A creamy pasta, kicked up with spicy curry and topped with super crispy chicken thighs for a flavorful weeknight meal.
Preheat oven to 400°F.
Pat extra moisture off chicken thighs with paper towel. Brush with olive oil and place in 8x8 baking dish.
In small bowl, mix together curry, garlic, onion, paprika, brown sugar, salt, and pepper. Rub onto the chicken thighs all over.
Bake for 35-40 minutes. Remove from oven and brush tops of chicken thighs with juice from dish. Broil for additional 3-5 minutes until dark brown and slightly charred on top.
Remove from oven and let rest for at least 5 minutes.
While chicken is baking, start the pasta.
In large pot, cook pasta al dente according to package instructions. Reserve 1/2 cup of pasta water. Drain and rinse pasta with cool water.
In a large saute pan over medium heat, melt butter and add flour. Cook for 5 minutes, whisking constantly. Slowly add coconut milk, whisking quickly to avoid clumps. Whisk until coconut milk is fully incorporated. Add 1/2 cup pasta water. Mixture will be thick, similar to a bechamel.
Add remaining ingredients, including herbs, and stir.
Add penne pasta and coat well. Serve hot with chicken placed over the top. Garnish with cilantro and parsley.