One-Pot Coconut Curry Noodles with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic noodle dish featuring tender chicken, crisp vegetables, and a fragrant coconut curry sauce that comes together in under 30 minutes. This asian-inspired one pot (dairy-free) ready in about 30 minutes pairs spaghetti noodles, olive oil, boneless and skinless chicken breasts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken and season with salt and pepper; cook for 5-6 minutes until golden brown and cooked through, then set aside.
  3. Step 3: Add 1 sliced red bell pepper, 1 julienned carrot, 2 minced garlic cloves, and 1 tbsp grated ginger to the skillet; sauté for 3 minutes until vegetables are tender-crisp and fragrant.
  4. Step 4: Stir in 13.5 oz coconut milk, 3 tbsp red curry paste, 2 tbsp soy sauce, and 1 tbsp honey; bring to a gentle simmer and cook for 2 minutes until aromatic.
  5. Step 5: Add the drained spaghetti, 1 cup broccoli florets, and 1/2 cup reserved pasta water to the skillet; toss to combine and cook for 3-4 minutes until sauce thickens and coats the noodles.
  6. Step 6: Stir in the cooked chicken and 2 tbsp chopped cilantro; cook for 1 minute more until heated through. Adjust seasoning with salt if needed.

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Frequently asked questions

How long does One-Pot Coconut Curry Noodles with Chicken take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Coconut Curry Noodles with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti noodles from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Noodles with Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Coconut Curry Noodles with Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Coconut Curry Noodles with Chicken dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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