Creamy Chicken Thyme with Turmeric Pasta Recipe

Creamy chicken thyme with turmeric pasta is a Turkish-style dinner made with marinated chicken in a cheesy cream sauce with thyme, served alongside buttery turmeric pasta and a fresh salad. Rich, savoury, and ready for a weeknight.

The marinade is simple but it needs time. Oil, garlic, thyme and spices sit on the chicken for 2-3 hours and the flavour soaks in properly. If you skip the wait and cook straight away, the spices just sit on the outside and wash off the moment the cream goes in. That resting time is what makes the chicken taste seasoned all the way through.

I heat the cream before adding it to the pan. Cold cream dropped into a hot pan with chicken lowers the temperature fast and the chicken stews instead of staying golden. Warm cream blends into the pan juices smoothly and starts thickening right away. A teaspoon of cornflour stirred in at the same time gives the sauce body so it coats the chicken instead of running off onto the plate.

Creamy Chicken Thyme with Turmeric Pasta Ingredients

For the Chicken

• 700-800g (1lb 9oz-1lb 12oz) chicken breast, cut into medium pieces
• 50ml (2fl oz) vegetable oil
• 200ml (7fl oz) double cream, warmed
• 1 tsp dried thyme
• 1.5 tsp salt
• 1 tsp black pepper
• 1 large clove garlic, crushed
• 1 tsp cornflour
• 1/2 tsp curry powder
• 75g (3oz) cheddar or kashkaval cheese, grated
• A splash of pasta cooking water

For the Pasta

• 250g (9oz) pasta (half a standard packet)
• 1 heaped tbsp butter
• 1 tsp ground turmeric
• Salt, to taste

How To Make Creamy Chicken Thyme with Turmeric Pasta

1. Marinate the chicken: Put the chicken pieces in a bowl. Add the oil, thyme, salt, black pepper, curry powder and crushed garlic. Mix well so every piece is coated. Cover and refrigerate for 2-3 hours.
2. Cook the chicken: Heat a splash of oil in a large frying pan over medium-high heat. Add the marinated chicken and cook, turning occasionally, until the liquid evaporates and the chicken is golden and cooked through, about 10-12 minutes.
3. Add the cream sauce: Pour the warmed cream into the pan with the chicken. Stir in the cornflour and mix well. Reduce the heat to low and let it simmer gently for 3-4 minutes until the sauce thickens and coats the chicken.
4. Cook the pasta: Bring a large pot of salted water to the boil. Add the turmeric to the water, then the pasta. Cook until done but still firm. Reserve a small cup of the cooking water before draining.
5. Add the pasta water and cheese: Add a splash of the reserved pasta water to the chicken sauce, adjusting the consistency so it flows but still clings to the meat. Scatter the grated cheese over the chicken and stir on low heat until melted and combined.
6. Finish the pasta and serve: Drain the pasta and toss with the butter while still hot. Plate the buttery turmeric pasta alongside the creamy chicken. Serve with a fresh salad on the side.

Recipe Tips

Warm the cream before adding it to the pan. Cold cream drops the pan temperature and the chicken starts stewing instead of staying golden. Warm it in a small saucepan or microwave for 30 seconds before pouring in.

Use the pasta cooking water. It’s starchy and salted, which helps the cream sauce reach the right consistency without thinning it out too much. Add it a splash at a time until the sauce flows but still coats the chicken.

Don’t skip the turmeric in the pasta water. It colours the pasta a warm golden yellow and adds a mild earthy flavour that pairs well with the creamy chicken. Without it, the pasta looks plain next to the rich sauce.

Melt the cheese on low heat. High heat makes cheese go stringy and clumpy. Low heat and constant stirring gives you a smooth, glossy sauce that wraps around every piece of chicken.

What To Serve With Creamy Chicken Thyme

A simple green salad with lemon and olive oil is the right match. The freshness cuts through the richness of the cream and cheese sauce.

Sliced tomatoes with red onion and a pinch of sumac also work well on the side. Keep it light, the chicken and pasta are filling enough on their own.

How To Store Creamy Chicken Thyme with Turmeric Pasta

Fridge

Store the chicken in sauce and the pasta separately in sealed containers for up to 2 days. The sauce thickens in the fridge as the cheese sets.

Reheat

Warm the chicken and sauce in a pan over low heat, adding a splash of milk or cream to loosen the sauce. Reheat the pasta separately in a pan with a little butter. Microwaving works but the sauce can split if overheated.

Freeze

Freeze the chicken in sauce in a sealed container for up to 1 month. The cream sauce may separate slightly when thawed, so reheat gently in a pan and stir in a splash of fresh cream. Freeze the pasta separately or cook fresh when serving.

Creamy Chicken Thyme with Turmeric Pasta Nutrition Facts

Per serving (1 of 4): Calories: 685kcal, Protein: 48g, Fat: 36g, Carbohydrates: 42g, Sugar: 3g, Sodium: 820mg. Estimated. May vary based on ingredients and cooking methods.

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