Garlic Herb Chicken & Vegetable Pasta

The smell of rosemary hitting hot olive oil still takes me back to my tiny first apartment kitchen. I had absolutely no idea what I was doing, just knew I wanted dinner to feel like something special. That night, tossing chicken and whatever vegetables I had on a single baking tray felt like discovering a secret. Now this pasta is the one I make when I want comfort without hours of work.

Last Tuesday my neighbor Sarah knocked on my door just as I was pulling the tray from the oven. She ended up staying for dinner, and we stood around the counter eating straight from the skillet while her dog waited hopefully at our feet. Sometimes the best meals happen exactly like that.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning so they roast rather than steam
• 2 tbsp olive oil: This coats everything for even browning and carries all those herbs
• 3 cloves garlic minced: Fresh garlic transforms into something mellow and sweet when roasted
• 1 tbsp fresh rosemary chopped: Rosemary holds up beautifully to high heat and infuses everything
• 1 tbsp fresh thyme chopped: Thyme adds an earthy brightness that balances the richness
• 1 tsp dried oregano: Dried oregano actually works better here than fresh for depth
• ½ tsp salt: Just enough to enhance natural flavors without overwhelming
• ½ tsp black pepper: Freshly cracked adds way more character than pre-ground
• 1 red bell pepper sliced: Red peppers become sweet and smoky when roasted
• 1 zucchini sliced into half-moons: Cut them about ½ inch thick so they dont turn to mush
• 1 small red onion sliced: Red onion mingles nicely with the garlic and herbs
• 1 cup cherry tomatoes halved: They burst and create little pockets of sweetness
• 1 cup broccoli florets: Broccoli gets nutty and delicious in the oven
• 350 g (12 oz) penne pasta: Penne catches all the sauce and roasted bits in its tubes
• 1 tbsp olive oil: Keeps the pasta from clumping while you work
• ¼ cup reserved pasta water: This starchy liquid is the magic that pulls everything together
• ¼ cup grated Parmesan cheese: Use freshly grated for the best melting behavior
• 2 tbsp chopped fresh parsley: Adds a bright fresh finish against the roasted flavors
• Zest of 1 lemon optional: I almost always add this last minute for a pop of brightness
• Extra salt and pepper to taste: Adjust at the very end after everything is combined

Instructions

Preheat your oven:

Set it to 200°C (400°F) and line a baking tray with parchment paper for easier cleanup later.

Season the chicken:

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

Arrange everything on the tray:

Place chicken on one side and bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other. Drizzle vegetables with 1 tbsp olive oil, season lightly, and spread in a single layer.

Roast it all:

Cook for 20 to 25 minutes until chicken reaches 74°C (165°F) internally and vegetables are tender. Let the chicken rest 5 minutes before slicing thinly.

Cook the pasta:

Boil penne in salted water until al dente, then reserve ¼ cup of the cooking water before draining.

Bring it together:

In a large skillet over medium heat, combine pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently to heat through.

Finish with flair:

Stir in Parmesan, fresh parsley, and lemon zest if using. Taste and adjust salt and pepper as needed.

Serve it up:

Plate immediately with extra Parmesan and parsley scattered on top.

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My brother claimed he hated cooked carrots until I made this with them in the mix. He picked around every single carrot and then asked why the pasta tasted so good. Turns out the roasted vegetable flavors had coated everything.

Making It Your Own

Swap in whatever vegetables are sitting in your crisper drawer. Asparagus, mushrooms, or spinach all work beautifully here. The technique stays the same regardless of what you use.

Wine Pairing

A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness while complementing the herbs. The acidity balances the Parmesan and brings out the vegetables natural sweetness.

Storage And Leftovers

This keeps well in the refrigerator for up to three days and actually tastes even better the next day as flavors continue to develop. Reheat gently with a splash of water to refresh the sauce.

• Portion into containers before adding the final Parmesan garnish
• The pasta will absorb more liquid as it sits, so plan to loosen it when reheating
• Freezing works but the vegetables will lose their texture

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Hope this becomes one of those recipes you know by heart and make without thinking. Those are the best ones.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can roast the chicken and vegetables up to 2 days in advance, storing them separately in airtight containers. Cook the pasta fresh just before serving, then combine everything to warm through. This makes it convenient for meal prep.

→ What vegetables work best as substitutes?

Asparagus, mushrooms, spinach, artichoke hearts, and snap peas are excellent alternatives. You can also use sun-dried tomatoes or roasted eggplant. Choose vegetables with similar cooking times to ensure even doneness.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 74°C (165°F) at the thickest part. The juices should run clear with no pink inside. Let it rest for 5 minutes after roasting before slicing.

→ Can I make this vegetarian?

Absolutely. Simply omit the chicken and double the vegetable quantities. Consider adding chickpeas or white beans for extra protein and substance. The herbs and aromatics will still create a delicious, satisfying dish.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the fresh herbs and roasted vegetables beautifully. The acidity cuts through the richness of the Parmesan and olive oil, enhancing the overall flavor experience.

→ Why reserve pasta water and how much do I need?

Reserved pasta water contains starch that helps create a silky sauce when tossed with the other ingredients. Use ¼ cup to start, adding more gradually if needed to achieve your desired consistency without making the dish too wet.