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One-Pot Thai Peanut Chicken Pasta

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  • Prep 15 min
  • Total 30 min
  • Servings 6
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Keep dirty dishes to a minimum with this one-pot Thai pasta that’s ready in just 30 minutes!
By Madison Mayberry
Updated Aug 31, 2017


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make sure not to cut the peppers too thin. Cutting them slightly thicker will prevent them from becoming mushy while cooking.
  • tip 2
    This recipe makes great leftovers! Store leftovers in resealable plastic or glass container. If necessary, add a little extra broth or water to the pasta before reheating.


Nutrition Facts are not available for this recipe
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