20+ Thai Basil Chicken Pasta Recipes

Thai basil chicken is one of the most loved street foods in the world, and it makes a surprisingly perfect partner for pasta. Garlic, chilies, savory soy sauce, and peppery basil cling to every noodle, giving you bold flavor in about 20 minutes. It is the kind of dinner that feels exciting but still fits a busy weeknight.

This guide brings together 20 Thai basil and Thai-inspired chicken pasta recipes, from the classic pad krapow style to creamy coconut curries, peanut noodles, and even a make-ahead pasta salad. Every recipe uses ingredients you can find at a regular grocery store, and each comes with an honest look at what makes it great and what to watch out for.

What Makes Thai Basil Special?

Thai basil has sturdy leaves, purple stems, and a peppery flavor with a hint of anise. It holds its shape in hot dishes better than Italian basil, which is why it is the star of so many stir fries. If you cannot find it, use Italian basil with a few torn mint leaves for a similar fresh, slightly sweet aroma.

Quick Picks: What Should You Make Tonight?

Pantry Staples for Thai-Style Pasta

Stock these and you can make most of the recipes below with a quick trip for fresh chicken and herbs.

• Soy sauce, oyster sauce, and fish sauce for savory depth.
• Red and green curry paste for fast, fragrant sauces.
• Coconut milk (full fat) for creamy, dairy-free sauces.
• Peanut butter and sweet chili sauce for quick shortcuts.
• Fresh garlic, chilies, limes, and a big bunch of basil.

5 Tips for Better Thai-Style Pasta

• Use a very hot pan so the chicken sears and picks up a little char.
• Cook the pasta one minute short and finish it in the sauce so it absorbs the flavor.
• Save a cup of pasta water to loosen any sauce that gets too thick.
• Add the basil at the very end, off the heat, so it stays bright and fragrant.
• Balance every sauce with salty, sweet, sour, and spicy, and taste before serving.

1. Classic Thai Basil Chicken Pasta

Inspired by the street-food favorite pad krapow, this pasta swaps rice for linguine and keeps everything else bold. Stir fry minced chicken with garlic and chilies, add a quick soy and oyster sauce, then toss with pasta and a big handful of basil. Dinner takes 20 minutes.

The noodles come out glossy and dark with savory sauce, flecked with spicy chilies and soft, aromatic basil. A crispy fried egg on top adds a rich yolk that melts into the pasta.

You will need (serves 4): 8 oz linguine, 1 lb ground chicken, 4 garlic cloves, 2 to 4 Thai chilies, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 cup Thai basil, 2 eggs.

How to make it:

1. Boil the linguine until just al dente and save half a cup of pasta water.
2. Stir fry the garlic and chilies in hot oil for 30 seconds, then add the chicken and cook until browned.
3. Add the soy sauce, oyster sauce, sugar, and a splash of pasta water, then toss in the pasta.
4. Turn off the heat, fold in the basil, and top each bowl with a fried egg.

2. Thai Peanut Chicken Noodles

Whisk peanut butter, soy sauce, lime, and a little honey into a smooth sauce, and you have the base for a dinner that tastes like takeout. Toss it with cooked noodles, sliced chicken, and crunchy raw vegetables, with no stove time for the sauce.

The sauce is creamy, nutty, and gently sweet with a tangy lime finish. Shredded carrots and red cabbage add crunch, and crushed peanuts and cilantro on top make every bite lively.

You will need (serves 4): 8 oz noodles, 2 cooked chicken breasts (sliced), 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tsp grated ginger, shredded carrots and red cabbage, crushed peanuts.

How to make it:

1. Cook the noodles and rinse them under cool water.
2. Whisk the peanut butter, soy sauce, lime juice, honey, and ginger with a little warm water until smooth.
3. Toss the noodles, chicken, and vegetables with the sauce.
4. Top with crushed peanuts and cilantro.

3. Thai Red Curry Chicken Pasta

A spoonful of red curry paste does the heavy lifting here. Bloom it in the pan, pour in coconut milk, add chicken and peppers, and toss with penne. It is a fast way to get curry flavor without simmering for hours.

The sauce is creamy and orange-red, warm with spice and rounded with coconut. Sweet bell peppers soften into it, and torn Thai basil adds a fragrant, peppery lift at the end.

You will need (serves 4): 8 oz penne, 1 lb chicken (thinly sliced), 2 tbsp red curry paste, 1 can (13.5 oz) coconut milk, 1 red bell pepper, 1 tbsp fish sauce, 1 tsp sugar, Thai basil, 1 lime.

How to make it:

1. Cook the penne until al dente and drain.
2. Sear the chicken in a skillet until golden, then set it aside.
3. Fry the curry paste for 1 minute, pour in the coconut milk, add the pepper, fish sauce, and sugar, and simmer 5 minutes.
4. Return the chicken, toss with the penne, and finish with basil and a squeeze of lime.

4. Thai Green Curry Chicken Pasta

Green curry is lighter and more herbal than red, which makes it a refreshing choice for fettuccine. Cook the chicken, stir in green curry paste and coconut milk, then add quick-cooking vegetables for color.

The sauce is silky, pale green, and fragrant with lime leaf and herbs, with a gentle heat that builds slowly. Zucchini and snap peas stay crisp-tender, and a squeeze of lime brightens everything.

You will need (serves 4): 8 oz fettuccine, 1 lb chicken (sliced), 2 tbsp green curry paste, 1 can coconut milk, 1 zucchini, 1 cup snap peas, 1 tbsp fish sauce, 1 lime.

How to make it:

1. Cook the fettuccine and drain.
2. Brown the chicken, then stir in the curry paste for 1 minute.
3. Add the coconut milk, zucchini, snap peas, and fish sauce, and simmer until the vegetables are crisp-tender.
4. Toss with the pasta and finish with lime juice.

5. Drunken Noodle Chicken Pasta

Drunken noodles are famous for a reason, and wide pasta makes a great stand-in for rice noodles. Sear chicken in a hot skillet, add peppers and onions, and finish with a punchy soy, oyster, and chili sauce.

The wide noodles soak up a dark, savory sauce with a smoky char from the hot pan. Plenty of basil and fresh chilies make it spicy, fragrant, and addictive.

You will need (serves 4): 8 oz wide pasta such as pappardelle, 1 lb chicken (sliced), 4 garlic cloves, 3 Thai chilies, 1 bell pepper, 1/2 onion, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 cup Thai basil.

How to make it:

1. Cook the pasta just under al dente.
2. Heat a skillet until very hot and sear the chicken for 3 minutes.
3. Add the garlic, chilies, pepper, and onion and cook 2 minutes.
4. Add the sauces, sugar, and pasta, toss over high heat, then stir in the basil.

6. Thai Sweet Chili Chicken Pasta

Bottled sweet chili sauce is a shortcut worth using. Crisp up chicken bites, toss them in the sauce with garlic and a splash of lime, and fold everything through spaghetti in minutes.

The glaze is sticky, sweet, and mildly spicy, clinging to each strand. Crispy chicken, scallions, and sesame seeds give it texture, which makes this a great pick for kids and spice-shy eaters.

You will need (serves 4): 8 oz spaghetti, 1 lb chicken bites, 1 tbsp cornstarch, 1/2 cup sweet chili sauce, 3 garlic cloves, 1 tbsp lime juice, scallions, sesame seeds.

How to make it:

1. Cook the spaghetti and drain.
2. Toss the chicken with cornstarch and pan fry until crispy.
3. Add the garlic, sweet chili sauce, and lime juice and simmer 1 minute until sticky.
4. Toss with the spaghetti and top with scallions and sesame seeds.

7. Creamy Coconut Thai Basil Chicken Pasta

Coconut milk makes a luxurious sauce without any dairy. Simmer it with garlic, ginger, and fish sauce, add chicken, and toss with rigatoni so the tubes catch every drop.

The sauce is pale, creamy, and lightly sweet with savory depth. Fresh Thai basil and thin chili slices add peppery freshness, and a squeeze of lime keeps it from feeling heavy.

You will need (serves 4): 8 oz rigatoni, 1 lb chicken (sliced), 1 can coconut milk, 3 garlic cloves, 1 tbsp grated ginger, 1 tbsp fish sauce, 1 tsp sugar, Thai basil, 1 chili, 1 lime.

How to make it:

1. Cook the rigatoni and drain.
2. Brown the chicken, then add the garlic and ginger for 30 seconds.
3. Pour in the coconut milk, fish sauce, and sugar and simmer 6 minutes until creamy.
4. Toss with the pasta and top with basil, chili slices, and a squeeze of lime.

8. Thai Basil Pesto Chicken Pasta

Blend Thai basil, garlic, peanuts, lime, and a little olive oil into a bright pesto, then stir it through hot fusilli with grilled chicken. The pesto keeps in the fridge, so it is great for meal prep.

The pasta turns a vivid green, with a peppery, slightly sweet anise note that regular pesto lacks. Crushed peanuts add crunch, and cherry tomatoes bring juicy contrast.

You will need (serves 4): 8 oz fusilli, 1 lb grilled chicken (diced), 2 cups Thai basil, 1/4 cup roasted peanuts, 2 garlic cloves, juice of 1 lime, 1/3 cup olive oil, salt, cherry tomatoes.

How to make it:

1. Blend the basil, peanuts, garlic, lime juice, olive oil, and salt into a rough pesto.
2. Cook the fusilli and save half a cup of pasta water.
3. Toss the hot pasta with the pesto and a splash of pasta water, off the heat.
4. Fold in the chicken and halved cherry tomatoes.

9. Lemongrass Chicken Pasta

Lemongrass gives pasta a citrusy fragrance that feels both light and exotic. Marinate chicken in lemongrass, garlic, and fish sauce, grill or pan sear it, and serve over angel hair with a simple lime dressing.

The flavor is bright, lemony, and savory, with caramelized edges on the chicken. Fresh cilantro and mint make every bite feel clean and refreshing.

You will need (serves 4): 8 oz angel hair, 1 lb chicken thighs, 2 stalks lemongrass (minced), 3 garlic cloves, 2 tbsp fish sauce, 1 tbsp sugar, 1 lime, cilantro, mint.

How to make it:

1. Marinate the chicken in the lemongrass, garlic, fish sauce, and sugar for 30 minutes.
2. Grill or pan sear until cooked through, then slice.
3. Cook the angel hair and toss with lime juice and a little oil.
4. Top with the chicken, cilantro, and mint.

10. Thai Chicken Larb Pasta Salad

Larb is a zesty Thai meat salad, and it works beautifully as a pasta salad. Cook ground chicken with lime, fish sauce, and chili, then toss with cooled rotini, herbs, and crunchy vegetables.

The salad is tangy, salty, and herby, with toasted rice powder adding a nutty crunch. Mint, cilantro, and cucumber keep each forkful cool and bright.

You will need (serves 4): 8 oz rotini, 1 lb ground chicken, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp chili flakes, 1 shallot, mint, cilantro, cucumber, 1 tbsp toasted rice powder (optional).

How to make it:

1. Cook the rotini and cool it under cold water.
2. Cook the ground chicken until browned, then mix with the lime juice, fish sauce, and chili flakes.
3. Toss with the pasta, shallot, herbs, and cucumber.
4. Sprinkle with toasted rice powder and chill before serving.

11. Garlic Chili Thai Chicken Noodles

When you want something fast and fiery, garlic chili noodles are the answer. Stir fry chicken with plenty of sliced garlic and chilies, then toss with noodles in a quick soy and sugar sauce.

The noodles are glossy and sticky with deep garlic flavor and a slow, tingling heat. Scallions and sesame seeds add freshness and a toasty crunch.

You will need (serves 4): 8 oz noodles, 1 lb chicken (sliced), 6 garlic cloves, 2 to 3 red chilies, 2 tbsp soy sauce, 1 tbsp sugar, scallions, sesame seeds.

How to make it:

1. Cook the noodles and drain.
2. Stir fry the chicken until golden.
3. Add the sliced garlic and chilies and cook 1 minute over medium heat.
4. Add the soy sauce, sugar, and noodles, toss, and top with scallions and sesame seeds.

12. One-Pot Thai Basil Chicken Pasta

Simmer the pasta right in a savory broth with chicken and green beans, and the starch turns it into a glossy sauce with almost no cleanup. Stir in the basil at the very end.

The pasta soaks up garlic, soy, and chili flavor as it cooks, so every bite is seasoned through. Green beans stay crisp, and fresh basil adds a peppery finish.

You will need (serves 4): 12 oz penne, 1 lb chicken (diced), 3 cups chicken broth, 3 garlic cloves, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 cup green beans, 2 chilies, 1 cup Thai basil.

How to make it:

1. Brown the chicken in a deep pot with the garlic and chilies.
2. Add the broth, soy sauce, oyster sauce, and pasta, and bring to a boil.
3. Simmer about 10 minutes, stirring often, adding the green beans for the last 3 minutes.
4. Stir in the basil once the sauce is glossy.

13. Thai Pineapple Chicken Pasta

Sweet pineapple and savory chicken are a classic Thai pairing. Sauté them with red pepper, cashews, and a light soy sauce, then toss with penne for a dinner that tastes like vacation.

The flavor is sweet, tangy, and savory, with juicy pineapple chunks that caramelize in the pan. Crunchy cashews and fresh basil round it out with texture and aroma.

You will need (serves 4): 8 oz penne, 1 lb chicken (diced), 1 1/2 cups pineapple chunks, 1 red bell pepper, 1/2 cup cashews, 2 tbsp soy sauce, 1 tbsp lime juice, Thai basil.

How to make it:

1. Cook the penne and drain.
2. Sear the chicken, then add the pineapple and pepper and cook until the pineapple caramelizes.
3. Add the soy sauce and lime juice, then toss with the pasta.
4. Finish with cashews and basil.

14. Thai Chicken Satay Pasta

Think chicken satay skewers, but in a bowl. Grill the chicken, then toss it with linguine and a creamy peanut sauce made with coconut milk, soy sauce, and a little curry paste.

The sauce is rich, nutty, and mildly spicy, with smoky chicken on top. Cucumber ribbons and cilantro add fresh crunch, and extra peanut sauce on the side is never a bad idea.

You will need (serves 4): 8 oz linguine, 1 lb grilled chicken (sliced), 1/3 cup peanut butter, 1/2 cup coconut milk, 2 tbsp soy sauce, 1 tsp red curry paste, 1 tbsp lime juice, cucumber, cilantro.

How to make it:

1. Cook the linguine and drain.
2. Whisk the peanut butter, coconut milk, soy sauce, curry paste, and lime juice in a pan over low heat until smooth.
3. Toss the pasta in the sauce.
4. Top with the chicken, cucumber, and cilantro.

15. Pad Thai Chicken Pasta

Skip the specialty rice noodles and use linguine to make a shortcut pad Thai. Whisk tamarind or lime, fish sauce, and brown sugar into a sauce, then toss with chicken, egg, and bean sprouts.

The noodles are tangy, sweet, and savory all at once, with soft scrambled egg and crisp sprouts for contrast. Crushed peanuts and lime on top finish it the classic way.

You will need (serves 4): 8 oz linguine, 1 lb chicken (sliced), 2 eggs, 3 tbsp fish sauce, 2 tbsp brown sugar, 2 tbsp tamarind paste or lime juice, 1 cup bean sprouts, scallions, crushed peanuts.

How to make it:

1. Cook the linguine and drain.
2. Whisk the fish sauce, brown sugar, and tamarind into a sauce.
3. Cook the chicken, push it aside, and scramble the eggs in the same pan.
4. Add the pasta and sauce, toss with the sprouts and scallions, and top with peanuts and lime.

16. Thai Basil Chicken Alfredo

This is Alfredo with a spicy, aromatic twist. Make a quick cream and parmesan sauce, add a spoonful of chili garlic sauce, and fold in seared chicken and torn basil at the end.

The sauce is velvety and rich with a gentle kick and an herbal basil finish. Black pepper and thin chili slices cut through the cream, so each bite stays interesting.

You will need (serves 4): 8 oz fettuccine, 1 lb chicken (sliced), 1 cup heavy cream, 3/4 cup grated parmesan, 3 garlic cloves, 1 tbsp chili garlic sauce, Thai basil, black pepper.

How to make it:

1. Cook the fettuccine and drain.
2. Sear the chicken and set it aside.
3. Simmer the garlic, cream, and chili garlic sauce for 3 minutes, then whisk in the parmesan.
4. Toss with the pasta and chicken, then top with basil and black pepper.

17. Tom Yum Chicken Pasta

Tom yum soup is hot, sour, and fragrant, and those flavors work wonderfully in pasta. Simmer tom yum paste with a little coconut milk and chicken broth, add mushrooms and chicken, and toss with spaghetti.

The sauce is tangy, spicy, and savory with a citrusy lemongrass aroma. Mushrooms and cherry tomatoes soak up the flavor, and fresh cilantro and lime keep it bright.

You will need (serves 4): 8 oz spaghetti, 1 lb chicken (sliced), 2 tbsp tom yum paste, 1/2 cup coconut milk, 1/2 cup chicken broth, 8 oz mushrooms, cherry tomatoes, 1 lime, cilantro.

How to make it:

1. Cook the spaghetti and drain.
2. Brown the chicken and mushrooms.
3. Stir in the tom yum paste, coconut milk, and broth and simmer 5 minutes.
4. Add the tomatoes, toss with the pasta, and finish with lime juice and cilantro.

18. Thai Basil Chicken Pasta Bake

Prep it ahead, bake it later. Stir penne, chicken, and peppers into a creamy coconut curry sauce, top with cheese, and bake until bubbly. It is a great option for feeding a crowd.

The top is golden and stretchy, while the inside is creamy, gently spiced, and full of tender pasta. Fresh basil sprinkled on top after baking adds a fragrant finish.

You will need (serves 4): 12 oz penne, 1 lb chicken (diced), 1 can coconut milk, 2 tbsp red curry paste, 1 red pepper, 1 1/2 cups mozzarella, Thai basil.

How to make it:

1. Heat the oven to 375°F and cook the penne 2 minutes short of al dente.
2. Brown the chicken, stir in the curry paste and coconut milk, and simmer 3 minutes.
3. Mix with the pasta and pepper in a baking dish and top with the cheese.
4. Bake 20 to 25 minutes, then top with fresh basil.

19. Thai Basil Chicken Orzo

Orzo cooks fast and soaks up flavor like a sponge. Toast it with garlic, simmer it in broth, and stir in chicken, green beans, and a soy and chili sauce for a one-skillet dinner.

The texture is soft, creamy, and almost risotto-like, with savory depth from soy and garlic. Fresh basil, chili slices, and lime make each spoonful bright and aromatic.

You will need (serves 4): 1 1/2 cups orzo, 1 lb chicken (diced), 3 cups chicken broth, 3 garlic cloves, 2 tbsp soy sauce, 1 cup green beans, 1 chili, Thai basil, 1 lime.

How to make it:

1. Brown the chicken in a deep skillet and set it aside.
2. Toast the orzo with the garlic for 1 minute, add the broth and soy sauce, and simmer 8 minutes.
3. Add the green beans and chicken for the last 2 minutes.
4. Finish with basil, chili slices, and a squeeze of lime.

20. Thai Cashew Chicken Pasta

Cashew chicken is a takeout favorite, and it turns into a satisfying pasta dinner in minutes. Stir fry chicken with peppers and onions, add a glossy brown sauce, and toss with penne and roasted cashews.

The sauce is savory, lightly sweet, and glossy, coating every piece of pasta. Roasted cashews add buttery crunch, and scallions and sesame seeds finish the dish with freshness.

You will need (serves 4): 8 oz penne, 1 lb chicken (diced), 1 bell pepper, 1/2 onion, 1/2 cup roasted cashews, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 1 tsp cornstarch, scallions.

How to make it:

1. Cook the penne and drain.
2. Stir fry the chicken until golden, then add the pepper and onion.
3. Whisk the soy sauce, oyster sauce, honey, cornstarch, and a splash of water, and add to the pan until glossy.
4. Toss with the pasta and top with cashews and scallions.

Shopping List for All 20 Recipes

Pick the recipes you want to make this week, then grab what you need from each aisle.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water, broth, or coconut milk to loosen the sauce, and add fresh basil after reheating. Pasta salads should stay cold and be eaten within three days.

Frequently Asked Questions

Can I use regular basil instead of Thai basil?

Yes. Italian basil works well, especially with a few torn mint leaves added for freshness. The flavor will be milder and sweeter, but still delicious.

How can I make these recipes less spicy?

Remove the seeds from the chilies, use fewer of them, or leave them out and serve sliced chilies on the side. Sweet chili, peanut, and pineapple recipes are naturally mild.

What is the best pasta for Thai-style sauces?

Long noodles like linguine, spaghetti, and fettuccine mimic rice noodles and soak up glossy sauces, while penne and rigatoni hold creamy coconut and curry sauces well.

Do I need fish sauce?

Fish sauce adds savory depth, but you can replace it with extra soy sauce and a squeeze of lime. Start with a little and taste as you go, since both are salty.

Final Thoughts

Thai basil chicken pasta proves that bold, exciting flavor does not need complicated cooking. Whether you are in the mood for creamy, spicy, sweet, or fresh, one of these 20 recipes will fit your night. Start with the classic if you want an easy win, then work your way through the list.

Save this collection for later, and tell us your favorite Thai-style chicken pasta in the comments. Happy cooking!