With all the flavors of butter chicken, this pasta dish makes a holiday crowd-pleasing dinner that’s perfect for entertaining.


  1. In large pot of boiling water, cook pasta according to package directions; drain.
  2. Meanwhile, season chicken with salt and pepper. Heat oil and butter in large skillet set over medium heat; cook chicken for about 5 minutes or until starting to brown. Remove from pan and set aside.
  3. Add onion, garlic and ginger to pan; cook for about 5 minutes or until softened. Stir in curry paste, paprika, garam masala and turmeric; cook for 2 to 3 minutes or until fragrant.
  4. Stir in tomato paste; cook for 1 minute. Stir in strained tomatoes, broth, cream, almond butter and reserved chicken; bring to boil. Reduce heat to medium-low and simmer for 8 to 10 minutes or until thickened and chicken is cooked through. Stir in peas; cook for about 30 seconds or until tender. Stir in lime juice.
  5. Toss pasta with chicken mixture. Sprinkle with cilantro.

Tip: If desired, for a fancier presentation, drizzle with plain Greek yogurt, and sprinkle with toasted cashews and chopped green onions.

Makes 8 servings. Per serving: 430 calories, 11 g fat, 3.5 g saturated fat, 50 mg cholesterol, 420 mg sodium, 58 g carbohydrates, 4 g fiber, 8 g sugar, 24 g protein.

A Pasta Fits original recipe.

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