Creamy Chicken Curry Pasta

This creamy chicken coconut curry pasta is the perfect weeknight dinner option on days when time is of the essence but you will want a delectable meal.

Made with a handful of pantry staple ingredients, this curry pasta comes together quickly and can be served as is or with a side of garlic bread.

Creamy Chicken Curry Pasta Recipe

This creamy chicken curry pasta is sure to become an instant family favorite. It is creamy, aromatic, and packed full of flavor. It is simple and quick to make making it an ideal dish on a busy weeknight.

This is a complete meal, curry pasta and chicken pieces cooked together in a creamy and luscious coconut curry sauce. You will love this pasta dish because it is economical, kids friendly, easy to make, and absolutely delicious. Let's get cooking!

What you will need

To make this homemade chicken curry pasta, you will need the following ingredients

Pasta: I love using penne pasta for this recipe as it soaks up the creamy curry sauce nicely. You can use any type of pasta shape you prefer such as fussili, spaghetti, or rigatoni.

Chicken: I recommend using boneless, skinless chicken thigh for this recipe, it is juicy and flavorful. However, feel free to use boneless, skinless breasts if you prefer

Coconut milk: to make this recipe healthier, I used reduced-fat coconut milk, you will achieve the same result once you toss in the cooked pasta. Feel free to use full fat coconut milk if that is what you have on hand.

Olive oil: substitute with any other cooking oil of choice, coconut oil is a good choice here.

Curry powder: You can either use hot or mild curry powder.

Turmeric: This is an optional ingredient, but it will give your curry a nice golden color and flavor

Ground coriander

Frozen green peas: substitute with any other veg of your choice such as spinach, asparagus, broccoli, carrots, or even mushroom.

Aromatics: I used a combination of fresh onion, garlic, and ginger

Chili flakes

Salt and black pepper 

How to make creamy chicken curry

Begin by cooking the pasta in well-salted boiling water according to package instructions until al dente. Reserve some pasta water.

Meanwhile, heat oil in a large skillet and saute diced onion until softened. Add minced garlic and ginger and cook for another 30 seconds or just until fragrant.

Add diced chicken, curry powder, turmeric, and coriander and stir to combine. Continue to stir for a few minutes until the chicken is cooked through.

Pour in coconut milk, season with salt, black pepper, and chili flakes, and stir to combine. Bring to a simmer and reduce the heat to low-medium. Let the curry simmer for 5-7 minutes until slightly reduced in size.

Stir in the frozen peas (the pasta should be done at this point) and add the drained pasta. Toss or stir to combine, making sure the pasta is well coated in the sauce. If you feel like the sauce is too thick, add a splash of reserved pasta water as desired to thin it out.

Taste and adjust seasoning as desired. Serve with freshly chopped cilantro (optional) and enjoy!

Tips for making curry pasta

• Adjust the curry to taste, you can start with half a tablespoon and then adjust accordingly.

• Make this dish gluten-free by using gluten-free pasta.

How to store and reheat

I love to serve this dish immediately on the day of making it, however, any leftovers can be stored in an airtight container and kept in the fridge for up to 3 days.

You can easily reheat this dish in the microwave or on the stovetop with a splash of water, broth, or milk.