This Creamy Thai Peanut Chicken Pasta is a tasty mix of tender chicken, pasta, and a rich peanut sauce. It’s quick, easy, and perfect for any night of the week!
You’ll love how the peanut sauce makes everything feel cozy and comforting. Just make sure to have extra napkins on hand—things might get a bit saucy! 😂
I love topping mine with crushed peanuts and fresh cilantro. It adds an extra crunch and flavor that makes each bite a delight! Enjoy this yummy dish any time you need a pick-me-up!
Ingredients & Substitutions
Pasta: You can use linguine, fettuccine, or spaghetti, but feel free to switch it up! Gluten-free pasta or whole wheat options work great too.
Chicken: Boneless, skinless chicken breasts or thighs are perfect, but you can substitute tofu or tempeh for a vegetarian option. Cook it similarly to get a nice texture!
Coconut Milk: Full-fat coconut milk is my favorite for creaminess. If you’re looking for a lighter alternative, low-fat coconut milk or almond milk can work, but the sauce might be less rich.
Pear Butter: Creamy peanut butter adds rich flavor, but if you’re allergic, try sunflower seed butter or almond butter. Just be mindful of the taste and adjust other ingredients if necessary.
Lime Juice: Freshly squeezed lime juice is ideal, but bottled lime juice will work too. You can substitute with lemon juice for a slightly different flavor.
How Do I Get the Perfect Peanut Sauce?
The peanut sauce is key to this dish! The creamy texture comes from blending coconut milk and peanut butter. Here’s how to get it just right:
- Cook garlic until fragrant, then lower the heat to avoid burning.
- Add coconut milk gradually while stirring, to ensure a smooth mixture.
- Whisk in the peanut butter and other ingredients until fully blended. If it’s too thick, add a splash of water to reach your desired consistency.
- Let it simmer briefly with the chicken to infuse the flavors before tossing with pasta.
Careful not to overheat the sauce after adding peanut butter, as it can separate and become oily. Enjoy your cooking!
Creamy Thai Peanut Chicken Pasta
Ingredients You’ll Need:
- 8 oz (about 225 g) pasta (such as linguine, fettuccine, or spaghetti)
- 2 tablespoons vegetable oil
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup coconut milk (full fat for creaminess)
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon brown sugar or honey
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Chopped roasted peanuts (for garnish)
- Optional: sliced green onions or shredded carrots for extra crunch and color
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prep and around 20 minutes to cook, so you’ll have it ready in about 35 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. Drain it well and set it aside while you prepare the other ingredients.
2. Cook the Chicken:
In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook, stirring occasionally, for about 6-8 minutes until the chicken is cooked through and lightly browned. Once done, remove the chicken from the skillet and set it aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and cook for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic! Next, lower the heat to medium and pour in the coconut milk, stirring to combine with the garlic.
4. Whisk in Peanut Sauce Ingredients:
Now, add the creamy peanut butter, soy sauce, lime juice, brown sugar, grated ginger, and crushed red pepper flakes to the skillet. Whisk everything together well until the sauce is smooth and creamy.
5. Combine Chicken and Sauce:
Return the cooked chicken to the skillet and stir to coat it evenly with the peanut sauce. Let it simmer on low for 2-3 minutes so that the flavors can meld together nicely.
6. Toss in the Pasta:
Add the cooked pasta to the skillet, tossing it thoroughly to ensure that every strand is well-coated in the peanut sauce. Adjust the seasoning with more salt, pepper, or lime juice if desired.
7. Serve & Garnish:
Serve your creamy Thai peanut chicken pasta right away! Garnish with fresh chopped cilantro, chopped roasted peanuts, and if you like, add some sliced green onions or shredded carrots for an extra pop of color and crunch.
Enjoy your delicious, creamy Thai peanut chicken pasta!
FAQs About Creamy Thai Peanut Chicken Pasta
Can I Use Different Types of Pasta?
Absolutely! While linguine, fettuccine, or spaghetti are perfect choices, feel free to use any pasta you prefer. Gluten-free or whole wheat pasta works well, too—just adjust cooking times accordingly!
What Can I Substitute for Peanut Butter?
If you have a peanut allergy, try using almond butter, sunflower seed butter, or tahini. Keep in mind that the flavor may vary slightly, so taste and adjust the sauce to your liking.
Can I Make This Recipe Ahead of Time?
You can prep components in advance! Cook the chicken and make the peanut sauce ahead of time. Store them separately in the fridge and then combine everything with freshly cooked pasta when you’re ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
