One Pot Chicken Lo Mein Recipe – Uncooked pasta, chicken, veggies, broth, and Asian seasonings are simmered together in a pot for an easy dinner recipe.
One pot meals are so cool! You can simmer uncooked pasta, with some broth and veggies, and it will create an almost creamy sauce. This is my one pot version of chicken lo mein.
I guess it isn’t technically lo mein since I used linguini instead of traditional lo mein noodles, which contain egg. But, it’s close. Pasta tends to cook up better in one pot recipes than traditional lo mein noodles.
Using pasta also means that all of the ingredients in this dish are things that many people keep on hand in their pantry or refrigerator.
How to make Chicken Lo Mein
*Note: The full printable recipe card is at the bottom of this post.
- Add uncooked chunks of chicken breast to a large pot.
- Top with uncooked linguini or fettuccini pasta.
- Then, top with carrots, bell pepper, green onions, garlic, soy sauce, garlic powder, corn starch, sugar, red pepper flakes, chicken broth, and olive oil.
- Cover it and bring the liquid to a boil.
- Then, stir and reduce to a simmer.
- Cook covered for about 15 minutes, stirring occasionally.
- Cook until most of the liquid is gone and the chicken is cooked through.
You could change this up by adding just about any vegetables that you like. Also, this could easily be made into a vegetarian dish by using vegetable broth and leaving out the chicken.
Check out these other great One Pot Pasta Recipes.
- One Pot Cajun Chicken Alfredo
- One Pot Southwest Pasta
- One Pot Pasta Con Broccoli
- One Pot Pasta from Southern Living
Watch the step by step recipe video for One Pot Chicken Lo Mein below.
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One Pot Chicken Lo Mein Recipe
Video
Ingredients
- 1/2 lb. boneless skinless chicken breast -cut into small chunks
- 1 lb. box linguini or fettuccini pasta -broken in half (I used whole wheat)
- 4 medium carrots -peeled and cut in thin 3 inch long strips
- 1 medium red bell pepper -cut in thin 3 inch long strips
- 1 bunch green onions -white part sliced and green part cut in 3 inch long strips
- 4 cloves garlic -minced
- 1/4 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon corn starch
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes
- 4 cups chicken or vegetable broth
- 2 teaspoons extra virgin olive oil
Instructions
- Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
- Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
- Remove the lid and let the dish rest for 5 minutes before serving.
Nutrition
Check out all of my great chicken recipes.
Overall, it is a good recipe, and the noodles cooked perfectly, but even though the veggies were cut in the size as instructed, I found that they all came out mushy. I also found it lacked flavor. I salvaged it by adding salt and some hoisin. Next time I’ll cut the carrots into thick rounds and the peppers into chunks.
This is a most delicious recipe – and so easy to make. My husband loved it as much as I did. For the 2 of us, I halved the ingredients and still had enough left over for dinner tonight. I printed it and it will be repeated often for our dinner. Thank you for sharing. I will be trying your meatloaf recipe
next. My husband has said he does not like meatloaf and because of that, I have never made it for
us. Because, I do like it, I will make it for our dinner tomorrow and we shall see if he eats it. I am encouraged that he will like it from all the good reviews it has received. Pe
Personally I would add an Asian noodle, such as ramen or rice noodles instead of the Italian noodles. Gives it a more authentic feel 😍 otherwise 10/10!!
This is a favorite at our house. So easy! Even if I don’t have the veggies on hand, its great with just the chicken and noodles.
I found your recipe few years ago and been ever since, my family love it! My mom likes how it’s not so oily and made with veggies. We will make this every so often.
I would like to leave out the onions, what could I use instead? Thanks! Also, how many people would you say this serves. If I half it, would it still cook as long?
Even my daughter eats this! She’s so picky!
I am not at all a message leaver but I had to let you know that I LOVE this recipe and have made it very often. I have a lot of traumatic brain injuries and, while I was a great cook, I now have to keep recipes very simple and I want tasty and (relatively) healthy food. This recipe rocks!!! I cut the recipe down to thirds and use a bag of frozen stir fry vegs and Barilla protein plus spaghetti (It retains a chewiness). Bravo! I have had it twice this week! Thank you!