Garlic Herb Chicken & Veg Pasta

There was this rainy Tuesday last autumn when my tiny apartment felt damp and I needed something that would fill every corner with warmth. The herbs sitting on my windowsill had gone wild, and that chicken I'd meant to use yesterday was staring me down. Sometimes the best meals happen when you're just trying to use things up before they turn. This pasta ended up being exactly what I didn't know I needed.

My roommate walked in right when I was pulling the tray from the oven and literally stopped in her tracks. The smell of roasted garlic and rosemary had filled the whole hallway. We ended up eating standing up in the kitchen, too impatient to even bother with plates. Some meals just taste better that way.

Ingredients

• 2 large boneless skinless chicken breasts: Fresh ones yield the best results but frozen thawed completely works too
• 2 tbsp olive oil: This helps the herbs stick and creates that beautiful golden crust
• 3 cloves garlic minced: Fresh garlic is non negotiable here for that aromatic punch
• 1 tbsp fresh rosemary chopped: Piney and fragrant dried works but fresh is worth seeking out
• 1 tbsp fresh thyme chopped: Adds this subtle earthiness that balances the brighter herbs
• 1 tsp dried oregano: The dried version actually works better here than fresh
• ½ tsp salt and ½ tsp black pepper: Don't skimp on seasoning the chicken properly
• 1 red bell pepper sliced: Adds sweetness and gorgeous color contrast
• 1 zucchini sliced into half moons: Holds up beautifully to roasting without getting mushy
• 1 small red onion sliced: Gets sweet and caramelized in the oven
• 1 cup cherry tomatoes halved: They burst and create these little pockets of concentrated flavor
• 1 cup broccoli florets: Roasting transforms it into something totally different than steamed
• 350 g 12 oz penne pasta: The ridges catch all that glorious sauce
• 1 tbsp olive oil: For coating the vegetables before they hit the oven
• ¼ cup reserved pasta water: This liquid gold is what brings everything together
• ¼ cup grated Parmesan cheese: freshly grated makes a huge difference in melting
• 2 tbsp chopped fresh parsley: Adds this bright fresh finish that cuts through the richness
• Zest of 1 lemon optional: Highly recommended for that pop of brightness

Instructions

Get your oven going:

Preheat to 200°C 400°F and line a baking tray with parchment paper for easy cleanup later.

Season the chicken like you mean it:

In a large bowl toss the chicken with olive oil garlic rosemary thyme oregano salt and pepper until every inch is coated.

Arrange everything on the tray:

Place chicken on one side then toss all the vegetables with olive oil salt and pepper and spread them on the other side in a single layer.

Let the oven work its magic:

Roast for 20 to 25 minutes until the chicken reaches 74°C 165°F internally and vegetables are tender and slightly charred.

Give the chicken a moment to rest:

Let it sit for 5 minutes before slicing thin this keeps all those juices inside where they belong.

Cook the pasta just right:

Boil the penne in salted water until al dente then reserve that crucial ¼ cup of pasta water before draining.

Bring it all together:

In a large skillet combine the pasta roasted vegetables sliced chicken and pasta water tossing gently over medium heat until everything is warmed through.

Finish with flair:

Stir in the Parmesan parsley and lemon zest if using then adjust the seasoning with more salt and pepper.

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Last month I made this for dinner with my parents and my dad who never comments on food actually asked for the recipe. My mom admitted she's not usually a fan of roasted zucchini but kept going back for more. There's something about how the vegetables get sweet and concentrated in the oven that even skeptics can't resist.

Vegetable Swaps That Work

I've learned that asparagus and mushrooms are fantastic additions or substitutions especially when they're in season. Just keep the pieces similar in size so everything roasts evenly. The beauty here is that almost any vegetable works as long as you don't overcrowd the pan.

Making It Vegetarian

Sometimes I skip the chicken entirely and double the vegetables adding maybe some chickpeas or white beans for protein. The pasta still gets that incredible roasted vegetable flavor and honestly no one misses the meat. A little extra Parmesan helps with the richness factor.

Wine Pairing Notes

A crisp white wine like Sauvignon Blanc cuts through the roasted garlic and herbs beautifully. I've also served this with a light Pinot Grigio when I want something a little more subtle. The key is something refreshing that won't compete with all those roasted flavors.

• Chill your wine for at least 30 minutes before serving
• A simple green salad with lemon vinaigrette rounds out the meal perfectly
• Crusty bread for sopping up any sauce is never a bad idea

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This is one of those recipes that makes your house smell like you really know what you're doing in the kitchen. Enjoy every bite.

Recipe FAQs

→ Can I use other pasta shapes?

Absolutely. While penne works beautifully to catch the light sauce, you can substitute fusilli, rigatoni, or even spaghetti based on what you have in your pantry.

→ What vegetables work best in this dish?

The suggested vegetables roast beautifully together, but feel free to swap in asparagus, mushrooms, spinach, or eggplant depending on the season and your preferences.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to refresh the sauce.

→ Can I make this vegetarian?

Simply omit the chicken and double the vegetables. You might want to add chickpeas or white beans for extra protein to keep it filling and balanced.

→ Why reserve pasta water?

The starchy pasta water helps bind everything together and creates a silky light coating on the pasta and vegetables when tossed in the skillet, eliminating the need for heavy sauces.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio complements the garlic and herbs beautifully without overpowering the fresh vegetables and tender chicken.