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.
I just want to say, I cannot and do not cook but I am AMAZED at how freaking easy this was and how amazing it tastes! I seriously cannot believe it. THANK YOU for this recipe!
Hi Nadine, I’m so glad you liked it! Thanks so much 🙂
For your recipe of the one dish chow mien. Could you just make all the ingredients without the pasta? I don’t like the idea of eating all that starch from the pasta? I alway rinse my pasta and drain the milky floury water, or is there a reason for this. To be used a a thickener. Maybe I will at least start my pasta in hot water to get most of the flour out. Anyway love your page.
the pasta now does not need to be rinsed
This is delicious!! I followed the recipe exactly except used almost 2x the amount of chicken. So good! Will be making this again for sure 🙂 Thank you for sharing!
The whole family loved it – from 90 year old Mom to the parrots who eat noodles! I added about half a teaspoon of grated ginger with the original ingredients and finished it off with a tiny drizzle of sesame oil at serving. I will be adding this to the family favorite s list! THANK YOU for sharing. Espi.
I followed the recipe except I used chicken thighs. It was very easy and delicious. I’m making it again tonight and will add water chestnuts. I’m glad that it’s freezeable because it makes a large amount. Although this isn’t a make ahead of time meal, all of the veggies can be chopped ahead of time so prep is reduced to almost 0 and it’s on the table in 20 minutes.
This was EXCELLENT! Followed the recipe nearly exact- used lo mein egg noodles, subbed half the olive oil for sesame oil, and added a can of bamboo shoots and water chestnuts. Also added freshly grated ginger. Definitely was not watery like others said, I allowed it to cool 10 minutes and the sauce thickened up beautifully. I’ll definitely be making again soon!
I just tried this dish tonight for my family and it was wonderful, everyone loved it. I thought I would have to doctored it up after it was almost done but I didn’t have to. The seasonings were perfect. I did use sesame oil instead of the vegetable oil and it worked well in this recipe. I will definitely make this dish again and again. Thank you so much for it.
Great! I’m so glad you liked it!
Can you use zucchini as well?
Thanks. Looks amazing. This is tonight’s dinner.
Yes. Zucchini, or almost any other vegetable could be added to this dish.
I made this tonight for my kids and for the first time in MONTHS my 2 year old completely cleared his plate! I had to substitute regular onions for the green ones because we ran out but it was absolutely amazing! I normally don’t comment on stuff like this at all but I just had to say how happy I am that I found something my son will eat! My daughter (4yo) had 3 servings too! Thank you!
Made this tonight and it was delicious!!! I had some ginger root on hand so I added that and some mushrooms that soaked up the liquid and made a nice addition. My 3 year old loved it which is always a good sign!
Thanks for this receipe. This dish is amazing! Tasty and quick. I made it with beef stock and beef instead of chicken and replaced noodles with GF noodles. (This meant I only put noodles in the last 7 minutes.).
I made this for dinner tonight and I just had to tell you it was AMAZING!!! The only thing I will change next time, is I will double it!! So yummy!!!
I just came across your website when searching for Southwest Pasta. I love all the recipes I’ve seen thus far, and would try this with the Lo Mein noodles I do stock in my pantry (I’m not Asian but I do love Asian cooking especially noodle dishes), and I think it could work but since those noodles are a bit thicker, it may take a little bit longer.
These recipes are easy, and to only have one pot to wash every day? That would be amazing!
Is this freezer friendly? I would love to be able to have one pot freezer friendly recipes since I just got my Food Saver, and would love to be able to make large batches to freeze for later.
I was just coming on here to ask if it’s freezable. It’s just two of us and a baby so this would make like 3 dinners. Did you end up freezing it? If so, did it come out good?
I just made this on the stove top in my dutch oven. SO GOOD and one of the easiest recipes I’ve ever done. Thanks for sharing!
I believe there is no need to cook the past in the sauce to have a creamy sauce. It gets hard to manage different cooking times. The trick we use in Italy and especially Naples to make any sauce creamy and make the flavours blend is to add little bit of water cooking pasta that contains amides in the sauce you are cooking, then keep a quarter of a glass of this same water on the side. If your pasta cooking time is 10 minutes, drain it at 8 and finish the cooking in the sauce pan while adding the water you need to balance the liquidity! Believe me it will be creamy and u adapt better rather than having to have everything pre-programmed!
Hi – I appreciate recipes that have nutrition facts on them. It makes it so much easier for portion control. I also found this recipe on “My Fitness Pal.” It says 332 calories for one serving. What is the serving size so I can portion correctly?
Thank you!!
this came out really good! going to try some more of your recipes!
do you think you could use ramen noodles for this recipe? I have a ton in my pantry for quick lunches, but no spaghetti or linguine noodles. What do you think?
I love this recipe. It is so simple and makes yummy leftovers. I have recently been eating cleaning and losing weight. This recipe is great for meal prep to eat throughout the week.
I am exercising quite a bit so I wanted to ensure there was plenty of protein. Last time I used quinoa pasta noodles. I substituted one tbsp of EVOO for sesame oil. Additionally included asparagus, mushrooms, and shrimp. So good!
The food looks awesome- will be making it this week but I just had to comment and say how gorgeous your hair is!!! Seriously- it distracted me from the recipe. I wish mine was as healthy looking as yours!