Easy Butter Chicken Pappardelle Pasta With Paneer
This Indian and Italian fusion of butter chicken with paneer over pappardelle pasta is a comforting meal that comes together in just 30 minutes. The bold flavor of the Indian cuisine is a delicious way to enjoy take out flavors at home. The creamy sauce clings to the broad noodles and can be made ahead and frozen perfect for meal preppers.
Equipment
- 1 Large Deep Sauté Pan
- 1 Non-stick Frying Pan
- 1 Pasta Pot
- 2 Cutting Boards
- Knives
- Tablespoon
- Teaspoon
- measuring cup
Ingredients
- 4 Boneless Skinless Chicken Breasts Cut Into One Inch Pieces
- 2 Tbsp Olive Oil
- 1½ Cup Paneer Cut Into Cubes
- 1 Lrg Onion Diced
- 1 Lrg Fresh Clove Garlic Minced
- ½ Cup Tomato Paste 140gram Tube Of Molisana
- 1 Cup Tomato Diced
- ¼ Cup Ghee
- 2½ Tbsp Garam Masala
- 2 Tsp Paprika
- 3 Tsp Ground Cumin
- ¾ Cup 18% Heavy Cream
- 1 Pkg Pappardelle Pasta No. 201 De Cecco Brand 500gram package
Instructions
Cooking The Chicken
- In frying pan on medium-high heat heat the olive oil.4 Boneless Skinless Chicken Breasts, 2 Tbsp Olive Oil
- Add the chicken and cook until done. Internal temperature of 165℉.
- Remove from heat.
The Butter Chicken Sauce
- Add the ghee, spices, onion, and garlic to deep saute pan. Simmer on low-medium heat until onion is glassy. Stir constantly.1 Lrg Onion , ¼ Cup Ghee, 2½ Tbsp Garam Masala, 2 Tsp Paprika, 3 Tsp Ground Cumin, 1 Lrg Fresh Clove Garlic
- Add the chopped tomato and tomato paste. Cook on low heat until tomato has cooked down. NOTE: If it gets overly dry add a bit of water.1 Cup Tomato, ½ Cup Tomato Paste
- Next add the cream to sauce and stir well. If the sauce is overly thick add a bit more cream or water. But only a little at a time. The sauce should be thicker.¾ Cup 18% Heavy Cream
- Add the cooked chicken and the paneer and simmer over low heat.1½ Cup Paneer
Pappardelle
- Cook as directed on package until al dente.1 Pkg Pappardelle Pasta No. 201
Tried this recipe?Let us know how it was!