Butter Chicken Pasta Bake
Penne and tender chicken in a creamy spiced tomato sauce under bubbling mozzarella, an easy weeknight family bake.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.84 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Cook the penne in salted boiling water for 2 minutes less than the packet says. Drain, saving a mugful of the water.
8 min - 2
Heat the oil in a large pan. Fry the chicken with the garam masala and a pinch of salt for 6 minutes until golden and cooked through.
6 min - 3
Pour in your ready made makhani base (see the base recipe) and the cream. Add 100 ml of the pasta water and simmer for 3 minutes.
- 4
Stir in the spinach until wilted, then fold in the drained pasta. Taste and season.
- 5
Tip into a baking dish and scatter over the mozzarella and cheddar.
- 6
Bake for 20 minutes until bubbling and golden at the edges. Rest for 5 minutes before serving.
20 min
Tips
- Undercook the pasta by 2 minutes because it keeps cooking in the oven.
- Keep the sauce slightly loose before baking. The pasta will absorb a lot of it.
- Cooked leftover chicken works well. Add it with the spinach and skip the frying.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Freezes for 2 months. Reheat until steaming hot all the way through.
Questions
Can I use gluten free pasta?
Yes. Use gluten free penne, cook it 3 minutes less than the packet says and add a little extra water to the sauce, as it absorbs more.
Can I make it vegetarian?
Yes. Swap the chicken for 300 g cubed paneer or 2 tins of chickpeas.
Can I make it ahead?
Yes. Assemble the bake, cover and chill for up to 24 hours. Add 10 minutes to the baking time from cold.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.