There’s something undeniably comforting about a steamy bowl of noodles coated in a sticky, savory sauce. When that sauce is infused with sweet honey, zesty garlic, and tender bites of chicken—all cooked together in one pot—you’ve got weeknight dinner magic.

I came up with this One-Pot Honey Garlic Chicken and Noodles recipe on a chaotic Tuesday night when I couldn’t bear the thought of doing a sink full of dishes. Since then, it’s become a staple in our rotation. It’s quick, easy, and the flavors are out-of-this-world good.

This dish is all about bold, crave-worthy flavor with minimal effort—and cleanup. Let’s dive into why you’re going to love it.

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

Get ready to meet your new favorite dinner hack. This one-pot wonder delivers restaurant-worthy flavor with pantry-staple ingredients and hardly any mess.

It’s a true time-saver. From start to finish, this dish comes together in under 40 minutes. No juggling multiple pans or complicated steps—just a simple, satisfying process all in one pot.

Perfect for busy weeknights. Whether you're shuttling kids to activities or trying to get dinner on the table after a long workday, this recipe has your back. It’s hearty, comforting, and filling—just what you need at the end of a crazy day.

Budget-friendly and pantry-based. You likely already have everything you need: noodles, chicken, garlic, soy sauce, and honey. It’s one of those meals you can whip up when the fridge is looking a little sparse.

Kid-approved and customizable. The sweetness from the honey and the glossy noodles make this dish irresistible to picky eaters. Want to sneak in veggies? Add broccoli, bell peppers, or snap peas—it all works beautifully.

With all that flavor and flexibility packed into one pan, you’ll want to make this recipe on repeat.

Ingredient Notes

The brilliance of this Honey Garlic Chicken and Noodles lies in how a few simple ingredients come together to create bold, complex flavor. Here's a closer look at what you’ll need and why it matters.

Chicken is the star protein here. I prefer using boneless, skinless chicken thighs because they stay juicy and tender, even with high-heat searing. However, chicken breast works just fine if that’s what you have on hand—just watch the cooking time to avoid drying it out.

Garlic is essential to the sauce. I recommend using freshly minced garlic for that deep, fragrant punch. It’s sautéed until golden and aromatic, layering in that signature honey garlic flavor that’s both sweet and savory.

Honey brings sweetness and stickiness to the sauce. It helps glaze the chicken and coat the noodles in a shiny, luscious sauce. Choose a mild honey to let the garlic and soy sauce shine through.

Soy sauce adds umami depth and saltiness. I like to use low-sodium soy sauce so I can control the seasoning better. You can also use tamari for a gluten-free option.

The noodles soak up all the flavor as they cook. I typically go with spaghetti or linguine, breaking them in half so they fit easily in the pot. You can also use lo mein noodles or even ramen in a pinch.

As for tools, all you’ll need is a large sauté pan or Dutch oven with a lid. That’s the beauty of this dish—minimal cookware, minimal cleanup.

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

Making this dish is easier than you'd think, especially since it all cooks in one pot. Here's exactly how to do it.

Start by prepping your chicken. Cut it into small, bite-sized chunks so it cooks quickly and evenly. Season with salt and pepper. Heat a splash of oil in your pot over medium-high heat, then add the chicken. Let it sear without moving it for a few minutes—that golden crust adds so much flavor.

Once the chicken is browned and cooked through, remove it from the pot and set it aside. In the same pot, lower the heat slightly and add more oil if needed. Toss in your minced garlic and cook until fragrant—about 30 seconds to 1 minute. Be careful not to let it burn.

Now it’s time to build the sauce. Stir in honey, soy sauce, a splash of rice vinegar, and a bit of chicken broth or water. Scrape up any brown bits from the bottom of the pot—those are liquid gold. Bring the sauce to a simmer, then return the chicken to the pot and stir to coat.

Add your uncooked noodles directly into the pot, along with enough broth or water to just cover them. Push them down so they’re mostly submerged. Cover and let everything simmer, stirring occasionally to prevent sticking. The noodles will absorb the sauce as they cook, thickening everything into a glossy, rich coating.

Once the noodles are tender and the sauce has thickened, give everything a good stir. Taste and adjust seasoning with more soy sauce or honey if needed. Garnish with green onions, sesame seeds, or chili flakes if you’re feeling fancy.

From start to finish, this recipe takes about 35 minutes, including prep and cleanup. It's a weeknight win you'll turn to again and again.

Storage Options

Leftovers of this one-pot meal are just as satisfying the next day, making it great for meal prep or packed lunches.

If you have any extras, let the dish cool to room temperature before transferring to an airtight container. It will keep well in the fridge for up to 4 days.

For longer storage, you can freeze portions in freezer-safe bags or containers for up to 2 months. Just be aware that the noodles may soften slightly when thawed.

To reheat, simply microwave in 30-second intervals, stirring between each round, until warmed through. You can also reheat it on the stovetop with a splash of water or broth to loosen the sauce.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some fun ways to switch it up.

If you're looking to add more vegetables, toss in broccoli florets, snow peas, shredded carrots, or bell peppers during the last 5 minutes of cooking. They’ll soften slightly while keeping a nice crunch.

Craving heat? Add a dash of sriracha, red pepper flakes, or chili garlic sauce to the honey garlic mix for a spicy twist.

You can swap the protein, too. This recipe works great with shrimp, ground chicken, or even tofu. Just adjust the cook time accordingly to avoid overcooking.

Need a gluten-free version? Use tamari instead of soy sauce and opt for rice noodles or gluten-free spaghetti. Just be sure to watch the liquid ratios since different noodles absorb differently.

And if you're out of honey, you can sub in maple syrup or brown sugar—both will add that sticky sweetness with their own subtle flavor notes.