Garlic Herb Chicken Veg Pasta (Printable)

Juicy garlic-herb roasted chicken with colorful vegetables and penne, all tossed in a light aromatic sauce.

# 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 (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
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

# How To Make It:

01 - Preheat oven to 400°F. 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 thoroughly.
03 - Place seasoned 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 and season lightly with salt and pepper. Toss to coat and spread in a single layer.
04 - Roast for 20-25 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 - Meanwhile, cook penne in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
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 using. Adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and parsley.

# Expert Tips:

01 -
  • Everything roasts on one sheet pan while the pasta water boils, making cleanup almost nonexistent
  • The roasted garlic and herbs create their own light sauce when tossed with hot pasta and starchy water
  • Leftovers pack beautifully for lunch the next day, if they last that long
02 -
  • Crowding the baking tray steams instead of roasts, so use two trays if your vegetables are piled too high
  • Letting the chicken rest before slicing is non negotiable unless you want all those juices running onto your cutting board instead of staying in the meat
  • The pasta water trick works because starch thickens the liquid into a light sauce that clings to every piece of pasta and vegetable
03 -
  • Preheat your baking sheet while the oven heats up for extra crispy vegetables that start sizzling the moment they hit the metal
  • Don't skip the lemon zest, it's the ingredient that makes everything taste brighter and more finished
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