Description

This One Pot Butter Chicken and Noodle Bake is the ultimate comfort food, combining tender chicken, perfectly cooked noodles, and a rich, buttery tomato cream sauce—all baked together in a single pot for a meal that’s full of flavor but low on cleanup. It’s hearty, satisfying, and perfect for busy weeknights or cozy weekend dinners.

Ingredients

Scale

For the Butter Chicken Sauce:

2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1/2 cup tomato sauce
1 cup heavy cream
Salt and pepper to taste

For the Chicken and Noodles:

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
12 oz egg noodles (or any pasta of choice)
3 cups chicken broth
1/2 cup shredded cheese (optional, for topping)
Fresh cilantro for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a large oven-safe pot over medium heat, melt the butter with the olive oil. Add the onions and sauté until soft and translucent, about 5-7 minutes.
Stir in the garlic and ginger, cooking until fragrant.
Add the garam masala, cumin, smoked paprika, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Stir in the diced tomatoes and tomato sauce. Let the mixture simmer for 5 minutes.
Add the chicken pieces to the pot, ensuring they are well-coated in the sauce. Season with salt and pepper.
Pour in the chicken broth and stir in the noodles, making sure they are submerged.
Bring everything to a gentle boil, then cover and transfer the pot to the oven. Bake for 25-30 minutes, or until the noodles are tender and the chicken is fully cooked.
If using cheese, sprinkle it on top and broil for 2-3 minutes until golden and bubbly.
Remove from the oven and let the dish cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

For a dairy-free version, substitute coconut cream for heavy cream.
Feel free to add vegetables like spinach, peas, or bell peppers for added nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm on the stovetop or microwave with a splash of chicken broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Indian-Inspired, Fusion

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 6g
Sodium: 850mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 32g
Cholesterol: 32g

Keywords: One Pot Butter Chicken and Noodle Bake, One Pan Chicken Dinner, Butter Chicken Pasta, Easy Comfort Food, Family-Friendly Dinner