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Creamy Butter Chicken Penne - Comforting, Rich, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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).

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.