Most people don’t think of curry pasta when they hear curry or crave it. But I guarantee you that this curry chicken pasta is a must try.
Recipe video:
Usually when anyone thinks of pasta, they think of the classics such as Carbonara or the American-Italian Alfredo. People rarely think of a Creamy Curry Chicken Pasta. But thanks to this recipe, whenever you think of curry or pasta you will automatically think of this recipe.
I enjoy a nice plate of curry chicken, it never disappoints. In comparison to the Indian curry chicken, the Caribbean curry chicken usually doesn’t consist of coconut milk and the powder is different. Caribbean curry usually is made with allspice, it isn’t the primary ingredient but it is present. You can also notice a difference in color. Either way, I love both ways and both seasonings.
Curry chicken is a definite fave of mines and although I would love to share the recipe, I must admit that there isn’t anything special about mines. There are tons of curry chicken recipes out there and I didn’t want to put out yet another one that isn’t much different. So instead of following the crowd, I wanted to stand out with this curry pasta recipe.
This recipe was birthed out of a craving for pasta one night and my desire to make something different. Although I love my classic pasta dishes such as lasagna, carbonara, chicken/shrimp alfredo, bolognese…, I find them a bit repetitive. So, I got the genius idea of making a pasta dish out of curry and chicken. And this is what I ended up with.
Before we go into the recipe, let’s go over some TIPS & TRICKS real quick.
TIPS & TRICKS
- Curry: Staying true to my roots, I used the Caribbean curry for this recipe. In your grocery store, you will find it in the exotic aisle and most of you will find it under the name of Jamaican curry.
- Chicken: It’s pretty simple, all you need is chicken breast. I used chicken breast because it is boneless and it is easier to cut up into chunks. You can use turkey breast for this recipe as well.
- Pasta: I used fettuccine for this recipe, but you can also use linguine. I recommend cooking it until al dente which usually takes about 7 minutes. The cooking time really depends on the brand so it’s best to follow the instructions on the packaging.
- Sauce: After cooking down the chicken, I added more curry seasoning, along with heavy cream and of course salt and pepper for some taste. It is that simple and it is easy to cook. I don’t take the chicken out but I leave the sauce simmer for 2-3 minutes before adding the pasta and serving.
I hope you enjoy the recipe.
Now, let’s get into it.
Creamy Curry Chicken Pasta
Ingredients
For the chicken:
- 1 lb Chicken breast cut into chunks
- 4 tbsp Curry powder
- 2 tbsp Olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Salt
- 1 tsp Dried thyme
- 1/2 tsp Black pepper
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
For the pasta:
- 8 oz Fettuccine or linguine pasta
- 2 tbsp Olive oil
- Salt to taste
- Water
For the cream sauce:
- 1 cup Heavy cream
- 2 tbsp Curry
- 1 tsp Salt
- 1/2 tsp Black pepper
- Topping Parmesan cheese & Fresh parsley
Instructions
Cooking the pasta:
- In a medium pot filled with water, add the oil, salt and the pasta.
- Cook the pasta until al dente, usually takes up to 7-10 minutes.
- Once it has done cooking, drain and set aside.
Cooking the chicken:
- In a bowl, add the chunks of chunks along with the seasonings and Worcestershire sauce. Mix everything together and set aside.
- In a skillet over medium heat, heat the oil then add the chicken.
- Cook the chicken for about 10-12 minutes or until the chicken is golden brown.
Making the sauce:
- When the chicken has done cooking, stir in the heavy cream, curry powder, salt and pepper.
- Let it simmer for 3-5 minutes before adding the pasta to the sauce. Mix everything together and serve.
Other pasta dishes you may enjoy: