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Comforting Spring Chicken Pot Pie

Butter Chicken Linguine blends creamy spiced chicken with tender pasta—a quick, comforting, and flavorful weeknight meal.
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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.