Garlic Herb Chicken & Veg Pasta

The garlic hit me first. I opened the oven door and this wave of roasted garlic and herbs poured out, filling the entire kitchen. My roommate poked her head in, asked what smelled like a fancy Italian restaurant, and honestly? That felt better than any compliment I've received on a dish. Something about roasting chicken with vegetables transforms simple ingredients into something that feels like a celebration.

I made this for my sister last winter when she was visiting. She's not usually one to gush about food, but she went quiet after the first bite, looked at me, and said 'you need to write this down.' That's when I knew this wasn't just dinner—it was something I'd be making for years.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly and absorb all that garlic-herb goodness
• Fresh rosemary and thyme: Fresh herbs make such a difference here but dried works in a pinch
• Red bell pepper and zucchini: These get sweet and tender in the oven and add gorgeous color
• Penne pasta: The ridges catch all that light sauce beautifully
• Parmesan cheese: Grate it fresh if you can—it melts into the pasta instead of sitting on top

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper—trust me, you'll thank yourself later during cleanup.

Season the chicken:

Mix the chicken with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until every piece is coated.

Prep the vegetables:

Toss the bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil and a light seasoning of salt and pepper.

Roast everything together:

Place chicken on one side of the tray and arrange vegetables on the other. Roast for 20 to 25 minutes until the chicken reaches 165°F and vegetables are tender.

Slice the chicken:

Let the chicken rest for 5 minutes before slicing into thin pieces—this keeps it juicy.

Cook the pasta:

Boil the penne until al dente, saving that 1/4 cup of pasta water before draining.

Bring it all together:

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

Finish with flair:

Stir in the Parmesan, fresh parsley, and lemon zest if you're feeling fancy. Taste and add more salt and pepper if needed.

Save

This became my go-to for busy weeknights when I want something that feels special but doesn't require three hours of hovering over the stove. It's the kind of meal that makes people feel taken care of.

Making It Your Own

I've swapped in asparagus and mushrooms when that's what I had in the fridge. The beauty here is the method—toss whatever vegetables look good at the market and roast them alongside the chicken. Just keep the pieces similar in size so they cook evenly.

Timing Everything Right

Start your water for pasta once the chicken and vegetables go into the oven. By the time they're done and the chicken has rested, your pasta water will be boiling. It's this little dance of timing that makes the whole process feel seamless instead of stressful.

Wine Pairing & Serving Ideas

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. I've also served this with a simple green salad dressed with lemon vinaigrette—the acid brightens everything up.

• Grate extra Parmesan at the table so people can add more to their liking
• A crusty baguette never hurts for soaking up any extra sauce
• Leftovers actually reheat really well for lunch the next day

Save

Some recipes become favorites because they're delicious. This one's a keeper because it makes people feel special without demanding anything extraordinary from you.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, fusilli, rotini, or farfalle work well. The sauce clings nicely to shapes with ridges or curves.

→ What vegetables can I substitute?

Asparagus, mushrooms, spinach, or eggplant make excellent additions. Adjust roasting times accordingly for harder vegetables.

→ Can I make this vegetarian?

Simply omit the chicken and double the vegetables. Consider adding chickpeas or white beans for extra protein.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water to refresh the sauce.

→ What wine pairs best?

A crisp Sauvignon Blanc or Pinot Grigio complements the herbs and vegetables beautifully without overpowering the dish.

→ Can I roast the chicken and vegetables separately?

Yes, roast chicken on one tray and vegetables on another if you prefer more control over individual cooking times.