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.
if I wanted to use rice noodles or lo mein noodles will I need to change anything to the ingredients?
I made this last night for me and my picky kids…so easy and SO good, they loved it and so did I. Will definitely be making it again. Followed the recipe exactly and it turned out perfect. Thanks so much!!!
Thanks for the great recipe from another RD! I’ve been looking for recipes that are quick (but still wholesome) since I had my 11 month old, who also ate it all up 🙂 I think next time I’ll add extra veggies and maybe some snap peas! Thanks again!
So, I stumbled upon this recipe on Pinterest and decided to make it using what I already had at home. I used a pack of birds eye frozen pepper and onions as well as some fresh broccoli. I also used whole wheat linguini pasta and chicken broth instead of vegetable. It was great! I’ll be making this again. My stove did need a couple of minutes longer to absorb the remaining liquid, but I don’t think it affected anything.
My kids like this recipe and it’s so simple. I use shred carrots and add broccoli. Thanks for the great recipe!!
I made this tonight, it was so good!!!! I used whole wheat pasta and added broccoli and pea pods. Cooked up perfectly and the flavor was great. Thanks for the recipe!
Made this tonight and it’s so crazy easy and super good!! I do think next time I will add more veggies (carrots, celery, red peppers, green onions, mushrooms, baby corn, water chestnuts, zucchini). But thanks for the recipe and will try some other “one pot” recipes, yum 🙂
Delicious recipe! Made it with peanut butter and cashews. Thanks!
i have cooked noodles I need to use. Can the recipe be tweaked for those?
I made this last night, so easy and very good! The only change I made was to use boneless, skinless chicken thighs, a personal preference. I will make this again, thank you for a great recipe!!!
Thanks Marla! I’m so glad you liked it!
My kids are extremely picky eaters and they just love this. Wonderful, tasty recipe!
Thanks LeeAnn! I’m so glad you and your family liked it!
I am making this tonight with asparagus,broccoli,red,yellow and green peepers,carrots sugar snap peas, I did not have the garlic powder it called for..I used fett. noodles. I should have realized the veggies would cook faster than the noddles and cooked them seperately. Lesson learned but still was yummy. I did not let the noodles absorb all the liquid because the broccoli and asparagas would have been mushy. Good flavor and even my child thats picky ate it.I will make it again,.
Thanks Theresa! I’m glad you and your family enjoyed it!
That’s a good point. If you like your veggies to stay a little crunchy, they could be added later in the cooking process.
I used whole wheat fettucine and followed the recipe, other than using a tablespoon of soy sauce. It was really, really good! The chicken broth was the perfect amount. I like so many of the ideas here such as using sesame oil, adding veggies and more chicken. Very versatile recipe. Thanks for your idea of baking to reheat leftovers.
Thanks Susan! I’m so glad you liked it!
I have a suggestion that might make the recipe taste a bit more “authentic”. Learned this from an old Asian Chef when I was at Culinary school. Take a whole onion and rough cut it into about 8 chunks. Take a 2 inch piece of ginger and slice it into 6 pieces. Place under the broiler and cook until the edges of the onion start to brown and char, and the ginger becomes very fragrant. The charring is good!, but do not burn them.
Throw these into the broth and let them simmer in the broth for 30 minutes, then remove them. Add 2 Tbs. soy sauce to the broth, the continue with the recipe. It will boost the flavor tremendously.
This is a favorite with the whole family. Best part is that it’s quick and easy. Love this recipe!!!!
Janet,
Thank you! I’m so glad you like it!
If anyone has successfully done this in the crock pot please share what you did. I tried and mine bombed. I hope there is some way to make it in the crock pot because that’s how we eat during soccer season. Thanks!!
Found you on Pinterest and tried this – loved it, whole family did, actually. 🙂 We substituted bok choy and cabbage for the carrots and celery and it was perfect. No extra liquid, noodles cooked just right. 🙂 The only problem was that it didn’t seem like enough chicken for a whole pound box of pasta – I’m thinking I’ll double the chicken next time, or half the pasta, either or lol.
Now, question if you don’t mind, do you think this will freeze & reheat well? Because a whole box of pasta really made a lot for my family of 3…lol.
Havan,
I’m so glad you liked it!
I do think it would be ok to freeze. But, I wouldn’t try to reheat it in a pasta pot. I find that when you freeze and reheat noodles or pasta, they become a little mushy and fall apart easily. I think the best way to reheat them is by baking them, so they don’t need to be stirred.
If I were going to try to freeze this, I would spoon the cooked product into one of those disposable aluminum casserole dishes. Cover it with aluminum foil; and freeze it. When it’s time to reheat it, I would bake it at 350 degrees F. for 45-60 minutes, covered (until heated through). Hope this helps.
Is the amount of fiber 53.9g correct in this one pot lo mein recipe?
Nancy,
There are 53.9 grams of carbohydrate in one serving of lo mein. There are 7.2 grams of fiber in each serving. That is, if you make the lo mein the same way that I did in the recipe, using whole wheat pasta.
I really enjoy the flavors that came from the dish. I did substituted 1 tsp of sesame oil as suggested, but followed recipe to T.
I found that after 10 minutes of cook time, all liquid was absorbed already and sticking to the bottom of the pot. At that point I did add more broth, but are there any other suggestions for what I could do for next time?
Lisa,
I’m glad you liked it!
If all the liquid was absorbed after 10 minutes, I bet that medium-low is warmer on your range than it is on mine. So, you could do a couple things to fix this.
1. Let it cook on low for the full 15 minutes the recipe calls for.
Or:
2. Cut the chicken into small pieces to ensure that it will be cooked through in 10 minutes. If the liquid was absorbed in 10 minutes, I would assume that the pasta was done. As long as the chicken is cooked through, there shouldn’t be any problems with only cooking this dish for 10 minutes. As far as sticking goes, the higher the heat used, the more frequently it needs to be stirred. If you decide to cook this over a higher heat, I would suggest stirring every 1 1/2 to 2 minutes.
Hope this helps!
Hey can I use beef instead of chicken? Any suggestions of what cut of meat to use? Thanks!
I’ve been a little hesitant to use beef in this dish. If the cut of beef is too lean, it could be tough. If it’s too fatty, the whole dish will be greasy and the calorie count will soar.
Personally, I would try one of the leaner cuts like sirloin, top round, eye of round, or bottom round. Since these are lean cuts, I would thinly slice the meat against the grain to try to prevent it from turning tough as it cooks.
Hope this helps.