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Butter Chicken Baked Pasta

Butter Chicken Baked Pasta

Ground chicken in a creamy, flavorful, authentic Indian butter sauce, baked with shell pasta and cheeses.
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Prep Time 1 hour
Cook Time 30 minutes
Course Main Course
Cuisine fusion, Indian, Italian
Servings 8 people

Ingredients
  

Ground Chicken:

  • 2 lbs ground chicken
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp tandoori paste
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp salt
  • 3 tbsp cooking oil

Butter Sauce:

  • 4 tbsp butter
  • 1 cup diced onions
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp tandoori paste
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 cup diced tomatoes
  • 1/4 cup Greek yogurt
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 cup heavy cream

Pasta:

  • 1 lb. medium shell pasta (1 box)

Cheese Mixture:

  • 15 oz. ricotta cheese
  • 1 1/2 cup shredded mozzarella cheese (divided)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Garnish:

  • 1/2 tsp crushed fenugreek leaves (kasuri methi)

Instructions
 

Ground Chicken:

  • Combine all ingredients under Ground Chicken except oil. Heat oil in a pan and stir fry the meat until browned and all moisture has evaporated. Remove from pan and set aside.

Butter Sauce:

  • In the same pan, melt butter. Add diced onions and sauté until golden. Add all the ingredients under Butter Sauce up to (and including) the salt. Sauté for 5-7 minutes until the oil starts to separate.
  • Add diced tomatoes, Greek yogurt, tomato paste, and sugar, and sauté for another 5 minutes.
  • Transfer to a blender and puree. The sauce should now be smooth and silky.
  • Return the sauce to the pan and add heavy cream.

Pasta:

  • Boil shell pasta until al dente, following package directions. Drain, reserving 1/2 cup pasta water.

Combine Ground Chicken, Pasta & Butter Sauce:

  • Add ground chicken and pasta to the butter sauce and mix thoroughly. Add pasta water to thin out.

Cheese Mixture:

  • In a bowl, combine all ingredients under Cheese Mixture, reserving 1/2 cup shredded mozzarella cheese.

Assemble:

  • You now have a chicken/pasta/sauce mixture and a cheese mixture. In a greased 9x13 baking dish, layer them like this:
    Spread 1/3 of the chicken/pasta/sauce mixture.
    Drop dollops of 1/3 of the cheese mixture and spread with a spatula.
    Repeat 2 more times.
  • Finish with the reserved mozzarella cheese.
  • Cover with a tented foil that's been sprayed with cooking spray to prevent sticking. Bake at 350° for 30 minutes, until hot and bubbly.
  • Sprinkle crushed fenugreek leaves on top. Enjoy hot!
Keyword butter chicken, pasta