Marinated Chicken One Pan Pasta
Garlic Ginger Paste
1/2 Cup Soy Sauce
Pinch Salt
1 Teaspoon Black Pepper
METHOD
Marinate chicken in soy sauce, salt, black pepper and ginger garlic paste for 1 hour or overnight
Cook pasta according to packet instructions until al dente, set aside
Add chopped onions to pan with oil and fry until golden brown
Add carrots and cook a few minutes until softened. Pour on a plate and set aside
Add marinated chicken to pan and fry until cooked through and browned
Add in the onion carrot mixture, salt and toss to combine
Lastly pour in the cooked pasta, toss to combine and take off the heat
Great combination of chicken, pasta and veggies
Cook time: 15 Minutes
Total time: 20 Minutes
Yield: 2 Servings
Ingredients
- 1 Packet Pasta
- 2 Chicken Breast
- 1 Onion
- 1 Carrot
- 1/2 Bunch Cilantro
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Black Pepper
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Cup Soy Sauce
- Pinch Salt
- Marinate chicken in soy sauce, salt, black pepper and ginger garlic paste for 1 hour or overnight
- Cook pasta according to packet instructions until al dente, set aside
- Add chopped onions to pan with oil and fry until golden brown. Add carrots and cook a few minutes until softened. Pour on a plate and set aside
- Add marinated chicken to pan and fry until cooked through and browned. Add in the onion carrot mixture, salt and toss to combine
- Lastly pour in the cooked pasta, toss to combine and take off the heat
Marinated Chicken One Pan Pasta
This dish brings together juicy marinated chicken and tender pasta cooked in one skillet—no boiling water or draining needed! It's flavorful, time-saving, and perfect for busy weeknights.
FAQs – Marinated Chicken One Pan Pasta
Q: What type of chicken works best for this recipe?
A: Boneless, skinless chicken breasts or thighs are ideal. Thighs offer more juiciness, while breasts are leaner and cook quickly.
Q: Can I use pre-cooked or leftover chicken?
A: Yes, but skip the marinating step. Add the cooked chicken toward the end to prevent it from drying out.
Q: Do I have to cook the pasta separately?
A: No! This is a one-pan recipe, so the pasta cooks right in the same pan, absorbing all the flavors from the chicken and sauce.
Q: What marinade flavors work best?
A: Garlic, lemon juice, olive oil, paprika, and Italian herbs make a great base. You can customize it with chili flakes, soy sauce, or yogurt for added depth.
Q: Can I add vegetables to the one pan pasta?
A: Absolutely! Bell peppers, spinach, cherry tomatoes, or mushrooms are great additions. Add firm veggies early and delicate ones like spinach toward the end.
Q: How do I prevent the pasta from sticking?
A: Stir occasionally and ensure there’s enough liquid. Using a nonstick or well-seasoned pan helps too.
Printable Nutrition Card (Per serving – based on 4 servings)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~430 kcal | Varies based on pasta and marinade |
| Total Fat | ~15 g | Includes marinade oil and chicken fat |
| Saturated Fat | ~3 g | Depends on oil/butter used |
| Cholesterol | ~70 mg | From chicken |
| Sodium | ~400 mg | Based on seasoning |
| Carbohydrates | ~42 g | From pasta |
| Fiber | ~3 g | Higher with whole wheat pasta |
| Sugar | ~3 g | Natural sugars from added veggies |
| Protein | ~32 g | Mainly from chicken and pasta |
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegetarian | ❌ No | Contains chicken |
| Vegan | ❌ No | Contains chicken and potentially dairy in marinade |
| Gluten-Free | ⚠️ With changes | Use gluten-free pasta and check marinade ingredients |
| Dairy-Free | ✅ If modified | Avoid dairy-based marinades or toppings |
| Nut-Free | ✅ Yes | As long as no nut-based oils or toppings are added |
| Keto / Low-Carb | ❌ No | Pasta is high in carbs—use spiralized veggies for a swap |
| Paleo | ❌ No | Pasta is not paleo-approved; sub with zucchini noodles |
| Whole30 | ❌ No | Grains and certain oils not allowed |
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