Hazelnut Chicken One-Pot Pasta Recipe

Name: Hazelnut Chicken One-Pot Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 3 whole Boneless, Skinless Chicken Breasts; 2 whole Carrots; 1 whole Small Onion; 8 whole Button Mushrooms; 2 cloves Garlic; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 teaspoons Coriander; 2- 1/2 cups Milk; 2- 1/2 cups Chicken Broth; 4 Tablespoons Hazelnut Liqueur; 2 Tablespoons Lime Juice; 2 Tablespoons Liquid Honey; 1- 1/2 Tablespoon Sriracha Sauce; 12 ounces, weight Broad Egg Noodles; 1 cup Frozen Peas; 1 Tablespoon Cornstarch; 1 Tablespoon Water

Servings: persons

1 teaspoon Olive Oil
3 whole Boneless, Skinless Chicken Breasts
2 whole Carrots
1 whole Small Onion
8 whole Button Mushrooms
2 cloves Garlic
1/4 teaspoons Salt
1/4 teaspoons Pepper
1/4 teaspoons Coriander
2- 1/2 cups Milk
2- 1/2 cups Chicken Broth
4 Tablespoons Hazelnut Liqueur
2 Tablespoons Lime Juice
2 Tablespoons Liquid Honey
1- 1/2 Tablespoon Sriracha Sauce
12 ounces, weight Broad Egg Noodles
1 cup Frozen Peas
1 Tablespoon Cornstarch
1 Tablespoon Water

1
Heat oil in a large skillet over medium heat.
2
Cut chicken into bite size pieces and add it to the pan as you cut.
3
Cook chicken for 45 minutes, turning a few times until it is no longer pink.
4
As the chicken cooks, chop carrots and onion into small pieces, quarter the mushrooms and mince the garlic.
5
When the chicken is no longer pink (it wont be quite cooked through yet), add the vegetables, salt, pepper and coriander to the pan and cook for another 23 minutes until the vegetables start to soften and the chicken is cooked through.
6
Add the milk, chicken broth, hazelnut liqueur, lime juice, honey and Sriracha to the pan.
7
Add the egg noodles and stir everything to combine.
8
Try to get the noodles covered by the liquid as much as possible.
9
Bring the liquid to a boil (you can cover the pan if you have a lid so this is faster), then reduce the heat to a high simmer for 57 minutes until noodles are tender.
10
Stir in the peas.
11
In a small bowl, whisk together the corn starch and water until it is combined and add it to the pot.
12
Stir everything and cook for another 12 minutes until the sauce has thickened.
13
Serve with more Sriracha if you like things spicy!

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 3 whole Boneless, Skinless Chicken Breasts, 2 whole Carrots, 1 whole Small Onion, and more.

Yes, Hazelnut Chicken One-Pot Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut Chicken One-Pot Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions