Pin The smell of garlic and rosemary roasting together is one of those kitchen aromas that makes everyone wander in asking what's for dinner. I started making this pasta on weeknights when I realized I could roast the chicken and vegetables on the same tray while the water boiled. No separate pans, no juggling burners, just everything coming together at once. It turned into one of those recipes I make without thinking, the kind where my hands know what to do before my brain catches up. Now it's the dish I turn to when I want something satisfying without spending the whole evening in the kitchen.
I remember the first time I served this to friends who claimed they didn't like healthy food. They went back for seconds before I even sat down, scraping up every last bit of the garlicky pasta water from their bowls. One of them asked if I'd been taking cooking classes, and I had to laugh because it was literally just chicken, vegetables, and pasta tossed together. That night taught me that simple ingredients treated well will always win over complicated recipes that try too hard.
Ingredients
- Boneless, skinless chicken breasts: These stay juicy when roasted with olive oil and herbs, and slicing them thin after resting makes every bite tender.
- Olive oil: Used twice, once to coat the chicken and again for the vegetables, it carries the garlic and herb flavors into every corner of the dish.
- Fresh garlic: Minced garlic turns sweet and mellow in the oven, nothing like the sharp bite of raw cloves.
- Fresh rosemary and thyme: These woody herbs love high heat and fill your kitchen with the kind of smell that makes you hungry even if you just ate.
- Dried oregano: A little oregano adds that Italian backbone that ties everything together without overpowering the fresh herbs.
- Red bell pepper: It gets soft and slightly charred at the edges, adding a sweet, smoky flavor that balances the garlic.
- Zucchini: Sliced into half moons, it roasts up tender and soaks in all the pan juices.
- Red onion: Roasting mellows its sharpness and brings out a natural sweetness that plays well with the tomatoes.
- Cherry tomatoes: They burst in the oven and release their juices, creating little pockets of bright, tangy flavor.
- Broccoli florets: They crisp up beautifully at the tips while staying tender at the stems, adding a satisfying texture contrast.
- Penne pasta: The ridges and hollow center catch the sauce and little bits of vegetable, making every forkful interesting.
- Reserved pasta water: This starchy liquid is the secret to a silky sauce that clings to everything without feeling heavy.
- Parmesan cheese: Freshly grated melts into the warm pasta and adds a salty, nutty finish that makes you want just one more bite.
- Fresh parsley: Chopped and stirred in at the end, it adds a pop of color and a fresh, grassy note.
- Lemon zest: Optional but wonderful, it brightens the whole dish with a hint of citrus that cuts through the richness.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. This keeps everything from sticking and makes cleanup almost nonexistent.
- Coat the chicken:
- In a large bowl, toss the chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until every surface is slicked with herbs. The smell alone will make you impatient for dinner.
- Arrange everything on the tray:
- Place the chicken on one side of the tray, then spread the bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle the vegetables with olive oil, season lightly, and toss so they're evenly coated and spread in a single layer.
- Roast until golden:
- Slide the tray into the oven and roast for 20 to 25 minutes, until the chicken reaches 74°C (165°F) inside and the vegetables are tender with crispy edges. Let the chicken rest for 5 minutes, then slice it thinly against the grain.
- Cook the pasta:
- While everything roasts, bring a large pot of salted water to a boil and cook the penne until al dente. Before draining, scoop out a quarter cup of the starchy pasta water and set it aside.
- Bring it all together:
- In a large skillet over medium heat, combine the drained pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently so everything heats through and the pasta water creates a light, glossy coating.
- Finish with flavor:
- Stir in the Parmesan, fresh parsley, and lemon zest if you're using it. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve it hot:
- Divide among bowls and top with extra Parmesan and a sprinkle of parsley. Serve immediately while everything is still steaming.
Pin This became my go to dish when I needed to feed people without making a fuss. There's something about putting a big skillet in the center of the table and watching everyone serve themselves, passing the Parmesan around and talking over steaming bowls. It's the kind of meal that makes people linger at the table longer than usual, scraping their forks across the bottom for one last bite. Food like this doesn't need to announce itself, it just quietly becomes the reason everyone feels a little more at home.
Choosing Your Vegetables
I've made this with almost every vegetable I've had sitting in the crisper drawer. Asparagus works beautifully in spring, snapping into tender spears that char at the tips. Mushrooms add an earthy richness that makes the dish feel more substantial. Spinach wilts right into the warm pasta at the end, turning silky and dark green. The trick is to match your vegetables to the roasting time, harder vegetables like carrots need a head start while delicate greens can be stirred in raw at the finish.
Making It Ahead
You can roast the chicken and vegetables a few hours early and leave them at room temperature, then reheat everything gently in the skillet when you toss it with the pasta. I've even cooked the whole thing the night before and packed it for lunch the next day, adding a splash of water or broth when reheating to loosen the sauce. It doesn't have that just made sparkle, but it's still deeply satisfying and saves you from deciding what to eat when you're already hungry. Leftover pasta like this is one of those rare things that tastes better cold straight from the fridge at midnight.
Serving Suggestions
This pasta doesn't need much on the side, but a simple green salad with lemon vinaigrette cuts through the richness and adds a fresh crunch. Crusty bread is perfect for soaking up any garlicky oil left in the bowl. A crisp white wine like Sauvignon Blanc or Pinot Grigio echoes the lemon and herbs without competing with the dish.
- Serve with garlic bread for anyone who wants to mop up every last drop.
- Add a handful of arugula on top just before serving for a peppery bite.
- Finish with a drizzle of good olive oil and a few red pepper flakes if you like a little heat.
Pin This is the kind of recipe that grows with you, changing slightly every time you make it based on what's in season or what you're craving. It's never exactly the same twice, and that's what keeps it interesting.
Recipe Q&A
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken in the herb mixture for up to 8 hours in the refrigerator before roasting. This intensifies the flavor. Simply roast when ready to serve.
- → What vegetables work best as substitutes?
Asparagus, mushrooms, spinach, green beans, and snap peas are excellent alternatives. Choose vegetables with similar cooking times, or adjust roasting duration accordingly to ensure everything finishes tender.
- → How do I ensure the chicken stays moist?
Don't skip the resting period after roasting—5 minutes allows juices to redistribute. Also, avoid overcooking past the 165°F internal temperature. Using boneless, skinless breasts keeps them tender when cooked through.
- → Can this be made vegetarian?
Absolutely. Omit the chicken and increase vegetables to 2 cups total, or add chickpeas or white beans for protein. Roast everything together for 20-25 minutes, then toss with pasta as directed.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the herb-forward flavors and light sauce beautifully. The acidity cuts through the richness of the Parmesan and olive oil.
- → How should leftover pasta be stored?
Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore creaminess, or enjoy cold as a pasta salad.