Place the cooked, cubed chicken, along with the onions, garlic, peppers, flour, and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with flour and curry paste.
Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.
Cooking Instructions:
Thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti.
If desired, top your chicken in mango cream sauce pasta with more chili flakes and grated Parmesan or asiago cheese.
Notes
Pro tip: If you're making many freezer meals at once, put the chicken breasts needed for the recipes that call for cooked chicken in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing. Alternately, you can cook the chicken in the Instant Pot before cubing.