Curry Chicken Pasta
Indulge in the comforting fusion of flavors with this Curry Chicken Pasta recipe, where tender penne pasta meets a creamy coconut curry sauce for an irresistible dish that's both hearty and vibrant. Juicy, golden-seared chicken breasts are paired with sautéed bell peppers, onions, and fragrant garlic, all enveloped in a rich, spice-infused sauce made from coconut milk and a blend of curry powder and paprika. Fresh baby spinach adds a pop of color and nutrition, while the optional garnish of fresh parsley takes the presentation to the next level. Perfect for a weeknight dinner or an impressive meal for guests, this one-pan wonder is easy to make and ready in just 45 minutes. Grab your fork and get ready to savor this satisfying blend of pasta and curry—where comfort food meets bold, exotic taste!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 300 grams penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 400 milliliters coconut milk
- 200 milliliters chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to the package instructions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper, then add to the skillet. Cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest.
In the same skillet, heat another tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the red bell pepper and sauté for 2-3 minutes until slightly softened. Sprinkle in the curry powder and paprika, stirring constantly to toast the spices for 1 minute.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then season with salt and black pepper. Let the sauce cook for 5-7 minutes to thicken slightly and develop flavor.
Cut the cooked chicken breasts into bite-sized pieces, then stir them into the skillet along with the baby spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is warmed through.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. Let everything heat through for 2 minutes.
Taste and adjust seasoning as needed. Serve the curry chicken pasta hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
