Butter Chicken Pasta is a follow-up meal using the leftover Butter Chicken Sauce or freshly made and serves it as a sauce with pasta boiled in salted water. The pasta is transferred directly from the pot to the pan with sauce, where it is tossed with additional pasta water to adjust the consistency. It makes for a creamy butter chicken spaghetti dish that is an excellent way to use up leftover butter chicken. To which more meat can be added as you like.
Servings: 4
Ingredients
- 1 lb Pasta - 400 g to 454 g.
- 2 C Leftover Butter Chicken
Pasta Water
- 16 C Water
- 2 Tbl Sea Salt
Instructions
- Pasta Water: Bring the pot of pasta water to a boil on the back burner. Once the water is boiling, add the pasta and cook until al dente, about 13 minutes.
- Butter Chicken Sauce: When about 2-3 minutes of pasta cook time remain. Place Butter Chicken sauce into the pan and heat over medium heat.
- Pan Butter Chicken Pasta: Shut the heat off for the boiling pasta and grab the pasta out with tongs, carrying over some pasta water into the pan. Keep the heat at medium and mix aggressively until you get a thickened, creamy sauce. Add more pasta water if needed to adjust the consistency, as the mixture will already be pretty thick. The sauce should be creamy and cling to the pasta. Not too thick where it dries and not too thin, it doesn't cling to the pasta.
Notes
Cook pasta until al dente. This is about 13 minutes for long pasta and about 15 minutes for short pasta.