 cup plain yogurt (or 1 tablespoon lemon juice) for a quick marinade.
- Spices: 1.5 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon smoked or sweet paprika, 1/4 to 1/2 teaspoon cayenne (optional).
- Aromatics: 1 medium onion (finely chopped), 3–4 garlic cloves (minced), 1 tablespoon fresh ginger (grated).
- Tomatoes: 1 can (14–15 ounces) crushed tomatoes or tomato puree.
- Cream: 3/4 cup heavy cream (or coconut cream for dairy-free).
- Butter: 3 tablespoons, divided.
- Oil: 1–2 tablespoons neutral oil or ghee.
- Broth or water: 1/2 cup, to loosen the sauce as needed.
- Sugar or honey: 1 teaspoon, to balance acidity.
- Salt and black pepper: To taste.
- Fresh cilantro: A small handful, chopped (optional but recommended).
- Lemon wedges: For serving (optional).
How to Make It
- Marinate the chicken (10–15 minutes): In a bowl, combine the chicken, yogurt or lemon juice, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, a pinch of salt, and pepper.Toss and let it sit while you prep the sauce. Even a short marinade makes a difference.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente according to package directions.Reserve 1/2 cup pasta water, then drain.
- Brown the chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high. Add the chicken in a single layer. Sear until lightly browned and mostly cooked through, about 4–6 minutes.Transfer to a plate; it will finish in the sauce.
- Sauté aromatics: In the same pan, add another tablespoon of oil if needed. Lower to medium. Add the onion with a pinch of salt and cook until soft and golden, 5–7 minutes.Stir in garlic and ginger; cook 30–60 seconds until fragrant.
- Toast the spices: Add remaining garam masala, cumin, coriander, turmeric, paprika, and cayenne (if using). Stir for 30 seconds to bloom the spices. If the pan is dry, add a splash of oil to prevent burning.
- Build the sauce: Pour in crushed tomatoes and the sugar or honey.Simmer 5–7 minutes, stirring occasionally, until slightly thickened and the sharpness mellows.
- Add cream and butter: Reduce heat to low. Stir in 1/2 cup of the cream and 1–2 tablespoons butter until silky. Add a splash of broth or pasta water if the sauce is too thick.Taste and adjust salt.
- Finish the chicken: Return the chicken and its juices to the pan. Simmer 3–4 minutes until cooked through and tender. The sauce should be rich but scoopable; thin with a little pasta water as needed.
- Toss with penne: Add the drained penne directly to the skillet.Toss over low heat until every piece is coated. Stir in the remaining cream if you want extra richness, and a handful of chopped cilantro if you like freshness.
- Serve: Finish with a small knob of butter for gloss, cracked black pepper, and a squeeze of lemon to brighten. Plate and garnish with more cilantro.
How to Store
- Refrigerator: Store in an airtight container for up to 3–4 days.The flavors deepen by day two.
- Freezer: Freeze for up to 2 months. For best texture, undercook the pasta slightly and add a splash of cream when reheating.
- Reheating: Warm gently on the stovetop over low heat with a splash of water, broth, or cream to loosen the sauce. Microwave in 45–60 second bursts, stirring in between.
Health Benefits
- Protein-rich: Chicken provides lean protein for muscle repair and steady energy.
- Spice-powered: Ginger, garlic, turmeric, and cumin offer antioxidants and anti-inflammatory compounds.
- Tomato base: Tomatoes deliver lycopene and vitamin C, supporting overall health.
- Flexible fats: You can adjust the cream and butter to fit your goals—use half-and-half, coconut cream, or a mix of milk and Greek yogurt for a lighter take.
- Balanced meal: Pair with a side salad or steamed veggies for fiber and extra nutrients, making it a satisfying, complete plate.
Common Mistakes to Avoid
- Overcooking the pasta: Pull it a minute early.It finishes in the sauce and absorbs flavor without turning mushy.
- Skipping the spice bloom: Toasting spices in fat unlocks depth. Adding them straight to liquid can taste flat.
- Curdling the dairy: Lower the heat before adding cream and avoid rapid boiling afterward.
- Dry chicken: High heat sear, then finish gently in sauce. The quick marinade also helps keep it tender.
- Under-seasoning: Taste multiple times—after tomatoes, after cream, and after adding pasta.Salt and a touch of sweetness balance the acidity.
Recipe Variations
- Dairy-free: Use coconut cream and oil instead of butter. Still lush and satisfying.
- Veggie-loaded: Add spinach, peas, or roasted cauliflower in the last few minutes. They absorb the sauce beautifully.
- Spicier: Increase cayenne or add chopped green chilies with the aromatics.
- Different protein: Swap chicken for shrimp, paneer, or chickpeas.Adjust cook times accordingly—shrimp cooks quickly; chickpeas can simmer longer.
- Gluten-free: Use gluten-free penne and check labels on spices and tomato products.
- Lighter: Stir in half-and-half or evaporated milk instead of heavy cream, and reduce butter by 1 tablespoon.
- Extra smoky: Use smoked paprika and finish with a tiny splash of liquid smoke or a charred lemon wedge.
FAQ
Can I make this ahead?
Yes. Cook the sauce and chicken up to 2 days ahead and refrigerate. Boil pasta fresh, then combine and reheat with a splash of cream or pasta water.
What if I don’t have garam masala?
Use a mix of ground cumin, coriander, a pinch of cinnamon, and a little allspice or cloves.
It won’t be identical, but it gets you close.
Will Greek yogurt work instead of cream?
You can swirl in a few tablespoons off the heat for tang and creaminess. Avoid boiling after adding yogurt to prevent splitting. It’s great for a lighter finish.
Can I use leftover rotisserie chicken?
Absolutely.
Skip the marinade and browning step. Add the shredded chicken to the sauce and simmer just until warmed through.
What pasta shapes work besides penne?
Rigatoni, ziti, fusilli, or orecchiette are all good. Anything with ridges or curves that can hold sauce works well.
How can I make it more budget-friendly?
Use chicken thighs, a touch less cream, and bulk it up with chickpeas or peas.
It stays hearty without losing flavor.
How do I fix a sauce that’s too acidic?
Add a pinch more sugar or honey, a bit more cream, or a knob of butter. Salt and a small squeeze of lemon can also balance flavor if it tastes dull rather than sharp.
Final Thoughts
Creamy Butter Chicken Penne brings comfort and character to the table with minimal effort. It’s familiar yet a little special, and it’s easy to adapt to your taste or pantry.
Whether you’re feeding the family or cooking for friends, this dish offers reliable, crowd-pleasing flavor and cozy satisfaction. Keep it simple, taste as you go, and enjoy every saucy forkful.
