If you love the sticky, savory-sweet flavor of takeout sesame chicken, this sesame chicken pasta is about to become your new weeknight favorite. Golden bite-sized chicken, bright green broccoli and silky linguine all get tossed in a glossy sauce made with soy sauce, honey, toasted sesame oil, garlic and ginger. It tastes like your favorite Asian-inspired takeout, only fresher and ready in about 30 minutes.
The best part is how simple it is. The sauce is just whisked in a bowl, everything cooks in one skillet plus one pot, and you probably have most of the ingredients already. Keep reading for step-by-step photos, easy tips, swaps, storage advice and a handy shopping list.
Why You Will Love This Sesame Chicken Pasta
This recipe is built for busy nights. There is no deep frying and no long marinating, because a light cornstarch coating gives the chicken a golden, slightly crisp edge in just a few minutes. The sauce comes together in one bowl with pantry staples, and the pasta water does the work of turning it into a glossy coating, so there is no need for complicated thickeners. It is also easy to customize with whatever vegetables you have on hand.
Now picture the finished plate. Each linguine strand is slick with a dark, shiny sauce that is salty, lightly sweet and full of nutty toasted sesame aroma. The chicken is tender inside with caramelized golden edges, the broccoli stays crisp and bright green, and a sprinkle of toasted sesame seeds and fresh green onions adds crunch and a fresh finish. A touch of garlic and ginger gives every bite a warm, savory kick.
Why It Works
- Ready in about 30 minutes
- Takeout flavor without deep frying
- Sauce is whisked in one bowl
- Uses pantry staples and simple vegetables
- Easy to make spicy, gluten-free or veggie-packed
Worth Knowing
- Soy sauce is salty, so use low-sodium and taste first
- Honey can scorch if the sauce simmers too hard
- Noodles soak up sauce as they sit, so serve right away
- Contains soy and sesame, so check labels for allergies
Ingredients You Will Need
For the chicken and vegetables
- 1¼ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons neutral oil (avocado or vegetable)
- 2 cups broccoli florets
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
For the sesame sauce
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili sauce (optional)
For the pasta and topping
- 12 ounces (340 g) dry linguine
- ½ to 1 cup reserved pasta water
- 2 tablespoons toasted sesame seeds
- 3 green onions, thinly sliced
How to Make Sesame Chicken Pasta, Step by Step
Step 1: Gather Your Ingredients
Set out the chicken, linguine, soy sauce, honey, sesame oil, garlic, ginger, broccoli, green onions and sesame seeds before you start. Cut the chicken into even bite-sized pieces, mince the garlic, grate the ginger and slice the green onions. This recipe moves quickly once the skillet is hot, so a little prep first makes everything calm and easy.
Step 2: Whisk the Sesame Sauce
In a medium bowl, whisk together the soy sauce, honey, toasted sesame oil, rice vinegar and sriracha if you like some heat. Whisk until the honey fully dissolves and the sauce looks glossy and smooth. Taste a drop and adjust it, adding more honey for sweetness or a splash more vinegar for brightness. Set it aside while you cook.
Step 3: Sear the Chicken
Toss the chicken pieces with the cornstarch, salt and pepper until lightly coated. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in two batches if needed so the pan is not crowded. Cook 5 to 6 minutes, turning occasionally, until golden brown and cooked through, then transfer to a plate. Wipe the pan if any bits have burned.
Step 4: Cook and Drain the Linguine
While the chicken cooks, boil the linguine in well-salted water until just al dente, about 1 minute less than the package directions. Before draining, scoop out 1 cup of the starchy pasta water. This is what helps the sauce cling to the noodles, so do not skip it. Drain the pasta and set it aside.
Step 5: Sizzle the Broccoli, Garlic and Ginger
Return the skillet to medium-high heat and add the remaining tablespoon of oil. Add the broccoli and cook for 3 to 4 minutes until bright green and just tender, with a few lightly charred spots. Stir in the garlic and ginger and cook for 30 seconds, until fragrant. Be careful not to let the garlic brown, because it turns bitter.
Step 6: Toss Everything in the Sauce
Pour the sesame sauce into the skillet and let it bubble gently for 1 minute. Add the linguine and chicken, then toss with tongs until every strand is coated in the glossy sauce. If it looks dry or sticky, add pasta water a splash at a time until the sauce turns silky and clings to the noodles.
Step 7: Garnish and Serve
Divide the pasta between bowls and top with the toasted sesame seeds and sliced green onions. Serve right away while the noodles are hot and glossy. A squeeze of lime or an extra drizzle of chili sauce at the table is a delicious finishing touch.
Approximate Nutrition (Per Serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| About 620 | About 38 g | About 80 g | About 15 g |
These numbers are estimates and will change with the brands you use. To lower the sodium, choose low-sodium soy sauce and skip the sriracha.
Tips for the Best Sesame Chicken Pasta
- Cut the chicken evenly. Same-sized pieces cook at the same speed and stay juicy.
- Do not crowd the pan. Crowded chicken steams instead of browning, so cook in batches.
- Use the pasta water. The starch makes the sauce glossy and helps it coat every strand.
- Add the garlic last. Garlic burns quickly, so add it just before the sauce.
- Toast your sesame seeds. Two minutes in a dry skillet brings out a deeper, nuttier flavor.
- Finish with acid. A little lime juice or rice vinegar at the end brightens the sauce.
Easy Variations
- Spicy version: Add red pepper flakes or extra sriracha to the sauce.
- More veggies: Toss in snap peas, sliced bell peppers, carrots or edamame.
- Different protein: Swap the chicken for shrimp or thinly sliced beef.
- Gluten-free: Use gluten-free linguine and tamari instead of soy sauce.
- Nutty twist: Stir in a spoonful of peanut butter for a richer, creamier sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce overnight, so reheat in a skillet over medium-low heat with a splash of water, stirring until glossy again. You can also microwave it in 30-second bursts. For meal prep, keep the sauce separate and toss everything together right before eating for the best texture.
Shopping List
- Meat: 1¼ lb boneless, skinless chicken breasts
- Produce: broccoli, garlic, fresh ginger, green onions, lime (optional)
- Pasta aisle: 12 oz linguine
- Asian aisle: low-sodium soy sauce, toasted sesame oil, rice vinegar, sriracha, toasted sesame seeds
- Pantry: honey, cornstarch, avocado or vegetable oil, salt, black pepper
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Frequently Asked Questions
Can I use a different type of pasta or noodle?
Yes. Spaghetti, fettuccine and even rice noodles work well. Cook them to al dente and use the same amount of sauce.
Is sesame chicken pasta gluten-free?
Not as written, because linguine and soy sauce contain gluten. Swap in gluten-free pasta and tamari to make it gluten-free, and check your other labels.
How do I keep the chicken juicy?
Cut it into even pieces, coat it lightly in cornstarch, and sear it over medium-high heat without overcrowding the pan. Remove it as soon as it is cooked through so it does not dry out while you finish the sauce.
Can I make this ahead of time?
You can cook the chicken and whisk the sauce a day ahead, then keep them refrigerated. Boil the pasta and toss everything together just before serving for the best texture.
Final Thoughts
This sesame chicken pasta delivers all the sticky, savory, nutty flavor of your favorite takeout in one easy skillet dinner. With crisp-tender broccoli, golden chicken and a glossy sauce that coats every noodle, it is the kind of recipe you will make on repeat. Save it for your next busy weeknight and enjoy every bite.
