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A white bowl of chicken curry pasta with parsley garnish and a fork inside

Curried Chicken Pasta

Flossie
This curried chicken pasta recipe transforms sadly looking leftover chicken and veggies in a fragrant and creamy pasta in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Fusion, Indian-inspired
Servings 4 servings
Calories 594 kcal

Equipment

  • 1 frying pan
  • 1 saucepan
  • 1 spatula or wooden spoon
  • 1 garlic press optional
  • 1 citrus press optional
  • 1 Chopping board
  • 1 knife

Ingredients
  

  • 300 g pasta short shapes
  • 1 shallot
  • 3 garlic cloves
  • 4 tablespoons olive oil
  • 200 g leftover roast chicken or any type of cooked chicken
  • 100 g Cavolo Nero (Lacinato Kale) stalks removed and finely shredded
  • 1 teaspoon garam masala or curry powder
  • 100 g cream cheese
  • pasta water as needed
  • 1 lemon juice squeezed
  • Salt and black pepper to taste
  • 1 handful parsley or coriander to garnish, optional

Instructions
 

Cook the Pasta

  • Bring a pot of salted water to a boil. Add pasta and cook according to package instructions, reserving about 1 cup of pasta water before draining.
    300 g pasta

Prepare the Veg

  • While the pasta is cooking, finely dice the shallot, mince the garlic, wash and strip the Cavolo Nero leaves and finely shred them.
    1 shallot, 3 garlic cloves, 100 g Cavolo Nero (Lacinato Kale)

Saute Everything

  • In a medium frying pan saute the chopped shallot in two tablespoons of olive oil on low to medium heat. Once the shallot is translucent and getting a little color, add the garlic, the finely shredded Cavolo Nero and stir for a few minutes.
    1 shallot, 4 tablespoons olive oil, 100 g Cavolo Nero (Lacinato Kale), 3 garlic cloves
  • Add the chicken to warm through well and maybe catch the pan for some nice browning. Be careful not to burn the mixture.
    200 g leftover roast chicken
  • With a spatula make space in the pan, pour the rest of the olive oil and add the garam masala or curry powder to toast for half a minute or so, this will enhance the spice aromas.
    1 teaspoon garam masala

Stir the Pasta

  • Mix again then tumble in the cooked pasta, adding more pasta water if you need to loosen up the sauce.
  • Add the cream cheese and stir through carefully, loosening with a little pasta water if needed, so that the pasta keeps its shape.
    100 g cream cheese
  • Add lemon juice, give it a taste, and adjust the seasoning.
    1 lemon, Salt and black pepper to taste

Serve and Enjoy

  • Divide between bowls, garnishing with some parsley or coriander if you like. Serve hot and enjoy!
    1 handful parsley or coriander

Notes

This recipe is quick, you need to work fast so that your chicken and veg sauce is ready when the pasta is cooked.
Don't leave the stove while you are sauteing the shallot and garlic, otherwise they can burn quick.
Cream cheese swap: No cream cheese? Use the same amount of sour cream or crème fraîche. For a dairy-free version, leave it out and use a little extra pasta water to bring the sauce together; it'll be lighter but still fragrant.
Storing: Cool quickly, then keep in an airtight container in the fridge for up to 3 days. Eat it cold as a pasta salad with a squeeze of lemon, or reheat gently with a splash of water to loosen the sauce.
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Nutrition

Calories: 594kcalCarbohydrates: 61gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 63mgSodium: 136mgPotassium: 443mgFiber: 4gSugar: 4gVitamin A: 2855IUVitamin C: 29mgCalcium: 117mgIron: 2mg
Keyword chicken curry pasta, creamy chicken curry pasta, curried chicken pasta, curried chicken pasta recipe, curry chicken pasta, curry pasta, leftover chicken pasta, pasta curry
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