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Honey Sesame Chicken Noodle Bake is the perfect dinner solution when you need something incredibly tasty and totally fuss-free! This is a complete meal with delicious Asian flavors in one pan, without needing to pre-cook anything.

Overhead shot of honey sesame chicken noodle bake.

Reasons You’ll Love This Recipe

  • Complete One-Pan Meal: This Asian-inspired combo of noodles, mixed vegetables, and chicken has it all. No need to worry about sides with this one!
  • Flavor: Everyone will love this dish! The sweet and sticky sauce, the tender chicken, noodles, and vegetables, it’s just so yummy!

What’s in an Asian Chicken Noodle Bake?

This dish is easy to throw together, your kids could even make it! It is for sure one of the easiest, most flavorful meals to make. Check out the recipe card for exact measurements.

  • Chicken Breasts: Cut 1-pound chicken breasts into 1-inch bite-sized pieces.
  • Spaghetti Noodles: Spaghetti noodles soak up all the delicious sauce while baking.
  • Vegetables: You can use any frozen vegetable medley you’d like. For this recipe, I really like to use an Asian medley.
  • Chicken Broth: Provides moisture so the pasta cooks while in the oven.
  • Soy Sauce: This umami sauce creates the flavorful base for the teriyaki sauce.
  • Honey & Brown Sugar: Adds the perfect sweetness and a hint of honey taste.
  • Rice Vinegar: Gives the sauce the perfect hint of sweetness and tanginess.
  • Sesame Oil: One of the key ingredients for getting a complex, rich flavor.
  • Ground Ginger: Adds the best punch of flavor.
  • Minced Garlic: Freshly minced garlic adds a wonderful savory taste.
  • Cornstarch: This helps to thicken the sauce.
  • Garnish: Before serving, top with a sprinkle of sesame seeds and chopped green onion for extra texture and color.
Overhead shot of labeled ingredients.

How to Make This Chicken Noodle Bake

This chicken noodle bake could not be easier! There is no need to cook anything ahead of time! Just dump everything in one pan, bake, and dinner is on the table in just over 30 minutes!

  1. Prep: Preheat oven to 375 degrees Fahrenheit. Spray a 2-quart baking dish with nonstick cooking spray. Then, place the uncooked spaghetti in the bottom of the prepared baking dish.
  2. Add Veggies: Sprinkle the frozen vegetables over the noodles.
  3. Add Chicken: Next, add the chicken pieces to the baking dish.
  4. Make the Sauce: In a medium-sized bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, vinegar, sesame oil, ginger, garlic, and cornstarch. Then, pour over the pasta, vegetables, and chicken.ย 
  5. Bake: Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and gently stir to loosen the noodles from the bottom of the pan. Bake uncovered for 20 minutes or until the chicken is fully cooked and the noodles are tender. Enjoy with sesame seeds and chopped green onion on top!

Chicken Noodle Bake Tips and Variations

One of the best things about this meal is how easy it is to change to suit your tastes. Here are some ideas for changing a few things to make it just how you like it!

  • Vegetables: Use any frozen vegetable medley you like! You can also use fresh vegetables like sliced bell peppers, mushrooms, or zucchini.
  • Protein: Substitute the chicken for pork, beef, or tofu!
  • Noodles: I recommend using spaghetti noodles for this recipe because the ratio of noodles to sauce is perfect. Additionally, using different noodles could affect the outcome of the recipe!
  • Heat: Sprinkle with red pepper flakes or drizzle sriracha sauce on top if you like a little kick!
Close up shot of a scoop of honey sesame chicken noodle bake.

Storing and Reheating Leftovers

Is there anything better than leftover Chinese food? This chicken noodle bake is especially good for reheating the next day!

  • In the Refrigerator: Store in anย airtight containerย in the fridge for up to 5 days.
  • To Reheat: Warm each serving in a microwave-safe dish for 30 seconds at a timeย until heated through.
Overhead shot of plated honey sesame chicken noodle bake.

More One Pan Dinner Recipes

Dinner time is hard enough without having to do a million dishes! That’s why I’ve created these one pan meals, to save you time and effort! Here are some of my favorites for you to try!

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Honey Sesame Chicken Noodle Bake

2.40 from 5 votes
By: Alyssa Rivers
Honey Sesame Chicken Noodle Bake is the perfect dinner solution when you need something incredibly tasty and totally fuss-free! This is a complete meal with delicious Asian flavors in one pan, without needing to pre-cook anything.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people

Ingredients 

Instructions 

  • Preheat oven to 400 degrees Fahrenheit. Spray a 13 x 9 x 2-inch rectangular baking dish with nonstick cooking spray. Place the uncooked spaghetti in the bottom of the prepared baking dish.
  • Place the frozen vegetables on top of the uncooked spaghetti noodles.
  • Next, add the chicken pieces on top of the noodles and vegetables.
  • In a medium-sized bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, vinegar, sesame oil, ginger, garlic, and cornstarch. Pour over the pasta, vegetables, and chicken.
  • Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and gently stir to loosen the noodles from the bottom of the pan. Bake uncovered for 20 minutes or until the chicken is fully cooked and the noodles are tender.
  • Enjoy with sesame seeds and chopped green onion on top!

Nutrition

Calories: 355kcalCarbohydrates: 69gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 1252mgPotassium: 204mgFiber: 2gSugar: 26gVitamin A: 15IUVitamin C: 0.4mgCalcium: 28mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating




10 Comments

  1. 1 star
    Love this website and collection of recipes. This is the first stinker we have come upon and we’ve tried a lot of them.

    Baking for a long time does solve the previous problem of undercooked chicken. Unfortunately the noodle situation just doesn’t work out. Our noodles stuck together in a few large clumps even after stirring. By the time we took it out there wasn’t much broth left at all. The noodles had absorbed practically all of it and we big logs of mushy not greatness. In theory if stirring at the halfway mark would separate the noodles, this might work out. That wasn’t our experience.

    1. Hi Michael, I’m sorry these didn’t turn out for you. Thank you for the feedback, I will look into adjusting this recipe.

  2. 2 stars
    I love the idea, but this just did not work for me. I followed the directions exactly, and like others, found the chicken nowhere near done after 35 minutes. By time the chicken was done, the noodles were all clumped together, but the sauce hadnโ€™t thickened at all, and it still had that opaque raw cornstarch look. Did you thaw the vegetables before you added them? Because the recipe referred to frozen vegetables, I put them in still frozen, and I wonder if that was the problem.

    1. Hi Suzy, thank you for your feedback! I recently improved this recipe and updated the baking instructions. I hope you give it another try!

  3. 3 stars
    I am so very sorry – I wanted to love this recipe but like another reviewer, the chicken pieces were still undercooked after 35 minutes of cooking. I followed the recipe exactly as written but undercooked/raw chicken is never a good thing.

    1. Hi Brenda, thank you for your comment. I am sorry that this recipe didn’t turn out. That can be very frustrating.

  4. 2 stars
    The taste was good, but the spaghetti clumped together and turned to mush before the chicken finished cooking. At 35 min my 1/2″ cubes of chicken were still raw. I will try again but cook the spaghetti separately and top with the chicken mixture, I’ll also cut the brown sugar to 1 T, it was a little too sweet.

    1. Hey Sandy! I’m so sorry that your chicken didn’t cook! It definitely shouldn’t be raw, especially after cooking it for 35 minutes. As far as the noodles go, did you stir it during the cooking? That can cause the noodles to clump together and turn mushy. Did you use spaghetti noodles (not angel hair or other noodles– they tend to cook more quickly and get mushy) and did you only use 8 ounces of them? I definitely want to get this resolved for you! Thanks so much for taking the time to comment!

  5. 4 stars
    Taste is 5 stars but it took forever to cook. I used rotisserie chicken and doubled the recipe. It took over an hour to cook the noodles.

    1. I’m so glad that you liked the flavor! What kind of noodles did you use? If you doubled the recipe, it is definitely going to take a bit longer to cooke!