Pin it This Garlic Herb Chicken & Veg Pasta is a vibrant and nutritious meal that brings together the aromatic flavors of fresh rosemary, thyme, and oregano. With succulent roasted chicken and a colorful medley of garden-fresh vegetables, it is a wholesome dish that feels both elegant and comforting, perfect for any night of the week.
Pin it The beauty of this recipe lies in its simplicity. By roasting the chicken and vegetables at a high temperature, you lock in the juices while the vegetables develop a slight char, creating a naturally delicious sauce when tossed with the reserved pasta water and olive oil.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts, 2 tbsp olive oil, 3 cloves garlic (minced), 1 tbsp fresh rosemary (chopped or 1 tsp dried), 1 tbsp fresh thyme (chopped or 1 tsp dried), 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 (to taste)
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Step 2
- In a large bowl, combine chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat.
- Step 3
- Place chicken on one side of the prepared tray. Arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle vegetables with 1 tbsp olive oil and season lightly with salt and pepper. Toss to coat and spread in a single layer.
- Step 4
- Roast for 20–25 minutes, until the chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender. Remove from oven. Let chicken rest 5 minutes, then slice thinly.
- Step 5
- Meanwhile, cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.
- Step 6
- In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently to combine and heat through.
- Step 7
- Stir in Parmesan, fresh parsley, and lemon zest if using. Adjust seasoning with salt and pepper.
- Step 8
- Serve immediately, garnished with extra Parmesan and parsley.
Zusatztipps für die Zubereitung
Ensure the chicken and vegetables are spread in a single layer on the baking tray to allow for even roasting rather than steaming. Resting the chicken for 5 minutes before slicing is crucial, as it keeps the meat succulent and juicy for the final dish.
Varianten und Anpassungen
You can substitute vegetables based on what you have on hand, such as asparagus, mushrooms, or spinach. For a vegetarian version, simply omit the chicken and double the vegetable quantities. Gluten-free penne can also be used as a direct swap.
Serviervorschläge
Serve this pasta hot, finished with an extra dusting of Parmesan cheese and fresh parsley. This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the herbal and citrus notes.
Pin it This Garlic Herb Chicken & Veg Pasta provides a balanced meal with 510 calories and 35g of protein per serving. It is a reliable, easy-to-make recipe that delivers high-quality flavor with minimal effort.
Recipe FAQs
- → Can I prepare this dish ahead of time?
While best served immediately, you can prepare the roasted chicken and vegetables up to 2 hours ahead. Store separately and reheat gently before combining with freshly cooked pasta.
- → What vegetables work best for this dish?
Bell peppers, zucchini, broccoli, and cherry tomatoes are excellent choices. You can also substitute with asparagus, mushrooms, spinach, or eggplant based on preference and availability.
- → How do I know when the chicken is properly cooked?
The internal temperature should reach 74°C (165°F) when measured with a meat thermometer at the thickest part. The chicken should no longer have any pink inside.
- → Can I make this vegetarian?
Yes, simply omit the chicken and double the vegetable quantities. You might add additional protein like chickpeas, white beans, or tofu if desired.
- → Why should I reserve pasta water?
Pasta water contains starch that helps create a light, glossy coating when tossed with the other ingredients. It also helps bind the dish together naturally without requiring excess oil.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh herbs and roasted vegetables beautifully while cutting through the richness of the Parmesan.