Butter Chicken Pasta Bake

Hello #LoyalRoyals

Our Pesto Princess Butter Chicken Curry Sauce was MADE for this dish! Why? Because it’s fun, it’s easy, and totally delicious.

Your secret superpower in the kitchen, our Pesto Princess fresh cooking sauces give you a hand when you’re short on time and inspiration.

Our Butter Chicken Curry Sauce is packed with flavour (it’s got just the right chilli kick to be popular with the entire family), and it’s preservative-free, gluten-free and vegan. If you want to steer clear of the meat, sub in a protein alternative or loads of veggies.

Find a stockist near you here. And please let us know your thoughts when you try our new range!

With thanks and love
HRH Kathleen

You’ll need

4 Tbsp olive oil 
1–2 Tbsp butter 
1 onion, finely chopped 
4 skinless chicken breasts, cut into bite-size pieces 
1 tub Pesto Princess Butter Chicken Curry Sauce 
250ml cream (coconut cream also works well)

300g uncooked penne pasta, cooked 
100g cheddar cheese, grated 
½ small bunch of parsley, finely chopped 
Herbs to garnish, optional
Salad to serve, optional

How to

1. Preheat the oven to 220°C. 

2. Heat an oven-proof dish or casserole pan on the stovetop (medium-high heat) and add one tablespoon of olive oil and one tablespoon of butter. Fry the onion gently for about 10 minutes.

3. Add the chicken and fry for 5 to 7 minutes or until the chicken is cooked through. Season well.

4. Pour in the Pesto Princess Butter Chicken Curry Sauce and simmer, uncovered, for a few minutes. When it has heated through, add the cream.

5. Now it’s time to add in your cooked pasta and mix well. Top with grated cheddar cheese and bake in the oven for ten minutes until the cheese has melted.

Serve with side salad and enjoy.

Photography, Recipes and Styling by Michelle Parkin.