Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 4
Key Takeaways
- This creamy curry pasta combines tender chicken with aromatic spices in just 30 minutes
- Perfect balance of rich curry flavor without overwhelming heat
- Customize with your choice of vegetables or protein swaps
- Everything cooks in one pot for minimal cleanup
Why You Need This Curry Pasta in Your Life
Ever stared into your fridge wondering what to make for dinner? I’ve been there too. This Curry Pasta with Chicken recipe is my go-to solution when I need something quick yet impressive.
This one-pot wonder brings together creamy curry sauce with tender chicken and al dente pasta. The best part? It takes just 30 minutes from start to finish – perfect for those busy weeknights when you want something tasty without spending hours in the kitchen.
Nutrition Breakdown
| Nutrient | Amount per serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 16g |
| Fiber | 3g |
| Sodium | 480mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 pound | Cut into 1-inch pieces |
| Penne pasta | 8 ounces | About 3 cups uncooked |
| Olive oil | 2 tablespoons | |
| Yellow onion | 1 medium | Diced (about 1 cup) |
| Garlic | 3 cloves | Minced |
| Curry powder | 2 tablespoons | |
| Ground turmeric | 1 teaspoon | |
| Chicken broth | 2 cups | Low-sodium preferred |
| Coconut milk | 1 cup | Full-fat for creamiest results |
| Baby spinach | 2 cups | Loosely packed |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
| Fresh cilantro | ¼ cup | Chopped, for garnish |
| Lime | 1 | Cut into wedges for serving |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large skillet or pot | Main cooking vessel (12-inch with lid is ideal) |
| Sharp knife | For cutting chicken and vegetables |
| Cutting board | Prep surface |
| Measuring cups & spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Tongs | For turning chicken |
Substitution Options
- Pasta: Use any short pasta shape like rotini, farfalle, or shells
- Protein: Swap chicken for shrimp, tofu, or chickpeas
- Coconut milk: Heavy cream works in a pinch (use ¾ cup)
- Spinach: Replace with kale or Swiss chard (add 2 minutes to cooking time)
- For gluten-free: Use your favorite gluten-free pasta
Step-by-Step Instructions for Beginners
Preparation Phase (10 minutes)
- Set up your cooking station
- Clear your counter space of any clutter
- Read through the entire recipe twice to understand all steps
- Place a trash bowl nearby for food scraps
- Wash your hands thoroughly with soap and water
- Position your cutting board on a stable surface
- Prepare the chicken
- Remove chicken breasts from packaging and place on a clean cutting board
- Pat chicken dry with paper towels (this helps it brown better)
- Place your hand flat on top of the chicken breast to stabilize it
- Using a sharp knife, cut the chicken into even 1-inch cubes
- Try to make the pieces similar in size so they cook evenly
- Place cubed chicken in a clean bowl
- Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper
- Wash hands immediately after handling raw chicken
- Clean your cutting board with hot, soapy water or switch to a fresh one for vegetables
- Prepare the vegetables and aromatics
- Peel the onion and cut off both ends
- Cut the onion in half from top to bottom
- Place the flat side down on the cutting board for stability
- Make vertical cuts, then horizontal cuts to dice into small pieces
- Place diced onion in a small bowl
- Peel the garlic cloves by placing them under the flat side of your knife and pressing gently
- Mince the garlic by making small, close cuts in one direction, then turning the knife to cut in the opposite direction
- Place minced garlic in a separate small bowl
- Measure 2 cups of spinach (no need to chop)
- Rinse cilantro under cold water and pat dry with paper towels
- Remove cilantro leaves from stems and chop roughly
- Cut lime in half, then cut each half into 2-3 wedges
- Measure out your spices and liquids
- Set out all measuring cups and spoons
- Measure 2 tablespoons curry powder and place in a small bowl
- Add 1 teaspoon turmeric to the same bowl with curry powder
- Measure 2 cups chicken broth
- Shake coconut milk can well before opening
- Measure 1 cup coconut milk
- Have extra chicken broth or water nearby in case you need to adjust liquid while cooking
Cooking Phase (20 minutes)
- Cook the chicken
- Place your large skillet on the stove over medium-high heat
- Add 1 tablespoon olive oil and tilt the pan to coat the bottom evenly
- Test if the oil is hot by adding one small piece of chicken – it should sizzle immediately
- If the oil is hot, add half the chicken pieces in a single layer
- Tip for beginners: Overcrowding the pan will cause the chicken to steam rather than brown
- Let the chicken cook undisturbed for 2 minutes (set a timer!)
- Use tongs to flip each piece and cook for another 2 minutes
- The chicken should be golden on the outside but not fully cooked inside
- Remove this batch to a clean plate
- Repeat with the remaining chicken, removing it to the plate when done
- Safety note: The chicken will finish cooking later, so don’t worry that it’s not fully cooked yet
- Create the flavor base
- Using the same skillet (don’t clean it!), add the remaining 1 tablespoon olive oil
- Add the diced onion to the pan
- Stir with a wooden spoon, scraping up any browned bits from the chicken
- Cook for 3-4 minutes until the onions become soft and translucent
- Add the minced garlic and stir constantly for 30 seconds
- Beginner tip: Garlic burns easily! Keep it moving in the pan and watch carefully
- Add your curry powder and turmeric to the pan
- Stir continuously for 1 minute to toast the spices
- The mixture will become fragrant and slightly darker
- Problem-solving tip: If the spices start sticking to the pan or look like they might burn, immediately add a splash (about 2 tablespoons) of chicken broth and stir to loosen
- Cook the pasta in the sauce
- Slowly pour in the chicken broth while stirring
- Add the coconut milk and stir to combine
- Bring the liquid to a gentle boil (small bubbles consistently breaking the surface)
- Add the dry pasta to the liquid, stirring to ensure all pieces are submerged
- Visual cue: The liquid should just barely cover the pasta
- Reduce heat to medium-low (you want a gentle simmer, not a rolling boil)
- Cover the skillet with a lid
- Set a timer for 5 minutes
- After 5 minutes, remove lid and stir the pasta
- Checking for doneness: If the pasta is absorbing liquid too quickly and looks dry, add ¼ cup water
- Cover again and continue cooking for another 3-5 minutes
- Test a piece of pasta by biting into it – it should be almost tender but with a slight firmness in the center (al dente)
- Combine everything and finish cooking
- When pasta is almost done, add the cooked chicken back to the skillet
- Stir gently to combine
- Add spinach in small handfuls, stirring after each addition until it wilts down
- Visual cue: Spinach will shrink dramatically as it cooks
- Cook for 2-3 more minutes, stirring occasionally
- Check that the chicken is fully cooked by cutting the largest piece in half – it should be white throughout with no pink
- Safety reminder: Chicken must reach 165°F to be safe to eat
- Taste the sauce and add remaining salt and pepper as needed
- If the sauce seems too thick, add a little water (1-2 tablespoons at a time)
- If it’s too thin, simmer uncovered for an additional 1-2 minutes
Finishing Touches
- Finish and serve your curry pasta
- Remove the skillet from heat
- Let the dish stand for 2 minutes (the sauce will thicken slightly as it cools)
- Stir gently one more time
- Sprinkle with chopped cilantro
- Add red pepper flakes if you want some heat (optional)
- Serve in bowls with lime wedges on the side
- Serving tip: Squeeze fresh lime juice over each portion just before eating for a bright flavor boost
Troubleshooting Tips
Problem: Sauce is too thin
- Solution: Simmer uncovered for a few extra minutes until it reaches desired consistency
- What’s happening: Extra evaporation will thicken the sauce
Problem: Sauce is too thick
- Solution: Add water or chicken broth, 1 tablespoon at a time, until you reach desired consistency
- What’s happening: The pasta may have absorbed more liquid than expected
Problem: Pasta isn’t cooking evenly
- Solution: Ensure pasta is fully submerged in liquid and stir more frequently
- What’s happening: Some pasta pieces may be above the liquid or sticking together
Problem: Curry flavor is too mild
- Solution: Add an extra ½ teaspoon curry powder near the end of cooking
- What’s happening: Spice intensity can vary between brands
Problem: Chicken seems tough
- Solution: In the future, don’t overcook it initially—it should finish cooking when added back to the pasta
- What’s happening: Chicken continues cooking when added back to the hot pasta
Problem: Onions or garlic burned
- Solution: If this happens, it’s best to start over as burned garlic will give a bitter taste
- Prevention: Use medium heat and stir frequently
Variations to Try
Vegetable Curry Pasta
Add 1 cup of diced bell peppers and 1 cup of small broccoli florets when you add the onions. The cooking time remains the same, but you’ll get extra nutrition and color.
Spicy Coconut Curry Pasta
Double the red pepper flakes and add 1 tablespoon of Thai red curry paste along with the curry powder. This gives a more complex heat profile with Thai flavors.
Shrimp Curry Pasta
Replace chicken with 1 pound of peeled, deveined shrimp. Add shrimp during the last 3-4 minutes of cooking as they cook much faster than chicken.
Storing & Reheating
Storage
- Refrigerator: Let cool completely before transferring to an airtight container
- Store in the refrigerator for up to 3 days
- Freezer: Not recommended as pasta texture changes significantly and sauce may separate
Reheating
- Microwave method:
- Place a single portion in a microwave-safe bowl
- Add 1 tablespoon of water or broth to restore moisture
- Cover with a damp paper towel to prevent splattering
- Heat for 1 minute at 70% power
- Stir and check temperature
- Continue heating in 30-second intervals until hot throughout
- Stovetop method:
- Place in a small saucepan over medium-low heat
- Add 2-3 tablespoons of broth or water
- Cover and heat gently, stirring occasionally
- Heat for about 5 minutes or until hot throughout
- If sauce seems to separate, whisk gently to recombine
Safety Notes & Kitchen Tips
- Always wash hands for 20 seconds with soap before and after handling raw chicken
- Use separate cutting boards for meat and vegetables to prevent cross-contamination
- Check that chicken reaches 165°F internal temperature using a meat thermometer if you have one
- If serving guests with allergies, note that this recipe contains gluten (pasta) and dairy (if using cream instead of coconut milk)
- For meal prep: You can dice the chicken and chop the vegetables up to 24 hours in advance
- Time-saving tip: Use pre-cubed chicken and pre-chopped onions from your grocery store
- Cleanup tip: Fill your pot with hot soapy water while you eat to make cleanup easier
This Curry Pasta with Chicken recipe combines simplicity with big flavors. The creamy curry sauce coats each piece of pasta perfectly, while tender chunks of chicken make it a satisfying meal. Best of all, everything comes together in one pot, meaning less cleanup and more time to enjoy your dinner!
