Pin it The first time I made this pasta was on a Tuesday night when I needed something that felt special but did not require three hours of attention. My kitchen filled with this incredible garlic and rosemary scent that had my roommate actually wandering in to ask what was happening.
Last summer I served this at a small dinner party when my friend Sarah announced she was moving across the country. We sat around my tiny dining table for hours, picking at the last bits of roasted cherry tomatoes and talking about everything and nothing. Sometimes food becomes the background to memories you did not know you were making.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting these into same sized pieces before marinating helps them cook evenly and stay juicy
- 2 tbsp olive oil plus 1 tbsp for vegetables: This creates the base for the herb rub and helps the vegetables caramelize beautifully
- 3 cloves garlic minced: Fresh garlic transforms in the oven becoming mellow and sweet rather than sharp
- 1 tbsp fresh rosemary chopped: Piney and aromatic rosemary holds up beautifully to roasting temperatures
- 1 tbsp fresh thyme chopped: Thyme adds this earthy undertone that makes everything taste more comforting
- 1 tsp dried oregano: Dried oregano actually works better here than fresh because it can handle the high heat
- 1 red bell pepper sliced: Red peppers become almost candy like when roasted, adding natural sweetness
- 1 zucchini sliced into half moons: Do not slice too thin or they will disappear during roasting
- 1 small red onion sliced: Red onion mellows out and becomes slightly sweet as it roasts
- 1 cup cherry tomatoes halved: These burst and create these little pockets of concentrated flavor
- 1 cup broccoli florets: The edges get crispy and charred in the best way possible
- 350 g (12 oz) penne pasta: The ridges catch the sauce and little bits of herbs perfectly
- ¼ cup reserved pasta water: This starchy liquid is the secret to creating a silky cohesive sauce
- ¼ cup grated Parmesan cheese: Adds this salty umami richness that ties everything together
- 2 tbsp chopped fresh parsley: Fresh parsley adds this bright pop of color and flavor that cuts through the richness
- Zest of 1 lemon optional: Do not skip this if you have it, it makes the whole dish sing
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Do this first so the oven is fully hot when everything is ready to go.
- Combine chicken with olive oil garlic rosemary thyme oregano salt and pepper in a large bowl.
- Use your hands to massage the marinade into the chicken so every piece is coated.
- Arrange chicken on one side of the prepared tray and vegetables on the other side.
- Give the vegetables a quick toss with olive oil salt and pepper before spreading them in a single layer.
- Roast for 20 to 25 minutes until chicken reaches 74°C (165°F) internally.
- Let the chicken rest for 5 minutes before slicing to keep all those juices inside.
- Cook penne in salted boiling water until al dente then reserve ¼ cup pasta water before draining.
- That pasta water is liquid gold, do not accidentally pour it down the sink.
- Combine cooked pasta roasted vegetables sliced chicken and pasta water in a large skillet.
- Toss everything gently over medium heat until the pasta water creates a light sauce coating everything.
- Stir in Parmesan fresh parsley and lemon zest if using.
- Taste and adjust salt and pepper, the lemon zest might make you want to add a touch more salt.
- Serve immediately with extra Parmesan and parsley on top.
- This is best enjoyed hot while the cheese is still melting into the pasta.
Pin it This recipe has become my go to when friends are having a rough week and need a proper meal. Something about roasted chicken and vegetables just feels like a hug in bowl form.
Making It Your Own
I have swapped in whatever vegetables I had in the fridge and honestly it always works. Asparagus in spring, mushrooms in fall, even spinach added at the end works beautifully. The combination of garlic and herbs is forgiving and makes almost anything taste good.
Timing Is Everything
Start the pasta water when you put the chicken in the oven. That way the pasta finishes cooking right when the roasting timer goes off. I learned this the hard way after too many meals where the pasta sat around getting clumpy while waiting for the chicken.
Leftovers Done Right
This reheats surprisingly well for a pasta dish. The flavors actually develop overnight. Add a splash of water when reheating and warm it gently in a skillet rather than the microwave.
- Sprinkle fresh Parmesan right before serving, do not add it to the leftovers container
- Store the pasta and chicken together for the best flavor distribution
- If planning to freeze, skip the pasta and just freeze the chicken and vegetable portion
Pin it Gather your people around this pasta and watch how something so simple can become the best part of someone day.
Recipe FAQs
- → Can I prepare this dish ahead of time?
You can prep all ingredients the day before—chop vegetables, marinate the chicken, and store separately in the refrigerator. Cook everything fresh when ready to serve for best flavor and texture, though the cooked dish keeps well refrigerated for 3 days.
- → What vegetables work best as substitutes?
Asparagus, mushrooms, spinach, eggplant, and snap peas are excellent alternatives. Use vegetables with similar cooking times or adjust roasting duration accordingly. Heartier vegetables may need an extra 5-10 minutes.
- → How do I ensure the chicken stays moist?
Use boneless, skinless breasts of similar size for even cooking. Don't skip the resting period after roasting—5 minutes allows residual heat to complete cooking while preserving juices. Slice against the grain for maximum tenderness.
- → Can this be made vegetarian?
Absolutely. Omit the chicken and double the vegetable quantities. Consider adding chickpeas or white beans for added protein. The roasted vegetables create a satisfying, flavorful base on their own.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the garlic herbs and fresh vegetables beautifully. Light white wines cut through the richness of the Parmesan while enhancing the aromatic herb flavors.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or pasta water to restore moisture. The dish doesn't freeze as well due to the vegetables' texture.