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Chef Bae’s Gluten-Free Sheet Pan Honey Dijon Pasta

An image of prepared Gluten-Free Sheet Pan Honey Dijon Pasta made with zucchini, red onions, cherry tomatoes, chicken thigh, Pacific Foods® Free Range Chicken Broth and gluten free pasta.
  • 15 min
    Prep Time
  • 45 min
    Total Time
  • 5 people
    Serves
  • 513 per 1 serving
    Calories

Having a fridge stocked with a satisfying meal-prepped recipe eases the Sunday Scaries and fuels for the week ahead. This dish combines the deep flavors of Pacific Foods® Organic Chicken Broth with the sweet and tangy combination of honey and Dijon mustard. The entire recipe is cooked in the oven; the vegetables and proteins will roast on the sheet pan, while the pasta bakes in the flavorful honey-dijon broth sauce. Perfect for a quick and hearty meal!  

Recipe created for Pacific by Chef Bae

Ingredients

  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 2 cups cherry tomatoes
  • 1 pound (450g) boneless, skinless chicken thigh
  • 4 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 5 1/2 cups Pacific Foods® Free Range Chicken Broth, divided
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 12 ounces (340g) gluten free penne pasta (or your choice of fusilli or rigatoni works well)

Instructions

  • Step 1

    Preheat oven to 425°F. Line a large sheet pan with parchment paper.

  • Step 2

    Place the sliced bell pepper, zucchini, red onion, and cherry tomatoes on the sheet pan. Season the chicken thighs (or chosen protein) with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange the seasoned chicken (or protein) in the middle of the sheet pan and surround it with the vegetables. In a small bowl, whisk 1 1/2 cups chicken broth, 1 tablespoon olive oil, Dijon mustard, honey, lemon juice, and thyme. Pour over the chicken and vegetables.

  • Step 3

    Roast the chicken and vegetables in the preheated over for 25-30 minutes, flipping the chicken halfway through to ensure it cooks evenly.

  • Step 4

    While the chicken and vegetables are roasting, combine the pasta, 4 cups chicken broth, and 1 tablespoon olive oil in an oven-safe dish and cover. Bake for 8 minutes, stir and an additional 5 minutes. 

  • Step 5

    Once the chicken and vegetables are done, slice the chicken and toss it along with the roasted vegetables into the pasta mixture. 

  • Step 6

    Transfer the pasta to a serving dish. Top with grated Parmesan cheese and fresh parsley for garnish, if desired. Enjoy!

Calories 513
Total Fat 16 g
Sat. Fat 2.4 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 865 mg
Total Carb 65 g
Dietary Fiber 3 g
Sugar 8 g
Protein 25 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 8 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.