Garlic Herb Chicken Veg Pasta

Last Tuesday evening, I stood in my kitchen wondering what to do with two lonely chicken breasts and a vegetable drawer that needed attention. The garlic and rosemary on my counter caught my eye, and suddenly I was roasting everything together on one pan while pasta water bubbled away. Something about that combination of herbs hitting hot olive oil made the whole house feel welcoming.

My friend Sarah stayed for dinner that night and kept asking what I'd done to make the vegetables taste so good. I confessed it was just high heat, good olive oil, and patience while everything got golden and tender. She went home and texted me at midnight that she'd made it for her family and they'd already requested it again.

Ingredients

• 2 large boneless skinless chicken breasts: These stay juicy when roasted with the herbs, and slicing them after resting lets every bite get some of that flavorful exterior
• 2 tbsp olive oil: Use a good quality one here since it carries all those herb flavors into both the chicken and vegetables
• 3 cloves garlic minced: Fresh garlic transforms in the oven, mellowing into sweet savory bits that coat everything
• 1 tbsp fresh rosemary chopped or 1 tsp dried: Piney and aromatic, this herb holds up beautifully to roasting temperatures
• 1 tbsp fresh thyme chopped or 1 tsp dried: Adds an earthy undertone that bridges the gap between the chicken and vegetables
• 1 tsp dried oregano: That classic Italian note that makes everything taste familiar and comforting
• ½ tsp salt and ½ tsp black pepper: Just enough to enhance without overwhelming the other flavors
• 1 red bell pepper sliced: Gets sweet and almost smoky in the oven, adding gorgeous color to the final dish
• 1 zucchini sliced into halfmoons: Soaks up the herb infused olive oil and becomes tender but not mushy
• 1 small red onion sliced: Roasting onions brings out their natural sweetness, a perfect contrast to the savory herbs
• 1 cup cherry tomatoes halved: These burst slightly in the oven, creating little pockets of juicy sweetness throughout
• 1 cup broccoli florets: Develops crispy edges and nutty flavor when roasted at high heat
• 350 g 12 oz penne pasta: The ridges catch all the flavorful bits and juices from the roasted vegetables
• 1 tbsp olive oil for pasta: Keeps the penne from sticking together while you finish everything else
• ¼ cup reserved pasta water: This starchy liquid is the secret that binds everything into a cohesive dish
• ¼ cup grated Parmesan cheese: Adds a salty nutty finish that pulls all the Mediterranean flavors together
• 2 tbsp chopped fresh parsley: Brings a bright fresh pop of color and flavor right before serving
• Zest of 1 lemon optional: If you want something that cuts through the richness and makes everything sing

Instructions

Preheat and prepare:

Heat your oven to 200°C 400°F and line a baking tray with parchment paper for easy 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 every piece is well coated.

Arrange everything:

Place the seasoned chicken on one side of the tray, then arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side.

Oil the vegetables:

Drizzle the vegetables with 1 tbsp olive oil and season lightly with salt and pepper, then toss to coat and spread in a single layer.

Roast it all:

Bake for 20 to 25 minutes until the chicken reaches 74°C 165°F internally and the vegetables are tender and starting to caramelize.

Rest and slice:

Let the chicken rest for 5 minutes so the juices redistribute, then slice it thinly against the grain.

Cook the pasta:

Boil the penne in salted water according to package directions until al dente, reserving ¼ cup of the pasta water before draining.

Bring it together:

In a large skillet over medium heat, combine the cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water.

Toss and finish:

Gently toss everything until heated through and well combined, then stir in the Parmesan, fresh parsley, and lemon zest if using.

Season and serve:

Taste and adjust with salt and pepper if needed, then serve immediately with extra Parmesan and parsley on top.

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This recipe has become my goto for Sunday family dinners because everyone finds something they love on their plate. My niece who claims to hate vegetables actually asks for seconds of the roasted peppers and tomatoes.

Making It Your Own

The beauty of this dish is how adaptable it is to whatever vegetables you have on hand. I've made it with asparagus in spring, mushrooms in autumn, and even spinach tossed in at the end just to wilt.

Perfect Pairings

A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the roasted flavors beautifully. For something nonalcoholic, sparkling water with a lemon wedge works just as well.

Make Ahead Strategy

You can roast the chicken and vegetables up to a day in advance and reheat them gently while the pasta cooks. The flavors actually get better after sitting together for a while.

• Cook the pasta just before serving so it doesnt absorb all the sauce
• Hold back on the parsley and lemon zest until right before serving to keep everything bright and fresh
• If reheating, add a splash more pasta water to loosen things up

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There's something deeply satisfying about a recipe that comes together so simply yet tastes like it took hours to perfect. I hope this becomes one of those dinners you turn to again and again.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the chicken and double the vegetables. You might want to add extra vegetables like mushrooms, asparagus, or spinach to make it more filling.

→ What other pasta shapes work well?

Penne is ideal for catching the sauce and vegetables, but fusilli, rotini, or farfalle also work beautifully. Avoid long strands like spaghetti as they don't hold the chunky vegetables as well.

→ Can I prepare this ahead of time?

You can roast the chicken and vegetables up to a day in advance. Reheat them gently while cooking the pasta fresh. The dish is best served immediately, but leftovers reheat well for lunch the next day.

→ What wine pairs with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the garlic and herbs beautifully. If you prefer red, a light Chianti or Bardolino works nicely without overpowering the dish.

→ 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 refresh the sauce. The pasta may absorb more liquid as it sits.

→ Can I use dried herbs instead of fresh?

Yes, use 1 teaspoon of dried rosemary and thyme in place of the fresh versions. Dried herbs are more concentrated, so you'll need less. Add them early with the oil for better flavor distribution.