Thai Chicken Peanut Butter Pasta

This Thai-inspired chicken pasta combines the comfort of creamy peanut butter with the bright, spicy kick of salsa and ginger. Its a quick weeknight dinner that feels both exotic and familiar, delivering rich flavors and satisfying textures in every bite. The dish is perfect for busy evenings when you want something hearty yet simple to prepare. Fresh pasta pairs beautifully with the sauce, while red peppers and cilantro add crunch and freshness. Serve it hot for a warming meal or at room temperature for a picnic-friendly option. With minimal ingredients and straightforward steps, this recipe is sure to become a family favorite.

Cooking Method: Boiling

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 123.8

Description

This Thai-inspired chicken pasta combines the comfort of creamy peanut butter with the bright, spicy kick of salsa and ginger. Its a quick weeknight dinner that feels both exotic and familiar, delivering rich flavors and satisfying textures in every bite. The dish is perfect for busy evenings when you want something hearty yet simple to prepare. Fresh pasta pairs beautifully with the sauce, while red peppers and cilantro add crunch and freshness. Serve it hot for a warming meal or at room temperature for a picnic-friendly option. With minimal ingredients and straightforward steps, this recipe is sure to become a family favorite.

Ingredients

3 Chicken breasts (approx. 8 ounces each), boned, skinned
2 tbsp Olive oil
1 cup Salsa (such as Pace Picante Sauce)
1/3 cup Smooth or chunky peanut butter
2 tbsp Orange juice
2 tbsp Sugar
1/2 tsp Ground ginger
2 tbsp Soy sauce
6 oz Fresh pasta (preferably fettuccine)
1/4 cup Red pepper, halved and cut into thin strips
1/4 cup Cilantro, coarsely chopped
1/2 cup Peanut halves

Directions

1
Cut chicken breasts into 1-inch pieces.
2
Heat olive oil in a large skillet over medium-high heat.
3
Cook chicken pieces until browned and cooked through, about 5 minutes. Remove from skillet and set aside.
4
In a small saucepan, combine salsa, peanut butter, orange juice, sugar, ginger, and soy sauce.
5
Heat the sauce mixture over low heat, stirring constantly, until smooth and well combined.
6
Bring 2 quarts of water to a boil in a large pot.
7
Cook fresh pasta according to package instructions, about 2-3 minutes, then drain.
8
Return chicken to the skillet with the peanut butter sauce.
9
Add drained pasta and red pepper strips to the skillet.
10
Toss everything together until evenly coated with the sauce.
11
Serve immediately, topped with chopped cilantro and peanut halves.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.8kcal

% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 55.5mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

For a spicier version, add a dash of red pepper flakes or sriracha to the sauce.

Substitute dried pasta if fresh pasta is unavailable; adjust cooking time accordingly.

This dish can be served hot or at room temperature, making it ideal for picnics or potlucks.

Recipe inspired by Carrol Wagoner of La Jolla, CA, winner of the San Diego Union-Tribune cooking contest, June 8, 1994.

Keywords: thai, chicken, pasta, peanut butter, quick dinner, spicy, creamy, ginger, cilantro, red pepper, fettuccine, salsa, soy sauce, orange juice, weeknight meal, easy recipe, nutty, comfort food, family dinner, picnic

Read it online: https://www.chefs-mate.com/recipe/thai-chicken-peanut-butter-pasta/