Pin it The first time I made this pasta was on a Tuesday night when I had chicken and vegetables that needed using, but I wanted something more exciting than a plain roast. The kitchen filled with this incredible garlic and herb aroma that had my roommate peeking around the corner to ask what smelled so good.
Last summer, I made this for a dinner with friends who swore they didnt like broccoli. They went back for seconds and asked what I did to the vegetables. Sometimes the simplest preparations, when done with good ingredients and attention to timing, convert even the most skeptical eaters.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into even pieces helps them cook at the same rate as the vegetables
- 2 tbsp olive oil: This coats the chicken and helps those herbs stick instead of falling off
- 3 cloves garlic minced: Fresh garlic really does make a difference here over the jarred stuff
- 1 tbsp fresh rosemary chopped: If using dried, crush it between your fingers first to release the oils
- 1 tbsp fresh thyme chopped: The woody stems can go right into the roasting pan for extra flavor
- 1 tsp dried oregano: This adds that Italian restaurant backbone you cant quite place
- ½ tsp each salt and black pepper: Season generously since the pasta will absorb some of this flavor
- 1 red bell pepper sliced: Red peppers are sweeter and roast up more tender than green ones
- 1 zucchini sliced into half moons: Dont slice too thin or theyll turn to mush in the oven
- 1 small red onion sliced: Red onions become naturally sweet when roasted which balances the savory herbs
- 1 cup cherry tomatoes halved: These burst and create little pockets of juicy brightness throughout
- 1 cup broccoli florets: Cut into bite sized pieces so they finish cooking alongside everything else
- 350 g (12 oz) penne pasta: The ridges catch that light sauce beautifully
- 1 tbsp olive oil: A little coating on the vegetables helps them caramelize instead of steam
- ¼ cup reserved pasta water: This starchy liquid is the secret to restaurant style sauce at home
- ¼ cup grated Parmesan cheese: Use a microplane if you have one for the fluffiest texture
- 2 tbsp chopped fresh parsley: Adds a fresh pop that cuts through the roasted flavors
- Zest of 1 lemon optional: I highly recommend this bright finish to balance the richness
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper for easier cleanup later.
- Season the chicken generously:
- In a large bowl, toss chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until well coated.
- Arrange for even roasting:
- Place chicken on one side of the tray, then arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side.
- Give vegetables some attention:
- Drizzle the vegetables with 1 tbsp olive oil and season lightly with salt and pepper, then toss to coat and spread in a single layer.
- Roast until everything is tender:
- Cook for 20 to 25 minutes until chicken reaches 74°C (165°F) internally and vegetables are softened and lightly browned.
- Let chicken rest before slicing:
- Remove from oven and let chicken rest for 5 minutes so the juices redistribute, then slice thinly.
- Cook pasta to al dente:
- Meanwhile, boil penne in salted water according to package directions, reserving ¼ cup pasta water before draining.
- Bring everything together:
- In a large skillet over medium heat, combine pasta, roasted vegetables, sliced chicken, and pasta water, tossing gently.
- Finish with brightness:
- Stir in Parmesan, parsley, and lemon zest if using, then adjust seasoning with salt and pepper to taste.
- Serve while warm:
- Plate immediately with extra Parmesan and parsley sprinkled on top.
Pin it This pasta has become my go to when I want something that feels special but doesnt require hours in the kitchen. Theres something about roasting vegetables until theyre slightly caramelized that transforms them into something people actually get excited about eating.
Making It Your Own
Ive found this recipe adapts beautifully to whatever vegetables look best at the market. Asparagus in spring, mushrooms in fall, even cubes of butternut squash in winter all work wonderfully here. The key is cutting everything to similar sizes so they finish roasting at the same time.
Timing Like A Pro
Start your water boiling when you put the tray in the oven. By the time the chicken and vegetables are done and resting, your pasta water will be ready. This small timing trick means everything comes together at the perfect temperature instead of having cold pasta waiting for hot chicken.
Serving Suggestions
A simple green salad with a vinaigrette cuts through the richness nicely. Crusty bread for sopping up any sauce at the bottom of the bowl never goes out of style. A light white wine like Sauvignon Blanc balances the roasted herbs beautifully.
- Grate extra Parmesan at the table so everyone can add more to taste
- Arsenal of red pepper flakes lets heat lovers customize their bowl
- Keep lemon wedges on hand for those who love extra brightness
Pin it I hope this becomes one of those recipes you can make without even looking at the instructions, the kind that feels like second nature and always brings people back to the table.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can roast the chicken and vegetables up to one day in advance. Store separately in the refrigerator. Toss with freshly cooked pasta just before serving to maintain the best texture and flavor.
- → What vegetables work best as substitutions?
Asparagus, mushrooms, spinach, and snap peas are excellent alternatives. Use similar quantities and adjust roasting time if choosing denser vegetables like root vegetables—add an extra 5-10 minutes.
- → How do I make this vegetarian?
Simply omit the chicken breasts and double the vegetable quantity to maintain heartiness. Consider adding white beans or chickpeas for additional protein and substance.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that helps create a silky, cohesive sauce by allowing the oil and Parmesan to emulsify properly. This technique prevents the dish from feeling dry.
- → Can I use dried herbs instead of fresh?
Yes, use one-third the amount of dried herbs since they're more concentrated. The flavor profile will be slightly different but equally delicious. Add dried herbs before roasting for best results.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the garlic, herbs, and fresh vegetables beautifully. Their acidity cuts through the richness of the olive oil and Parmesan.