Description
This butter chicken pasta fusion elegantly marries Indian and Italian cuisines. Creamy sauce infused with tender chicken, tomatoes, herbs, and Parmesan wraps around thick pasta for a bold and comforting meal.
Ingredients
4 oz chicken (breast or thighs, cooked), ground available
8 oz pasta (fettuccine or pappardelle, al dente)
1/2 cup cream (full-fat preferred)
1 cup tomatoes (pureed fresh or canned crushed tomatoes)
1/2 cup Parmesan cheese (grated; use nutritional yeast for vegan option)
1 tsp cumin
1 onion (finely chopped)
3 garlic cloves (minced)
Butter (for sauté)
Salt and black pepper (to taste)
1/2 cup reserved pasta water (optional)
Herbs (fresh or dried: parsley, basil, or oregano)
Instructions
Boil salted water and cook pasta until al dente; drain.
In a pan, melt butter and sauté onions, garlic, and cumin until fragrant.
Add cooked chicken, herbs, and tomato puree to the pan; stir and cook until thickened.
Pour in cream, scraping the pan for browned bits, and simmer gently.
Drain pasta and add to the pan with Parmesan; mix well to coat.
If needed, add 1/2 cup reserved pasta water to create a smooth emulsion.
Serve warm and garnish with additional herbs or Parmesan.
Notes
Use gluten-free or whole wheat pasta for dietary preferences;
Coconut milk can replace cream for a vegan version;
Eggplant puree can substitute tomatoes for a different flavor;
Garam masala can replace cumin for a more aromatic spice mix;
Test pasta frequently to avoid overcooking.
Nutrition
- Serving Size: 1 full serving (160g)
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg