Creamy Baked Chicken Curry with Pasta and Broccoli

Do you ever get a recipe idea and have to make it immediately or risk bursting with impatience?

That’s me. All the time.

I have issues.

Curry is kind of a brand new spice for me. I’ve only been using it for a short span of time. Just long enough to realize how much I adore it. And how little I know about it. When I spied Madras curry in the market I didn’t have to think twice. I snatched it right up as a plan formed in my mind.

I rushed right home to make this. That’s how I roll.

Curry powder, garlic, thyme and fresh cilantro season the sauce made from chicken broth, half & half and diced tomatoes. The spicy, creamy sauce is poured over cut-up chicken breast, baked in a casserole pan and served over pasta and broccoli.

With perfectly tender chicken, the pasta and broccoli soak up the luscious, rich, golden sauce to round out the dish beautifully. Sometimes having issues is a good  thing.

If you like curry and you like chicken then you’ll love this! It’s curry chicken pasta comfort.

Baked Chicken Curry with Pasta and Broccoli

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 servings

Baked Chicken Curry with Pasta and Broccoli


3 chicken breasts, boneless, skinless
3 tablespoons butter
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup flour
1 + 3/4 cups chicken broth (14 ounces)
1 + 1/2 cups half & half
1 can (14 ounces) diced tomatoes, drained
1 teaspoon dried thyme
2 tablespoons Madras curry powder or hot curry powder
1 teaspoon sea or Kosher salt
1/4 teaspoon fresh black pepper
1/4 cup fresh cilantro or basil, chopped
12 ounces pasta, like penne or rotini
3 cups broccoli florets


  1. Clean and cut each chicken breast into 6 pieces (like chicken nugget size). Cut down the middle lengthwise and then cut each piece into 3 as equal in size as possible. Grease a 9×13 inch baking or casserole pan, place chicken pieces evenly across bottom.
  2. Preheat oven to 400 degrees F. In a large saucepan melt butter and olive oil together over medium-low heat, add garlic, saute until fragrant. Add flour and whisk 2-3 minutes. Slowly whisk in broth, then half & half. Turn heat up and bring to a simmer, simmer slowly for 3 to 4 minutes. Add tomatoes, thyme, curry powder, salt and pepper, bring back to a simmer 3 to 4 more minutes. Remove from heat. Stir in cilantro.
  3. Pour over chicken. Bake about 30 minutes until bubbly all over and chicken is cooked through. Internal temperature should reach 164 to 175 degrees F.
  4. Meanwhile cook pasta and broccoli together until pasta is al dente and broccoli is tender. Serve chicken and sauce over top of broccoli and pasta.

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  1. Glenda says

    I wanted to give you an update I also made this with traditional basmati rice instead of the noodles and it was awesome too!!! I’m telling you …. I’ve given this recipe to so many co-workers and friends and we always make it and still love it sooooooo much! One of my faves ever!!

    • says

      Hi Glenda! Thank-you so much! The basmati rice sounds utterly delicious! I will have to give it a try. Thanks for letting me know and for sharing it with your friends! You’re the best!

  2. Glenda says

    Gotta tell you girl ….. This was AMAZING!!! I LOVE Indian food; however my family NOT SO MUCH!! Gotta say … Even my very picky 9 yr old said this was awesome! My man said this is in the top 10 things I’ve ever made!!!! Wow!!! That says a lot because i, like you search relentlessley for great recipes!!
    Thank you!! I made it with basil not cilantro and it will now be a staple in my home. THANK YOU!!!!

    • says

      You’re welcome Glenda! I am thrilled to hear it was such a hit with your entire family! That makes my night! Thank-you for making it!

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