Ready to shake up your dinner routine? This One Pan Chicken Curry Pasta is exactly what you didn’t know you needed. Juicy, tender chicken thighs cooked in a creamy, flavor-packed curry sauce made with Roma tomatoes, coconut milk, and a hit of garam masala. Toss it all together with your favorite pasta and you’ve got a fusion dish that’s both comforting and bold. The yellow curry powder brings that subtle warmth, while the garlic powder and salt keep it grounded in delicious simplicity. It’s hearty, easy, and guaranteed to be a hit with the whole family. Bonus: leftovers taste even better, another perfect recipe for meal prepping!
Ingredients for Chicken Curry Pasta
- Boneless Skinless Chicken Thighs: These are the MVPs of this dish—juicy, tender, and loaded with flavor. They hold up beautifully in the curry sauce and bring that rich, meaty goodness to the table. Plus, they’re way more forgiving than chicken breasts, so no worries about drying them out.
- Roma Tomatoes: Roma tomatoes add that perfect balance of acidity and sweetness to the curry. They break down nicely into the sauce, giving it some texture and tang without overpowering the whole dish.
- Coconut Milk: This is where the creamy magic happens. Coconut milk brings the curry to life with its smooth texture and subtle sweetness. It ties everything together, giving the sauce that irresistible richness.
- Any Unflavored Milk: If you want to lighten things up a bit, throw in some regular milk along with the coconut milk. It keeps the sauce from getting too heavy, so you can feel a little better about going back for seconds (or thirds).
- Pasta of Choice: Whether you go with classic spaghetti, penne, or something fancier like fusilli, the pasta is here to soak up all that delicious curry goodness. Pick your favorite and let it do the work!
- Yellow Curry Powder: This is the star of the show, giving the dish its signature curry flavor. Warm, earthy, and just a bit spicy—it’s like a flavor bomb in every bite.
- Garam Masala: Want to elevate that curry flavor even more? Garam masala adds a deep, complex spice kick that takes things up a notch. It’s that extra layer of flavor that makes you wonder, "What is that amazing taste?!"
- Garlic Powder: Because everything tastes better with garlic. The garlic powder brings that savory, slightly sharp edge that cuts through the richness of the coconut milk. Easy, quick, and essential.
- Salt: Simple but critical. Salt makes sure all those amazing flavors actually shine. Don’t skip it, and season as you go!
Frequently Asked Question
- Can I use chicken breasts instead of thighs?
- Absolutely! Chicken breasts work too, but thighs bring more flavor and stay juicier. If you're a "chicken breast only" person, go for it—but thighs are where it’s at.
- What type of pasta should I use?
- Literally whatever you’ve got on hand! Penne, rotini, spaghetti, even elbows—any shape will soak up that curry goodness.
- Can I make this dairy-free?
- Yup! Just stick with coconut milk and skip the regular milk. It’ll still be creamy and delicious, promise.
- What if I don’t have garam masala?
- No worries, substitute with more curry powder or even a little cumin and coriander. You won’t miss out on flavor.
- How spicy is this?
- This recipe is more flavorful than spicy, but you can crank up the heat with a little cayenne or red pepper flakes if you like to sweat when you eat.
- Can I add veggies?
- Totally! Toss in some spinach, bell peppers, or even peas to sneak in extra nutrients. Plus, it adds nice color to the dish.
- Can I meal prep this?
- 100%! This curry pasta tastes even better the next day. Just store it in the fridge and reheat when you’re ready for round two.
- Can I use light coconut milk?
- Sure! It’ll be a little less creamy, but still tasty. If you’re watching calories, light coconut milk is a solid swap.
- Do I really need garlic powder?
- Absolutely, yes. Garlic powder gives that extra flavor punch that keeps everyone coming back for seconds.
- How salty should this be?
- Salt to taste! Start small and add more as needed. You can always add, but you can't take it out—wise words to live by!
Tips and Tricks for Perfect Chicken Curry Pasta
- Don’t Rush the Chicken: Brown those chicken thighs for a few minutes on each side before simmering. A little patience goes a long way in locking in flavor and keeping them juicy. No one wants dry chicken!
- Season Smart: Mix curry powder, garam masala, garlic powder, and salt right into the chicken while it’s cooking. This way, your chicken gets seasoned through, not just the sauce.
- Coconut Milk is Your Friend: For the perfect creamy texture, don’t skimp on the coconut milk. If you’re using a combo of coconut and regular milk, go heavier on the coconut for a richer, velvety sauce.
- Control the Heat: Taste your sauce and adjust. Need more spice? Add extra curry powder or garam masala. Want to cool it down? Toss in a little extra milk or coconut milk to soften the heat.
- Cool Before Storing: Let the meal cool down before you store it. Sealing warm pasta in containers creates steam, and no one asked for steamed curry mush.
- Portion Control: Divvy everything into meal prep containers right after cooking. Not only does this make your life easier during the week, but it also keeps you from devouring half the pan in one sitting. (We've all been there.)
- Storage Tip: Store your meal prep in airtight containers for up to 4 days in the fridge. This dish reheats like a champ and might even taste better after a day or two!
- Reheat Like a Pro: When you’re ready to eat, reheat in the microwave, stirring halfway through to make sure the pasta and sauce are evenly heated. Add a splash of milk or water if the sauce feels too thick.
- Freeze with Caution: You can freeze this for longer storage, but the pasta might get a bit soft. If you're freezing, slightly undercook the pasta and let the sauce cool before freezing.
More Meal Prep Recipes!
- Healthy Chicken Curry Wraps
- Sweet Chili Chicken Meal Prep
- Leftover Chicken Curry Meal Prep
- Creamy Garlic Parmesan Pasta Meal Prep
- Honey Garlic Lemon Pepper Chicken Thighs
Have you tried this Chicken Curry Pasta recipe yet? Let me know how you liked it by leaving a comment & rating below! Don't forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
***CLICK BELOW TO PIN FOR LATER
Recipe
Chicken Curry Pasta
Ready to shake up your dinner routine? This One Pan Chicken Curry Pasta is exactly what you didn’t know you needed. Juicy, tender chicken thighs cooked in a creamy, flavor-packed curry sauce made with Roma tomatoes, coconut milk, and a hit of garam masala. Toss it all together with your favorite pasta and you’ve got a fusion dish that’s both comforting and bold.
Ingredients
- 1 ½ lb chicken thighs (boneless, skinless) cubed
- 1 cup yellow onion about 1 large onion, chopped
- 1 cup roma tomatoes about 2 medium tomatoes, diced
- 13.5 oz low fat coconut milk 1 can
- 3 ½ cup skim milk or any type, unflavored
- 1 lb pasta pasta of choice
- 2 tablespoon yellow curry powder
- 2 tablespoon garam masala
- 1 tablespoon garlic powder
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the chopped onion for 2 minutes, then add the yellow curry powder, garam masala, and garlic powder, stir and cook for about 45 seconds.
Add the cubed chicken thighs, continue cooking for about 5 minutes, stirring frequently.
Add the rest of the ingredients and gently stir to combine. Bring to a low boil, and as soon as the mixture starts to bubble, lower the heat to low-medium, cover, and simmer for 20-25 minutes or until the pasta reaches the desired consistency. There should still be a good amount of liquid left at the end (this is your creamy sauce).
Allow the pasta to cool for a few minutes before serving.
If used for meal prepping, undercook the pasta by 2-3 minutes for better reheating.
Recipe Notes
Please refer to the sections above the recipe card for any further instructions or questions.
Leave a Reply