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Butter Chicken Pasta Bake Easy Recipe – Creamy Comfort Food Dinner

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A creamy, cheesy fusion of classic butter chicken and pasta bake, this comforting dinner features tender chicken, aromatic spices, and a luscious tomato-cream sauce baked under a golden layer of cheese. Perfect for cozy nights or feeding a crowd, it’s an easy, family-friendly meal that delivers bold flavor and ultimate comfort.

Ingredients

Scale
  • 12 oz penne or rigatoni pasta
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 3 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated (or 1 tsp ground ginger)
  • 1 cup tomato puree
  • 3/4 cup heavy cream
  • 1/2 cup Greek yogurt (plain yogurt or sour cream can substitute)
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp paprika (smoked or sweet)
  • Salt & pepper to taste (about 1 tsp salt, 1/2 tsp pepper)
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 9-10 minutes). Drain and set aside.
  3. In a large skillet over medium heat, melt butter. Add 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. 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. Sprinkle in garam masala, cumin, coriander, turmeric, and paprika. Toast the spices for 1 minute until aromatic.
  6. Pour in tomato puree, scraping up any bits stuck to the pan. Stir in heavy cream and Greek yogurt. Whisk until smooth and creamy. If the sauce is too thick, add 1/4 cup water.
  7. Optional: For a silky sauce, transfer to a blender and blend until smooth. Return sauce to skillet.
  8. Stir cooked chicken into the sauce. Simmer for 3-4 minutes. Taste and adjust salt or spice as needed.
  9. Add drained pasta to the sauce and chicken mixture. Gently mix until every piece is coated. Add a splash of cream or pasta water if the mix feels dry.
  10. 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.
  11. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden. Broil for 2 minutes at the end for crispy edges, if desired.
  12. Let the bake sit for 10 minutes after removing from oven. Garnish with chopped cilantro before serving.

Notes

Toast your spices for maximum flavor. Use room-temperature dairy to prevent the sauce from splitting. Slightly undercook the pasta so it doesn’t get mushy when baked. Layer cheese for extra gooeyness. Let the bake rest before serving for cleaner slices. For gluten-free or dairy-free adaptations, substitute pasta and dairy as needed. Leftovers taste even better the next day.

Nutrition

Keywords: butter chicken pasta bake, creamy pasta bake, comfort food, easy dinner, chicken casserole, Indian fusion, cheesy pasta, family meal, weeknight dinner

Find it online: https://realityeats.com/butter-chicken-pasta-bake-easy-recipe-creamy-comfort-food-dinner/