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Butter Chicken Linguine

Butter Chicken Linguine
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Butter Chicken Linguine is a rich and creamy fusion dish combining the warm, aromatic spices of traditional Indian butter chicken with the comforting texture of Italian linguine pasta. This easy-to-make meal features tender chicken simmered in a buttery, tomato-based sauce infused with garlic, ginger, and garam masala, finished with cream, fresh cilantro, and a squeeze of lemon for brightness. Perfect for elevating weeknight dinners with bold flavor and satisfying comfort.

Ingredients

Protein

  • Chicken breast or thighs, boneless – 500g (about 1 lb)

Pasta

  • Linguine pasta – 300g (about 10.5 oz)

Sauce Ingredients

  • Butter – 3 tablespoons
  • Heavy cream – 200ml (about ¾ cup)
  • Tomato puree – 200g (about ¾ cup)
  • Garlic – 3 cloves, finely chopped
  • Fresh ginger – 1 tablespoon, grated
  • Garam masala – 2 teaspoons
  • Chili powder – 1 teaspoon (adjust to taste)
  • Salt – to taste

Finishing Ingredients

  • Fresh cilantro (coriander) – 2 tablespoons, chopped
  • Lemon juice – 1 tablespoon (freshly squeezed)
  • Olive oil – 1 tablespoon (for tossing pasta)

Instructions

  1. Prepare the chicken: Cut the chicken into bite-sized pieces, season lightly with salt, and set aside. This preparation ensures the chicken cooks evenly and remains juicy.
  2. Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine al dente according to package instructions. Drain and toss lightly with olive oil to prevent sticking.
  3. Make the sauce base: In a large skillet, melt the butter over medium heat. Add finely chopped garlic and grated ginger, sautéing until fragrant. Stir in tomato puree, garam masala, chili powder, and a pinch of salt. Cook until the sauce thickens slightly and the spices bloom, about 3-5 minutes.
  4. Cook the chicken in the sauce: Add the prepared chicken pieces to the skillet, stirring well to coat them in the sauce. Cover and simmer gently for 10-12 minutes or until the chicken is cooked through and tender.
  5. Finish with cream and pasta: Reduce heat to low and stir in the heavy cream to create a smooth, creamy sauce. Add the drained linguine to the skillet and toss thoroughly to evenly coat the pasta with the sauce.
  6. Garnish and serve: Remove from heat. Sprinkle freshly chopped cilantro over the top and add a squeeze of fresh lemon juice. Serve immediately for maximum flavor and freshness.

Notes

  • Use freshly ground garam masala for the best aroma and flavor depth.
  • Simmer the chicken gently to keep it tender and juicy.
  • If the sauce is too thick, add reserved pasta water a splash at a time to loosen.
  • Use heavy cream for authentic rich butter chicken sauce rather than lighter creams or milk.
  • Serve with warm garlic naan or a crisp cucumber-tomato salad for complementary textures.
  • Leftovers can be stored in the refrigerator for up to 3 days, or freeze the sauce separately to maintain texture.
  • Reheat gently over low heat with a splash of cream or water to prevent drying out.

Nutrition

Keywords: Butter Chicken Linguine, Indian fusion pasta, creamy butter chicken, garam masala pasta, easy pasta dinner, Indian-Italian fusion recipe

Find it online: https://linacorner.com/butter-chicken-linguine/