Baked Honey Garlic Chicken Noodles (Gluten Free)
This baked honey garlic chicken noodle dish is a delicious and easy pasta bake made with gluten free pasta, and soy free sauce!
Why you’ll love these Baked Honey Garlic Chicken Noodles
- One dish meal. I love a one dish meal for a quick and easy dinner!
- You can add more vegetables! I used carrots and peas, but you could use any veggies that work in a stir fry and that will amp up the nutrients.
The Ingredients for Baked Honey Garlic Chicken Noodles
- Gluten Free Spaghetti. I like the brand Jovial for gluten-free pasta. If you use other pasta types, you may need to adjust cook time.
- Chicken Breast. You want to use raw chicken for this recipe, precooked chicken won’t work.
- Salt and Pepper.
- Mixed Vegetables. I use shredded carrots and peas.
- Green Onion. Optional for topping.
- Chicken Broth, Coconut Aminos, Rice Vinegar, Garlic, Ginger, and Honey. This make the delicious honey garlic sauce that coats the chicken and noodles.
How to make Baked Honey Garlic Chicken Noodles
- Step One. Add the uncooked spaghetti and chicken to the baking dish and then add the mixed vegetables.
- Step Two. Add the ingredients for the sauce to the chicken and spaghetti.
- Step Three. Cover and bake.
- Step Four. Remove from oven and mix well.
- Step Five. Top with green onions and enjoy!
Tips & Tricks
- Add extra veggies if desired. Any stir fry veggies would work well in this recipe, like broccoli or cauliflower.
- Check the spaghetti for doneness often! Different brands of pasta will cook at different rates, so make sure that you check for doneness when you toss the pasta.
A note on the uncooked pasta and chicken
I often get asked if the chicken or pasta will be overcooked/undercooked if using this method, but this no boil pasta method definitely does work, and it’s safe to use uncooked chicken in casseroles as long as it’s cooked up to a safe temperature together!
The best way to check for doneness is with a meat thermometer, and checking the pasta often for doneness.
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Baked Honey Garlic Chicken Noodles (Gluten Free)
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free spaghetti (I use Jovial brown rice spaghetti)
- 1 lb chicken breast, cubed
- Salt and pepper
- 1 cup mixed vegetables (I use shredded carrots and peas)
- 2 tbsp green onion, chopped
For the sauce
- 2 cups chicken broth
- 1 cup coconut aminos
- 2 tsp rice vinegar
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 tbsp honey
Instructions
- Preheat the oven to 400 F and grease a 9×13” baking dish well with avocado oil spray.
- Add the uncooked spaghetti to the baking dish (avoid breaking the spaghetti). Top with the uncooked chicken breast and season with salt and pepper. Add the mixed vegetables.
- Add the chicken broth, coconut aminos, rice vinegar, garlic, ginger, and honey to the baking dish. Lightly mix to combine.
- Cover the baking dish and transfer to the oven. Bake for 15 minutes. Remove from the oven and carefully mix to prevent the pasta from sticking. Return to the oven and cover for another 15 minutes. Remove from the oven again, tossing again and rotating the pasta. Return to the oven for another 10 minutes. Remove the cover and check the noodles for doneness. Bake for another 5 minutes, uncovered to crisp the chicken and vegetables. Check the chicken for doneness, the temperature should be 165F.
- Remove the baking dish from the oven and mix well to fully combine and allow the sauce to thicken further. The starch in the pasta will thicken the sauce as you stir.
- Serve the noodles fresh and top with green onion to serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Method: Oven
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 489
- Fat: 4.3g
- Carbohydrates: 76.1g
- Fiber: 3.4g
- Protein: 34.7g
AIP
Low Carb
Paleo
Whole30
Hi, this looks delicious! Do you use fresh or frozen vegetables?
I use frozen, but fresh will work also!
Those looks amazing! I don’t do rice though. I wonder how much it might change the cooking time/result of I used cassava noodles and maybe apple cider vinegar?
That’s what I used and the noodles are mushy and stuck together (even with gentle stirring). That being said, besides the texture it’s really good and everything else is cooked well. I will make this again, but I will actually cook the cassava pasta separate and add it in at the end with everything else.
I made these using 100 percent Einhorn noodles. My kids 7 and 5 raved about how good this was and how good the chicken was. My 7yo said, “mom you have to tell the people at the Chinese restaurant about this. They need to know how to cook the noodles like this!” So yeah it was a big hit. The only change I’ll do next time is either mince the ginger more or try powder. My 5yo got a small chunk of ginger and then he was done. He’s really sensitive to anything as he calls spicy.
★★★★★
yum!!
Made this tonight. Absolutely delicious! Thank you for sharing your recipes. I haven’t made one that I haven’t liked. Your website has been my “go to” for AIP/paleo recipes.
★★★★★
Thank you so much!!
This was good, but it should say that if you double the recipe, you will need to double the cooking time.
★★★★
Thanks!
Do you use frozen or fresh vegetables?
I use frozen but fresh works too!
Anyone tried making it with non gluten free spaghetti noodles??
Could I use chicken bone broth for this instead? It is a bit “thicker” than regular broth, so not sure if I should add more or add some water along with it 🙂
You should be able to use chicken bone broth for it!