One evening after cheering on my daughter at her school play, our whole family showed up hungry and ready for comfort food. I had a few chicken breasts and a stash of spices in the pantry, and I thought—why not blend rich Indian flavors with something familiar and quick?
I marinated the chicken in yogurt, spices, and lemon while my son boiled the linguine nearby. As a result, we had creamy, spiced chicken served over silky noodles that felt fancy but came together in under 40 minutes.
My husband praised it as “restaurant-worthy,” and the kids eagerly asked if this was now a weekly dish. It gave me that warm, proud feeling—a dish that’s both adventurous and family-approved, perfect for busy weeknights.
Short Description
Butter Chicken Linguine is a delicious fusion of creamy, spiced butter chicken and tender linguine—quick to prepare, comforting, and perfect for weeknight dinners with a touch of elegance.
Key Ingredients
Chicken Marinade
- 1 lb boneless chicken (breast or thigh), cubed
- ½ cup plain Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp smoked paprika
- ½ tsp salt
Sauce
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1½ tsp garam masala
- 1 tsp paprika
- ½ tsp chili powder (optional)
- 1 cup tomato purée
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Pasta
- 12 oz linguine
- Salt (for boiling water)
Tools Needed
- Large skillet
- Pot for pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Cooking Instructions
Step 1: Marinate Chicken
In a bowl, stir yogurt, lemon juice, cumin, garam masala, turmeric, paprika, and salt. Toss in chicken cubes until fully coated. Cover and refrigerate for at least 30 minutes (longer for deeper flavor).
Step 2: Cook Linguine
Boil linguine in salted water until al dente. Reserve ¼ cup pasta water, drain, and set aside.
Step 3: Cook Chicken
Heat oil in a skillet over medium-high. Add marinated chicken and cook 6–8 minutes until browned and cooked through. Remove chicken and set aside.
Step 4: Build Sauce
In the same skillet, melt butter. Add onion and sauté until soft. Add garlic and ginger; cook 1–2 minutes. Stir in garam masala, paprika, and chili powder until fragrant.
Step 5: Simmer with Tomato
Pour in tomato purée. Simmer 5 minutes, stirring occasionally.
Step 6: Finish the Sauce
Stir in heavy cream. When sauce thickens slightly, return cooked chicken. Adjust seasoning with salt and pepper. If the sauce is too thick, stir in reserved pasta water.
Step 7: Combine with Pasta
Add linguine to the skillet. Toss gently until all strands are coated in the creamy sauce.
Step 8: Serve
Plate hot, garnish with fresh cilantro, and enjoy!
Why You’ll Love This Recipe
Flavor Explosion: Bold Indian spices meet rich, creamy sauce.
Quick & Easy: Under 40 minutes from start to finish.
One-Pot Sauce: Saves dishes and time.
Family Favorite: Exotic taste that everyone loves.
Adaptable: Easy to tweak spice, protein, or pasta choices.
Mistakes to Avoid & Solutions
Dry Chicken: Ensure chicken is cooked through yet still juicy, don’t overcook.
Too-Thick Sauce: Use reserved pasta water to reach desired consistency.
Overcooked Pasta: Aim for al dente so it holds up in the sauce.
Lumpy Sauce: Stir continuously after adding tomato to prevent separation.
Undercooked Spices: Always toast spices in oil before adding liquids for deeper flavor.
Serving and Pairing Suggestions
Garnish with extra cilantro and a squeeze of lemon.
Serve with garlic naan or crusty bread to soak up sauce.
Pair with steamed broccoli or a carrot-cucumber salad.
Add a side of mango chutney or cucumber raita for contrast.
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container up to 3 days.
Reheat: Warm gently on stove over medium-low, adding a splash of cream or water if it thickens.
Freezer: Freeze sauce and chicken (no pasta) in portions for up to 2 months. Thaw and reheat before tossing with pasta.
FAQs
1. Can I use homemade butter chicken sauce?
Yes, homemade or store-bought work well—just adjust cream for richness.
2. Can I substitute coconut milk?
Absolutely, for a dairy-free, slightly tropical twist.
3. Can I make it vegetarian?
Use chickpeas or tofu instead of chicken, and follow the same steps.
4. How spicy is it?
Mild to medium, adjust chili powder to taste.
5. Can I prep ahead?
Yes, marinate chicken and chop onions ahead. Finish everything the night of.
Tips & Tricks
Use fresh ginger for best flavor, or store-bought ginger paste in a pinch.
Toast spices in oil for 30 seconds before adding tomato to release aroma.
Stir in a squeeze of lemon at the end to brighten the sauce.
Swap linguine for penne or rigatoni, no cooking changes needed.
Garnish with toasted slivered almonds or cashews for crunch.
Recipe Variations
Creamy Tomato Butter Chicken
Skip the cream, add an extra ½ cup tomato purée, and stir in 2 Tbsp Greek yogurt at end.
Spinach Butter Chicken Linguine
Stir a couple handfuls of fresh spinach into the sauce until wilted before tossing pasta.
Spicy Sriracha Kick
Add 1 tsp sriracha to the finished sauce for a subtle heat boost.
Final Thoughts
This Butter Chicken Linguine brings a taste of comfort and adventure to our dinner table. It’s rich, aromatic, and easy enough for a busy weeknight—yet feels a bit gourmet. My husband always hastily clears his plate, and my kids ask for seconds. I love how it introduces spices in a gentle way that everyone warms to.
If I need something satisfying and a little special, this pasta’s always a winner. Next time, I’m thinking of inviting our neighbor over—food like this just begs to be shared.
Comforting Spring Chicken Pot Pie
Ingredients
Chicken Marinade
- 1 lb boneless chicken breast or thigh, cubed
- ½ cup plain Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp smoked paprika
- ½ tsp salt
Sauce
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 1½ tsp garam masala
- 1 tsp paprika
- ½ tsp chili powder optional
- 1 cup tomato purée
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh cilantro chopped (for garnish)
Pasta
- 12 oz linguine
- Salt for boiling water
Instructions
- Mix yogurt, lemon juice, and spices. Add chicken, coat well, and chill for 30 minutes.
- Boil linguine until al dente. Reserve ¼ cup water, then drain.
- Sauté marinated chicken in oil over medium-high heat until browned and cooked through. Set aside.
- In the same pan, melt butter. Sauté onion, then add garlic, ginger, and spices.
- Stir in tomato purée and simmer 5 minutes.
- Pour in cream, let sauce thicken. Return chicken, season, and thin with pasta water if needed.
- Add linguine to sauce. Toss to coat evenly.
- Garnish with cilantro and serve warm.
