Garlic Herb Chicken & Veg Pasta (Print)

Tender roasted chicken with fresh herbs, seasonal vegetables, and penne in a light aromatic sauce. Simple, flavorful, and ready in under an hour.

# Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Vegetables

09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced into half-moons
11 - 1 small red onion, sliced
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets

→ Pasta

14 - 12 ounces penne pasta
15 - 1 tablespoon olive oil
16 - 1/4 cup reserved pasta water

→ Finish

17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - Zest of 1 lemon, optional
20 - Extra salt and pepper to taste

# Instructions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a large bowl, combine chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat evenly.
03 - Place chicken on one side of the prepared tray. Arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle vegetables with 1 tablespoon olive oil, season lightly with salt and pepper, and spread in a single layer.
04 - Roast for 20 to 25 minutes until chicken reaches internal temperature of 165°F and vegetables are tender. Remove from oven and let chicken rest for 5 minutes, then slice thinly.
05 - Cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water and drain remaining water.
06 - In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently to combine and heat through.
07 - Stir in Parmesan, fresh parsley, and lemon zest if desired. Adjust seasoning with salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

# Pro Tips:

01 -
  • Everything roasts on one tray while the pasta cooks, so cleanup is almost too easy.
  • The garlic and herbs make the whole house smell like an Italian trattoria.
  • It feels fancy enough for company but simple enough for a Tuesday.
  • Leftovers taste even better the next day when the flavors have had time to settle in together.
02 -
  • Don't skip reserving the pasta water, it's the magic that turns everything into a cohesive dish instead of dry pasta with stuff on top.
  • Let the chicken rest before slicing or all the juices will run out onto the cutting board instead of staying in the meat.
  • Spread the vegetables in a single layer so they roast instead of steam, that's how you get the caramelized edges.
03 -
  • Use a meat thermometer to check the chicken so you never have to cut into it and lose the juices.
  • Toss the hot pasta with the Parmesan off the heat so the cheese melts into a creamy coating instead of clumping.
  • Save extra pasta water in case the dish looks dry after tossing, a tablespoon at a time brings it back to life.
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