Garlic Herb Chicken & Veg Pasta

The best dinners often start with whatever needs using up from the crisper drawer. I threw this together on a Tuesday when the red pepper was looking a little soft and the zucchini had seen better days, expecting something edible but forgettable. Instead, the roasted vegetables took on this sweet, almost caramelized depth that made the whole kitchen smell incredible. My roommate actually came in from the living room asking what bakery had opened in our apartment.

I made this for my sister when she was recovering from surgery and too tired to cook anything elaborate. She took three bites and asked for the recipe on the spot, not because it was fancy, but because it tasted like something from a restaurant but felt like a hug. Now she makes it for her kids, and they actually eat the vegetables without complaining.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook through at the same rate as the vegetables
• 2 tbsp olive oil: This helps the herb seasoning cling to the chicken and promotes even browning
• 3 cloves garlic minced: Fresh garlic gives you that aromatic punch that powder never quite achieves
• 1 tbsp fresh rosemary chopped: If using dried, crush it between your fingers first to wake up the oils
• 1 tbsp fresh thyme chopped: Strip the leaves backwards against the stem for the least fuss
• 1 tsp dried oregano: This earthy herb bridges the gap between all the other flavors
• ½ tsp salt and ½ tsp black pepper: Season generously because some will fall off during roasting
• 1 red bell pepper sliced: Red peppers sweeten as they roast, balancing the savory herbs
• 1 zucchini sliced into half moons: Cut them about ½ inch thick so they do not turn to mush
• 1 small red onion sliced: Red onion mellows beautifully in the oven, losing its harsh bite
• 1 cup cherry tomatoes halved: They burst and release their juices, creating little pockets of sweetness
• 1 cup broccoli florets: The florets get crispy edged and tender inside
• 350 g (12 oz) penne pasta: The ridges catch the light sauce and hold onto the seasonings
• 1 tbsp olive oil: Toss the hot pasta with this right after draining to prevent sticking
• ¼ cup reserved pasta water: This starchy liquid is the secret to binding everything together
• ¼ cup grated Parmesan cheese: Add this at the end so it melts into the warm pasta without separating
• 2 tbsp chopped fresh parsley: This brightens everything up and adds a fresh finish
• Zest of 1 lemon optional: If you have it, this cuts through the richness and makes everything sing

Instructions

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

This saves you scrubbing baked on cheese and herbs later, and the parchment helps the vegetables roast rather than steam.

Season the chicken in a large bowl.

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

Arrange everything on the tray.

Place chicken on one side and spread the bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other, drizzling vegetables with olive oil and a light seasoning.

Roast until perfectly cooked.

Bake for 20 to 25 minutes until the chicken reaches 74°C (165°F) internally and vegetables are tender and golden edged.

Let the chicken rest briefly before slicing.

Give it about 5 minutes so the juices redistribute, then slice into thin strips against the grain.

Cook your penne pasta.

Boil in salted water until al dente, then reserve ¼ cup of the starchy cooking water before draining.

Bring everything together in a skillet.

Over medium heat, toss the pasta, roasted vegetables, sliced chicken, and reserved pasta water until heated through and well combined.

Finish with the final touches.

Stir in the Parmesan, fresh parsley, and lemon zest if using, then adjust salt and pepper to your taste.

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This recipe became my go to when I moved into my first apartment and realized cooking dinner did not have to mean three hours of prep and a mountain of dishes. My mother asked for the recipe after I made it for her birthday, and now it is the dish she requests whenever she visits.

Make It Your Own

The beauty of this dish is how well it adapts to whatever you have on hand. Asparagus, mushrooms, or even spinach tossed in at the end all work beautifully.

Vegetarian Option

Skip the chicken entirely and double up on the vegetables, or add white beans for protein. The roasting time stays the same.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the herbs and complements the roasted sweetness of the vegetables. A simple green salad with vinaigrette rounds out the meal without competing with the pasta.

• Crusty bread soaks up any extra sauce at the bottom of the bowl
• A light arugula salad with lemon dressing adds freshness
• Leftovers reheat beautifully for lunch the next day

Save

Some nights the best meals are the ones that come together simply but taste like you spent all day in the kitchen.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, fusilli, rigatoni, or farfalle work well. Choose shapes that catch the sauce and vegetables effectively.

→ How do I store leftovers?

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

→ Can I make this vegetarian?

Absolutely. Simply omit the chicken and add more vegetables or chickpeas for protein. Adjust roasting times accordingly.

→ What vegetables work best?

Bell peppers, zucchini, broccoli, cherry tomatoes, and onions are excellent. Asparagus, mushrooms, or spinach make great additions too.

→ Can I prepare this ahead?

You can roast the chicken and vegetables up to a day in advance. Cook the pasta fresh and toss everything together when ready to serve.

→ Is the pasta water necessary?

The starchy pasta water helps create a silky sauce that binds the ingredients. It's essential for the best texture and flavor distribution.