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A plate of creamy golden curry chicken and mushroom pasta garnished with basil.

Creamy Curry Chicken and Mushroom Pasta

A silky, golden pasta dish featuring sautéed chicken breast, earthy mushrooms, and a rich curry-infused cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: International, Turkish
Calories: 753
Ingredients Equipment Method Video Notes

Ingredients
  

  • 9 oz Penne or Fettuccine pasta (half a pack)
  • 11 oz Chicken breast (diced)
  • 10 medium White button mushrooms (sliced)
  • ¾ cup Heavy whipping cream
  • 1 tbsp Vegetable oil
  • 1 tsp Curry powder
  • 1 tsp Dried basil
  • ½ cup Reserved pasta water
  • Salt to taste

Equipment

  • Deep Skillet or Sauté Pan: Large enough to hold the sauce and the pasta together.
  • Large Pot: For boiling your pasta to "al dente" perfection.
  • Colander: To drain the pasta (remember to save that pasta water first!).
  • Silicone Spatula: For stirring the cream sauce and ensuring no golden bits are left on the bottom of the pan.

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Important: Reserve half a cup of the pasta water before draining.
    Boiling penne pasta in a large pot of salted water.
  2. Heat the vegetable oil in a large pan over medium-high heat. Add the diced chicken and cook until they are golden brown and fully cooked through.
    Cooking diced chicken breast in a frying pan until golden brown.
  3. Toss the sliced mushrooms into the pan with the chicken. Sauté until the mushrooms have softened and released their moisture.
    Adding sliced white button mushrooms to the pan with cooked chicken.
  4. Pour in the reserved pasta water. Let it simmer and reduce slightly while stirring to scrape up any flavorful browned bits from the pan.
    Adding a splash of starchy pasta water to the sautéed chicken and mushrooms.
  5. Reduce the heat to low. Pour in the heavy cream and immediately add the curry powder, dried basil, and salt.
    Pouring heavy cream and adding yellow curry powder to the pasta sauce.
  6. Stir constantly for 2–3 minutes until the sauce begins to thicken and turns a beautiful golden yellow.
    Mixing dried basil and curry into the simmering cream sauce.
  7. Add the cooked and drained pasta directly into the pan with the sauce.
  8. Stir everything together for 1 minute so the pasta absorbs the flavors of the creamy curry sauce.
    A close-up shot showing the silky texture of the curry pasta sauce.
  9. Plate immediately while hot, perhaps with a sprinkle of fresh parsley or extra basil on top.
    A finished bowl of creamy curry chicken and mushroom pasta ready to serve.

Video

Notes

Add the reserved pasta water slowly to the sauce to reach your desired creamy consistency. For a brighter flavor, garnish with fresh parsley or a squeeze of lemon juice before serving.