Butter Chicken Linguine – Quick 30-Minute Dinner

Imagine the aromatic scent of garam masala and cumin, mingling with the richness of butter and the velvety texture of linguine, all combining in a savory harmony that awakens your taste buds. Butter Chicken Linguine is more than just a quick dinner recipe – it’s an experience for your senses.

If you’re looking for more Asian-inspired recipes, be sure to check out my Takeout-Style Beijing Beef for a fusion of Chinese flavors with ease.

Why This Recipe Works

• This recipe’s rapid cooking time makes it perfect for busy nights when you’re in a hurry.
• The use of heavy cream adds a rich and velvety texture to the dish without,lengthening the cooking time much.
• The blend of spices in the garam masala and cumin powder elevates the dish beyond a simple butter-fried chicken, giving it a unique Indian-inspired flavor profile.

Key Ingredients

When it comes to spices, look for high-quality options. For the garam masala, choose a brand that offers a finely ground, aromatic blend.

For the heavy cream and Parmesan cheese, go for brands known for their rich, creamy textures and intense flavors, respectively.

Recipe Courtesy of Our Kitchen

Butter Chicken Linguine – Quick 30-Minute Dinner

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound linguine

2 tablespoons unsalted butter

1 teaspoon garam masala

1/2 teaspoon ground cumin

1 pound boneless, skinless chicken breast

1 cup heavy cream

1 cup grated Parmesan cheese

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Directions

1

Cook the linguine in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water and then drain the linguine.

2

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until cooked through, about 5-6 minutes. Transfer the chicken to a plate and cover with foil to keep warm.

3

In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the garam masala, cumin powder, and a pinch of salt and pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.

4

Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes, or until slightly thickened.

5

Add the cooked linguine to the skillet, tossing to combine with the sauce. If the sauce seems too thick, add a bit of the reserved pasta water.

Storage & Reheating

For storing leftovers, let the linguine and sauce cool completely, then transfer them to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in the microwave or on the stovetop, adding a splash of water if the sauce seems too thick.