Butter Chicken Pasta Bake Easy Recipe – Creamy Comfort Food Dinner

Steam rising, cheesy edges bubbling, and the warm, spiced aroma filling my kitchen—that’s when you know the Butter Chicken Pasta Bake is ready. Honestly, this recipe was born out of two cravings colliding: my love for classic butter chicken and my obsession with gooey pasta bakes. Let’s face it, the fusion is a little wild, but completely delicious. The first time I made this was for a cozy Sunday dinner when I wanted something indulgent but with a twist. I’d spent the afternoon experimenting, and after a few tweaks (okay, more like four batches), this creamy comfort food dinner became a family favorite.

Why do I adore butter chicken pasta bake so much? It’s familiar, yet exciting—like wrapping up in your favorite blanket but discovering it’s lined with velvet. The flavors are bold, the texture is luscious, and it’s perfect for feeding a crowd (or just yourself, if you’re feeling extra hungry!). The combination of tender chicken, aromatic spices, a creamy tomato sauce, and pasta all baked under a golden layer of cheese makes this dish pure magic. If you’re always on the hunt for easy recipes that deliver flavor and comfort, this one’s for you.

As someone who’s tested this recipe more times than I can count, I can promise it’s doable even on busy weeknights. You’ll love that it’s hearty enough for a chilly evening, yet fancy enough for guests. Plus, if you’re a butter chicken fan—or a pasta lover—you’ll be hooked from the very first bite. Let’s get started on the ultimate creamy comfort food dinner!

Why You’ll Love This Butter Chicken Pasta Bake

• Quick & Easy: Comes together in under an hour, making it perfect for weeknight dinners or last-minute get-togethers. No need to fuss over complicated steps!
• Simple Ingredients: Most of what you need is already in your pantry or fridge—no specialty shopping required. Chicken breast, pasta, cream, and classic spices are all you need.
• Perfect for Cozy Nights: Whether you’re serving it up on a chilly evening or for a comforting Sunday meal, this pasta bake is pure soul food.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves it. The creamy sauce and cheesy topping mean there’s never a crumb left.
• Unbelievably Delicious: The creamy butter chicken sauce seeps into every pasta nook, while the gooey cheese on top is just irresistible.

What really sets my butter chicken pasta bake apart is the way I blend the sauce. Instead of a chunky tomato base, I whip it until silky-smooth before pouring over the chicken and pasta. I’ve tried plenty of versions, and trust me, this technique is a game-changer. Plus, I use a mix of mozzarella and cheddar for the topping—because more cheese equals more happiness.

This recipe isn’t just tasty; it’s the kind of comfort food that makes you sigh with satisfaction. When life gets hectic, or you need something warm to lift your spirits, butter chicken pasta bake is the dish I turn to. It’s indulgent without being complicated, and every forkful delivers a punch of flavor and comfort. If you’re craving something easy, family-friendly, and absolutely crave-worthy, this is it.

What Ingredients You Will Need

This butter chicken pasta bake is all about simple, wholesome ingredients coming together for bold flavor and creamy texture. Most are pantry staples, and swaps are easy if you’re missing something. Here’s what you’ll need:

• Pasta: 12 oz (340g) penne or rigatoni (holds sauce well, but any short pasta works)
• Chicken Breast: 1 lb (450g), boneless and skinless, cut into bite-sized pieces (thighs work too for extra richness)
• Unsalted Butter: 3 tbsp (42g) (adds classic butter chicken richness)
• Onion: 1 medium, finely diced (for sweetness and depth)
• Garlic: 3 cloves, minced (adds kick)
• Ginger: 1-inch piece, grated (or 1 tsp ground ginger)
• Tomato Puree: 1 cup (240ml) (smooth texture, bright flavor)
• Heavy Cream: 3/4 cup (180ml) (for luscious sauce)
• Greek Yogurt: 1/2 cup (120g) (adds tang and creaminess—use plain yogurt if needed)
• Garam Masala: 2 tsp (adds authentic Indian flavor)
• Ground Cumin: 1 tsp
• Ground Coriander: 1 tsp
• Turmeric: 1/2 tsp (for warm color and flavor)
• Paprika: 1 tsp (smoked or sweet—up to you)
• Salt & Pepper: To taste (I use about 1 tsp salt and 1/2 tsp pepper)
• Mozzarella Cheese: 1 1/2 cups (150g), shredded (for melty topping)
• Cheddar Cheese: 1 cup (100g), shredded (adds sharpness)
• Fresh Cilantro: 1/4 cup (10g), chopped (for garnish—optional)

Ingredient Notes & Substitutions:

• Chicken: Thighs are juicier, breast is leaner—both work. Use leftover roast chicken if you’re short on time.
• Pasta: Gluten-free pasta is fine; just keep an eye on cooking time so it doesn’t get mushy.
• Tomato Puree: Passata or blended canned tomatoes are great alternatives.
• Cream: Sub with coconut milk for dairy-free version—flavor will be a bit nuttier.
• Greek Yogurt: Sour cream works in a pinch.
• Cheese: You can use just mozzarella or just cheddar, but the blend is divine.
• Fresh Herbs: Parsley or green onions work if you’re not into cilantro.

For best results, I recommend using high-quality butter (Kerrygold is my go-to) and freshly grated cheese. Trust me, the difference is real. If you want a bit of heat, throw in a pinch of chili flakes. Missing an ingredient? Don’t stress—this recipe’s pretty forgiving.

Equipment Needed

• Large Pot: For boiling pasta. Any sturdy stockpot works—no need for anything fancy.
• Large Skillet or Frying Pan: To cook the chicken and sauce. I prefer non-stick for easy cleanup.
• Mixing Bowls: One medium and one small for combining sauce elements.
• Whisk: For blending the creamy sauce smooth. A fork can substitute in a pinch.
• Baking Dish: 9×13-inch (23x33cm) casserole dish is perfect. Glass or ceramic both work well.
• Measuring Cups & Spoons: For accuracy (especially with spices and liquids).
• Wooden Spoon or Spatula: For stirring sauce and mixing pasta.
• Cheese Grater: Freshly grated cheese melts better—trust me.
• Aluminum Foil: To cover bake and prevent over-browning (optional, but handy).

If you don’t have a large skillet, you can use a Dutch oven (it helps keep everything warm). I’ve baked this in both glass and metal pans, and both turn out just fine, though glass gives you those golden edges. For budget-friendly options, most big-box stores have solid casserole dishes for under $10. My non-stick pan is almost ten years old—just keep it clean and it’ll last forever!

Preparation Method

1. Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch (23x33cm) baking dish with a little butter or non-stick spray. This prevents sticking and makes cleanup easier.
2. Boil the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340g) penne or rigatoni and cook until just al dente (about 9-10 minutes). Drain and set aside. Don’t overcook—pasta will finish in the oven.
3. Cook the Chicken: In a large skillet over medium heat, melt 3 tbsp (42g) unsalted butter. Add the diced chicken, season with salt and pepper, and cook until golden and just cooked through (about 6-7 minutes). Remove chicken and set aside.
4. Make the Sauce Base: In the same skillet, add diced onion and cook until softened and lightly golden (about 4 minutes). Stir in minced garlic and grated ginger, cooking for another 1 minute until fragrant.
5. Add Spices: Sprinkle in 2 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1 tsp paprika. Toast the spices for 1 minute—when they smell deep and aromatic, you’re good.
6. Combine Tomato & Cream: Pour in 1 cup (240ml) tomato puree, scraping up any bits stuck to the pan. Stir in 3/4 cup (180ml) heavy cream and 1/2 cup (120g) Greek yogurt. Whisk until smooth and creamy. If the sauce looks too thick, add 1/4 cup (60ml) water.
7. Blend (Optional): For silky sauce, transfer to a blender and blitz until smooth—just watch out for hot splashes! Return sauce to skillet.
8. Add Chicken Back: Stir cooked chicken into the sauce. Simmer for 3-4 minutes, so the flavors mingle. Taste and adjust salt or spice as needed.
9. Combine with Pasta: Add drained pasta to the sauce and chicken mixture. Gently mix until every piece is coated. If the mix feels dry, add a splash of cream or pasta water.
10. Assemble the Bake: Spoon half the pasta-chicken mixture into the prepared baking dish. Sprinkle half the mozzarella and cheddar over. Add the rest of the pasta, then top with remaining cheese. (Double cheese layers = extra gooey!)
11. Bake: Cover loosely with foil and bake for 20 minutes. Remove foil, bake for another 10 minutes until cheese is bubbly and golden. If you like crispy edges, broil for 2 minutes at the end.
12. Rest & Serve: Let the bake sit for 10 minutes after removing from oven. Garnish with chopped cilantro before serving. This helps set the sauce and keeps things neat when slicing.

Troubleshooting: If the sauce splits, add a splash of cream and whisk gently. If cheese browns too quickly, cover with foil. Pasta too dry? More cream solves everything.

Personal tip: I always sneak a spoonful of sauce before baking—just to “test.” If it tastes good then, you’re on track!

Cooking Tips & Techniques

I’ve learned a few things making butter chicken pasta bake over and over (sometimes with a toddler tugging my apron!). Here are my best tricks for nailing it every time:

• Toast Your Spices: Don’t skip this! Toasting brings out the oils and makes the flavor pop. Raw spices taste flat, so give them a minute in the hot pan.
• Use Room-Temperature Dairy: Cold cream or yogurt can cause sauce to split. Leave them out while prepping everything else.
• Pasta Under-cooking: Pasta should be slightly firmer than usual—it softens as it bakes. Overcooked pasta turns mushy in the oven (learned this the hard way!).
• Layer Cheese: Layering half the cheese inside and half on top makes the bake extra gooey. If you’re a cheese fanatic (aren’t we all?), add a little more.
• Rest Before Serving: The sauce thickens and sets as it cools, so don’t rush. It’s tempting, but you’ll get cleaner slices and better flavor after a short rest.
• Avoid Overcrowding the Pan: Give chicken space to brown. If it steams, you’ll lose that tasty golden crust.
• Troubleshooting Sauce: If the sauce breaks, whisk in a bit more cream or yogurt slowly. Sometimes I’ve had a split sauce—always fixable!
• Multitasking: Boil pasta while the chicken cooks to save time. Use that downtime to prep garnishes or set the table.

Consistency is all about balancing moisture—don’t be afraid to add a splash more cream or pasta water if things look dry. And always taste as you go; that’s how you build flavor!

Variations & Adaptations

This butter chicken pasta bake is flexible—here’s how you can tweak it for any taste or need:

• Gluten-Free: Use your favorite gluten-free pasta. Rice pasta holds up best in baking.
• Dairy-Free: Sub coconut milk for cream and use a vegan cheese. I’ve tried it this way—the sauce is a little sweeter, but still creamy.
• Vegetarian: Replace chicken with roasted cauliflower or chickpeas. Cauliflower soaks up the sauce like a sponge!
• Spicy Kick: Add 1/2 tsp chili powder or a chopped green chili for heat lovers.
• Low-Carb: Swap pasta for cooked spaghetti squash or zucchini noodles. Bake time is shorter—just 15 minutes uncovered.
• Seasonal Twist: In summer, throw in fresh peas or spinach for extra color and nutrition.
• Flavor Bomb: Top with fried onions or dollops of chutney before serving. Adds crunch and tang.
• Allergen Substitutions: For nut allergies, skip garnishing with nuts (some folks like a sprinkle of pistachio on top!).

My personal favorite? The vegetarian version with roasted cauliflower—it’s hearty, golden, and soaks up the butter chicken flavors beautifully. Don’t be afraid to play around; this recipe is forgiving and fun to customize!

Serving & Storage Suggestions

Butter chicken pasta bake is best served hot, straight from the oven, when the cheese is molten and bubbly. For a pretty presentation, sprinkle with fresh cilantro and a dash of paprika.

• Serving Temperature: Hot is best, but room temp works for potlucks. Reheat leftovers for the ultimate comfort meal.
• Side Pairings: Pair with a crisp green salad, garlic bread, or naan to soak up the sauce. A light cucumber raita or a tangy chutney on the side is fantastic.
• Beverage Suggestions: Serve with a cold lager, iced tea, or mango lassi for a refreshing contrast.
• Storage: Cool leftovers to room temperature, then cover tightly and refrigerate for up to 3 days. Freeze in single portions (airtight containers) for up to 2 months.
• Reheating: Microwave individual portions for 2-3 minutes, or bake covered at 350°F (175°C) for 15 minutes. Add a splash of cream before reheating if the pasta looks dry.
• Flavor Over Time: The spices deepen overnight, so leftovers taste even richer. Sometimes I think it’s better the next day!

If you’re packing for lunch, microwave in a covered container and toss in a handful of fresh herbs right before eating.

Nutritional Information & Benefits

Each serving of butter chicken pasta bake (1/6 of the recipe) contains approximately:

• Calories: 520
• Protein: 29g
• Fat: 28g
• Carbohydrates: 41g
• Fiber: 3g

The chicken provides lean protein, while the dairy offers calcium and healthy fats. Spices like turmeric and ginger have anti-inflammatory properties, and tomatoes add a boost of vitamin C. For gluten-free or low-carb diets, simply swap the pasta as suggested above. Allergens include dairy and wheat—always check your cheese and pasta labels if you have sensitivities.

Personally, I find this dish keeps me full and satisfied. It’s a comfort meal that doesn’t skimp on nutrition or flavor!

Conclusion

There’s a reason butter chicken pasta bake is my go-to comfort food dinner—every bite is a hug in a bowl. The creamy sauce, golden cheese, and spiced chicken are a match made in culinary heaven. Whether you make it for a crowd, a quiet night in, or just to satisfy your own cravings, it’s always a winner.

Feel free to tweak the spices, swap the pasta, or add your favorite veggie twist. That’s the beauty of a recipe like this—make it yours! I love this dish because it brings people together and always sparks conversation (and second helpings).

Give it a try, share your version in the comments, or pin it for your next comfort food craving. Trust me, once you’ve tasted this creamy, cheesy fusion, you’ll be making it again and again. Happy baking!

FAQs – Butter Chicken Pasta Bake

Can I use leftover rotisserie chicken?

Absolutely! Just shred it and add to the sauce after the spices have cooked. It saves time and still tastes amazing.

What pasta shapes work best?

Penne, rigatoni, or ziti are ideal because they hold the sauce well. Short, sturdy shapes are best for bakes.

Can I make this recipe ahead?

Yes! Assemble everything, cover, and refrigerate up to a day ahead. Bake when ready to serve, adding 5 minutes to the bake time.

How do I make it spicier?

Add a chopped chili or more paprika to the sauce—taste and adjust before baking. You can also sprinkle chili flakes on top.

Is there a vegetarian version?

Swap chicken for roasted cauliflower or chickpeas. The sauce works beautifully with both!

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