Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the starchy pasta water, and set aside.1 pound pasta of your choice
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, 1 teaspoon salt, ½ teaspoon black pepper
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the cumin, turmeric, garam masala, and cayenne pepper (if using) and cook for 30 seconds, until the spices are fragrant.1 medium yellow onion, 2 cloves garlic, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, ½ teaspoon garam masala, ¼ teaspoon cayenne pepper
- Pour in the crushed tomatoes and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5-10 minutes to allow the flavors to meld.1 (15-ounce) can crushed tomatoes
- Stir in the heavy cream and the cubed butter. Whisk gently until the butter has melted and the sauce is smooth and creamy. Return the cooked chicken to the skillet.½ cup heavy cream, ¼ cup unsalted butter, 1 pound boneless, skinless chicken thighs
- Add the cooked and drained pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.1 pound pasta of your choice, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh lemon juice
- Garnish generously with fresh chopped cilantro and/or parsley. Serve immediately with warm naan or crusty bread for dipping into the delicious sauce.Fresh cilantro and/or parsley, Naan or crusty bread
Notes
This Cowboy Butter Chicken Pasta stays fresh in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat with a splash of liquid, or in the microwave on 50% power, stirring at intervals. It also freezes well for up to 2-3 months.
