Garlic Herb Chicken Veg Pasta

The first time I made this pasta was on a rainy Tuesday when my refrigerator was full of random vegetables that needed using. I had some chicken breasts wilting in the back and a half-empty box of penne, so I decided to roast everything together and see what happened. The kitchen filled with this incredible aroma of garlic and rosemary, and when my roommate wandered in asking what smelled so good, I knew I had stumbled onto something worth keeping. Now it is the kind of dinner I throw together when I want people to think I put in way more effort than I actually did.

Last summer I made this for a friend who swears she hates vegetable-heavy pasta dishes. She actually went back for seconds and asked me to write down the recipe before she left. The way the roasted vegetables get sweet and caramelized while the chicken stays juicy changes how you think about weeknight pasta entirely. There is something so satisfying about pulling that tray from the oven and seeing everything perfectly cooked at once.

Ingredients

• Chicken breasts: Boneless and skinless work best here, pounded to even thickness so they cook through before the vegetables burn
• Olive oil: Use two tablespoons total for coating the chicken and vegetables, plus another tablespoon for finishing the pasta
• Fresh garlic: Three cloves minced right before cooking gives you that aromatic punch without being overwhelming
• Rosemary and thyme: Fresh herbs transform in the oven, becoming fragrant and slightly crispy
• Dried oregano: This herb holds up beautifully to roasting and adds that classic Italian flavor profile
• Salt and pepper: Half teaspoon of each is the perfect starting point for the chicken seasoning
• Red bell pepper: Sliced into strips, it becomes sweet and tender in the oven
• Zucchini: Cut into half-moons for pieces that roast evenly without turning mushy
• Red onion: Thinly sliced, it mellows out and gets almost candy-like when roasted
• Cherry tomatoes: Halved, they burst and create little pockets of juicy sweetness throughout the dish
• Broccoli florets: These get crispy edges and stay slightly crunchy which adds great texture
• Penne pasta: The ridges catch all the flavorful juices from the roasted vegetables
• Parmesan cheese: A quarter cup grated fresh adds that salty umami finish that pulls everything together
• Fresh parsley: Two tablespoons chopped brightens up the whole dish and makes it look gorgeous
• Lemon zest: Optional but recommended, it cuts through the richness and makes everything taste fresh

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup later

Season the chicken:

In a large bowl, toss the chicken breasts with olive oil, garlic, rosemary, thyme, oregano, salt, and pepper until evenly coated

Arrange on the tray:

Place chicken on one side of the prepared tray and arrange the bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side

Prep the vegetables:

Drizzle the vegetables with one tablespoon olive oil, season lightly with salt and pepper, then toss to coat and spread in a single layer

Roast everything:

Cook for 20 to 25 minutes until the chicken reaches 74°C (165°F) internally and the vegetables are tender and slightly caramelized

Rest and slice:

Remove from the oven and let the chicken rest for 5 minutes before slicing it thinly against the grain

Cook the pasta:

While everything roasts, boil the penne in salted water according to package directions, but remember to reserve a quarter cup of pasta water before draining

Combine and heat:

In a large skillet over medium heat, toss together the cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water until heated through

Finish it off:

Stir in the Parmesan, fresh parsley, and lemon zest if using, then adjust the seasoning with salt and pepper to taste

Serve immediately:

Plate it up with extra Parmesan and parsley scattered on top for that restaurant-quality touch

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This recipe became my go-to for dinner parties after I served it to my Italian neighbor who actually asked for seconds. There is something about the combination of roasted vegetables and perfectly cooked chicken that makes people feel taken care of. My partner now requests this whenever we have friends over because it looks impressive but comes together so easily.

Making It Your Own

The beauty of this recipe is how adaptable it is to whatever you have in your refrigerator. I have made it with asparagus and mushrooms when bell peppers were out of season, and it was just as delicious. You could also skip the chicken entirely and double the vegetables for a vegetarian version that still feels substantial and satisfying.

Perfect Wine Pairing

A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness of the roasted chicken and Parmesan while complementing the sweet vegetables. The acidity brightens up each bite and makes the whole meal feel more complete. If you prefer red, a light Pinot Noir works beautifully too without overwhelming the delicate flavors.

Meal Prep Magic

This pasta keeps surprisingly well for leftovers, which is rare with roasted vegetable dishes. The flavors actually meld together overnight, making it an excellent candidate for meal prep on Sunday. Just store the pasta separately from the chicken and vegetables if you can, then warm everything up with a splash of water to refresh the sauce.

• Reheat gently in a skillet rather than the microwave to maintain the texture
• Add a fresh squeeze of lemon juice to brighten up leftovers
• The pasta will absorb more liquid overnight, so have extra pasta water ready

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I hope this becomes one of those recipes you can make without even thinking about it, the kind that saves you on busy weeknights and makes you look like a pro when friends unexpectedly drop by. Good food does not have to be complicated.

Recipe FAQs

→ Can I use different pasta shapes?

Absolutely. While penne works beautifully, you can substitute with fusilli, rotini, rigatoni, or even spaghetti. The sauce and ingredients pair well with most pasta shapes.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water or olive oil to refresh the sauce.

→ Can I make this vegetarian?

Yes. Simply omit the chicken and double the vegetables, or add plant-based protein like chickpeas or white beans. You may want to increase the herbs and seasonings slightly to maintain robust flavor.

→ What vegetables work best in this dish?

The specified vegetables roast beautifully together. You can also substitute asparagus, mushrooms, spinach, eggplant, or cherry tomatoes based on what's in season or your personal preferences.

→ Can I cook the chicken differently?

You can grill, pan-sear, or even cook the chicken in an air fryer. Just ensure it reaches an internal temperature of 74°C (165°F) before slicing and adding to the pasta.