Teriyaki Chicken Pasta

Teriyaki Chicken Pasta — Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that’s perfect for busy weeknights!!

Fast Teriyaki Chicken and Pasta

This teriyaki pasta is a fast, easy recipe that the whole family will love and it’s ready in less than 20 minutes.

After cooking the pasta, it’s transferred along with the vegetables, into the skillet the chicken cooks in. Everything is tossed together in the teriyaki sauce the chicken simmers in. 

The sauce helps keep the chicken perfectly moist, tender, and coats the pasta and vegetables perfectly. The soy sauce in the teriyaki, combined with ginger, honey, and lemon add so much bold flavor and jazz this dish right up.

It’s healthy, faster than calling for takeout, and perfect for busy nights. My daughter said it definitely trumps chicken teriyaki from the mall!

Teriyaki Chicken Pasta Ingredients

To make the teriyaki chicken with pasta, you’ll need the following ingredients:

• Pasta
• Teriyaki sauce
• Honey
• Lemon juice
• Olive oil
• Apple cider vinegar
• Ground ginger
• Chicken breasts
• Lemon pepper seasoning
• Sugar snap peas
• Carrots
• Yellow bell pepper

How to Make Teriyaki Chicken Pasta

This recipe takes less than 30 minutes to prepare and is a meal in itself with veggies, chicken, and pasta. Let’s review how the teriyaki pasta is made:

1. Cook pasta according to package directions, drain, and set aside.
2. To a large measuring cup, add the teriyaki sauce, honey, lemon juice, olive oil, apple cider vinegar, ginger, and stir to combine; set sauce aside.
3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook.
4. Carefully add the sauce and allow to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through.
5. Add pasta and vegetables to skillet with the chicken and toss to combine and coat.

Tips for Making Teriyaki Chicken Pasta

Pasta: I used bow tie pasta, but you may use any short and sturdy pasta, such as rotini, penne, etc.

Ginger: I almost always cook with ground ginger because it’s easier than grating fresh ginger. However, you can use 3 times the amount of fresh ginger instead of ground!

Chicken: I used chicken breasts, but ground chicken or ground turkey can also be used.

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4.45 from 9 votes

Teriyaki Chicken Pasta

By Averie Sunshine

Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that's perfect for busy weeknights!!

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

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Ingredients 

• ▢ 8 ounces bowtie pasta, cooked according to package directions
• ▢ ¾ cup teriyaki sauce (I used this
• ▢ ¼ cup honey
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 teaspoon ground ginger
• ▢ 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)
• ▢ 1 to 2 teaspoons lemon pepper seasoning, or another favorite poultry seasoning
• ▢ 1 cup sugar snap peas
• ▢ ½ cup carrots, diced small
• ▢ ½ cup yellow bell peppers, diced small (another color may be substituted)

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Instructions 

• Cook pasta according to package directions, drain, and set aside.
• To a medium bowl or large measuring cup, add the teriyaki sauce, honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, ginger, and stir to combine; set sauce aside.
• To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
• Carefully add the sauce noting that it may bubble up in the first few seconds.
• Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
• Add pasta and vegetables to skillet with the chicken and toss to combine and coat. Serve immediately.

Notes

I prefer recipe warm and fresh, but can be served chilled as a cold pasta salad. Will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving if desired.

Nutrition

Serving: 1, Calories: 329kcal, Carbohydrates: 52g, Protein: 12g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 10mg, Sodium: 2239mg, Fiber: 4g, Sugar: 30g

Nutrition information is automatically calculated, so should only be used as an approximation.

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