Garlic Herb Chicken Veg Pasta

The smell of rosemary and garlic roasting in my oven always pulls me into the kitchen. My roommate walked in last Tuesday asking what smelled so incredible, and I laughed realizing I'd just thrown together whatever was in the fridge. That's the beauty of this pasta—what started as a use-up-the-vegetables experiment has become the most requested dinner in my apartment.

Last month I made this for my sister who claims she hates 'healthy pasta dishes.' She went back for seconds and actually asked for the recipe. There's something about the way the roasted garlic and fresh herbs coat everything that makes it feel fancy without being fussy.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting these into tenders before roasting helps them cook faster and stay juicy
• 2 tbsp olive oil: Use half for coating the chicken and half for drizzling over the vegetables
• 3 cloves garlic minced: Fresh garlic is non-negotiable here—jarred stuff won't give you that roasted sweetness
• 1 tbsp fresh rosemary chopped: If you only have dried, use half the amount but fresh makes such a difference
• 1 tbsp fresh thyme chopped: Strip the leaves off the woody stems by running your fingers against the growth
• 1 tsp dried oregano: This herb holds up well to roasting and adds that classic Italian backbone
• ½ tsp salt and ½ tsp black pepper: Season generously—pasta absorbs salt as it cooks
• 1 red bell pepper sliced: Red peppers sweeten as they roast, balancing the savory herbs
• 1 zucchini sliced into half-moons: Don't slice too thin or they'll turn to mush in the oven
• 1 small red onion sliced: Red onion mellows out beautifully when roasted
• 1 cup cherry tomatoes halved: They burst and create little pockets of juicy sweetness
• 1 cup broccoli florets: These add nice texture and get crispy edged in spots
• 350 g (12 oz) penne pasta: The ridges catch all that flavorful sauce perfectly
• 1 tbsp olive oil: For tossing with the cooked pasta
• ¼ cup reserved pasta water: This starchy liquid is the secret to silky sauce without adding cream
• ¼ cup grated Parmesan cheese: Use a microplane if you have one for finer melting
• 2 tbsp chopped fresh parsley: Adds a bright fresh finish that cuts through the richness
• Zest of 1 lemon optional: I highly recommend it—lifts all the flavors
• Extra salt and pepper to taste: Always taste before serving, you might need more than you think

Instructions

Preheat and prep your baking sheet:

Heat your oven to 200°C (400°F) and line a large baking tray with parchment paper for easy cleanup

Season the chicken generously:

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

Arrange everything on the tray:

Place chicken on one side and spread bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other, then drizzle vegetables with 1 tbsp olive oil and season lightly

Roast until perfectly cooked:

Bake for 20–25 minutes until chicken reaches 74°C (165°F) internally and vegetables are tender and slightly caramelized

Slice the rested chicken:

Let chicken rest for 5 minutes before slicing into thin strips—this keeps the juices inside instead of on your cutting board

Cook the pasta:

Boil penne in salted water according to package directions until al dente, then reserve ¼ cup of that starchy cooking water before draining

Bring it all together:

In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water, tossing gently

Finish with flair:

Stir in Parmesan, parsley, and lemon zest if using, then taste and adjust seasoning before serving

Save

This pasta showed up at my dinner party last weekend when I was too exhausted to attempt anything complicated. Everyone sat around the table passing the platter, arguing over who got the last piece of chicken, and honestly that's when I knew this recipe was a keeper.

Make It Your Own

I've swapped in asparagus, mushrooms, even eggplant when that's what I had lurking in the crisper drawer. Sometimes I use sun-dried tomatoes instead of fresh cherry ones for a deeper, more intense flavor.

Perfect Wine Pairing

A crisp Sauvignon Blanc cuts through the roasted garlic beautifully, but I've also served this with a light Pinot Grigio when I wanted something more neutral. If you prefer red, go for something light like a Pinot Noir.

Leftovers That Actually Taste Better

This pasta keeps surprisingly well in the fridge for up to three days. The flavors actually deepen overnight, so lunch the next day might be even better than dinner was.

• Store in an airtight container and reheat with a splash of water to revive the sauce
• The pasta will absorb more liquid as it sits, so you might need extra seasoning when reheating
• If taking to work, pack some extra Parmesan separately to sprinkle on top

Save

Gather your people around this pasta and watch how quickly it disappears from the platter.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Try asparagus, mushrooms, spinach, or whatever seasonal vegetables you have on hand. Just keep the total quantity similar to ensure even roasting.

→ Can I make this vegetarian?

Yes. Simply omit the chicken and double the vegetables, or add chickpeas for protein. The cooking time remains the same.

→ What other pasta shapes work?

Fusilli, rotini, or rigatoni all work well. Choose shapes with ridges or tubes that hold onto the light sauce and roasted vegetable juices.

→ Can I prepare this ahead?

You can roast the chicken and vegetables up to a day in advance. Reheat gently in a skillet while the pasta cooks, then combine everything.

→ What herbs can I substitute?

Fresh basil or sage work nicely. Dried herbs like Italian seasoning blend can replace the fresh rosemary, thyme, and oregano if needed.