Easy Butter Chicken Pappardelle Pasta With Paneer.

Culinary fusion at its finest in this delicious Indian crossed with Italian butter chicken pappardelle pasta dinner. Blending the rich traditional flavor with the creamy texture of paneer, served over perfectly cooked pasta. This tasty meal combines tender boneless chicken, aromatic Indian spices like garam masala and cumin, and a velvety tomato cream sauce for a flavor-packed meal. Best of all, it comes together in only thirty minutes for any busy weeknight family dinner. 

Takeout has gotten expensive, so I have gotten creative in developing my own recipes at home.  When I had the urge for Indian food, I wanted to create a dish without the added work of making the rice and naan. I decided to make a flavorful fusion meal. Pasta is such a perfect backdrop of rich sauces, so why not pair a lovely wide noodle-like pappardelle with the bold flavor of a homestyle butter chicken recipe? I’ve added a good amount of paneer to take the dish a step further and make it even tastier.

If you aren’t familiar with paneer, it is a fresh cheese commonly used in Indian cuisine. This fresh Indian cheese has a mild flavor and a firm texture that holds its shape well when cooked, making it famous for dishes like curries, snacks, and desserts. We all were hooked once I discovered paneer and added it to the family dinner lineup. It’s a really versatile ingredient. 

If you love world cuisine, try my daughter’s Japanese beef gyudon with rice, Which is super yummy!

Why You Will Love This Easy Recipe For Butter Chicken Pasta

Comfort Food Appeal: This dish combines the familiar comfort of creamy pasta with the exotic flavors of Indian cuisine, offering a comforting and satisfying meal that soothes the soul while pleasing your tastebuds.

Exploration of Global Flavors: By fusing butter chicken with Italian Pappardelle pasta, this dish introduces a delightful blend of world cuisines, offering a new, exciting taste experience.

Convenient for Meal Planning: It’s perfect for batch cooking and meal planning as it makes a large batch that can be frozen and reheated later. This makes it a practical choice for busy days or stocking up on delicious homemade meals.

How To Make This Easy Indian Butter Chicken Dinner

You will need to gather the necessary tools to begin this recipe. A large pan to cook the chicken in. A deep, wide sauté pan is used to make the sauce, and, of course, a large pot is used for the pappardelle to cook in. You will also need knives and cutting boards to cut up the paneer, onion, tomato, and chicken. (It’s essential to use a different cutting board when cutting meat and cheese to avoid cross-contamination.  Chicken can carry bacteria like Salmonella, and using a separate board prevents these bacteria from contaminating other foods.) As well as measuring tools for the spices and cream. 

Once you have gathered those things, gather your complete ingredient list. The nice thing about this recipe is you can efficiently work the chicken in one pan while creating the sauce on the opposite element of the stove. Start by cutting up the meat into one-inch-sized chicken pieces. You want them to be uniform so they can cook evenly and simultaneously. The finished dish also looks more professional. Then, cut the paneer cheese brick up. To do so, keep the pieces uniform by cutting the cheese in equal dimensions lengthwise and then crosswise to have nice paneer cubes. You can set the paneer aside as it’s added to the sauce last. 

Next, you will need to dice the onion and mince the garlic. Set aside and move on to chopping the fresh tomatoes for the sauce. 

Once you’ve prepped the ingredients, you can add the cut-up chicken to a large frying pan on medium-high heat with the oil. No spices are added to the chicken; traditionally, you would marinate chicken for an authentic butter chicken. However, by paying close attention to the meat while it cooks and removing it from the heat when it’s just about cooked (Cooked chicken should be 165F internally), you will end up with nice, juicy chunks of meat. 

While that starts to cook, dice up the onion and mince the garlic. Add that to your sauté pan with the ghee and cook over low-medium heat for five minutes. While it’s cooking, add those spices to the pan so they have time to bloom. The onion will cook until glassy. When it reaches that point, you can add the tomatoes so they can cook down in the spiced ghee. 

​Keep an eye on the chicken and give it the occasional stir to prevent it from caramelizing on any one side. 

Add the tomato paste to the cooking tomatoes and cook until the tomatoes have blended with the tomato paste and ghee. You can then add the cream to the sauce and stir well. If you find that too much moisture has been lost in the simmering process, add a little water or extra cream to thin it out so it stays a smooth creamy sauce. Be careful to only add a little at a time so you don’t over thing it. 

The chicken should be almost fully cooked at this point. You can add it and stir the diced paneer into the sauce well. This will be a rich, bubbly, red sauce that can be left to simmer so the paneer heats through while you finish cooking and draining the pappardelle. 

When the tomatoes are added to the sauce, the pappardelle can be put on to cook. Boil the noodles until they are al dente and drain well before serving. 

To serve this deep, flavorful pasta dish, scoop a portion of the pasta onto a plate and add a couple of rich butter chicken sauce scoops over the noodles. 

Ingredients:

Boneless Skinless Chicken Breast: This provides the protein base for the dish. It is cooked until tender and then shredded or diced.

Olive Oil: A lighter neutral oil for cooking chicken. 

Ghee: Its rich, nutty flavor infuses the sautéed garlic, onion, and spices, enhancing the aromatic profile of the butter chicken sauce. Its high smoke point prevents burning, allowing for gentle caramelization of the ingredients and contributing to the dish’s creamy texture and traditional Indian flavor.

Onion: Adds savory depth and sweetness to the base of the sauce.

Fresh Garlic: Adds zing and depth of flavor to the sauce.

Garam Masala: A blend of spices that enhances the rich, aromatic flavors of the dish.

Paprika: Adds color and a subtle smokiness to the sauce.

Ground Cumin: Enhances the earthy flavors of the dish.

Tomato: Provides acidity and texture to the sauce.

Tomato Paste: Intensifies the tomato flavor and thickens the sauce. I used Molisana Double Concentrated Tomato Paste. 

18% Heavy Cream: Adds richness and smoothness to the sauce.

Paneer: Adds a creamy, mild flavor and soft texture to component the robust flavors of the butter chicken sauce.

Pappardelle Pasta: A broad, flat pasta with a hearty butter chicken and paneer base.

Substitutions And Add-Ins For This Butter Chicken Pasta Recipe

Boneless Skinless Chicken Breast: For a vegetarian version, replace it with extra firm tofu or seitan. Alternatively, you can use boneless chicken thighs, which have a richer flavor and a lower price point than boneless chicken breast.

Olive Oil: Used in a small amount, any other neutral oil will keep the chicken from sticking in the pan.

Ghee: Unsalted butter in the same amount or slightly less vegetable oil for sautéing will also work.

Onion: Shallots or leeks can provide a similar savory base.

Fresh Garlic: Garlic powder or roasted garlic paste can also work. However, as both have less flavor than their fresh counterparts, you will need to add a bit more. 

Garam Masala: Curry powder or cumin, coriander, and cinnamon mix. Remember, when playing with spice, less is more when adding it to the base sauce. You can always add more, but you can’t take it away. 

Paprika: You can also use smoked paprika or omit it.

Ground Cumin: For a different spice profile, replace this with ground coriander or fennel seeds. However, to maintain the butter chicken flavor, sticking to the recipe is best. 

Tomato: Crushed tomatoes canned will also work. Or plain tomato puree. 

Tomato Paste: Tomato sauce can also be reduced slightly to a thicker consistency. However, it should be free of added spices.

18% Heavy Cream: Replace this with coconut milk for a dairy-free vegan butter chicken alternative or yogurt for tanginess.

Pappardelle Pasta: Not sure where to get this pasta? Any pasta will work for this meal; in fact, penne pasta is a popular choice for sauces. Use gluten-free pasta for a gluten-free meal. 

To make it an even more balanced and complete meal, bell peppers, peas, spinach, and zucchini can be added. 

Expert Tips, Serving And Storing Suggestions For This Easy Dinner 

Tip #1: Temper the Spices: Heat the ghee gently over medium-low heat before adding the spices. This allows the flavors in the spices to bloom and develop slowly without burning, enhancing their aromatic qualities.

Tip #2: Cook Down Tomatoes for Intensity: After adding diced tomatoes, cook them down over medium-low heat until the mixture thickens and the raw tomato flavor mellows. This process enhances the sauce’s depth and richness, ensuring a more concentrated tomato flavor that perfectly complements the creamy elements of the dish.

​Tip #3: Adjust Consistency: If the sauce becomes too thick, thin it with water or more cream. Conversely, if it’s too thin, simmer it uncovered for a few more minutes to reduce and concentrate the flavors until it reaches the desired consistency.

This comforting dish of butter chicken and paneer with its rich flavors served over Pappardelle pasta is a delicious homemade meal the whole family will love. Garnish with some parsley to enhance its visual appeal and freshen the palate. Complement this satisfying meal with warm naan or garlic bread for a complete dining experience that celebrates the fusion of Indian and Italian cuisines.

To store leftovers of this delicious pasta dish, let it cool and then add it to an airtight container. It can be like this in the fridge for 3-4 days. Portion the dish into freezer-safe containers for extended storage and freeze for up to 3 months. To reheat the pasta dish, thaw it in the fridge, then gently warm on the stove or microwave until heated. You may need to add a little moisture (water) to keep it from sticking to your pot.

Have you enjoyed making this butter chicken and paneer over pappardelle? Share your thoughts! I’d love to hear how you personalized this fusion dish or any tips you have. Remember to rate the recipe and leave a comment below to inspire others to try this comforting blend of flavors!