Garlic Herb Chicken & Veg Pasta

The smell of rosemary and garlic hitting that hot olive oil still transports me back to my tiny first apartment kitchen. I'd discovered that roasting chicken and vegetables together on one sheet pan wasn't just convenient—it made everything taste better. The way those cherry tomatoes burst and create their own little sauce in the oven corners? That's pure kitchen magic right there.

My friend Sarah stayed over during a particularly brutal week of deadlines, and I threw this together without even thinking. She kept hovering around the oven, asking if it was done yet, those aromas driving us both a little crazy. We ate straight from the pan standing up, wine glasses in hand, and she's been requesting it for every dinner party since.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate as your vegetables—nobody likes dry chicken
• 2 tbsp olive oil: Divide this between coating your chicken mixture and drizzling over vegetables for even roasting
• 3 cloves garlic minced: Fresh garlic really matters here, but jarred minced garlic works in a absolute pinch
• 1 tbsp fresh rosemary chopped: Strip the needles backward against the stem for the most efficient removal
• 1 tbsp fresh thyme chopped: Fresh thyme holds up beautifully to roasting temperatures without turning bitter
• 1 tsp dried oregano: Dried oregano actually blooms in heat, becoming more aromatic than fresh would in this application
• ½ tsp salt and ½ tsp black pepper: This is just the starting seasoning—adjust to your taste later
• 1 red bell pepper sliced: Red peppers are sweeter and more tender than green ones when roasted
• 1 zucchini sliced into half-moons: Don't slice too thin or they'll disappear during roasting
• 1 small red onion sliced: Red onion mellow out beautifully in the oven, losing all that harsh raw bite
• 1 cup cherry tomatoes halved: These little guys burst and create their own sauce as they roast
• 1 cup broccoli florets: Cut them into similar sizes so everything finishes cooking together
• 350 g penne pasta: Penne's ridges catch all those roasted vegetable juices and parmesan
• 1 tbsp olive oil for pasta: Just enough to keep your pasta from sticking together before combining
• ¼ cup reserved pasta water: This starchy liquid is what transforms everything into a cohesive dish
• ¼ cup grated Parmesan cheese: Freshly grated melts better and has way more flavor than pre-grated
• 2 tbsp chopped fresh parsley: This bright, fresh finish cuts through all those rich roasted flavors
• Zest of 1 lemon optional: If you have it, the brightness is absolutely worth it

Instructions

Get your oven ready:

Preheat to 200°C and line a baking tray with parchment—cleanup becomes essentially nonexistent

Season your chicken:

Combine chicken with oil, garlic, rosemary, thyme, oregano, salt, and pepper in a large bowl, making sure every piece gets coated

Arrange your tray:

Place chicken on one side and all your vegetables on the other, drizzling veggies with another tablespoon of oil and light seasoning

Roast it all:

Cook for 20-25 minutes until chicken hits 74°C internally and vegetables are tender and slightly caramelized

Prep that chicken:

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

Cook your pasta:

Boil penne according to package directions, but definitely save that ¼ cup of pasta water before draining

Bring it together:

Combine pasta, roasted vegetables, sliced chicken, and pasta water in a large skillet over medium heat

Finish it right:

Stir in Parmesan, parsley, and lemon zest, then adjust seasoning until it tastes exactly like comfort should

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My sister claimed she hated broccoli until she tried this dish. Something about roasting it alongside all those aromatic chicken juices transformed those little florets into something she actually asked for seconds of. Now she asks for the recipe every time she visits, and I just smile and tell her it's easy enough to make herself.

Making It Your Own

Swap in whatever vegetables are sitting in your crisper drawer looking sad. Asparagus, mushrooms, even green beans work beautifully here. The timing stays roughly the same as long as you cut everything into similar-sized pieces.

Perfecting The Pasta

Cook your pasta until it's barely al dente, maybe even a minute under package time. It'll finish cooking in that skillet with everything else, and nobody likes mushy pasta that's been cooked twice. Trust me on this one.

Worth The Extra Effort

Grating your own Parmesan instead of buying pre-grated makes such a difference in how it melts into that starchy pasta water. The lemon zest is also worth the thirty seconds it takes to zest it—something about that bright citrus note against the roasted garlic just works.

• Grate extra Parmesan for serving because people always want more
• Have some red pepper flakes handy if you like a little heat
• This dish travels well if you're taking it to someone who needs a meal

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There's something deeply satisfying about a meal that comes together so simply yet tastes like it took hours. Maybe that's the real magic here.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, fusilli, rotini, or rigatoni work wonderfully. Choose shapes that catch the sauce well.

→ What vegetables can I substitute?

Try asparagus, mushrooms, spinach, or eggplant. Adjust roasting times based on vegetable thickness.

→ How do I store leftovers?

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

→ Can I make this vegetarian?

Absolutely. Omit the chicken and double the vegetables, or add white beans for protein.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio complements the garlic-herb flavors beautifully.