Garlic Herb Chicken & Veg Pasta (Printer View)

Roasted garlic-herb chicken with colorful vegetables and penne in a light, aromatic sauce. Ready in under an hour.

# What you'll need:

→ 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 - ½ teaspoon salt
08 - ½ 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 - ¼ cup reserved pasta water

→ Finish

17 - ¼ cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - Zest of 1 lemon, optional
20 - Extra salt and pepper to taste

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine chicken breasts with 2 tablespoons olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat evenly.
02 - Place seasoned chicken on one side of the prepared baking sheet. Arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle vegetables with 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat and spread in a single layer.
03 - Roast for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender. Remove from oven and let chicken rest for 5 minutes, then slice thinly.
04 - Meanwhile, cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup pasta water, then drain pasta completely.
05 - 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, approximately 2 to 3 minutes.
06 - Stir in Parmesan cheese, fresh parsley, and lemon zest if using. Adjust seasoning with additional salt and pepper to taste.
07 - Serve immediately while hot, garnished with extra Parmesan cheese and fresh parsley.

# Expert Advice:

01 -
  • The chicken stays incredibly moist because it roasts alongside the vegetables, soaking up all those herby, garlicky flavors.
  • You only need one tray and one pot, which means less cleanup and more time to actually enjoy dinner.
  • It looks impressive enough for company but is forgiving enough for a tired Tuesday.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Don't overcrowd the vegetables on the tray or they'll steam instead of roast, which makes them soggy instead of caramelized.
  • Slice the chicken against the grain after it rests so every piece stays tender and doesn't turn chewy.
  • If your pasta seems dry when you toss it, add a splash more pasta water, it works better than adding more oil.
03 -
  • Use parchment paper instead of foil, it keeps the vegetables from sticking and makes cleanup so much easier.
  • Toss the hot pasta with the vegetables and chicken right before serving so everything heats through together and the flavors marry.
  • Taste the dish before serving and adjust the lemon zest and Parmesan to your liking, some nights you'll want more brightness, other nights more richness.
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