Creamy Mushroom Curry Pasta Recipe

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This Creamy Mushroom Curry Pasta is like you accidentally traveled back to 1955 and were super hungry when you got there, so you stole a whole pan of Chicken Divan from some poor housewife’s stovetop. But then you had to hurry back to the future because you almost died from internet withdrawal. And when you reintegrated in 2023, that Chicken Divan got scrambled into a more modern take—a Creamy Mushroom Curry Pasta with the curry, mushroom, and creaminess dialed all the way up.

PREP TIME

15 mins

COOK TIME

40 mins

SERVINGS

6-8

Ingredients

Condensed Cream of Mushroom Soup

  • 1 Tbsp butter
  • 8 oz white button mushrooms, sliced
  • 1 1/4 cup mushroom stock
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp fresh thyme leaves
  • 1/2 cup milk
  • 1/4 cup flour
  • Salt
  • Pepper

 

Chicken

  • 2 chicken breasts
  • 1 Tbsp olive oil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground coriander
  • 1/2 tsp Turmeric
  • Salt
  • Pepper

 

Creamy Curry Mushroom Pasta

  • 1 lb campanelle or orecchiette pasta
  • 8 oz button mushrooms, sliced
  • 3 Tbsp butter, divided
  • 1/2 onion diced
  • 1/2 head garlic, minced
  • 1 cup white wine
  • 1/2 cup chicken broth
  • 2 lemons, juiced
  • 1 1/2 cup cream of mushroom soup
  • 1 – 1 1/2 Tbsp curry powder
  • 1 tsp fresh thyme leaves
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • Salt
  • Pepper
  • 1/4 cup pasta water
  • 1/2 cup Gruyere cheese, shredded
  • 1 cup frozen peas
  • 2 cooked chicken breasts, thinly sliced

Creamy Mushroom Curry Pasta in a white bowl

COOKING INSTRUCTIONS:
Creamy Mushroom Curry Pasta

Condensed Cream of Mushroom Soup

  1. In a large saucepan over medium-high heat, melt butter. Add mushrooms and cook for 5-7 minutes, or until they’ve released most of their liquid.
  2. Stir in mushroom stock, onion powder, and garlic powder and bring to simmer.
  3. In a small bowl, whisk together milk and flour. Stir in milk mixture and cook until soup has thickened, about 1-2 minutes. Season with salt and pepper then set aside.

 

Chicken

  1. Using a meat tenderizer pound chicken evenly then season with salt, pepper, garlic powder, coriander, and turmeric.
  2. In a cast iron skillet over medium heat, add oil.
  3. Cook chicken for 6 minutes on each side or until internal temp reads 165 degrees.

 

Creamy Curry Mushroom Pasta

  1. Bring a small pot of salted water to boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water. Set aside.
  2. In large pan over medium-high heat, melt 1 Tbsp butter. Add mushrooms and cook until tender. Remove mushrooms from pan and set aside.
  3. Melt remaining 2 Tbsp butter in pan then add diced onions and cook until translucent. Add garlic and cook for 1-2 minutes or until fragrant. Salt and pepper to taste.
  4. Deglaze pan with white wine and simmer until reduced by about half.
  5. Stir in chicken broth, lemon juice, curry powder, thyme leaves, red pepper flakes, cream of mushroom, and heavy cream, then bring to a simmer.
  6. Stir in pasta water and allow sauce to thicken slightly. Stir in gruyere, peas, mushrooms, and chicken, heat through and serve.

PAIRINGS:
Creamy Mushroom Curry Pasta

Sauvignon Blanc

American IPA

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