Garlic Herb Chicken Veg Pasta

The smell of rosemary and garlic hitting hot olive oil still pulls me back to my tiny apartment kitchen, where I discovered that roasting everything on one tray wasn't just lazy cooking, it was brilliant. My roommate walked in mid prep and asked what perfume I was wearing, only to find out it was chicken and vegetables caramelizing together. That dinner became our go to after long work days, something we could throw together and still feel like we were eating restaurant food.

I made this for my sister during her exam week when she needed something comforting but didn't have time to cook. She literally stopped between bites to ask what I did differently from my usual pasta attempts. The secret was letting the chicken and vegetables get those golden edges in the oven instead of everything tasting steamed or bland. Now she texts me every time she roasts vegetables, thanking me for showing her that high heat and patience make all the difference.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook through at the same rate as the vegetables
• 2 tbsp olive oil: Divide between coating the chicken and drizzling over vegetables for even roasting
• 3 cloves garlic minced: Fresh garlic cloves caramelize beautifully in the oven, unlike jarred minced garlic which can turn bitter
• 1 tbsp fresh rosemary chopped: Fresh herbs hold up better to roasting than dried, adding piney aroma throughout the dish
• 1 tbsp fresh thyme chopped: These tiny leaves pack an earthy punch that complements the bright vegetables
• 1 tsp dried oregano: Dried oregano actually works better here than fresh since it withstands the high oven temperature
• ½ tsp salt and ½ tsp black pepper: Season liberally since this is your main flavor base for both chicken and vegetables
• 1 red bell pepper sliced: Red peppers become sweet and almost smoky when roasted, adding color and depth
• 1 zucchini sliced into half moons: Don't slice too thin or they'll disappear, about ½ inch thick is perfect
• 1 small red onion sliced: Red onion mellows significantly in the oven, adding subtle sweetness rather than harsh bite
• 1 cup cherry tomatoes halved: These burst and create little pockets of juicy sweetness throughout the pasta
• 1 cup broccoli florets: The florets get crispy edges while staying tender inside, adding texture variation
• 350 g penne pasta: The ridges catch the light sauce and small bits of herbs, holding flavor better than smooth pasta
• 1 tbsp olive oil: Toss hot pasta with this immediately to prevent sticking before combining with the rest
• ¼ cup reserved pasta water: This starchy liquid is the magic that binds everything into a cohesive dish
• ¼ cup grated Parmesan cheese: Add this while the pasta is still hot so it melts and creates a creamy finish
• 2 tbsp chopped fresh parsley: This adds a fresh bright contrast to the roasted flavors and makes everything look inviting
• Zest of 1 lemon: The essential oils cut through the richness and wake up all the other flavors

Instructions

Preheat and Prepare:

Heat your oven to 200°C and line a baking tray with parchment paper, which saves scrubbing time later

Season the Chicken:

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

Arrange for Roasting:

Place chicken on one side of the tray and spread bell pepper, zucchini, onion, cherry tomatoes and broccoli on the other, drizzling vegetables with olive oil and light seasoning

Roast Until Golden:

Cook for 20 to 25 minutes until chicken reaches 74°C internally and vegetables show golden brown edges

Rest and Slice:

Let the chicken rest for 5 minutes so the juices redistribute, then slice into thin strips

Cook the Pasta:

Boil penne in salted water according to package directions, reserving ¼ cup of the cooking water before draining

Bring It Together:

In a large skillet over medium heat, combine the hot pasta, roasted vegetables, sliced chicken and reserved pasta water, tossing gently

Finish and Serve:

Stir in Parmesan, parsley and lemon zest, adjust seasoning if needed, and serve immediately with extra garnish on top

Save

This recipe transformed from a random Tuesday dinner into the meal I make for friends who say they can't cook. My neighbor tasted it during a potluck and asked for the recipe before she even finished her first bite, then texted me two days later saying her family requested it again. There's something deeply satisfying about a dish that looks impressive but honestly comes together with minimal effort.

Make It Your Own

The beauty of this recipe lies in how adaptable it is to whatever vegetables you have in your crisper drawer. I've swapped zucchini for asparagus in spring, added mushrooms in autumn, and even thrown in baby spinach during the last minute of tossing just to wilt it slightly. The pasta shape can change too, though I find something with ridges or hollows catches the light sauce better than spaghetti ever could.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the roasted garlic while complementing the sweet bell peppers and tomatoes. Pinot Grigio works beautifully too, especially if you want something slightly less acidic that lets the herbs shine through. Pour a glass for yourself while the vegetables roast, because the best cooking happens with a little music and wine in the background.

Storage and Reheating

This pasta keeps remarkably well for three to four days in the refrigerator, though the vegetables soften a bit each day. Reheat gently with a splash of water to loosen the sauce, and you might be surprised how good it tastes cold straight from the container for lunch.

• Freeze individual portions in airtight containers for up to two months, though the pasta texture is best when fresh
• When reheating, add a small drizzle of olive oil to restore some of the original richness
• Consider storing the Parmesan separately and sprinkling it fresh after reheating for the best texture

Save

There's something honest and grounding about a meal that comes from simple ingredients treated with respect. This pasta reminds me that good cooking doesn't require complicated techniques, just attention to what makes each ingredient sing.

Recipe FAQs

→ Can I use different pasta shapes?

Absolutely. While penne catches the sauce well, fusilli, rigatoni, or farfalle work wonderfully. Just cook until al dente and reserve some pasta water for the final toss.

→ What vegetables work best?

Bell peppers, zucchini, cherry tomatoes, and broccoli roast beautifully together. Feel free to swap in asparagus, mushrooms, spinach, or eggplant based on what's in season.

→ Can I make this vegetarian?

Yes. Simply omit the chicken and double the vegetables. You might want to add some chickpeas or white beans for protein. Roast everything the same way and toss with pasta.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to revive the sauce. The pasta may absorb more liquid overnight.

→ Can I use dried herbs instead of fresh?

Certainly. Use one-third the amount of dried herbs compared to fresh—so 1 teaspoon dried rosemary or thyme instead of 1 tablespoon fresh. Add them a bit earlier with the oil to help rehydrate the flavors.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio complements the garlic and herbs beautifully. For red wine lovers, a light Chianti or Barbera won't overpower the dish.