This flavorful Chicken Curry Pasta is a delicious fusion twist to your weeknight dinner. Juicy chicken and pasta are coated with a rich and spicy curry sauce. Plus, it's easy to make with simple ingredients and ready in less than 30 minutes.
Why You'll Love This Recipe?
- It's delicious.
- Easy-to-Find Ingredients.
- One Pot Wonder.
- Customize the spice level.
Ingredients
- Chicken: I highly recommend tenderloins, boneless skinless chicken breast, or thigh for the recipe. If you use chicken breast or thigh, slice it thin or cut it into bite-size pieces(to absorb spices better).
- Curry Powder: You can find this spice blend in the spice aisle or the international section of your local grocery store.
- Pasta: You can use pasta types that hold the sauce well, like penne pasta.
- Smoked Paprika and cayenne Pepper: For the heat and the flavor. See below to customize the heat.
- Marinara Sauce: I have used store-bought marinara sauce for today's recipe. Feel free to use a homemade version(like this spicy marinara sauce).
- Garlic: Always use freshly minced garlic to enhance the flavors in this dish.
- Olive Oil: You can substitute with another neutral-flavored oil. If you prefer a robust tropical flavor, try swapping the olive oil with coconut oil.
How To Make Chicken Curry Pasta
- Cook pasta in boiling water until al dente, then drain and set aside.
- Marinate chicken with salt, pepper, and curry powder. Cook it with olive oil until thoroughly cooked. Set aside.
- In the same skillet, sauté onions and garlic until soft. Add marinara sauce, paprika, cayenne, and water. Cook until the sauce thickens.
- Stir in pasta, chicken, cumin, and cilantro, then toss well before serving hot.
What To Serve With?
- Raita: A refreshing Indian-style yogurt-based side dish.
- Vegetable Salad: An Indian-inspired salad would pair beautifully with this dish. Options like an Indian carrot salad or this Indian tomato salad.
- Bread: Traditional Indian breads are ideal for accompanying this pasta. Naan or roti would be excellent choices.
- Drinks: Fruity beverages like fresh mango juice are refreshing options that complete the meal.
♨️How To Adjust The Spice Level?
This is a gently warm chicken curry pasta; the cayenne and ground black pepper contribute to the heat.
- You can adjust the quantity of cayenne and ground black pepper in this chicken curry pasta recipe or skip them entirely.
- Smoked paprika and curry powder are usually packed with flavors with no heat.
Variations
- Extra Cheesy: Add heavy cream and a combination of Parmesan and mozzarella.
- Cold Spices: To infuse authentic Indian flavors, add whole spices like cinnamon, cloves, or cardamom to the oil before sautéing the onions.
FAQs
What is Chicken Curry Pasta?
Chicken curry pasta is an exciting fusion dish that combines the creamy textures of Italian-style pasta with the rich and tropical flavors of Indian curry. It's a flavorful meal with a unique twist on traditional pasta dishes.
Can I make this dish vegan?
Absolutely! You can turn this spicy chicken curry pasta vegan by swapping the chicken for plant-based options such as chickpeas, mushrooms, cauliflower, broccoli, or zucchini.
How can I alter the spiciness of the recipe?
The spiciness of this dish primarily comes from the cayenne pepper. Reduce or omit the cayenne pepper to enjoy the flavorful curry without heat.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Chicken Curry Pasta
This flavorful chicken curry pasta is a delicious fusion recipe. It's easy to make with simple ingredients and ready in under 30 minutes.
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Servings: Servings
Ingredients
For The Chicken
- 2 chicken breast diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon curry powder
For The Pasta
- Water for boiling pasta
- 12 oz pasta
For The Sauce
- 3 tablespoon olive oil divided
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 cup marinara sauce
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ cup water
- 1 teaspoon ground cumin
- ¼ cup cilantro minced
Instructions
- In a small bowl, add chicken, salt, pepper, and curry powder. And toss and massage until the spices coat the chicken evenly. Set aside to marinate for 10-20 minutes.
- Fill a large pot with water and bring to a rolling boil over medium heat. Add pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Heat 2 tablespoon olive oil over medium heat in a skillet. Arrange the marinated chicken in a single layer, allowing space between pieces for even cooking. Cook for 4-5 minutes on each side or until thoroughly cooked. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil. Add onions and garlic, sautéing until onions are soft and translucent. You can adjust the heat to low if needed, to avoid the onions from being browned.
- Stir in marinara sauce, paprika, cayenne pepper, and water. Cook for 3-4 minutes or until the sauce thickens slightly.
- Add cooked pasta, cooked chicken, ground cumin, and cilantro to the skillet. Toss well until the pasta is evenly coated with the sauce.
- Serve the chicken curry pasta hot, garnished with extra cilantro if desired.
Notes
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- To Store: Transfer the leftover chicken curry pasta into an airtight container and refrigerate for 2 to 3 days.
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- To Freeze: This is a freezer-friendly recipe. Choose a freezer-safe container or bag, portion the leftover pasta into individual servings, and label each for future reference. You can store it for up to three months.
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- To Thaw: Place the frozen chicken curry pasta in the refrigerator overnight to thaw completely. Are you looking for a quick method? Defrost it gently in the microwave in 30-second increments.
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- To Reheat: To reheat, gently warm the pasta in a pan over medium heat. Add a little water or olive oil to dilute it back to the desired consistency. Stir regularly and heat until the pasta is warm throughout.
Nutrition
Calories: 610kcal | Carbohydrates: 71g | Protein: 27g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 935mg | Potassium: 608mg | Fiber: 5g | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 3mg
Additional Info
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