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A fork lifting a serving of flavorful Stir-Fry Pasta with red and yellow bell peppers, tossed with tender chicken strips.

Stir-Fry Pasta with Chicken

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
This flavor-packed stir fry pasta with chicken combines the heartiness of pasta with the bold, savory taste of Asian-style stir fry. Tender slices of marinated chicken breast are pan-seared and tossed with pasta and crisp vegetable in a rich, soy-based sauce that’s all kinds of savory and satisfying!
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Stir-Fry Pasta with Chicken

Ingredients
  

For Chicken Marinade:
  • 12.8 oz 363g chicken breast, sliced
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon dark soy sauce
  • ½ Tablespoon cornstarch
  • ¾ teaspoon black pepper
  • ¾ teaspoon salt
For Cooking pasta
  • 14 oz pasta, spaghetti, linguine, or your choice
  • ¼ teaspoon salt
  • 1 teaspoon olive oil
Stir-Fry Pasta
  • ¼ cup olive oil
  • 1 cup sliced onion
  • 1 cup sliced bell pepper
  • ½ cup sliced carrot
  • 2 Tablespoons minced garlic
  • Cooked marinated chicken, prepared as above
  • Cooked pasta, prepared as above
  • 1 cup pasta water, reserved from cooking
  • 1 Tablespoon oyster sauce
  • ¼ teaspoon sugar
  • Salt and pepper to taste
Garnish (Optional)
  • Dried oregano or parsley
  • Red pepper flakes, if you like heat

Method
 

Marination the chicken
  1. In a bowl, combine light soy sauce, dark soy sauce, cornstarch, black pepper, and salt.
    1 Tablespoon light soy sauce, 1 Tablespoon dark soy sauce, ½ Tablespoon cornstarch, ¾ teaspoon black pepper, ¾ teaspoon salt
  2. Add sliced chicken and coat well.
    12.8 oz 363g chicken breast, sliced
  3. Cover and marinate for 20 minutes (or overnight for more flavor).
Cook the Pasta:
  1. Bring a large pot of water to a boil.
  2. Add salt and olive oil.
    ¼ teaspoon salt, 1 teaspoon olive oil
  3. Add pasta and cook until al dente (about 8 minutes or follow package instructions).
    14 oz pasta
  4. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
Stir-fry the pasta:
  1. Heat olive oil over medium heat in a large skillet.
    ¼ cup olive oil
  2. Add onion, bell pepper, carrot, and garlic. Stir-fry for 3 minutes, until the onion is translucent.
    1 cup sliced onion, 1 cup sliced bell pepper, ½ cup sliced carrot, 2 Tablespoons minced garlic
  3. Add marinated chicken and stir-fry until fully cooked (about 4–5 minutes).
    Cooked marinated chicken
  4. Add cooked pasta and reserved pasta water. Stir in oyster sauce, sugar, salt, and pepper.
  5. Cover and simmer for 2 minutes for the flavors to meld.
Garnish and serving:
  1. Sprinkle with dried oregano, parsley, or chili flakes. Serve hot and enjoy!

Notes

  1. Maximize Flavor: Marinate the chicken overnight if possible.
  2. Al Dente is Key: Pasta will simmer later, so don’t overcook.
  3. Pasta Water = Gold: It naturally thickens and binds the sauce to the pasta.
  4. Adjust Heat: Love spice? Add more black pepper or chili flakes.
Storage:
  • Fridge: Up to 3 days in airtight container.
  • Freezer: 1 month max — thaw overnight and reheat gently.

Reheating Tip:
  • Add a splash of water or stock in the pan before reheating to revive the sauce.

Make-Ahead:
  • Marinate chicken the night before for next-level flavor.