Chicken Curry Pasta | 30-Minuteish Meals

Looking for a comforting, flavor-packed meal that comes together in no time? This 30-minute chicken curry pasta is the perfect fusion of rich, aromatic spices and creamy, satisfying comfort food. It brings together the best of two worlds—bold curry flavors and the familiar coziness of a pasta dish—making it an instant favorite for busy weeknights or relaxed weekend cooking.

Tender pieces of chicken are simmered in a deeply savory base of sautéed onions, garlic, tomato paste, and fresh Roma tomatoes, creating a rich, slightly tangy foundation. The addition of fragrant curry paste infuses the dish with warmth and depth, while a splash of cream rounds everything out into a smooth, velvety sauce that clings beautifully to your pasta of choice. Every bite is a balance of spice, creaminess, and hearty satisfaction.

What makes this recipe even better is how practical it is. Not only is it quick to prepare, but it’s also an excellent meal prep option. The flavors continue to develop as it sits, meaning leftovers taste just as good—if not better—the next day. It reheats well, making it perfect for packed lunches or fuss-free dinners throughout the week. You can easily double the batch to have a few meals ready in advance without any extra effort.

Finished with a generous sprinkle of fresh coriander or parsley, this dish gets a burst of freshness that perfectly complements its rich, comforting base. Simple, versatile, and incredibly delicious, this chicken curry pasta is a recipe you’ll come back to again and again when you need something quick, satisfying, and full of flavor.

Chicken Curry Pasta | 30-Minuteish Meals

A deliciously simple, heart warming 30-minute chicken curry recipe that's the perfectly flavoursome for any pasta and curry lover!

5 from 1 vote

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Course: Main Course

Keyword: 30 minute meals, chicken recipes, curry, pasta

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Author: The Big Tasty Bite

Ingredients

• 400 grams pasta of choice
• 500 grams chicken breast butterflied
• 2 tsp mild curry powder or to your heat preference
• 4 tbsp olive oil separate
• 3 tbsp butter
• 1 large white onion diced
• 50 grams tomato paste
• 3 large ripe Roma tomatoes diced
• 3 cloves garlic finely chopped
• ¼ cup curry paste of choice, see note 1
• 1 cup cream
• 1 ½ tsp fine sea salt separate, or to taste

Instructions

• If the chicken breasts are thicker than 2cm, then slice it in half lengthwise or butterflying them. This helps it cook faster and evenly. Then place the chicken in a medium bowl, add 1 tbsp olive oil, mild curry powder and 1/2 tsp salt. Mix well, ensuring the chicken is fully coated.
• Bring a large saucepan to a medium-high heat. Add the remaining olive oil and butter. Place the chicken breasts in the pan, with any remaining oil and curry seasoning that's left in the bowl. Brown the chicken on one side for 3-5 minutes or until golden brown. Flip and cook for another 2-3 minutes. Remove from the pan and set aside.
• In the same pan, reduce the heat to medium and add diced onions. Sauté until the onions turn golden brown and start to caramelize, approx. 5 minutes.
• Meanwhile, bring a medium pot of salted water to a rolling boil. Once boiling, add the pasta, give it a quick stir to ensure it doesn't stick together and boil for 5 minutes, no longer. Once cooked, drain the pasta and set aside.
• Add the tomato paste. Sauté until the tomato paste starts to darken approx. 1-2 minutes. Immediately add the tomatoes, garlic, curry paste and 1/3 cup water. Stir and simmer until the tomatoes start to soften, approx. 3-5 minutes.
• Meanwhile, strip the cooked chicken breasts apart using your fingertips or two forks. Set aside.
• Once the tomatoes have softened, add 1 cup cream and 1 tsp salt. Stir well. Followed by the torn chicken and any remain chicken liquids to the sauce. Stir again and add the drained pasta.
• Allow the pasta to rest before serving. This allows the pasta to soak up some of the sauce and "marry" together. Salt to taste before serving and garnish with freshly chopped coriander or parsley.

Notes

1. Curry Paste: I use the Panko Brand. It has a lovely Mrs.Ball's Chutney aroma to it so if you're able to source it, I'd highly recommend you give it a go. I grab it form my local Checkers or Food Lover's Market but obviously you can use whichever curry paste you fancy and heat level of course.