That Spicy Chick

Butter Chicken Pasta Bake

India meets Italy in this fusion Butter Chicken Pasta Bake masterpiece! Creamy, buttery, and spicy Indian style Butter Chicken gets tossed with penne pasta, and is then baked with layers of mozzarella and cheddar cheese!

Overhead view of Butter Chicken Pasta Bake garnished with chopped coriander in a baking dish.

Raise your hand if you love creamy, buttery, and spicy Indian Butter Chicken! ❤️Raise your hand if you love pasta! 😋 Now…raise your hand if you love velvety and melty cheeeeesse!! 🙋‍♀️🙋‍♀️

If your hands are up and swinging madly above your head, and you’re nodding in approval of the aforementioned food items, then you are in for a treat today!

We know by now that Indian food tastes amazing with cheese. I mean, just take my Chicken Tikka Naanza (Naan Pizza) recipe as an example. Isn’t it just the most delicious thing EVER with its spicy chicken tikka, naan, garam masala spiced pizza sauce, and lovely melty trio of cheeses goodness?! I certainly think so.

But back to this Butter Chicken Pasta Bake. We’ve got the same chicken tikka swimming in a creamy, buttery, and spicy tomato and onion sauce here. But we’ve tossed penne pasta with it, and then baked it with velvety and smooth mozzarella and sharp cheddar cheese!

Friends, this is an irresistible, cozy, and comforting fusion spicy pasta dinner, and I’m pretty sure you’re going to love it!

Front left side view of Butter Chicken Pasta Bake garnished with chopped coriander on a white plate.

Why This Recipe Works

  • Marinating and pan-searing the chicken separately first allows its flavors to shine thanks to the slight char the pieces develop. The flavors also don’t drown in the sauce like it would if you were to cook it in there directly.
  • The rich, buttery, and creamy spices infused tomato, garlic, ginger, and onion sauce is incredibly flavorful and a delicious sauce for the pasta.
  • The sauce is not overly sweet. The Butter Chicken for this pasta bake is on the spicier side, and not loaded with sugar or honey like some versions that you get at restaurants.
  • It’s loaded with plenty of cheese, which interestingly tastes fantastic with all sorts of Indian food, including this pasta bake!
  • You can make it spicy or mild depending on your preference – it’ll taste great either way.
  • Although the ingredients list may seem lengthy, most of them are spices and seasonings and are actually used twice – once for the chicken marinade, and once again for the sauce. The chicken marinade comes together very quickly and the sauce is not too difficult to make. Then all you need to do is toss it with the pasta and bake with the cheeses!
  • It’s guaranteed to be enjoyed by adults and kids (if made mild) and a hit with everyone at your table!

Who’s up for a helping of this tasty fusion pasta bake?

Labeled photo of ingredients for Butter Chicken Pasta Bake on wooden board.

Ingredients

  • Plain Greek Style Yogurt: Or you can use regular plain yogurt.
  • Lemon Juice: As always, I recommend freshly squeezed for best flavor.
  • Spices & Seasonings: Kosher salt, freshly cracked black pepper, garam masala, ground Cumin, coriander powder, turmeric powder and ground cayenne. Store-bought garam masala is fine, but homemade garam masala is SO much more flavorful and tastes better! You can check out my Easy Homemade Garam Masala recipe to make your own if you’re interested. Adjust the amount of ground cayenne to taste depending on your heat level preference. Omit if you’re dining with kids and prefer to make this dish mild.
  • Ginger Garlic Paste: You can find this at Indian grocery stores or online.
  • Chicken: I used boneless and skinless chicken breasts, but you can use boneless and skinless chicken thighs instead if you prefer.
  • Unsalted Butter: For cooking the chicken and making the sauce.
  • Olive Oil: Also for cooking the chicken and making the sauce. Feel free to use any other cooking oil you prefer.
  • Pasta: I used penne, but any short-cut pasta will work. Use whole wheat or gluten-free pasta if needed.
  • Aromatics: Garlic and ginger.
  • Veggies: Red onion and tomatoes. If you prefer, you can use a (14 ounce) can of crushed or chopped tomatoes. Passata would work well too.
  • Red and Green Chilies: Use as many as or as few as you like depending on your heat level preference.
  • Water
  • Tandoori Color powder: This gives the sauce its vibrant and spectacular orange-reddish color. You can find it at Indian grocery stores or online. Alternatively, you can use 1–2 drops red/orange food coloring instead if you don’t have it on hand. It doesn’t really have any flavor, so you can omit it if you rather not add any coloring to the dish.
  • Cooking Cream (20% fat): Or use single cream or half and half.
  • Methi (fenugreek) Leaves: You can find this at Indian grocery stores. Fresh methi leaves have a slightly bitter flavor, but they will help round out all the creamy and rich flavors in the sauce. Fresh methi leaves and dried methi in packets can both be found at your local Indian grocery store. Alternatively, you can use Kasuri/Kasoori Methi (dried fenugreek leaves) instead, which is sold in packets at Indian grocery stores, and can also be found at some large supermarkets, Walmart, or online.
  • Shredded Low Moisture Part-Skim Mozzarella Cheese
  • Freshly Grated Sharp Cheddar Cheese
  • Chopped Coriander: For garnish. Omit if you’re not a fan of coriander, or use chopped basil or mint leaves instead if you prefer.
Labeled photo of more ingredients for Butter Chicken Pasta Bake on wooden board.

How to Make Butter Chicken Pasta Bake

Photo Collage of steps to make Butter Chicken Pasta Bake.

For the Chicken:

  1. Marinate the chicken: Clean and pat-dry the chicken breasts with paper towels, then cut into bite-sized pieces. Combine the Greek style yogurt (or plain yogurt), lemon juice, kosher salt, garam masala, ground cumin, coriander powder, turmeric powder, and ground cayenne in a medium sized bowl. Mix with a spoon until evenly combined, then add the chicken pieces and toss to coat in the marinade. Cover the bowl with cling wrap and allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for best flavor.
  2. Cook the chicken: When ready to cook, heat unsalted butter and olive oil in a large nonstick skillet or fry pan over medium-high heat. Once the butter is frothing, add the marinated chicken pieces (and all the marinade in the bowl) and spread the pieces out evenly in the pan. Cook for 5-6 minutes, turning the chicken pieces occasionally, until almost all of the liquid has cooked off and the chicken has fully cooked through. Switch off the heat and set aside.
Photo Collage of steps to make Butter Chicken Pasta Bake: adding chicken to sauce in pan, then adding pasta, then tossing everything together.

For the Butter Chicken Pasta Bake:

  1. Prep: Pre-heat oven to 175°C/350°F. Cook the pasta al–dente according to package instructions in a large pot (or use the same sauté pan you’ll use for the Butter Chicken) of boiling salted water. Drain and set aside. (I like to run water over the pasta to prevent them from sticking and cooking further.) Chop the red onion, garlic, ginger, red and green chilies, and tomatoes and set aside. Combine all the spices and seasonings – the kosher salt, black pepper, coriander powder, ground cumin, turmeric powder, garam masala, and ground cayenne in a small bowl. Set aside.
  2. Sauté: Heat the unsalted butter and olive oil in a large deep sauté pan over medium-high heat. Once hot, add the red onion and sauté until softened – about 1-2 minutes. Next, add the garlic, ginger, and red and green chilies and continue sautéing until fragrant – about 2 minutes.
  3. Add seasonings and spices: Stir in the spices and seasonings in the bowl you made earlier and mix to combine with everything in the pan.
  4. Simmer: Add the chopped tomatoes and pour in 1 cup of water. Stir to combine, then lower the heat to low and cover the pan. Simmer for 5-6 minutes.
  5. Blend: Uncover the pan and switch off the heat. Carefully transfer the contents in the pan to a blender jug. Cover and blend until a smooth texture is achieved. (Note: Be careful as hot liquids tend to expand when blending. You may need to uncover the blender jug and push down the contents with a spoon 1-2 times.) Transfer the sauce back to the pan, then switch on the heat and set to low.
  6. Stir in Tandoori color, lemon juice, and cooking cream: Add the Tandoori color powder (or food coloring if using), lemon juice, and cooking cream. Stir until fully integrated and the color of the sauce is even.
  7. Add methi, chicken, and pasta: Stir in the methi leaves (or kasuri methi leaves). Then add the cooked chicken to the sauce and stir to combine. Add the cooked pasta and toss for a minute or two until everything is evenly coated in the sauce, then switch off the heat. (Note: It may appear to be very saucy, but the pasta will absorb a lot of the liquid/sauce during baking and also afterwards.)
  8. Assemble and bake: Transfer half of the Butter Chicken Pasta to a 9×13-inch baking dish. Top evenly with half of the shredded mozzarella cheese and half of the freshly grated sharp cheddar cheese. Then repeat and spread the remaining Butter Chicken Pasta on top, and sprinkle evenly with the remaining cheeses. Bake for 13-15 minutes, or until the cheese has melted. Remove from the oven and cool for 5 minutes.
  9. To Serve: Garnish with chopped coriander and enjoy!
Butter chicken pasta topped with shredded mozzarella and grated cheddar cheese in a baking dish.
Wooden spoon lifting pasta and chicken with cheese stretching from the dish with Butter Chicken Pasta Bake.

Full ingredient amounts/instructions in the recipe card below.

Cook’s Tips:

  • Use Greek style yogurt or plain yogurt. Greek style yogurt is similar to plain yogurt in consistency, and looser and waterier than authentic Greek yogurt. Greek yogurt will be too thick to use for this recipe.
  • Allow the chicken to come to room temperature before cooking if marinating overnight in the refrigerator. Remove the chicken from the fridge and let it sit on the counter for 30-45 minutes before cooking.
OVerhead view of Butter Chicken Pasta garnished with chopped coriander on a white plate.

FAQs

Can I substitute fenugreek seeds instead of fresh or dried fenugreek leaves?

Unfortunately, the flavor profile of fenugreek seeds is different from fenugreek leaves and will not be a good substitute for this recipe. I suggest substituting with a teaspoon of fenugreek powder if fenugreek leaves are not easily available to you. Alternatively, stir in a tablespoon of chopped coriander. Although it won’t taste the same, it’s a better option than not adding anything at all.

How do I store unused fresh methi leaves?

Wash and dry the methi. Then pick the leaves off the stems. I recommend chopping the leaves (some can be quite big), then storing them in a freezer-friendly Ziploc bag. Then you can pull out the bag and use how much you need whenever a recipe calls for it. Frozen methi leaves stay good for about 3 months if stored properly.

Can I use different cheeses?

Yes, you definitely can! Some of my favorite combos are Italian Blend (I like Tillamook’s Farmstyle Cut Shredded Italian Blend Cheese, which is a mixture of shredded low moisture part-skim mozzarella and parmesan cheese) and muenster cheese, smoked cheddar and mozzarella, and mozzarella and pepper jack cheese for an extra spicy version! You could also just use one type of cheese if you wish.

Can I use a different pasta shape?

Yes. You can use any type of short-cut pasta you like. A few short-cut pasta options aside from penne are farfalle, conchiglie, macaroni, rigatoni, and fusilli. Noodle-type pastas can be used in a pinch, but short-cut pastas will work better in this dish.

Can I make this less spicy/completely mild?

Sure! Adjust the amount of ground cayenne and red and green chilies you use to suit your heat level preference. You can also make it completely mild and omit the ground cayenne and chilies. You could also add honey to naturally sweeten the sauce and balance out the heat from all the spices.

Can I make this vegetarian?

Yes. You can make this recipe with paneer (Indian cottage cheese) so that it’s a Butter Paneer Pasta Bake. Follow the same method for marinating and cooking the paneer as you would the chicken. But note that paneer tends to crumble if handled to vigorously, so be gentle when mixing the cubes with the marinade and cooking them. Check out my Paneer Butter Masala (Paneer Makhani) recipe for more information on how to make it. Then you can follow the steps to assemble the pasta bake in this recipe.

Can I make this gluten-free?

Yes. Use a gluten-free pasta. All of the ingredients in the Butter Chicken are naturally gluten-free, but double check the ingredient labels for your cheeses to ensure that they are GF certified.

Can I make this dairy-free?

Use a vegan unsalted butter, vegan cheeses, and a vegan cooking cream alternative. I recommend coconut milk (full fat is best to achieve a creamy sauce) in place of the cooking cream.

Front view of Butter Chicken Pasta garnished with coriander on a white plate. Small bowl with chopped coriander and dish with the pasta bake in the back.

Can I use smaller ovenproof baking dishes if I don’t have a 9×13-inch baking dish?

Yes, you can. I’ve assembled the pasta bake and baked it in two Pyrex 11-cup rectangular baking dishes too without any issues.

What can I serve this with?

To balance the richness, a nice and simple salad with a bright lemon vinaigrette or cooling yogurt dressing would be an excellent side for this Butter Chicken Pasta Bake. Check out my Cooling Cucumber & Mint Yogurt Dip, which can also be used as a salad dressing.

Can I freeze this?

I have not tried freezing it so can’t advise without further testing. However, if you really want to freeze it, I recommend not adding the cream and just make and freeze the sauce. Don’t cook the pasta just yet and follow steps 2 through 5. After you blend the spiced sautéed aromatics and veggies into a sauce, cool and transfer to a freezer-friendly bag or container. Freeze for up to two months. Thaw the sauce in the fridge overnight, then cook your pasta (step 1) and proceed with the rest of the recipe (steps 6-9) as indicated.

Can I make this ahead?

Yes! In fact, the leftovers taste fantastic the next day, and the day after. You can make it up to 3 days in advance. Or if you like, you can make the Butter Chicken up to 3 days in advance and store it in a sealed airtight container in the fridge. Then on the day of serving, cook the pasta, assemble the pasta bake with the cheeses, bake it, then garnish with chopped coriander and serve.

How do I store leftovers?

Store any leftovers in the fridge in sealed airtight containers. Microwave in small portions on a plate or in a bowl for 1-2 minutes or until hot throughout.

Top view of Butter Chicken Pasta Bake on a plate and in a long baking dish. Text overlay "Butter Chicken Pasta Bake".

More Fusion Pasta Dinners


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Overhead view of Butter Chicken Pasta Bake garnished with chopped coriander in a baking dish.

Butter Chicken Pasta Bake

India meets Italy in this fusion Butter Chicken Pasta Bake masterpiece! Creamy, buttery, and spicy Indian style Butter Chicken gets tossed with penne pasta, and is then baked with layers of mozzarella and cheddar cheese!

  • Author: Lavina
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Sauté, Simmer, Bake
  • Cuisine: Indian, Italian, Fusion
Scale

Ingredients

For the Chicken:

  • 5 TBLS Plain Greek Style Yogurt (or plain yogurt)
  • 1 TBLS freshly squeezed Lemon Juice
  • 1 TSP Kosher Salt
  • 1 TSP Garam Masala (store-bought or homemade)
  • 1 TSP ground Cumin
  • 1 TSP Coriander powder
  • 1 TSP Turmeric powder
  • ½1 TSP ground Cayenne (or Kashmiri red chili powder), to taste
  • 1 TBLS Ginger Garlic Paste (or use 1 TBLS each of Ginger Paste and Garlic Paste)
  • 2 Chicken Breasts or Thighs (about 400 grams / 0.88 pounds), boneless, skinless – cleaned, pat-dried, cut into bite-sized pieces
  • 1 TBLS Unsalted Butter
  • 1 TBLS Olive Oil (or any other cooking oil you prefer)

For the Butter Chicken Pasta Bake:

  • 8 ounces uncooked Pasta (I used penne, but any short-cut pasta will work.)
  • 1 medium Red Onion – small chopped
  • 10 Garlic cloves – minced
  • 1.5” knob of Ginger (about 2 TBLS minced) – minced
  • 2 medium Tomatoes – skinned, small chopped
  • 510 Red Chilies, to taste – chopped
  • 12 Green Chilies, to taste – chopped
  • ¾ TSP Kosher Salt, to taste
  • 1/8 TSP (a pinch) of freshly cracked Black Pepper
  • ½ TSP Garam Masala
  • ¾ TSP ground Cumin
  • ¾ TSP Coriander powder
  • 1 TSP Turmeric powder
  • 1 TSP ground Cayenne (or Kashmiri red chili powder), to taste
  • 2 TBLS Unsalted Butter
  • ½ TBLS Olive Oil (or any other cooking oil you prefer)
  • 1 cup Water
  • ½ TSP Tandoori Color powder (or 12 drops red/orange food coloring)
  • 1 TSP freshly squeezed Lemon Juice
  • 200ml (20% fat) Cooking Cream (or use single cream or half and half)
  • 1.52 TBLS chopped fresh or frozen Methi (fenugreek) Leaves or 2 TSP Kasuri/Kasoori Methi (dried fenugreek leaves)
  • 1 cup shredded part skim low-moisture Mozzarella Cheese (I use Tillamook’s)
  • 1 cup freshly grated Sharp Cheddar Cheese
  • 12 TBLS chopped Coriander (for garnish)

Instructions

For the Chicken:

  1. Marinate the chicken: Clean and pat-dry the chicken breasts with paper towels, then cut into bite-sized pieces. Combine the Greek style yogurt (or plain yogurt), lemon juice, kosher salt, garam masala, ground cumin, coriander powder, turmeric powder, and ground cayenne in a medium sized bowl. Mix with a spoon until evenly combined, then add the chicken pieces and toss to coat in the marinade. Cover the bowl with cling wrap and allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for best flavor.
  2. Cook the chicken: When ready to cook, heat unsalted butter and olive oil in a large nonstick skillet or fry pan over medium-high heat. Once the butter is frothing, add the marinated chicken pieces (and all the marinade in the bowl) and spread the pieces out evenly in the pan. Cook for 5-6 minutes, turning the chicken pieces occasionally, until almost all of the liquid has cooked off and the chicken has fully cooked through. Switch off the heat and set aside.

For the Butter Chicken Pasta Bake:

  1. Prep: Pre-heat oven to 175°C/350°F. Cook the pasta al–dente according to package instructions in a large pot (or use the same sauté pan you’ll use for the Butter Chicken) of boiling salted water. Drain and set aside. (I like to run water over the pasta to prevent them from sticking and cooking further.) Chop the red onion, garlic, ginger, red and green chilies, and tomatoes as indicated in the “Ingredients” section and set aside. Combine all the spices and seasonings – the kosher salt, black pepper, coriander powder, ground cumin, turmeric powder, garam masala, and ground cayenne in a small bowl. Set aside.
  2. Sauté: Heat the unsalted butter and olive oil in a large deep sauté pan over medium-high heat. Once hot, add the red onion and sauté until softened – about 1-2 minutes. Next, add the garlic, ginger, and red and green chilies and continue sautéing until fragrant – about 2 minutes.
  3. Add seasonings and spices: Stir in the spices and seasonings in the bowl you made earlier and mix to combine with everything in the pan.
  4. Simmer: Add the chopped tomatoes and pour in 1 cup of water. Stir to combine, then lower the heat to low and cover the pan. Simmer for 5-6 minutes.
  5. Blend: Uncover the pan and switch off the heat. Carefully transfer the contents in the pan to a blender jug. Cover and blend until a smooth texture is achieved. (Note: Be careful as hot liquids tend to expand when blending. You may need to uncover the blender jug and push down the contents with a spoon 1-2 times.) Transfer the sauce back to the pan, then switch on the heat and set to low.
  6. Stir in Tandoori color, lemon juice, and cooking cream: Add the Tandoori color powder (or food coloring if using), lemon juice, and cooking cream. Stir until fully integrated and the color of the sauce is even.
  7. Add methi, chicken, and pasta: Stir in the methi leaves (or kasuri methi leaves). Then add the cooked chicken to the sauce and stir to combine. Add the cooked pasta and toss for a minute or two until everything is evenly coated in the sauce, then switch off the heat. (Note: It may appear to be very saucy, but the pasta will absorb a lot of the liquid/sauce during baking and also afterwards.)
  8. Assemble and bake: Transfer half of the Butter Chicken Pasta to a 9×13-inch baking dish. Top evenly with half of the shredded mozzarella cheese and half of the freshly grated sharp cheddar cheese. Then repeat and spread the remaining Butter Chicken Pasta on top, and sprinkle evenly with the remaining cheeses. Bake for 13-15 minutes, or until the cheese has melted. Remove from the oven and cool for 5 minutes.
  9. To Serve: Garnish with chopped coriander and enjoy!

Notes

Ingredient Notes, Cook’s Tips, and FAQs

  1. Recipe ‘Prep Time’ does not account for chicken marinating (inactive) time.
  2. Methi (fenugreek) leaves: You can try finding fresh methi at your local Indian grocery store. They’re usually sold in bunches while still attached to the stems. If you don’t have access to fresh methi leaves, you can use 2 teaspoons kasuri methi leaves (also spelled kasoori methi) which are dried fenugreek leaves instead. You can find kasuri methi in some large supermarkets, large retail stores such as Walmart, or online.
  3. Not a fan of coriander? Garnish with chopped basil or mint leaves if you prefer.
  4. Can I substitute fenugreek seeds instead of fresh or dried fenugreek leaves? Unfortunately, the flavor profile of fenugreek seeds is different from fenugreek leaves and will not be a good substitute for this recipe. I suggest substituting with a teaspoon of fenugreek powder if fenugreek leaves are not easily available to you. Alternatively, stir in a tablespoon of chopped coriander. Although it won’t taste the same, it’s a better option than not adding anything at all.
  5. How do I store unused fresh methi leaves? Wash and dry the methi. Then pick the leaves off the stems. I recommend chopping the leaves (some can be quite big), then storing them in a freezer-friendly Ziploc bag. Then you can pull out the bag and use how much you need whenever a recipe calls for it. Frozen methi leaves stay good for about 3 months if stored properly.
  6. Can I use different cheeses? Yes, you definitely can! Some of my favorite combos are Italian Blend ((I like Tillamook’s Farmstyle Cut Shredded Italian Blend Cheese, which is a mixture of shredded low moisture part-skim mozzarella and parmesan cheese) and muenster cheese, smoked cheddar and mozzarella, and mozzarella and pepper jack cheese for an extra spicy version! You could also just use one type of cheese if you wish.
  7. Can I use a different pasta shape? Yes. You can use any type of short-cut pasta you like. A few short-cut pasta options aside from penne are farfalle, conchiglie, macaroni, rigatoni, and fusilli. Noodle-type pastas can be used in a pinch, but short-cut pastas will work better in this dish.
  8. Can I make this less spicy/completely mild? Sure! Adjust the amount of ground cayenne and red and green chilies you use to suit your heat level preference. You can also make it completely mild and omit the ground cayenne and chilies. You could also add honey to naturally sweeten the sauce and balance out the heat from all the spices.
  9. Can I make this vegetarian? Yes. You can make this recipe with paneer (Indian cottage cheese) so that it’s a Butter Paneer Pasta Bake. Follow the same method for marinating and cooking the paneer as you would the chicken. But note that paneer tends to crumble if handled to vigorously, so be gentle when mixing the cubes with the marinade and cooking them. Check out my Paneer Butter Masala (Paneer Makhani) recipe for more information on how to make it. Then you can follow the steps to assemble the pasta bake in this recipe.
  10. Can I make this gluten-free? Yes. Use a gluten-free pasta. All of the ingredients in the Butter Chicken are naturally gluten-free, but double check the ingredient labels for your cheeses to ensure that they are GF certified.
  11. Can I make this dairy-free? Use a vegan unsalted butter, vegan cheeses, and a vegan cooking cream alternative. I recommend coconut milk (full fat is best to achieve a creamy sauce) in place of the cooking cream.
  12. Can I use smaller ovenproof baking dishes if I don’t have a 9×13-inch baking dish? Yes, you can. I’ve assembled the pasta bake and baked it in two Pyrex 11-cup rectangular baking dishes too without any issues.
  13. What can I serve this with? To balance the richness, a nice and simple salad with a bright lemon vinaigrette or cooling yogurt dressing would be an excellent side for this Butter Chicken Pasta Bake. Check out my Cooling Cucumber & Mint Yogurt Dip, which can also be used as a salad dressing.
  14. Can I freeze this? I have not tried freezing it so can’t advise without further testing. However, if you really want to freeze it, I recommend not adding the cream and just make and freeze the sauce. Don’t cook the pasta just yet and follow steps 2 through 5. After you blend the spiced sautéed aromatics and veggies into a sauce, cool and transfer to a freezer-friendly bag or container. Freeze for up to two months. Thaw the sauce in the fridge overnight, then cook your pasta (step 1) and proceed with the rest of the recipe (steps 6-9) as indicated.
  15. Can I make this ahead? Yes! In fact, the leftovers taste fantastic the next day, and the day after. You can make it up to 3 days in advance. Or if you like, you can make the Butter Chicken up to 3 days in advance and store it in a sealed airtight container in the fridge. Then on the day of serving, cook the pasta, assemble the pasta bake with the cheeses, bake it, then garnish with chopped coriander and serve.
  16. How do I store leftovers? Store any leftovers in the fridge in sealed airtight containers. Microwave in small portions on a plate or in a bowl for 1-2 minutes or until hot throughout.

Nutrition

  • Serving Size: 1 large plate
  • Calories: 864
  • Sugar: 17.4g
  • Sodium: 1025mg
  • Fat: 43.5g
  • Saturated Fat: 21.9g
  • Unsaturated Fat: 13.9g
  • Trans Fat: 0.8g
  • Carbohydrates: 70.6g
  • Fiber: 6.3g
  • Protein: 48.9g
  • Cholesterol: 140.7mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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