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: Â 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 made this last night and it was awesome! I added a ton of veggies and used 4 chicken breasts, sweet onions and water chestnuts. I kept everything else as you had instructed. Thanks for the recipe! I’ll be making this again for sure! My husband loved it too!
I made this tonight with Tinkyada Gluten Free Spaghetti. (didn’t have any linguine) Turned out well. Subbed the soy sauce with Bragg Liquid Aminos. Used 4c broth but no water. And I altered the veggies to what I had. Turned out good- we both liked it. If you use this pasta be sure to mix the noodles up well so they don’t clump together. It may have been a bit moist compared to the regular recipe.
I’m glad to hear that there is a gluten free pasta that works in this dish. Thanks!
I made this tonight for my picky husband and children and everyone enjoyed it! The best part was the ease of tossing everything in one pot and walking away! I took the suggestion of some and didn’t add the water. It was perfect! My husband suggested adding some bean sprouts or water chestnuts for a little crunch. May have to try that next time.
Awesome recipe! I did not add the water and I cooked it a little longer, but I did everything else the same. I’m hoping our Chinese exchange student likes it! Thanks!
This was delicious! I skipped the water all together after reading reviews and it turned out perfectly – will make again! Thanks for sharing this.
So this was fantastic by the end of the of the suggest cooking time it still looked soup so I have it changed for next time. However it was still amazing. I added ginger seeing as how I had it on hand. Will make it again
Boil the stock, add pasta. Cook by it self for about 5 minutes. Cook covered for about 5 minutes, stirring occasionally.Then add vggies and soy mix (soy,corstarch, sugar and sirarcha) remain coverred. Cook until most of the liquid is gone and the chicken is cooked through about another 5 minutes uncovered.
Hi! I was just wondering, did you put everything in at once or slowly add them in?? Really want to try but I don’t want to ruin it!
Just add all of the ingredients, then cook. No need to add things in stages.
Have you tried making this with rice at all? Do you think it would work out the same way, cooking the rice in with everything else?
I found this recipe on Pinterest and it looks really good! I love one pot recipies so I’ll be pinning it!
Yum! I am crazy for Asian food but rarely cook it myself. The title “One Pot Wonder” on Pinterest sure caught my eye!
Trying this tonight with Tinkyada rice linguini, as we are GF. I will let you know how it turns out! 🙂
Hi Erin, How did the Tinkyada pasta work? I’d like to try it with the same.
Can this be done with shrimp instead of chicken?
Yes. This would be great with shrimp! The only thing is, shrimp doesn’t take that long to cook.
If I were making this with shrimp, I would leave the shrimp out until the dish was almost done. I would add the shrimp during the last 4 or 5 minutes of cooking to keep them from turning rubbery and overdone.
I have seen several one-pot wonders, but have yet to try them because we are gluten-free. I use a quinoa/corn noodle that often leaves a very starchy, yellow-colored water when I drain the noodles. Do you know if these noodles would work in your dish? It looks delicious and we would love to try it.
Unfortunately, I don’t think it would work as well. One of my friends cooks with quinoa noodles a lot and tried using them in another one pot wonder pasta dish (the one that this recipe was based on) and it didn’t work for her. She said the liquid didn’t absorb into the quinoa noodles. I’m sure different types and brands of gluten-free pasta will behave differently, though. Maybe the type that you use will work better than the type my friend used.
This is amazing and my husband absolutely LOVES Asian dishes, so this one will be one we are trying for sure. Thank you so much for sharing.
Blessings,
Nicole @ WKH
Is a serving a cup? This recipe looks delicious! Thank you so much for posting.
That’s a good question. Honestly, I didn’t actually measure out the servings as I was plating this dish. I just divided the lo mein among 6 different plates. Just from eyeballing the serving that I had on my plate I would say that the serving size is probably just over 1 cup.
Would tofu work well in this instead of chicken? I haven’t cooked much with tofu, but whenever I buy a lo mein dish, I get it with with tofu instead of chicken. 🙂
Yes. Tofu should work.
Keep in mind that tofu becomes more firm as it is boiled. Personally, I think extra firm tofu might end up being too firm after boiling for 15 minutes. Also, I would avoid getting the soft or silky tofu because that would sort of disappear in the sauce. I think the best bet is probably medium or firm tofu depending on the consistency that you like.
would it work as well if you did use traditional lo mein noodles? I’m not avoiding egg. Found you on Pinterest, btw.
I have only made this with whole wheat pasta since it is something that I always have in my pantry.
But, you’re right. Why not try this with traditional lo mein noodles!?
Lo mein noodles should work the same way. Just make sure that you get dried lo mein noodles and not fresh. Also, keep an eye on the liquid levels as it cooks. If it looks like it is drying out, add a little water. If it looks like it is a little too wet after 15 minutes of cooking, crank up the heat a little and cook a few more minutes until the liquid is evaporated/absorbed.
If you try it, let me know how it turns out. Thanks!
I ended up using Vermicelli, it was wonderful!! I didn’t have the energy to get to the big grocery store where I surely would have found Lo Mein, but just made a stop at a local Mexican grocery and bought the best option possible. Our family enjoyed this recipe greatly and we’ll use it again. I subbed one teaspoon of the olive oil for sesame oil which was very yummy.
Sesame oil is a great idea! I’m glad you and your family liked it!
So I tried the vermicelli because I happened to have some but as soon as i stirred it the noodles seized up and clumped together into a goopy blob. I tried adding water which released more starch and the noodles disintegrated into a starchy soup consistency. Any recommendations?
I am wondering if this would work with rice noodles?? Or even angel hair pasta,not a big fan of lomein,thanks
I used angel hair pasta and it turned.out great!
I too think this would be an excellent crock pot dish! This looks wonderful!
Really delicious! When mine was done though, I felt like it was a bit soup-y. I think next time I would’t add the 1/4 cup of water right away. Instead, I’d let it cook and watch to see if it really needs more liquid.
Good tip. Thank you!
Have you tried this in the crock pot?
I have not made this in the crock pot. What an interesting idea! If you are going to try this in the crock pot I would suggest being around to occasionally check the liquid levels as it cooks. In my original recipe, everything cooks in 15 minutes. My concern is that cooking it low and slow for several hours may cause it to dry out. If you try it, please let me know how it turns out. Thanks!
Crock pot cooking is one of the very few methods where you end up with more liquid than you started with, rather than less. The juices from the meat and vegetables with increase your liquid. If I was going to try this in the slow cooker, I would add only 1/4 c. water and I would try throwing in the pasta for the last 30-60 minutes. I may just have to try it!… This recipe looks really great, by the way. Thanks!
I haven’t tried this–just saw it. I think I’m going to try it as well. I never add ALL those ingredients because I’m just one person here!!!! But, I bet there will be lots of flavor…………am making it in the crockpot 🙂
We really enjoyed this recipe! I doubled the soy sauce, by accident, and it was still really good. Thank you for sharing!
Crystal,
Thank you! I’m glad you liked it!