One-pot Honey Garlic Chicken And Noodles Recipe

There’s something undeniably comforting about the sweet and savory aroma of honey garlic chicken simmering in a single pot. The tender chicken, coated in a sticky, garlicky glaze, combined with perfectly sauced noodles, creates a warm, satisfying dish that feels like a hug in a bowl.

this Recipe

I first whipped this up on a chaotic weeknight when I couldn’t bear the thought of doing dishes. One pan, a few pantry staples, and a miracle of flavor later—my whole family was scraping their plates clean. It’s become a go-to recipe for when we’re short on time but craving something utterly delicious.

The best part? It’s all made in one pot. That means less cleanup, more flavor, and a dinner you’ll want to make on repeat. Let’s dig into what makes this dish a total winner.

Why You'll Love This One-Pot Honey Garlic Chicken and Noodles

Get ready to meet your new favorite dinner recipe. This One-Pot Honey Garlic Chicken and Noodles dish checks every box—flavorful, fast, and family-approved.

First, it’s ridiculously easy. All the ingredients cook in one pot, which means fewer dishes and more time to relax. From start to finish, you’re looking at about 30 minutes—perfect for weeknights.

It’s also incredibly budget-friendly. Most of the ingredients are pantry staples: soy sauce, honey, garlic, and pasta. Plus, chicken thighs are often more affordable than other cuts and deliver way more flavor.

You’ll love the flavor balance here. The sweetness of the honey pairs beautifully with the savory soy sauce and fragrant garlic. It’s bold, comforting, and just a little sticky in the best way.

And if you’ve got picky eaters? This recipe’s your secret weapon. The noodles soak up all that sweet-savory sauce, and the tender chicken gets gobbled up fast. Even veggie-averse kids won't mind a few green onions or carrots tucked in here.

It’s versatile too, which we’ll talk more about below—but trust me, once you make it, you’ll start dreaming up your own add-ins and swaps.

Ingredients Notes

The beauty of this recipe lies in its simplicity—just a few key ingredients come together to make something truly crave-worthy.

Boneless, skinless chicken thighs are my preferred protein for this dish. They stay juicy during cooking and soak up all that honey garlic goodness. You can use chicken breasts if you prefer a leaner option, but be careful not to overcook them.

Honey is the star of the show here, adding a rich sweetness that balances the savory and salty notes. A good-quality honey really makes a difference, especially since it thickens and glazes as it cooks.

Fresh garlic is non-negotiable. Its pungent, aromatic flavor is what gives the sauce its signature depth. I recommend mincing at least four cloves—but feel free to go heavier if you're a garlic lover.

Soy sauce provides the umami base that grounds the sweet honey and punchy garlic. I use low-sodium soy sauce to keep things from getting too salty, especially since the sauce reduces as it cooks.

For the noodles, spaghetti or linguine works beautifully. The key is to cook them right in the pot with the sauce and chicken—this allows them to absorb all the flavor. No need to pre-boil!

As far as equipment goes, you’ll need a large, deep skillet or Dutch oven with a lid. Nonstick is helpful for easy cleanup, but any wide pan with high sides will do.

How To Make This One-Pot Honey Garlic Chicken and Noodles

Making this dish couldn’t be easier, and the payoff is huge. Here’s how it all comes together.

Start by heating a bit of oil in a large pot or deep skillet over medium-high heat. While that warms up, dice your chicken thighs into bite-sized pieces. Add them to the hot pan in a single layer and sear them for 3-4 minutes until golden brown on the outside. They don’t need to be fully cooked yet—just get some good color.

Next, stir in your minced garlic and let it cook for about 30 seconds until fragrant. Don’t walk away here—garlic burns fast! Then pour in your soy sauce, honey, and a splash of chicken broth or water to help deglaze the pan. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom.

Now it’s time for the noodles. Add your uncooked pasta directly to the pot, breaking it in half if needed to fit. Pour in enough water or broth to just barely cover the noodles. Bring the pot to a boil, then reduce the heat to medium-low and cover. Let everything simmer for 10-12 minutes, stirring occasionally to prevent sticking.

Once the noodles are al dente and most of the liquid has been absorbed, take off the lid. Give the pot a good stir to coat everything in that glossy sauce. You’ll notice it thickens as it sits thanks to the honey and starch from the pasta.

Finish it off by tossing in some sliced green onions, shredded carrots, or even a handful of baby spinach if you like. Let the residual heat wilt everything slightly.

From prep to plate, this meal takes about 30 minutes. It’s the kind of recipe that looks (and tastes) way more impressive than the effort required.

Storage Options

Leftovers of this honey garlic chicken and noodles are almost better the next day. The flavors deepen, and the noodles soak up even more of that delicious sauce.

To store, transfer any leftovers to an airtight container once cooled. They’ll keep in the refrigerator for up to 4 days. Be sure to give the noodles a good stir before reheating.

You can also freeze this dish, though the texture of the noodles may change slightly. If freezing, place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

For reheating, add a splash of water or broth and warm gently in a saucepan or microwave. This helps loosen the sauce and prevents the noodles from drying out.

Variations and Substitutions

One of the best things about this dish is how adaptable it is. Once you’ve got the basic method down, you can tweak it in tons of ways.

Want to switch up the protein? Shrimp, tofu, or even ground turkey all work well here. Just be sure to adjust the cook time depending on what you use.

For a spicier kick, add a teaspoon of sriracha or a pinch of red pepper flakes when you stir in the garlic. The heat plays really nicely with the sweetness of the honey.

Need to sneak in more veggies? Go wild. Toss in broccoli florets, snap peas, or zucchini toward the end of cooking so they stay crisp-tender. Frozen mixed vegetables are also a great shortcut.

If you're out of soy sauce, tamari or coconut aminos are excellent substitutes, especially if you're cooking gluten-free.

Don’t have spaghetti? Try ramen noodles, rice noodles, or even udon. Just adjust the liquid and cooking time based on the noodle type.

Once you try this once, you'll feel empowered to experiment. Trust your taste buds—this is one of those recipes that's meant to be played with.

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