High Protein Creamy Butter Chicken Pasta
Indulge in a bowl of creamy goodness with our High Protein Butter Chicken Pasta! This delightful dish brings together tender chunks of chicken simmered in a rich tomato-butter sauce, perfectly paired with al dente pasta for a satisfying meal. Meal prep just got a whole lot tastier—your weeknight dinners are about to be elevated!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garnish corianderoptional
- 3 Garlic Cloves minced or Garlic Powderoptionalcan use garlic powder
- 1 Lemon Juiced
- 1 Medium Onion finely sliced
🥩Meat & Seafood(1)
- 700g cubed raw Chicken Breast (1.54 lbs)
🥛Dairy & Eggs(3)
- 20g Light Butter (1.4 tbsp)
- 100-120g Low Fat Yogurt (Brand: Milbona) (3.53-4.24 oz)
- 100g Low Fat Yogurt (3.53 oz)
🫙Pantry Staples(3)
- 25-30g Cashew Nuts (Adds creaminess) (0.88-1.06 oz)
- 1/2 cup Pasta Water (120 ml)
- 270g Uncooked Penne Pasta (9.53 oz)can use protein pasta for better macros
🧂Spices & Seasonings(4)
- 1 tsp Garam Masala (5 ml)
- 2 tsp Salt & Pepper
- 1 tbsp Smoked Paprika (15 ml)
- 1 tsp Turmeric (5 ml)
📦Other(3)
- 2 tsp Chilli Powder (10 ml)
- 1 Can Chopped Tomatoes (400-500g) (14.1 oz)
- 1/2 tsp of each spice used for the chicken
👨🍳 Instructions
- 1
Slice your chicken into cubes, add fresh garlic, paprika, turmeric, garam masala, chili powder, salt, pepper, low-fat yogurt, and lemon juice.
- 2
Add light butter to a pan or sliced onion. Cook for 5 minutes before adding canned tomatoes, more seasoning, and cashew nuts.
- 3
Let it cook, add more yogurt, then add it all in a blender cup with pasta water. Blend till smooth and creamy, then back to the pan.
- 4
Cook the chicken for 8 minutes till golden brown. Add the sauce and the pasta. Give it all a good mix.
- 5
Garnish with coriander and the white sauce. Then distribute into 4 equal servings and enjoy.
💡 Pro Tips
- ✓Marinate the chicken in yogurt for at least 30 minutes (or up to 4 hours) since the lactic acid and calcium-activated proteases tenderize muscle fibers without turning the surface mushy like acidic marinades (lemon-only) can.timing30 minutes-4 hours
- ✓Toast the paprika, turmeric, garam masala, and chili powder in the butter for 30-60 seconds before adding tomatoes because these spices are fat-soluble and their flavor compounds bloom fully when heated in fat rather than water.technique30-60 seconds
- ✓Soak the cashews in hot water for 10-15 minutes before blending so they soften enough to puree into a completely smooth sauce, preventing a grainy texture from undissolved cashew fibers.ingredient10-15 minutes
- ✓Reserve at least 1 cup of starchy pasta water before draining, since the starch acts as an emulsifier that binds the butter-based sauce to the pasta surface instead of it pooling at the bottom of the bowl.technique1 cup reserved
- ✓Sear the chicken cubes in batches without crowding the pan, leaving at least 1/2 inch between pieces, so surface moisture evaporates quickly and you get a golden Maillard crust in 8 minutes instead of steaming the meat gray.technique8 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
High Protein Creamy Butter Chicken Pasta
Indulge in a bowl of creamy goodness with our High Protein Butter Chicken Pasta! This delightful dish brings together tender chunks of chicken simmered in a rich tomato-butter sauce, perfectly paired with al dente pasta for a satisfying meal. Meal prep just got a whole lot tastier—your weeknight dinners are about to be elevated!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garnish corianderoptional
- 3 Garlic Cloves minced or Garlic Powderoptionalcan use garlic powder
- 1 Lemon Juiced
- 1 Medium Onion finely sliced
🥩Meat & Seafood(1)
- 700g cubed raw Chicken Breast (1.54 lbs)
🥛Dairy & Eggs(3)
- 20g Light Butter (1.4 tbsp)
- 100-120g Low Fat Yogurt (Brand: Milbona) (3.53-4.24 oz)
- 100g Low Fat Yogurt (3.53 oz)
🫙Pantry Staples(3)
- 25-30g Cashew Nuts (Adds creaminess) (0.88-1.06 oz)
- 1/2 cup Pasta Water (120 ml)
- 270g Uncooked Penne Pasta (9.53 oz)can use protein pasta for better macros
🧂Spices & Seasonings(4)
- 1 tsp Garam Masala (5 ml)
- 2 tsp Salt & Pepper
- 1 tbsp Smoked Paprika (15 ml)
- 1 tsp Turmeric (5 ml)
📦Other(3)
- 2 tsp Chilli Powder (10 ml)
- 1 Can Chopped Tomatoes (400-500g) (14.1 oz)
- 1/2 tsp of each spice used for the chicken
👨🍳 Instructions
- 1
Slice your chicken into cubes, add fresh garlic, paprika, turmeric, garam masala, chili powder, salt, pepper, low-fat yogurt, and lemon juice.
- 2
Add light butter to a pan or sliced onion. Cook for 5 minutes before adding canned tomatoes, more seasoning, and cashew nuts.
- 3
Let it cook, add more yogurt, then add it all in a blender cup with pasta water. Blend till smooth and creamy, then back to the pan.
- 4
Cook the chicken for 8 minutes till golden brown. Add the sauce and the pasta. Give it all a good mix.
- 5
Garnish with coriander and the white sauce. Then distribute into 4 equal servings and enjoy.
💡 Pro Tips
- ✓Marinate the chicken in yogurt for at least 30 minutes (or up to 4 hours) since the lactic acid and calcium-activated proteases tenderize muscle fibers without turning the surface mushy like acidic marinades (lemon-only) can.timing30 minutes-4 hours
- ✓Toast the paprika, turmeric, garam masala, and chili powder in the butter for 30-60 seconds before adding tomatoes because these spices are fat-soluble and their flavor compounds bloom fully when heated in fat rather than water.technique30-60 seconds
- ✓Soak the cashews in hot water for 10-15 minutes before blending so they soften enough to puree into a completely smooth sauce, preventing a grainy texture from undissolved cashew fibers.ingredient10-15 minutes
- ✓Reserve at least 1 cup of starchy pasta water before draining, since the starch acts as an emulsifier that binds the butter-based sauce to the pasta surface instead of it pooling at the bottom of the bowl.technique1 cup reserved
- ✓Sear the chicken cubes in batches without crowding the pan, leaving at least 1/2 inch between pieces, so surface moisture evaporates quickly and you get a golden Maillard crust in 8 minutes instead of steaming the meat gray.technique8 minutes