Best 9 Thai Pasta With Chicken Recipes

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Calling all pasta and Thai food lovers! Get ready to embark on a culinary journey that harmoniously blends the vibrant flavors of Thailand with the comforting embrace of pasta. Our Thai Pasta with Chicken recipe is a symphony of sweet, savory, and spicy notes, featuring succulent chicken tossed in a luscious sauce made with coconut milk, red curry paste, and an array of aromatic spices. Served atop tender pasta, this dish is a delightful fusion that will tantalize your taste buds and transport you to the streets of Bangkok.

In addition to our main recipe, we've also included variations to cater to different preferences and dietary needs. For those who prefer a vegetarian option, our Tofu and Vegetable Thai Pasta offers a protein-packed alternative, while our Shrimp Thai Pasta is a seafood lover's delight. For those who crave a bit more heat, our Spicy Thai Pasta recipe delivers an extra kick with the addition of chili peppers, and our Creamy Thai Pasta provides a rich and indulgent experience with a creamy coconut sauce.

No matter which recipe you choose, you'll be in for a treat. These Thai Pasta dishes are easy to make and packed with flavor, making them perfect for a quick weeknight meal or a special occasion dinner. So gather your ingredients, put on your apron, and let's create a Thai-inspired pasta extravaganza that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THAI CHICKEN LINGUINE



Thai Chicken Linguine image

When I'm feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. -Teri Rumble, Jensen Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked whole wheat linguine
1/3 cup reduced-sodium soy sauce
1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon Thai chili sauce
2 tablespoons peanut oil, divided
1 pound boneless skinless chicken breasts, cubed
1 cup fresh snow peas
1 medium sweet red pepper, julienned
4 garlic cloves, minced
2 large eggs, beaten
1/3 cup chopped unsalted peanuts

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

Nutrition Facts : Calories 377 calories, Fat 13g fat (2g saturated fat), Cholesterol 104mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

THAI CHICKEN PASTA



Thai Chicken Pasta image

I try to buy fresh chicken when it's on sale. I cook a big batch in the slow cooker, then cut it up and package it in small amounts suitable for recipes like this. When I want it, I just need to pull it out of the freezer and let it thaw. -Jeni Pittard, Canon, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3 ounces uncooked whole wheat linguine
1/2 cup salsa
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon orange juice
1-1/2 teaspoons honey
1 teaspoon reduced-sodium soy sauce
1 cup cubed cooked chicken breast
1 tablespoon chopped unsalted peanuts
1 tablespoon minced fresh cilantro

Steps:

  • Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.

Nutrition Facts : Calories 409 calories, Fat 10g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 474mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 6g fiber), Protein 33g protein.

THAI CHICKEN PASTA SKILLET



Thai Chicken Pasta Skillet image

This gorgeous Bangkok-style pasta has been a faithful standby for many years and always gets loads of praise. For a potluck, we increase it and do it ahead. -Susan Ten Pas, Myrtle Creek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 8

6 ounces uncooked whole wheat spaghetti
2 teaspoons canola oil
1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips
2 cups julienned carrots (about 8 ounces)
2 cups shredded cooked chicken
1 cup Thai peanut sauce
1 medium cucumber, halved lengthwise, seeded and sliced diagonally
Chopped fresh cilantro, optional

Steps:

  • Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

Nutrition Facts : Calories 403 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 432mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

ONE-POT THAI PEANUT CHICKEN PASTA



One-Pot Thai Peanut Chicken Pasta image

Keep dirty dishes to a minimum with this one-pot Thai pasta that's ready in just 30 minutes!

Provided by By Madison Mayberry Hofmeyer

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 17

1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups water
2/3 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 to 2 tablespoons Sriracha sauce
1 tablespoon olive oil or toasted sesame oil
1 teaspoon ground ginger
1 lb uncooked linguine
1 medium red bell pepper, seeded and sliced
1 medium orange or yellow bell pepper, seeded and sliced
1 cup shredded carrots
2 cups shredded deli rotisserie chicken
Juice from 1/2 small lime
3 tablespoons chopped fresh cilantro
3 tablespoons chopped roasted peanuts
3 tablespoons thinly sliced green onions

Steps:

  • In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
  • Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
  • Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

Nutrition Facts : ServingSize 1 Serving

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts :

THAI CHICKEN AND PASTA



Thai Chicken and Pasta image

I love Thai food, but some Thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. I can get a lot of weird stuff in my local supermarket, but general Thai ingredients just don't show up there. This is a very easy recipe that uses ingredients that are pretty much available anywhere.

Provided by Mirj2338

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 large green onions
1 large carrot
1 small zucchini (about 8 ounces)
6 large boneless skinless chicken thighs (about 1 1/2 pounds)
1 tablespoon salad oil
1 tablespoon minced peeled gingerroot
1 (16 ounce) package linguine or 1 (16 ounce) package spaghetti
salt
1/3 cup soy sauce
1/4 cup creamy peanut butter
3 tablespoons chili sauce
3 tablespoons seasoned rice vinegar
1/4 teaspoon coconut extract
peanuts (to garnish)

Steps:

  • Thinly slice green onions.
  • Cut the carrot and zucchini into pencil-thin strips.
  • Cut each chicken thigh into 6 pieces.
  • In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
  • With a slotted spoon, remove the chicken thighs to a plate as they brown.
  • In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
  • Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
  • Remove the vegetable mixture to a small bowl and keep warm.
  • In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
  • Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
  • Return the chicken thighs to the skillet with the peanut sauce.
  • Over high heat, heat to boiling.
  • Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
  • To serve, place the linguine in large bowl and top with the chicken mixture.
  • Spoon the carrot mixture over the chicken and garnish with the peanuts.
  • Toss to serve.

Nutrition Facts : Calories 477.6, Fat 11.6, SaturatedFat 2.3, Cholesterol 57.3, Sodium 1131.3, Carbohydrate 64, Fiber 4.5, Sugar 4.6, Protein 28.6

THAI PASTA WITH CHICKEN



Thai Pasta With Chicken image

This is a delicious thai dish that I made after tinkering with a few. Soooo good! You can use any combination of vegies you like, and even change the chicken to shrimp if you prefer.

Provided by Charmie777

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb linguine
4 boneless skinless chicken breasts
1 tablespoon oil
3/4 cup carrot, julienned
3/4 cup zucchini, julienned
1 cup broccoli floret
4 tablespoons fresh ginger, minced
6 tablespoons orange juice
2 tablespoons soy sauce
4 1/2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1/4 cup peanut butter
1 jalapeno, seeded and minced (optional)
1/2 cup white wine
1/2-1 cup cilantro, chopped
1/2 cup toasted peanuts

Steps:

  • Cook linguini to al dente.
  • While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
  • Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
  • Heat wok or large skillet over medium high heat.
  • Add oil.
  • When oil is hot, add vegies and sauce 1 minute.
  • Add in chicken, peanut sauce and wine, and cook until reduced by half.
  • Place drained linguini in a large bowl.
  • Pour sauce over, toss.
  • Garnish with cilantro and peanuts.

Nutrition Facts : Calories 682.6, Fat 27.3, SaturatedFat 4.4, Cholesterol 50.4, Sodium 502.2, Carbohydrate 73.4, Fiber 4.9, Sugar 13, Protein 34

THAI CHICKEN PASTA SALAD



Thai Chicken Pasta Salad image

I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

12 ounces uncooked whole wheat spaghetti
2 large carrots, julienned
3/4 cup reduced-fat creamy peanut butter
3 tablespoons water
3 tablespoons lime juice
3 tablespoons molasses
4-1/2 teaspoons reduced-sodium soy sauce
3 garlic cloves, minced
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes
8 cups finely shredded Chinese or napa cabbage
2 cups shredded cooked chicken breast
2/3 cup minced fresh cilantro
3 tablespoons unsalted dry roasted peanuts, chopped

Steps:

  • In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.

THAI CHICKEN PASTA



Thai Chicken Pasta image

Categories     Chicken     Pasta     Kid-Friendly     Coconut     Basil     Broccoli     Summer     Bon Appétit     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 13

1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil
1 pound linguine
2 cups small fresh broccoli florets (about 5 ounces)

Steps:

  • Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
  • Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
  • Use fresh, high-quality ingredients: The better the ingredients, the better your dish will taste. If possible, use organic or locally-sourced ingredients.
  • Don't overcrowd the pan: When cooking the chicken or vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick.
  • Cook the chicken until it is cooked through: To ensure that the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • Add the sauce to the pasta: Once the pasta is cooked, add it to the sauce and toss to coat. This will help the sauce to evenly coat the pasta.
  • Garnish with fresh herbs: Before serving, garnish the dish with fresh herbs such as cilantro, basil, or mint. This will add a pop of color and flavor.

Conclusion:

This Thai pasta with chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, savory, and spicy flavors is sure to please everyone at the table. With its fresh ingredients and flavorful sauce, this dish is a healthier alternative to traditional pasta dishes. It is also a great way to use up leftover chicken. So next time you are looking for a quick and easy meal, give this Thai pasta with chicken a try.

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