Chicken Coconut Curry Rigatoni

This creamy chicken pasta with a little curry kick is quick and easy to make, and was inspired by a dish from a Vancouver restaurant 

Credit: Catherine Roscoe Barr

You can use any type of pasta or protein you have on hand to go with this creamy coconut curry sauce

Try this quick and easy pasta curry recipe, inspired by a Vancouver restaurant, for dinner tonight

My BFF got me a gift certificate at Yaletown’s Section (3) restaurant for my birthday last year and I had a delicious pasta with chicken in a coconut curry sauce.

This was my attempt to recreate that dish and it turned out pretty well. It was also incredibly easy because there wasn’t much preparation involved and it’s quick to whip up, plus I already had most of the ingredients on hand.

You could easily substitute spaghetti, linguine or any other type of pasta for the rigatoni, and shrimp, tofu or any other type of protein for the chicken. Get creative with whatever you have on hand!

According to Canada’s Food Guide this meal serves 6 


  • 3 cups cooked rigatoni
  • 2 skinless, boneless chicken breasts, thinly sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 can coconut milk
  • 1 can tomato sauce
  • 1 tbsp curry powder
  • 2 tsp vegetable oil


  1. In a large saucepan, heat oil over medium heat.
  2. Add onion and garlic, stirring frequently, and cook until onion is translucent.
  3. Add coconut milk, tomato sauce and curry powder, stirring well to combine.
  4. Cover and bring to a boil.
  5. Add chicken, bring mixture back to a boil, and then cover, reduce heat, and let simmer until chicken is no longer pink in the middle, about 5 minutes.
  6. Serve chicken and sauce over rigatoni.