Hazelnut Chicken One-Pot Pasta Recipe

I finally have a dinner recipe to share that’s not baked goods or snacks. I actually cook most nights, but the recent posts have been heavy on baking and sweets. Today’s recipe is a quick, savory meal that comes together in about 30 minutes—perfect for busy weeknights.

This one-pot hazelnut chicken pasta is a family favorite that I’ve made for years. It’s my take on a recipe from a cookbook I received as a wedding gift, and over time I’ve adjusted it to suit our tastes. It’s adaptable: make it spicier for adults by adding extra sriracha, or keep it mild for kids.

The recipe below is part of a 30 Minute Thursday collection, so you’ll also find other fast dinner ideas listed after the recipe. If you want fewer dishes, this version cooks everything in one pan; there’s also a note explaining how to cook the pasta separately if you prefer.

Yield: serves 4-6

Hazelnut Chicken One Pot Pasta

This hazelnut chicken one-pot pasta is a simple, flavorful weeknight dinner that cooks in about 30 minutes.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

1 teaspoon olive oil
3 boneless, skinless chicken breasts
2 carrots
1 small onion
8 button mushrooms
2 cloves garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon coriander
2 1/2 cups milk
2 1/2 cups chicken broth
4 tablespoons hazelnut liqueur
2 tablespoons lime juice (about 1 lime)
2 tablespoons liquid honey
1 1/2 tablespoons sriracha sauce
340g (12oz) broad egg noodles
1 cup frozen peas
1 tablespoon corn starch
1 tablespoon water

Instructions

Heat the oil in a large skillet over medium heat.
Cut the chicken into bite-size pieces and add it to the pan as you cut.
Cook the chicken for 4–5 minutes, turning occasionally, until no longer pink.
While the chicken cooks, chop the carrots and onion, quarter the mushrooms, and mince the garlic.
When the chicken is no longer pink but not fully cooked, add the vegetables, salt, pepper, and coriander. Cook 2–3 minutes more until the vegetables start to soften and the chicken is cooked through.
Add the milk, chicken broth, hazelnut liqueur, lime juice, honey, and sriracha.
Add the egg noodles and stir to combine, pressing the noodles into the liquid so they’re mostly covered.
Bring the mixture to a boil (cover the pan to speed this up), then reduce to a high simmer for 5–7 minutes, until the noodles are tender.
Stir in the peas.
Whisk the corn starch and water together in a small bowl, then add to the pot.
Stir and cook 1–2 minutes until the sauce thickens.
Serve with extra sriracha if you like more heat.

Notes

I make this all in one pot to minimize dishes. The liquid amounts here worked well with the egg noodles I used, but different pasta shapes and brands absorb liquid differently. If the pasta seems too firm, add more liquid a little at a time. If you prefer to cook the noodles separately, reduce the milk and chicken broth to 1 cup each. Simmer the chicken and sauce while you boil the noodles, then combine and thicken as directed.

Adapted from the cookbook Cooking for the Rushed.

Hazelnut Chicken One-Pot Pasta Recipe

Hazelnut Chicken One Pot Pasta

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

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