Garlic Herb Chicken & Veg Pasta

Last Tuesday turned into one of those perfect kitchen accidents. I'd planned something completely different, but found myself staring at a fridge full of random vegetables and chicken that needed using. The weather had turned grey and rainy, making the warm oven feel particularly inviting. Sometimes the best meals come from just throwing together whatever's on hand and trusting the process.

My sister dropped by unexpectedly that evening, and I almost felt embarrassed serving what I'd considered a clean-out-the-fridge dinner. But she took one bite and immediately asked for the recipe, convinced I'd been planning it for days. There's something honest about a dish that tastes like it took hours but actually came together in the most casual way possible.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and quickly, perfect for weeknight roasting
• Olive oil: Use extra virgin here for the best flavor, it helps the herbs stick and keeps everything moist
• Fresh garlic: Minced finely so it mellows nicely in the oven rather than burning
• Rosemary and thyme: These woody herbs stand up beautifully to roasting temperatures
• Dried oregano: Adds that classic Italian backdrop without needing fresh stems
• Bell pepper and zucchini: They caramelize in the oven while staying tender enough to twirl with pasta
• Red onion: Becomes sweet and almost jammy when roasted
• Cherry tomatoes: They burst and create their own little sauce in the oven
• Broccoli florets: Get these crispy edges that are addictive
• Penne pasta: The ridges catch all the roasted vegetable juices and cheese
• Parmesan cheese: Grated fresh adds that final salty, nutty layer
• Fresh parsley: Brightens everything up with a fresh herbal finish

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup later

Season the chicken:

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

Prep the baking tray:

Place chicken on one side of the tray, then arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side

Season your vegetables:

Drizzle veggies with 1 tablespoon olive oil and lightly season with salt and pepper, then spread into a single layer

Roast everything:

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

Rest and slice:

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

Cook the pasta:

Boil penne in salted water according to package directions until al dente, reserving 1/4 cup pasta water before draining

Combine everything:

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

Finish with flair:

Stir in Parmesan, fresh parsley, and lemon zest if using, then season with additional salt and pepper to taste

Serve it up:

Plate immediately while everything's still warm, with extra Parmesan and parsley sprinkled on top

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This has become my go-to when friends message saying they're coming over and I haven't planned anything special. Something about the combination of roasted vegetables and fresh herbs makes it feel like a proper dinner, even though it's incredibly straightforward. Last month my roommate actually requested it for her birthday dinner instead of going out to a restaurant.

Making It Your Own

I've learned that this recipe happily accepts whatever vegetables you have on hand. Asparagus works beautifully in place of broccoli, and mushrooms add this lovely umami depth. The key is keeping the pieces relatively uniform so everything roasts at the same rate. Once I used sun-dried tomatoes instead of fresh when that was all I had, and the intensity was actually fantastic.

The Pasta Water Secret

The first few times I made this, I skipped reserving pasta water and wondered why everything felt a bit dry. That starchy water is what transforms a bowl of separate components into a cohesive dish. It emulsifies with the olive oil and Parmesan, creating this light silky coating that clings to every piece of pasta. Now I never skip that step, even when I'm feeling lazy.

Timing Everything Right

The trickiest part is coordinating the pasta with the roasting time. I've found that starting the pasta water when the chicken and vegetables go into the oven works perfectly. By the time everything's roasted and rested, the pasta is ready to drain and combine. Occasionally I'll pull the vegetables out a few minutes before the chicken if they're getting too dark, then keep them warm on the counter while the chicken finishes.

• Set a timer for 20 minutes and check your vegetables then
• Invest in a good meat thermometer, it takes the guesswork out completely
• Have your serving bowl warmed and ready so nothing cools down while you're tossing

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Hope this becomes one of those recipes you turn to without even thinking, the kind that feels like coming home every time you make it.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, you can season and coat the chicken with herbs and oil up to 4 hours in advance. Store it covered in the refrigerator, then roast when ready. This actually allows the flavors to develop more deeply.

→ What vegetables work best as substitutes?

Asparagus, mushrooms, spinach, snap peas, and eggplant are excellent alternatives. Root vegetables like carrots or parsnips work too, though they may require slightly longer roasting time. Mix and match based on seasonal availability and personal preference.

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

Insert an instant-read thermometer into the thickest part of the breast—it should register 74°C (165°F). Additionally, juices should run clear when pierced with a fork, and the meat should show no pink inside.

→ Why is reserved pasta water important?

Pasta water contains starch that emulsifies with oil to create a light, silky sauce that clings beautifully to the pasta and vegetables. It also helps adjust the sauce consistency if needed.

→ Can this be made vegetarian?

Absolutely. Omit the chicken and double the vegetable quantity. Consider adding chickpeas, white beans, or tofu for additional protein. The herb-roasted vegetables become the star, creating a satisfying plant-based main course.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of pasta water or vegetable broth to restore moisture. Avoid using a microwave, which can dry out the chicken.