Honey Garlic Chicken Pasta is made with chunks of juicy chicken tossed with pasta noodles and a sweet and savory honey garlic sauce. The recipe is an easy, family-friendly take-out style meal that can be made quickly and easily even on busy weeknights.
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Garlic Chicken Pasta Noodles is a spin on my recipe for Honey Garlic Chicken Tenders.
Tender pieces of chicken are coated in seasoned flour then cook until crispy. The sauce is soy sauce and honey based with an optional kick from crushed red pepper flakes. Add in plenty of fresh garlic and green onions for even more flavor in this delicious meal.
The balance of sweet and savory flavors makes this Asian-inspired dish irresistible, while the simple ingredients keeps it approachable for busy weeknights even for beginner home cooks.
This is a meal you will want to make again and again!
Why This Recipe Works
- This is a quick and easy recipe to prepare for busy weeknight dinner.
- It is also a great option for weekly meal prep.
- The recipe is very versatile. It can be made spicy or mild and can easily be made gluten free. Vegetables like bell peppers, mushrooms or snow peas can also be added.
Step-By-Step Instructions
Ingredients
- 1/4 cup all purpose flour (or cornstarch)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless, skinless chicken (cut into bite size pieces)
- 1 tablespoon extra virgin olive oil
- 3 green onions (thinly sliced, white and green parts separated)
- 4 cloves garlic (minced)
- 1/4 cup soy sauce
- 3/4 cups honey
- 1/4 teaspoon crushed red pepper: can be omitted for a milder dish.
- 16 ounces rice noodles (or pasta of your choice)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cut the chicken into bite size pieces, about 1-inch in size.
Thinly slice the green onions and separate the green and white portions, and mince the garlic.
Create!
Prepare the noodles as directed on the package until al dente. Set aside.
Mix the flour, salt and pepper together in a bowl or shallow dish.
Coat the pieces of chicken in the flour mixture and shake off the excess.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until lightly golden brown on all sides and no longer pink in the center. Transfer to a plate and tent with foil to keep warm.
Add drizzle of oil to the skillet, if needed, and add the white parts of the green onions and the garlic. Cook 30-60 seconds, stirring frequently.
Stir in the soy sauce, honey and crushed red pepper.
Cook for 1-2 minutes to warm through, then stir back in noodles and toss to separate and coat in the sauce. Stir the chicken back in.
Present!
Garnish servings of the chicken and noodles with the green parts of the green onions.
Tips and Techniques
- To make the recipe gluten free, use cornstarch in place of the all purpose flour and gluten free noodles. Be sure to also check your soy sauce as many contain wheat.
- Omit the crushed red pepper for a milder, family friendly version
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen for up to 3 months. Thaw in the refrigerator overnight prior to reheating. Please be aware that the texture of the noodles may change some after being frozen, thawed and reheated.
More Chicken Skillet Recipes
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Honey Garlic Chicken Noodles
Ingredients
- 16 ounces rice noodles (or pasta of your choice)
- 1/4 cup all purpose flour (or cornstarch)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless, skinless chicken (cut into bite size pieces)
- 1 tablespoon extra virgin olive oil
- 3 green onions (thinly sliced, white and green parts separated)
- 4 cloves garlic (minced)
- 1/4 cup soy sauce
- 3/4 cups honey
- 1/4 teaspoon crushed red pepper (optional)
Instructions
- Prepare the noodles as directed on the package until al dente. Set aside.16 ounces rice noodles
- Mix the flour, salt and pepper together in a bowl or shallow dish.1/4 cup all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Coat the pieces of chicken in the flour mixture and shake off the excess.2 pounds boneless, skinless chicken
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until lightly golden brown on all sides and no longer pink in the center. Transfer to a plate and tent with foil to keep warm.1 tablespoon extra virgin olive oil
- Add drizzle of oil to the skillet, if needed, and add the white parts of the green onions and the garlic. Cook 30-60 seconds, stirring frequently.3 green onions, 4 cloves garlic
- Stir in the soy sauce, honey and crushed red pepper. Cook for 1-2 minutes to warm through, then stir in noodles and toss to separate and coat in the sauce. Mix the chicken back in.1/4 cup soy sauce, 3/4 cups honey, 1/4 teaspoon crushed red pepper
- Garnish servings of the chicken and noodles with the green parts of the green onions.3 green onions
Notes
- To make the recipe gluten free, use cornstarch in place of the all purpose flour and gluten free noodles. Be sure to also check your soy sauce as many contain wheat.
- Omit the crushed red pepper for a milder, family friendly version
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen for up to 3 months. Thaw in the refrigerator overnight prior to reheating. Please be aware that the texture of the noodles may change some after being frozen, thawed and reheated.
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