Garlic Herb Chicken & Veg Pasta

The smell of garlic and rosemary hitting hot olive oil still pulls me back to my tiny apartment kitchen, where I first attempted to roast chicken and vegetables together on one pan. Back then I thought roasting everything simultaneously was genius mainly because I owned exactly one baking sheet and had zero interest in washing more dishes than absolutely necessary.

Last winter my neighbor stopped by unexpectedly while I had this simmering on the stove. She ended up staying for dinner and admitted later she only came over to borrow milk but stayed because the garlic herbs wafting into the hallway smelled better than anything she had cooked all week. We ate standing up in my kitchen and did not even bother with proper plates.

Ingredients

• Boneless chicken breasts: The even thickness helps everything cook at the same pace so you do not end up with dried out chicken while waiting for vegetables to finish
• Fresh rosemary and thyme: I have used dried in a pinch but fresh herbs make the kitchen smell incredible and really pop against the roasted vegetables
• Red bell pepper and zucchini: These hold their shape beautifully during roasting and add such gorgeous color to the final bowl
• Cherry tomatoes: They burst slightly in the oven creating little pockets of sweetness that balance the savory herbs
• Penne pasta: The ridges catch the light sauce and I find it easier to eat than spaghetti when loaded with chunky vegetables
• Parmesan cheese: Do not buy pre grated the flavor difference is noticeable and freshly grated melts into the pasta better

Instructions

Prep your oven and pan:

Get your oven to 200°C and line a baking tray because stuck on chicken is nobody's idea of a good time

Season the chicken generously:

Coat the chicken with olive oil garlic rosemary thyme oregano salt and pepper until every bit is covered in fragrant herbs

Arrange everything on the tray:

Place chicken on one side and all those colorful vegetables on the other then give the veggies a light coating of olive oil and seasoning

Roast until perfect:

Let everything cook for 20 to 25 minutes until the chicken reaches 74°C and vegetables are tender and slightly caramelized

Rest and slice the chicken:

Give the chicken five minutes to relax before slicing it thin which keeps all those juices inside where they belong

Cook the pasta smart:

Boil the penne until al dente but save that quarter cup of pasta water before you drain because it is liquid gold for sauces

Bring it all together:

Toss the pasta roasted vegetables and sliced chicken in a large skillet with the reserved pasta water over medium heat

Finish with flair:

Stir in Parmesan fresh parsley and lemon zest then taste and adjust seasoning before serving immediately

Save

This recipe has become my answer to hectic weeknights when I want something comforting but do not want to order takeout for the third time. Something about gathering around a steaming bowl of pasta loaded with roasted vegetables just makes the evening feel slower and more intentional.

Make It Your Own

I have swapped in asparagus mushrooms or spinach based on whatever was wilting in my crisper drawer. The method stays the same and the result is always reliable even when I am working with random vegetable odds and ends.

Wine Pairing Wisdom

A crisp Sauvignon Blanc cuts through the roasted garlic while a Pinot Grigio keeps things light enough not to overpower the fresh herbs. Honestly any white wine you enjoy drinking will work perfectly here.

Timing Tricks

You can chop all the vegetables in the morning and keep them in the fridge so dinner comes together in under ten minutes after work. The herb rub also works beautifully if you coat the chicken in the morning and let it marinate all day.

• Double the roasted vegetables and use leftovers for frittatas the next morning
• If making vegetarian add more hearty vegetables like eggplant to keep it filling
• The pasta freezes well without the chicken if you want meal prep portions

Save

There is something deeply satisfying about a recipe that looks impressive on the table but comes together with such minimal fuss. This pasta has saved countless weeknight dinners in my house and I hope it finds a regular spot in your rotation too.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the chicken and double the vegetables. You might want to add extra seasonings or some white beans for protein to keep it satisfying.

→ What other vegetables work well?

Asparagus, mushrooms, spinach, eggplant, or even green beans are excellent substitutes or additions. Use whatever fresh produce you have on hand.

→ Can I use a different pasta shape?

Absolutely. Fusilli, rotini, or even rigatoni work beautifully. Choose something that will hold the light sauce well.

→ How should I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to revive the sauce.

→ What wine pairs best?

A crisp Sauvignon Blanc or Pinot Grigio complements the garlic and herbs beautifully. For red wine lovers, a light Chianti works nicely too.

→ Can I prep this ahead?

You can season the chicken and chop vegetables up to a day in advance. Store everything separately in the refrigerator until ready to roast.