The 20-Minute Creamy Chicken Spaghetti That Safely Solves the "What's for Dinner?" Dilemma
A subtle dash of curry powder elevates a simple weeknight pasta cream sauce into absolute comfort food.
There is nothing better than a fast, reliable dinner recipe that leaves the entire family completely full and satisfied without requiring hours at the stove. This dish relies on the timeless combination of tender chicken pieces and perfectly cooked spaghetti tossed in a rich, velvety cream sauce.
What sets this version apart is a gentle hint of warm curry powder, which adds a beautiful layer of mild spice and depth to the cream without overpowering the dish.
Here’s what you need: 300 g of chicken breast, 1 onion, 3 cloves of garlic, 100 ml of water, 150 ml of 10–20% heavy cream, 0.5 teaspoon of curry powder, 2 pinches of salt, 2 tablespoons of vegetable oil, 250 g of spaghetti, black pepper and chopped herbs to taste.
Cook the spaghetti in salted water until al dente. While it’s cooking, prepare a delicious and hearty sauce.
To prevent the spaghetti from sticking together, add a little vegetable oil to the water and stir well. Check for doneness according to the package instructions — al dente is perfect for this sauce.
Heat the oil in a skillet. Cut the chicken breast into small cubes. Fry for 2-3 minutes, stirring occasionally.
Don't overcook the chicken so it stays juicy; the cubes should just be lightly browned. Use a nonstick skillet so the meat doesn't stick.
Dice the onion and garlic and add them to the pan. Add salt and curry powder to taste. Cook everything together for 5 minutes. Then pour in a little water and simmer the meat with the spices for another 5 minutes.
The onion and garlic should become soft and translucent, but not burnt. If you want a milder flavor, you can add a little butter along with the water.
Pour in 10% cream, reduce the heat, and cook until done (5 minutes is usually enough). Place the noodles on a plate, top with the chicken in sauce, and garnish with herbs and black pepper.
Keep an eye on the consistency of the sauce — it should thicken slightly and coat the chicken pieces. If the sauce is too thin, you can add a little flour or cornstarch to thicken it.
