In large pot of boiling water, cook pasta according to package directions; drain.
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.
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.
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.
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.
National Pasta Association Recipe