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    Home » Pasta

    Chicken Curry Pasta

    Posted: Oct 3, 2020 · Updated: May 7, 2021 by Tonje

    Jump to Recipe

    Chicken curry pasta combines some of my favorite flavors in one dish. Chicken, vegetables, pasta and a curry flavored tomato sauce are all combined to create this fantastic easy meal in less than 20 minutes.

    Two bowls of chicken curry pasta with ingredients scattered.
    Jump to:
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    If you're unable to choose between curry or pasta for dinner, I'm happy to let you know that you can have both! This dish perfectly combines family favorite flavors from two different parts of the world in a terrific way.

    This whole meal is made using one pot only, and the pasta is cooked directly into the sauce. As a result, there's minimal clean up and maximum flavor.

    You can make the dish as mild or as spicy as you want, by using your favorite curry powder.

    Curry pasta with peppers, peas and chicken.

    Check out our collection of healthy pasta recipes for more easy dinner inspiration!

    Ingredients

    To make this recipe, you will need chicken breasts, pasta, frozen peas, curry powder, onion, garlic, ginger, peppers, veggie broth or chicken broth, canned diced tomatoes, a bay leaf, salt and pepper.

    You can also add any additional vegetables if you want. This dish is incredibly easy to adapt to your personal preferences and dietary requirements.

    Ingredients required to make chicken curry pasta laid out on a table.

    Instructions

    Start by preparing the ingredients. Dice the chicken and peppers, and finely chop the onion. Finally, grate or very finely chop the ginger and garlic.

    Sauteeing chicken pieces in a pot.

    Heat some oil in a pot and sauté the diced chicken along with half of the curry powder for a few minutes, or until the chicken is almost cooked through. Remove the chicken from the pot, and set it aside.

    Sauteeing onion, garlic and ginger in a pot.

    Add diced onion to the same pot and sauté for a few minutes until soft and translucent. Then, add grated ginger and garlic, and sauté for another minute.

    Pasta and peppers added to the onions.

    Then, add diced peppers and dry pasta to the pot, along with the remaining curry powder, bay leaf, salt and pepper. Stir to combine the ingredients.

    Peas, chicken and tomatoes added to the pasta.

    Add peas, diced tomatoes and vegetable broth to the pot. Cover it with a lid and leave the pasta to simmer for about 10 minutes, or until the pasta has cooked through.

    Finally, add any additional seasoning to taste, and add the chicken back to the pot. Allow the pasta to simmer for an extra few minutes to bring the chicken up to temperature, then serve.

    Top tips

    Here is my best advice to succeed with this dish:

    • Always give the pasta a taste test to ensure that it cooks just the way you like it. Certain brands and types of pasta require a longer cooking time than others. Check the label on the package of your pasta for more information.
    • Sauté the onion, ginger and garlic thoroughly to make them milder and more pleasant to eat.
    • The chicken should be almost cooked through before you remove it from the pan. If you're unsure, it's always better to cook it too much than too little, as eating undercooked chicken can be dangerous.
    Two bowls of pasta with ingredients on the side.

    Serving suggestions

    Chicken curry pasta is typically served as an entree for lunch or dinner. You definitely don't need any side dishes to accompany it, but if you want to you absolutely can!

    I like to serve it with a simple green salad, some bread, or extra roasted vegetables on the side. Air fryer cauliflower and roasted carrots and green beans are perfect for quick and easy dinners.

    Pasta with a curry based sauce.

    Variations

    Feel free to customize the recipe to suit your preferences. You can omit any ingredients you don't like, or add extra if you wish. Here are some excellent variations to try:

    Vegetarian / vegan: Omit the chicken and use roasted chickpeas, mushrooms or crispy tofu instead.

    Gluten free: Make sure to use gluten free pasta!

    Other vegetables: I use peppers, onion and peas in my curry pasta, but you can choose your favorites. Carrots, corn and broccoli would be excellent additions to the dish.

    Bowls of curry pasta.

    Leftovers

    Leftover chicken curry pasta can be stored in airtight containers in a refrigerator for up to 3 days. Reheat it in a pot or microwave, and serve it warm.

    You can also freeze the dish for up 6 months. Defrost and reheat it before serving. Keep in mind that defrosted pasta tends to have a softer texture, so if the pasta was slightly overcooked in the first place, it might be very mushy the second time around.

    Frequently asked questions

    Can you eat pasta with curry?

    Pasta and curry are not traditionally served together, but you can do so if you like!

    Can you make a one pot pasta dish with raw chicken?

    When making one pot pasta with chicken, I always recommend cooking the chicken first. This gives the meat more flavor, and ensures that it's well cooked.

    Close up of a bowl with chicken curry pasta.

    You might also like these recipes

    • Chicken and Bacon Pasta Bake
    • Chicken and Pesto Pasta
    • Shrimp and Chorizo Pasta
    • Pasta with Broccoli and Chicken
    • Chicken and Chorizo Pasta
    • Pasta Salad with Roasted Vegetables
    • Chicken Rogan Josh

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Chicken Curry Pasta

    Chicken Curry Pasta

    Chicken curry pasta combines some of my favorite flavors in one dish. Chicken, vegetables, pasta and a curry flavored tomato sauce are all combined to create this fantastic easy meal in less than 20 minutes.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Course Dinner, Main Course
    Cuisine American, British
    Servings 4
    Calories 307 kcal
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    Ingredients
      

    • 2 chicken breasts
    • 2 cups fusilli (200g) (or other pasta)
    • 1 cup frozen peas (150 g)
    • 2 peppers
    • 2 ½ cup chicken broth (or vegetable broth) (600 ml)
    • 1 14 oz can of diced tomatoes (400 g)
    • 1 onion
    • 2 garlic cloves
    • 1 thumb sized piece of ginger
    • 1 tablespoon curry powder
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 bay leaf

    Instructions
     

    • Start by preparing the ingredients. Dice the chicken and peppers, and finely chop the onion. Finally, grate or very finely chop the ginger and garlic.
    • Heat some oil in a pot and sauté the diced chicken along with half of the curry powder for a few minutes, or until the chicken is almost cooked through. Remove the chicken from the pot, and set it aside.
    • Add diced onion to the same pot and sauté for a few minutes until soft and translucent. Then, add grated ginger and garlic, and sauté for another minute.
    • Then, add diced peppers and dry pasta to the pot, along with the remaining curry powder, bay leaf, salt and pepper. Stir to combine the ingredients.
    • Add peas, diced tomatoes and vegetable broth to the pot. Cover it with a lid and leave the pasta to simmer for about 10 minutes, or until the pasta has cooked through.
    • Finally, add any additional seasoning to taste, and add the chicken back to the pot. Allow the pasta to simmer for an extra few minutes to bring the chicken up to temperature, then serve.

    Video

    Notes

    • Always give the pasta a taste test to ensure that it cooks just the way you like it. Certain brands and types of pasta require a longer cooking time than others. Check the label on the package of your pasta for more information.
    • Sauté the onion, ginger and garlic thoroughly to make them milder and more pleasant to eat.
    • The chicken should be almost cooked through before you remove it from the pan. If you’re unsure, it’s always better to cook it too much than too little, as eating undercooked chicken can be dangerous.
    • Leftover chicken curry pasta can be stored in airtight containers in a refrigerator for up to 3 days. 

    Nutrition

    Calories: 307kcalCarbohydrates: 35gProtein: 32gFat: 4gSaturated Fat: 1gCholesterol: 72mgSodium: 822mgPotassium: 858mgFiber: 5gSugar: 6gVitamin A: 546IUVitamin C: 76mgCalcium: 52mgIron: 2mg
    Keyword chicken, curry, fusion, pasta
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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