Garlic Herb Chicken & Veg Pasta

The smell of rosemary and garlic roasting together is one of those kitchen scents that stops everyone mid-conversation. I was testing this recipe on a Thursday night when my neighbor knocked to ask if everything was okay, the aroma had drifted through the hallway. That's when I knew this pasta was a keeper. It's the kind of meal that looks impressive but comes together on one tray and in one pot, which means less cleanup and more time enjoying the food. I've made it dozens of times since, and it never loses that magic.

I made this for my sister after she had her second baby, and she texted me at midnight asking for the recipe. She said it was the first meal in weeks that didn't come from a box or a well-meaning casserole chain. The colors alone, those bright reds and greens against the golden chicken, made her feel human again. That's what I love most about this dish: it nourishes without fuss, and it reminds you that good food doesn't have to be complicated.

Ingredients

• Boneless, skinless chicken breasts: I flatten mine slightly with my palm so they cook evenly, no thick center, no dry edges.
• Olive oil: Don't skimp here, it's what carries all those herb flavors into every bite and keeps the chicken moist.
• Fresh rosemary and thyme: Fresh herbs make a noticeable difference, but dried works in a pinch, just use less or it can taste dusty.
• Garlic: Mince it fine so it clings to the chicken instead of burning in lonely bits on the tray.
• Red bell pepper: Roasting turns it sweet and almost jammy, a perfect contrast to the savory herbs.
• Zucchini: Slice it thick or it'll turn to mush, I learned that the hard way on my third attempt.
• Red onion: The slight sharpness mellows into something caramelized and wonderful in the oven.
• Cherry tomatoes: They burst and release their juices, creating little pockets of tangy sweetness throughout the dish.
• Broccoli florets: Roasted broccoli gets crispy edges that my kids actually fight over.
• Penne pasta: The ridges catch the sauce and bits of vegetables, making every forkful complete.
• Parmesan cheese: Freshly grated melts into the warm pasta and creates a light, creamy coating without any cream.
• Fresh parsley: A handful at the end brightens everything and makes it taste fresher, not heavier.
• Lemon zest: This is optional but transformative, it cuts through the richness and wakes up your palate.

Instructions

Prep the oven and tray:

Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This saves scrubbing later and prevents anything from sticking.

Season the chicken:

In a large bowl, toss the chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until every surface is coated. Use your hands, it's messy but effective.

Arrange everything on the tray:

Place the seasoned chicken on one side of the tray, then spread the bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle the vegetables with olive oil, season lightly, and toss them right on the tray so they're in a single layer.

Roast until golden:

Roast for 20 to 25 minutes, until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender with crispy edges. Let the chicken rest for 5 minutes, then slice it thinly against the grain.

Cook the pasta:

While everything roasts, cook the penne in a large pot of salted boiling water until al dente, following the package instructions. Reserve a quarter cup of the starchy pasta water before draining.

Bring it all together:

In a large skillet over medium heat, combine the drained pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently until everything is warmed through and lightly coated.

Finish with brightness:

Stir in the grated Parmesan, fresh parsley, and lemon zest if using. Taste and adjust the seasoning with more salt and pepper if needed.

Serve immediately:

Plate the pasta while it's still steaming, and garnish with extra Parmesan and parsley. The heat will melt the cheese into silky ribbons.

Pin

I served this to my book club on a rainy October night, and we ended up talking more about the recipe than the novel. Someone said it tasted like the kind of meal you'd get at a trattoria on a side street in Rome, which felt like the highest compliment. We sat around my kitchen table with second helpings and glasses of cold white wine, and for a couple of hours, everything felt easy and warm. That's what this dish does, it turns dinner into a moment worth remembering.

Choosing Your Vegetables

I've swapped in mushrooms, asparagus, and even snap peas depending on the season, and it always works. The key is to choose vegetables that roast well and won't release too much water. Spinach or delicate greens are better stirred in at the very end, off the heat, so they wilt without turning slimy. Think about color too, a mix of reds, greens, and yellows makes the dish look as good as it tastes.

Making It Ahead

You can roast the chicken and vegetables up to a day in advance and store them in the fridge. When you're ready to eat, cook the pasta fresh, then warm everything together in the skillet with the reserved pasta water. The flavors actually deepen overnight, and reheating takes less than ten minutes. I've done this for weeknight dinners when I knew I'd be too tired to cook from scratch, and it felt like a gift from my past self.

Serving Suggestions

This pasta is hearty enough to stand alone, but I love serving it with a simple arugula salad dressed in lemon juice and olive oil. The peppery greens cut through the richness and add a fresh, bright note. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the herbs beautifully, though sparkling water with lemon works just as well. If you want to make it feel more special, warm some crusty bread in the oven while everything roasts.

• Pair with a lightly dressed green salad for contrast.
• Serve with warm, crusty bread to soak up any extra sauce.
• Offer extra Parmesan and red pepper flakes on the side for those who like a kick.

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This is the kind of recipe I come back to when I need something reliable, nourishing, and a little bit special without any stress. It reminds me that the best meals are often the simplest ones, made with care and shared with people you love.

Recipe Q&A

→ Can I prepare this dish ahead of time?

You can roast the chicken and vegetables up to 2 days ahead, storing them separately in airtight containers. Cook the pasta fresh when ready to serve, then combine everything and heat through. This makes assembly quick for busy weeknights.

→ What's the best way to ensure juicy chicken?

Use boneless, skinless breasts of similar thickness for even cooking. Don't skip the 5-minute resting period after roasting—this allows juices to redistribute. Check internal temperature reaches 74°C (165°F) without overcooking. Slicing against the grain also helps retain moisture.

→ How do I achieve the perfect al dente pasta?

Follow package instructions closely, starting to check 1-2 minutes before the recommended time. Fresh pasta cooks faster than dried. Reserve pasta water before draining—the starch helps bind the sauce and creates a silky coating when tossed together.

→ What vegetables work as substitutes?

Asparagus, mushrooms, spinach, or snap peas work wonderfully. Choose vegetables with similar cooking times or adjust roasting duration accordingly. Cherry tomatoes and broccoli are hardier and can withstand the full roasting period.

→ Is this suitable for dietary restrictions?

This dish is naturally gluten-free when using gluten-free pasta. For vegetarian versions, double the vegetable portions and use vegetable broth instead of pasta water for added flavor. The herbs and Parmesan provide depth without meat.

→ What wine pairs best with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the garlic, herbs, and fresh vegetables perfectly. The acidity cuts through the richness of the olive oil and Parmesan, while light body won't overpower delicate roasted flavors.