CPK Thai Peanut Chicken Pasta

6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

CPK Thai Peanut Chicken Pasta made with white meat chicken, vegetables, and a honey-peanut sauce full of umami, this California Pizza Kitchen dish is easy to make at home.

CPK Thai Peanut Chicken Pasta made with chicken, vegetables, and a honey-peanut sauce, this California Pizza Kitchen dish is easy to make at home. CPK Thai Peanut Chicken Pasta made with white meat chicken, vegetables, and a honey-peanut sauce full of umami, this California Pizza Kitchen dish is easy to make at home. I mean it! Put the take-out menus away!  

There is no doubt about it, we’re a noodle loving house. A surefire way to make sure I am not making extra grilled cheese sandwiches for anyone who refuses to eat is to make noodles, especially peanut noodles. Even if you have leftovers (which we sometimes don’t as we have been known to overeat pasta around these parts), you can’t count on getting any of the leftovers.

The next morning I woke up having dreamt about this CPK Thai Peanut Chicken Pasta (I am a weird soul who can dream about carbs, I think it is the diets I was on as a young adult!) and when I made my way downstairs in the morning I knew I was going to take a cold bite of pasta only to find my husband had done away with the small amount left in the middle of the night. That is how good this pasta is…. it doesn’t even make it to the next morning.CPK Thai Peanut Chicken Pasta made with chicken, vegetables, and a honey-peanut sauce, this California Pizza Kitchen dish is easy to make at home.  This is where I would normally give you the play by play photos for this amazing CPK Thai Peanut Chicken Pasta. Only problem is that my SD card bit the dust and I only noticed it after I had finished making the dish. Thankfully I was going to offload the pictures before taking the glamour shots, so the delicious proof of the meal still exists!

During dinner, my husband suggested I draw a stick figure (this is about as artistic as I get) re-enactment of the cooking process for you while I was expressing frustrating with my SD card having failed me. The look I gave him in return said as much as I imagine it needed to because his next move was to take the kids upstairs for bath time and bedtime! This meant I got to watch some Real Housewives while enjoying the end of my pasta. Double win! PS, is there anyone out there who is actually Team Ramona? She makes my head hurt.  Watching her also makes me miss RHOBH and my darling Lisa.

Ok, ok I just went off on a tangent. Back to the food already! Right?

If you chop the ingredients while you boil the water and make the sauce while the veggies are cooking you will be done start to finish in 20 minutes. Just be aware this recipe does use pre-made chicken chunks. We had roasted a couple of chickens off in the oven the day before so it was easy enough to toss the pieces in.

If you don’t have any pre-cooked chicken on hand, dice up the chicken breast in ¾ inch cubes, season with salt and pepper. Heat oil in a large skillet and add the chicken. Let cook undisturbed for 3-4 minutes, then turn. Give it another 2 minutes and you are ready to go! If you do make the chicken fresh, I highly suggest cooking the veggies in this pan, the chicken bits left behind can only add more flavor! CPK Thai Peanut Chicken Pasta made with chicken, vegetables, and a honey-peanut sauce, this California Pizza Kitchen dish is easy to make at home.

California Pizza Kitchen Copycat Thai Chicken Pasta is full of chicken, vegetables, and a honey-peanut sauce full of umami. Easy to make at home, put the take-out menus away!

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CPK Inspired Thai Chicken Pasta

A version of a very popular California Pizza Kitchen dish, this Thai Chicken Pasta is restaurant quality, with easy to find ingredients. The mix of vegetables and chicken with the spicy-sweet and umami sauce is one your family will want over and over again.
Yield 6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Author Sabrina Snyder


  • 1 pound thin spaghetti
  • 3 tablespoons oriental sesame oil , divided use
  • 1 cup julienned carrots
  • 2 cups napa cabbage , sliced
  • 2 cups chopped , cooked chicken breast meat
  • 8 green onions , chopped
  • 5 garlic cloves , minced
  • 1 tablespoon fresh ginger , peeled and minced
  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 1/2 tablespoons Sriracha sauce


  • Bring a pot of water to boil.
  • Add 1-2 tbsp of salt to season the water.
  • Cook pasta, al dente (I shoot for a minute shy of what the box says)
  • Drain pasta and toss with 2 tbsp sesame oil.
  • Pat dry the inside of the pot and add 1 tbsp of sesame oil.
  • If you would like to add some green onions as a garnish at the end, reserve ¼ cup of them before putting the rest in the pan.
  • Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
  • Saute for a minute or two until they have softened and barely start to turn color.
  • Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
  • Stir all the ingredients together and add the pasta back into the pot.
  • Toss the pasta with the rest of the ingredients and serve!
  • Garnish with remaining green onions if you chose to reserve some.


Heavily adapted from Recipelink.


Calories: 734kcal | Carbohydrates: 81g | Protein: 17g | Fat: 39g | Saturated Fat: 4g | Sodium: 823mg | Potassium: 597mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3825IU | Vitamin C: 12.3mg | Calcium: 90mg | Iron: 2.8mg
Keyword: California Pizza Kitchen Thai Peanut Chicken Pasta, copycat recipe, CPK Thai Peanut Chicken Pasta (Copycat)

CPK Thai Peanut Chicken Pasta made with chicken, vegetables, and a honey-peanut sauce, this California Pizza Kitchen dish is easy to make at home.

CPK Thai Peanut Chicken Pasta made with chicken, vegetables, and a honey-peanut sauce, this California Pizza Kitchen dish is easy to make at home.
CPK Thai Peanut Chicken Pasta made with chicken, vegetables, and a honey-peanut sauce, this California Pizza Kitchen dish is easy to make at home.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. A friend made this today and it was AMAZING. I am deffinately making this dish very soon for my husband. He will love it.

  2. I made this recipe last night and it was delicious! Even my picky son, who kept commenting, “there’s peanut butter in this?” And “you’re putting all that cabbage in that?”, he ended up loving it!!!! Thank you for the recipe.

  3. Made the peanut chicken tonight…and watch out for the Chile sauce! I added jus a bit, and it overwhelmed the dish. Also, I would cut the amount of pasta in half.

  4. I’m wondering why the directions state to add sriracha when it isn’t listed in the ingredients list. Also why is peanut in the title and it doesn’t mention to add peanuts but the picture shows them.
    I’m getting prepared to make this and I don’t know if I need peanuts or not

    1. Sorry for the confusion.
      Sriracha is a common condiment that many people like to add to this dish but it’s not part of the recipe. As far as the peanuts, I just added a few for a garnish. They are completely optional.

  5. Made this tonight with what I had on hand. It wasn’t too colorful but was delicious. Used curly Japanese noodles – cauliflower (locally grown) left over chicken roaster I had purchased cooked and your delicious sauce. Very good – hubby loved it. Will add it to the rotation.

  6. This was very good–a little on the dry side. I might use less pasta next time. Has anyone tried adding cilantro to this dish? I think it would go great with the peanut sauce.

  7. Made this tonight and my whole family loved it!  Thank you for the recipe.  I used tofu (cubed and baked at 400 degrees for 25 minutes prior to adding) instead of chicken for the protein.  It was fantastic.  Definitely will make again!  

  8. This recipe states 4 T. of Sesame Oil in the ingredient list, and only 3T in recipe??? Did I miss something??? I still loved it, but maybe I’ll add a little olive oil in the end.

  9. I just made this with rice noodles instead of spaghetti. My “chef” husband said it was delicious and gave it an A+. Next time we’ll add a few chopped peanuts as garnish

  10. Great recipe. Had my husband and SUPER picky 4 year old gobbling it up. I sauteed chicken, used pre-shredded cabbage slaw mix and broccoli/carrot slaw mix, and sambal olek. I left out the onions and vinegar on accident and it still turned out fine. Neither of them knew they were eating broccoli!
    It was a little bit thick, but I used some water to thin it a little. Next time I’ll put the vinegar in and see if that helps with the consistency. Might scale the PB back a tad too.

    1. Awesome! I know how hard it is to please a picky eater so I’d call this a definite win! Thanks for coming back to let me know how much you all enjoyed it!

  11. I love the Thai peanut chicken noodles. It was quick and easy. Next time I’m going to try with pork. I think shrimp and chicken would also be good. Thanks for the recipe.

  12. I went through the cupboard and realized that I have a ton of soy sauce and sriracha that I need to use up. I also have some pasta that isn’t my son’s favorite so I am totally going to try this. I currently have all but the cabbage already in the house so if I get to this soon it might be a little more carb and less vegetable but I can’t wait to try the real thing! Thanks for the great recipe! I know that this will be enjoyed soon!!!

  13. Love making Thai food at home. Made this yesterday and am enjoying this. Only modification was to decrease Sriracha to 1 teaspoon…that was enough for me. Will definitely make again.

    1. Yay! I do love that you can adjust to your liking. Thank you for taking the time to come back and let me know how much you enjoyed it!

  14. Made this & has very good flavor. However, go light on the garlic chili sauce. I made for m mom & I. We love spicy food, but this was a bit much. Maybe it was the brand I used. I did offset the spice with peanut butter to keep our mouths from turning into lava ?

    1. The dish is meant to have some kick and it’s possible that specific brand made it a bit spicer but yes, you can always adjust to whatever your liking is. Glad you and your mom enjoyed it 🙂

  15. Hi there! Thanks for posting. I’m trying this tonight but was wondering about the ingredients. The ingredients list chili garlic sauce, but the instructions use sriracha. Does it matter which one, or is it both? Thank you! I’m sure it’s yummy with either (I love them both.)

    1. Eek! This got lost in spam sorry! I’ve used either sriracha or the chili garlic paste where you can see the seeds. Both delicious. Hope it turned out well!

      1. I used the paste in the sauce and put a few drizzles of sriracha on my own serving (too much spice for hubs) and it was delicious. It was yummy!

  16. I think half of the pasta is enough or the measurements are not right for the sauce, its delicious but it comes out dry .

    1. It’s definitely not a lot of sauce (like the one in the restaurant) but it shouldn’t have been dry. Did you let it cook after tossing it? Sometimes a bit of pasta water helps too if that happens.

  17. Thanks so much! A quick and easy recipe that tastes delicious! Warmed me up on a cold wet day in Germany.
    I left out the chicken and added in some extra veggies instead…will definitely be making it again! Can’t wait to try it with chicken too 🙂

  18. This was soooooo good! The whole family loved it. I subbed bow ties for spaghetti but other than that left the recipe alone. I think next time I might up the napa cabbage, but honestly it’s super delicious as-is! Thanks for the great recipe!

    1. I’m so glad to be able to share some of my family’s favorites and have them become other families favorites! Thanks for coming back to let me know – and if you wanted to share a pic of your dish on my Facebook page, I’d love to see it!

    1. If you mean ramen, then it won’t have the same texture. If you want something that will cook faster, you could try thin spaghetti.

  19. I just made this for dinner and it was great! I halved the recipe and there was plenty for my family of 4! I only added half the chili sauce since my kids aren’t fond of spice and topped with cilantro and chopped peanuts for garnish. Delish! Thank you!

    1. Wonderful, I am so glad you enjoyed it! This is hands down one of my favorite pasta dishes ever. Thank you for coming back and letting me know how you enjoyed it!

  20. This looks great! I have chicken marinating in satay sauce right now. Would I be able to use the chicken/sauce to make this? Sorry a little bit of a cooking novice and I don’t want to make anyone sick. ????

    1. Hey there! You can use the chicken you already have marinating. The thing is that sauce you are probably using is super flavorful. So it is going to mix with a whole second sauce in this recipe, so there isn’t a way for me to tell you how awesome those two sauces are going to get along. It could taste just fine since there are similar ingredients or it could end up tasting pretty weird. If you wanted to try it I would suggest drain the marinade off the chicken, and pat it dry. As a rule I never rinse chicken, you are just asking for salmonella to get ALL over your kitchen (take this from a ServeSafe Manager Certified Chef) so just get as much of the marinade off and pat dry. Then even if the chicken has a bit of a marinaded flavor I can’t imagine it causing too much conflict. I hope you love the recipe! Let me know how it works out, or if you wanna talk more, you can always email me at [email protected] 🙂

  21. Funny! I did make pot stickers, like 60 of them!! I froze most of them. They were great, I’ll have to try them with the sauce next time.

  22. I made this the other night! The flavor is amazing!! I would recommend being skimpy with the chili garlic sauce, my son thought it was too spicy and he likes spicy foods usually. I would also make double the amount of the sauce and add it as needed, I felt it was a tad on the dry side. I’m still eating the leftovers though, it tastes fantastic.

    1. Katie, I am so happy to hear it!! Double the sauce sounds amazing! Then if you make potstickers or something you can use it as dipping sauce too!

  23. Just made this tonight and it is just perfectly amazing! Of course, mine wasn’t as pretty as yours (I cooked the cabbage just a smidge too long) but it tasted wonderful all the same. I added some bean sprouts for a little extra crunch and a little squeeze of lime but that was after I inhaled a large plate of “taste tester”. The recipe is soo easy to follow, and I made the chicken earlier in the morning so I didn’t have to wash an extra pan after dinner. This one is going into rotation FOR SURE!

    1. Yay! I am so glad it turned out so well! I love adding bean sprouts, I just hate going to buy them, haha.