Creamy Chicken Curry Pasta is a cozy, flavor-packed fusion of tender chicken, bold spices, and rich coconut curry sauce cooked with pasta. This one-pot 30-minute meal is perfect for curry lovers on busy weeknights.
We enjoy all types of curry, from vegetarian variations like Chickpea Lentil Curry to Dairy-Free Chicken Curry and Thai Chicken Curry without Coconut Milk. But combining curry with pasta? That was new for us. I wasn’t sure how it would turn out, but I’m so glad we tried it because it’s absolutely delicious. It’s quickly become a new family favorite in our meal rotation.
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Why You'll Love Curry Chicken Pasta
- It's a one-pot meal, which means doing dishes is a breeze.
- Everything can be made in 30 minutes, start to finish.
- You don't need to measure many spices to get the perfect flavor. We use yellow curry powder and garam masala, which have all the flavors you need without the need to measure each spice separately.
- Similar to my Butter Bean Curry, there are a lot of pantry staple ingredients which makes shopping for this recipe a breeze. In fact, you may have most of the ingredients on hand already.
Ingredient Notes and Substitutions
Ginger & Garlic - This is the base of any good curry. To save time I like to use ginger garlic paste.
Chicken Breasts - Chicken thighs are a great substitute. Be sure to trim well. You can opt for shrimp for a seafood variation or try adding mushrooms, peppers, and tofu in place of meat for a vegetarian alternative.
Chicken Broth - Try substituting with bone broth or vegetable broth instead.
Tomato Sauce - This builds a good base for the curry. Crushed tomatoes can also be used.
Coconut Milk - Full-fat coconut milk is a must. This makes the sauce thick and creamy. Heavy cream or half and half can be substituted.
Curry Powder & Garam Masala - These spice blends contain coriander, turmeric, cumin, ginger, cardamom, cinnamon, clove, and nutmeg. Using blends saves a lot of time.
Pasta - You can use any pasta you'd like in this recipe. I recommend fusilli or penne because they hold the curry sauce well.
Spinach & Peas - I highly recommend incorporating different types of vegetables. Frozen mixed veggies are a great and easy substitution.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Curry Pasta Step by Step
Step 1: Heat olive oil in a large pot over medium-high heat. Add chicken, onion, ginger, and garlic. Season with a pinch of salt and cook until the chicken is browned on the outside but still undercooked.
Step 2: Add tomato sauce, garam masala, curry powder, broth, coconut milk, and pasta. Stir well. Bring to a boil and cook on high for 10-15 minutes or until the pasta is tender and most liquid has been absorbed. Add spinach and peas in last couple minutes of cook time.
Step 3: Remove from the heat. Stir in lemon juice and garnish with cilantro. Season with additional salt if needed. Serve immediately.
Recipe Tips
- If you like a little spice, add a green or red chili with ginger and garlic, or add cayenne powder to taste.
- I recommend starting with 2 cups of broth and adding more as needed. You also want to be sure to boil the pasta on high. This is the only way to cook down the excess liquid and achieve that perfectly creamy sauce.
- As the curry pasta gets close to being done, test for doneness to make sure the pasta is perfectly cooked, not too firm, and not overdone.
- Stir occasionally to prevent the pasta from sticking. This is more likely to happen since this is a one-pot meal.
Storing and Reheating Chicken Curry Pasta
Store in the refrigerator for up to 4 days. I don't recommend freezing because the texture of the pasta will get weird. Reheat in a microwave-safe bowl in 30-second increments, covered by a damp paper towel,l until fully heated through.
Common Questions
You can try it, but I don’t fully recommend it. Brown rice pasta releases more starch while simmering, making the sauce too thick and gummy. For a gluten-free option, cook the pasta separately and stir it in at the end, omitting the extra broth to avoid a watery sauce.
Pair with a light and healthy Beetroot Broccoli Salad or Parmesan Roasted Frozen Green Beans.
Yes! However, keep in mind this will result in a completely different flavor profile. Both red and yellow curry pastes will work well. Opt for 1 tablespoon in place of the yellow curry powder and garam masala.
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One Pot Chicken Curry Pasta
Ingredients
- 1 tablespoon cooking oil
- 1 lb chicken breasts or boneless skinless chicken thighs chopped into bite sized pieces
- salt to taste
- 1 small onion chopped
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons yellow curry powder
- 2 teaspoons garam masala
- 3 cups chicken broth
- 8 oz tomato sauce
- 8 oz pasta
- 1 can full fat coconut milk
- 2 cups spinach
- ½ cup frozen peas
- ½ lemon squeezed
- Cilantro garnish
Instructions
- Heat olive oil in a large pot over medium high heat. Add chicken, onion, ginger, and garlic. Season with a pinch of salt and cook until the chicken is browned on the outside but still under cooked.
- Add tomato sauce, garam masala, curry powder, broth, coconut milk, and pasta. Stir well.
- Bring to a boil and cook uncovered on high for around 10-15 minutes or until the pasta is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
- In the last couple of minutes of cooking, stir in spinach and peas. Add back the lid and continue cooking.
- Remove from the heat. Stir in lemon juice and garnish with cilantro. Season with additional salt if needed. Serve immediately.
Video
Notes
- Start with 2 cups of broth and add more as needed.
- Boil the pasta on high. This helps cook down the excess liquid and achieve that perfectly creamy sauce. Lower the heat if you need to.
- Stir occasionally to prevent the pasta from sticking
Kate says
This Chicken Curry Pasta is such a cozy and comforting dish! I love how the creamy coconut sauce pairs perfectly with the tender chicken and pasta. It’s an easy one-pot meal that's full of bold flavor — perfect for a busy weeknight!