Garlic Herb Chicken & Veg Pasta

This Garlic Herb Chicken & Veg Pasta is a vibrant, wholesome meal that brings together the robust flavors of roasted garlic and fresh herbs with the brightness of seasonal vegetables. It’s a perfect weeknight dinner that feels sophisticated yet remains incredibly easy to prepare.

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The secret to this dish lies in roasting the chicken and vegetables together on a single tray. This process caramelizes the natural sugars in the zucchini, peppers, and onions, creating a savory depth that pairs beautifully with the aromatic garlic. The light sauce, created by combining the roasted juices with reserved pasta water, ensures every bite of penne is infused with flavor.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts, 2 tbsp olive oil, 3 cloves garlic (minced), 1 tbsp fresh rosemary (chopped), 1 tbsp fresh thyme (chopped), 1 tsp dried oregano, ½ tsp salt, ½ tsp black pepper
• Vegetables: 1 red bell pepper (sliced), 1 zucchini (sliced into half-moons), 1 small red onion (sliced), 1 cup cherry tomatoes (halved), 1 cup broccoli florets
• Pasta: 350 g (12 oz) penne pasta, 1 tbsp olive oil, ¼ cup reserved pasta water
• Finish: ¼ cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, Zest of 1 lemon (optional), extra salt and pepper

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Instructions

Step 1

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

Step 2

In a large mixing bowl, combine the chicken breasts with 2 tbsp olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss until the chicken is thoroughly coated.

Step 3

Place the seasoned chicken on one side of the baking tray. Arrange the sliced bell pepper, zucchini, red onion, cherry tomatoes, and broccoli on the other side. Drizzle the vegetables with 1 tbsp olive oil, season with salt and pepper, and toss to coat in a single layer.

Step 4

Roast in the oven for 20–25 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender. Let the chicken rest for 5 minutes before slicing into thin strips.

Step 5

While the chicken roasts, cook the penne in a large pot of salted boiling water until al dente. Reserve ¼ cup of the pasta water, then drain the rest.

Step 6

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

Step 7

Stir in the Parmesan cheese, fresh parsley, and lemon zest if using. Adjust the seasoning with additional salt and pepper to taste.

Step 8

Serve immediately, garnished with a sprinkle of extra Parmesan and fresh parsley.

Zusatztipps für die Zubereitung

To ensure juicy results, always allow the roasted chicken to rest before slicing. This allows the juices to redistribute. Additionally, make sure your vegetables are spread in a single layer on the baking tray; crowding them can lead to steaming rather than roasting, which prevents that delicious caramelization.

Varianten und Anpassungen

This recipe is highly adaptable. You can substitute the listed vegetables with others like asparagus, mushrooms, or baby spinach. For a vegetarian version, simply omit the chicken and double the quantity of vegetables. If you prefer a bit of heat, add a pinch of red chili flakes when tossing the chicken.

Serviervorschläge

This dish is best served warm, straight from the skillet. It pairs excellently with a crisp white wine such as a Sauvignon Blanc or Pinot Grigio. For a complete meal, serve alongside a simple green side salad and some crusty Italian bread.

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Whether you are cooking for a busy family or hosting a casual dinner with friends, this Garlic Herb Chicken & Veg Pasta is sure to be a hit. It's a colorful, delicious, and balanced meal that brings the flavors of the Mediterranean right to your kitchen.

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Recipe FAQ

→ How do I know when the chicken is fully cooked?

The internal temperature should reach 74°C (165°F) when measured with a meat thermometer at the thickest part. The chicken will also have no pink inside and the juices run clear.

→ Can I prepare this dish ahead of time?

You can marinate the chicken in garlic and herbs up to 8 hours before roasting. Chop vegetables in advance and store separately. Assemble and serve fresh for best texture and flavor.

→ What vegetables work as substitutions?

Asparagus, mushrooms, spinach, green beans, and sun-dried tomatoes all pair beautifully. Adjust cooking time slightly for denser vegetables like potatoes or root vegetables.

→ How do I make this vegetarian?

Simply omit the chicken and double the vegetable portions. Consider adding chickpeas or white beans for protein and heartiness.

→ Why reserve pasta water and how much is essential?

Starchy pasta water helps bind the ingredients and creates a silky sauce. Use at least 2-3 tablespoons if you only have a quarter cup; even small amounts improve the final texture.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh herbs and light sauce beautifully without overpowering the dish.