One of my favorite ways to come up with new meal ideas is by blending dishes from different cuisines. It's an easy way to unlock fresh possibilities from recipes you already know, giving you a nearly endless supply of new combinations to try. This Chicken Curry Pasta falls somewhere between Italian-American Alfredo and a cozy chicken curry.
At first glance, curry and cheese might seem like an odd couple. But the sharp nuttiness and rich umami of Parmigiano Reggiano pair beautifully with the warm spices in curry powder. Add sweet caramelized onions and cream, and you get a velvety sauce that clings to your favorite pasta. The result is a supremely comforting dish that's earned a spot in our regular dinner rotation.
If you marinate the chicken ahead of time, the curry pasta comes together in about as long as it takes to boil the noodles—making it a perfect weeknight meal, especially as the weather cools. I used chicken here, but it works just as well with quick-cooking proteins like shrimp, halibut, or firm tofu.
For the pasta, I love using twirly or frilly shapes because all those nooks and ridges help the sauce stick. But honestly, any pasta you have on hand will work just fine.
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