Boil the pasta in salted water for as long as the package indicates.

Brown the chicken pieces in olive oil and add a bit of salt. Add the curry before removing the pan from the heat and then set aside.

Stir-fry the carrot slices and mix them with the chicken.

Pour the evaporated milk into the pan with the chicken.

Mix it well until it thickens and all the cream is orange.

Add the pasta to the cream and mix it all.

Sprinkle some grated parmesan on top if you like.