Garlic Herb Chicken & Veg Pasta (Printable)

Juicy garlic-herb roasted chicken with seasonal vegetables and penne tossed in light sauce. Quick, easy, and serves four.

# 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
05 - 1 tablespoon fresh thyme, chopped
06 - 1 teaspoon dried oregano
07 - ½ teaspoon salt
08 - ½ 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 - ¼ cup reserved pasta water

→ Finish

17 - ¼ cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - Zest of 1 lemon
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 2 tablespoons olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss thoroughly to coat all surfaces evenly.
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 with salt and pepper. Toss to coat and spread in a single layer.
04 - Roast for 20-25 minutes until chicken internal temperature reaches 165°F and vegetables are tender. Remove from oven and allow chicken to rest for 5 minutes. Slice chicken thinly.
05 - Cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ 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. Adjust seasoning with salt and pepper to taste.
08 - Divide into serving portions and garnish with additional Parmesan and parsley. Serve immediately.

# Expert Advice:

01 -
  • Everything roasts on one sheet pan while the pasta bubbles away, which means maximum flavor and minimum cleanup
  • The pasta water creates this silky light sauce that clings to every piece without needing heavy cream or flour
  • Leftovers pack beautifully for lunch the next day, if they even last that long
02 -
  • Do not skip the pasta water step, because that starchy liquid is what transforms separate ingredients into a cohesive coated dish
  • Letting the chicken rest for those 5 minutes prevents all the juices from running out onto the cutting board instead of staying in the meat
  • If your vegetables finish before the chicken, just remove them to a plate and return them when tossing everything together
03 -
  • Smash your garlic cloves slightly with the side of your knife before mincing to release more of those aromatic oils
  • If you have time, marinate the chicken for 30 minutes before roasting to let those herbs really penetrate
  • Grate your Parmesan fresh from a wedge instead of using pre grated, which makes a huge difference in how it melts and coats the pasta
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