This Easy One Pan Kung Pao Chicken Pasta is a super easy Asian-inspired weeknight meal recipe that the whole family will love! And it’s made with basic pantry staples and simple ingredients!
Looking for more easy weeknight meals? Try this Easy Crock Pot Vegetarian Chili or this Crock Pot Potato Bacon Leek Soup!
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If you’ve been following The Busy Baker for any length of time you know how much I LOVE easy, healthy weeknight meals. My life can get a little bit crazy sometimes and one pan pasta dishes like this Easy One Pan Kung Pao Chicken Pasta often save the day in our house. I’ve mentioned to you before how much I’ve enjoyed following Fifteen Spatulas, one of my favourite food blogs of all time, and I try many of her recipes on the regular. I tried her Kung Pao Chicken recipe several months ago and I’ve made it so many times since then, but if you know me at all you’ll know that I just HAD to put my own spin on it.
While our family enjoys some kind of stir fry over rice about once a week or so, sometimes I feel like switching it up. We eat pasta a few times a month but almost every time we enjoy pasta it’s in some kind of Italian dish. I don’t know why I always forget how delicious noodles are in Asian dishes, and we enjoy Asian-inspired meals on almost a weekly basis. I knew it was time to remedy that with this Easy One Pan Kung Pao Chicken Pasta and make it EVEN EASIER to make than it would be as a stir fry served over rice.
Another awesome thing about this recipe (and every one pan or one pot recipe) is the lack of dishes to wash!! It’s so nice getting to the end of dinner time and a) not have a billion little grains of rice to clean up off the floor under the kids’ chairs (any mamas with me on this one??), and b) only have a few dishes to throw into the dishwasher and ONE PAN to wash. Yes that’s right…just ONE. And if you’re a rebel and put your skillets in the dishwasher then you may even have an evening completely free of dishes. Is there anything more blissful that that??
Looking for more easy Asian-inspired recipes? Try this Honey Garlic and Lime Chicken!
Now don’t get me wrong, I don’t actually abhor doing dishes that much, especially when my husband is working more “normal” hours and can take over the bedtime routine with the kids while I clean up after dinner. It’s actually kind of therapeutic to plunge my hands into the hot soapy water and listen to my favourite podcast or some relaxing music to get my heart back in the right place after a crazy busy day. Speaking of podcasts, lately I’ve been loving my blogger friend Lauren Gaskill’s podcast called Finding Joy and it’s become the soundtrack to my time of doing dishes in the evenings. If you’re looking for a new podcast for your boring drive to work, while you’re working out, or while you do your own supper dishes, definitely check hers out!!
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I hope you enjoy this Easy One Pan Kung Pao Chicken Pasta recipe! Let me know in the comments below, what one pan recipe would you like to see next on The Busy Baker?
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Like this recipe? You’ll LOVE this Thai Chicken Spiralized Zucchini Salad or this amazing One Pot Pepperoni Pizza Pasta!
This Easy Sticky Asian Chicken is easy to make and absolutely delicious over rice! 
This Cheesy One-Pot Hawaiian Pizza Pasta is a delicious pizza-inspired weeknight meal!
LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?
Get my Quick and Easy 4-Week Meal Plan Guide!
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Easy One Pan Kung Pao Chicken Pasta
Recipe: Ingredients
- 2 medium chicken breasts cut into chunks
- 3 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 red pepper thinly sliced
- 2 medium carrots thinly sliced
- 3 1/2 cups chicken stock
- 250 grams spagetti or spagettini noodles (approximately half a package)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons cool water
- 2 cloves garlic minced
- 2-3 teaspoons fresh ginger grated
- chopped peanuts optional, for garnish
- chopped green onions optional, for garnish
Recipe: Instructions
- Heat a large skillet over medium high heat, adding the vegetable oil and sesame oil.
- Add the chicken breast chunks to a bowl with the 3 teaspoons of cornstarch and toss well.
- Once the oil has heated add the chopped chicken breasts, letting them brown over the heat, adding the soy sauce and rice vinegar about half way through cooking.
- Once the chicken is almost cooked through, add the sliced vegetables and let them cook until the chicken is completely cooked through (about 4-5 more minutes).
- Remove the chicken and vegetables to a plate and add the chicken stock and the pasta to the skillet.
- Let the pasta cook in the stock until the pasta is soft and the stock has reduced almost completely.
- Whisk the cornstarch and water together in a small bowl and add it to the skillet, along with the soy sauce, honey, sesame oil, garlic and ginger.
- Toss everything together well and add the chicken and vegetables to the skillet.
- Serve once the chicken and vegetables have re-heated and the sauce has completely reduced.
- Add chopped peanuts and sliced green onions for garnish, if you wish.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’m curious to try this with vermicelli noodles, as I need to stick to a gluten free diet. What are your thoughts? I’ve often cooked vermicelli in broth and been happy with the results. do you think it would get over-cooked in this? or absorb too much sauce maybe?
Yes, I think they’d definitely get overcooked. You should try Barilla’s gluten-free pasta line. I bet that would work really well in this recipe!