Garlic Herb Chicken Veg Pasta

The first time I made this pasta, it was purely because I had a random assortment of vegetables and chicken that needed to be used, and honestly I was too tired to make anything complicated. My roommate walked in mid-roast and literally stopped in her tracks, asking what smelled so incredible. Now it is our go-to lazy dinner that somehow tastes like it came from a proper Italian restaurant.

Last summer my cousin came over for dinner and had seconds thirds then asked for the recipe before she even left the table. She is notoriously picky about pasta dishes but this one won her over completely. There is something about how the roasted vegetables get sweet and tender while the chicken stays juicy that just works perfectly together.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and stays tender, just do not overcook them or they will turn rubbery
• Olive oil: This helps the seasonings stick and keeps everything moist while roasting
• Garlic: Fresh minced garlic mellows beautifully in the oven creating aromatic undertones without being harsh
• Fresh herbs: Rosemary and thyme add piney earthy notes but dried works if that is what you have on hand
• Dried oregano: This brings that classic Italian flavor base that ties everything together
• Red bell pepper: Gets sweeter as it roasts and adds gorgeous color to the final dish
• Zucchini: Sliced into half moons it holds its shape well and absorbs all the herb flavors
• Red onion: Caramelizes in the oven adding depth and sweetness
• Cherry tomatoes: They burst slightly while roasting creating little pockets of juicy sweetness
• Broccoli florets: Add texture and get crispy edges that my family fights over
• Penne pasta: The ridges catch the sauce and chunky pieces perfectly
• Parmesan cheese: Freshly grated melts better and adds salty umami richness
• Fresh parsley: Brightens up the whole dish and makes it look finished and inviting
• Lemon zest: Optional but it cuts through the richness and wakes up all the flavors

Instructions

Get everything ready:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper because cleanup should not be part of the stress

Season the chicken:

In a large bowl toss the chicken breasts with olive oil, garlic, rosemary, thyme, oregano, salt, and pepper until evenly coated

Prep the roasting tray:

Place the seasoned chicken on one side of the tray and arrange all the vegetables on the other side

Season the vegetables:

Drizzle the vegetables with a tablespoon of olive oil, sprinkle lightly with salt and pepper, then toss to coat and spread them in a single layer

Roast everything:

Bake for 20 to 25 minutes until the chicken reaches 74°C (165°F) internally and vegetables are tender and starting to char at the edges

Rest and slice:

Let the chicken rest for 5 minutes so the juices redistribute, then slice it thinly against the grain

Cook the pasta:

Boil the penne in salted water until al dente, but reserve ¼ cup of the pasta water before draining—this liquid gold is crucial

Combine everything:

In a large skillet toss the cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water over medium heat

Finish and serve:

Stir in the Parmesan, parsley, and lemon zest, adjust seasoning if needed, and serve immediately with extra cheese on top

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This recipe became a staple during our weekly Sunday family dinners because it is filling but nobody feels heavy afterward. My niece who claims to hate vegetables actually asks for seconds when I make this, which feels like a huge parenting win even though she is not my kid.

Vegetable Swaps That Work

I have learned that almost any vegetable can join this roasting party successfully. Asparagus and mushrooms work beautifully, and spinach can be stirred in at the very end so it just wilts. The key is keeping pieces similarly sized so everything finishes roasting at the same time.

Making It Vegetarian

When my vegetarian friend visits I simply skip the chicken and double the vegetables. Sometimes I add chickpeas or white beans for protein, and honestly nobody misses the meat at all because the vegetables carry so much flavor from the herbs and roasting process.

Wine Pairing And Leftovers

A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the herbs and complements the roasted vegetables beautifully. The leftovers actually taste better the next day after all the flavors have mingled together, so I always make extra even when I think I do not need to.

• This pasta reheats perfectly with a splash of water to loosen it up
• The roasted vegetables freeze well if you want to meal prep components separately
• Feel free to double the recipe because it disappears faster than expected

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There is something deeply satisfying about a sheet pan dinner that looks impressive but barely requires any effort. This recipe has saved more weeknights than I can count, and it never fails to make everyone feel taken care of.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Yes, any short pasta works well - try rigatoni, fusilli, or farfalle instead of penne.

→ What vegetables can I substitute?

Asparagus, mushrooms, spinach, or eggplant make excellent alternatives to the suggested vegetables.

→ How do I store leftovers?

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

→ Can I make this vegetarian?

Simply omit the chicken and double the vegetables, or add chickpeas for extra protein.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio complements the herbs and vegetables beautifully.

→ Can I prepare this ahead?

Roast chicken and vegetables up to a day in advance. Cook pasta fresh and combine when ready to serve.