Garlic Herb Chicken & Veg Pasta (Print)

Juicy garlic-herb roasted chicken with fresh vegetables and penne in a light aromatic sauce. Simple, elegant, and ready in 50 minutes.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
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

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper. In a large bowl, combine chicken breasts with 2 tablespoons olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat evenly.
02 - 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.
03 - Roast for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender. Remove from oven and let chicken rest for 5 minutes, then slice thinly.
04 - Meanwhile, cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
05 - 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.
06 - Stir in Parmesan, fresh parsley, and lemon zest if using. Adjust seasoning with additional salt and pepper as needed.
07 - Serve immediately, garnished with extra Parmesan and fresh parsley.

# Chef Secrets:

01 -
  • Everything roasts on one tray while the pasta cooks, so you're not juggling five pans at once.
  • The garlic and herbs create this deeply savory crust on the chicken that tastes like you spent hours marinating.
  • It's flexible enough to use whatever vegetables are wilting in your crisper drawer.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of sliding off.
  • Let the chicken rest after roasting or all the juices will run out onto your cutting board instead of staying inside.
  • If your vegetables are different sizes, cut the denser ones like broccoli smaller so everything finishes at the same time.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to overcooked, rubbery meat or undercooked centers.
  • Toss the vegetables halfway through roasting if your oven has hot spots, it ensures even caramelization.
  • Add a splash of white wine to the skillet when combining everything for an extra layer of flavor.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better.
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