Ingredients:

  • 1 lb chicken breast, cut into 1-inch bite-sized cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 12 oz penne or rigatoni pasta
  • 1 cup full-fat coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 1/2 cup frozen peas, thawed
  • 1 tbsp fresh lime juice

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until slightly under al dente (about 2 minutes less than package directions).
  2. Before draining the pasta, scoop out 1 cup of starchy pasta water and set aside; drain the pasta.
  3. Pat chicken cubes dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering.
  4. Add chicken in a single layer and sear until golden-brown on all sides (about 5-7 minutes). Remove chicken from the pan and set aside on a plate.
  5. Lower heat to medium and add butter to the same skillet. Sauté diced onion until translucent (3-4 minutes).
  6. Stir in minced garlic and grated ginger; cook for 60 seconds until fragrant.
  7. Add curry powder, smoked paprika, and cayenne. Stir constantly for 1 minute until the spices smell nutty and toasted.
  8. Pour in the coconut milk and heavy cream, whisking to combine. Stir in the reserved pasta water and simmer until the sauce thickens and becomes glossy.
  9. Fold in fresh baby spinach and thawed frozen peas, stirring until the spinach is wilted.
  10. Return the seared chicken and cooked pasta to the pan. Toss thoroughly to coat every piece of pasta in the sauce.
  11. Stir in fresh lime juice to brighten the flavors and serve immediately.