Save The smell of rosemary and garlic hitting hot olive oil still takes me back to my tiny first apartment, where I discovered that roasting chicken and vegetables together was basically magic. I used to cook everything separately because that is what recipes said to do, until one busy Tuesday night I threw everything on one sheet pan out of sheer laziness. The vegetables caught all those herb-infused chicken juices and suddenly I was eating like someone who actually knew what they were doing. Now this pasta dish is my go-to when I want something that looks impressive but secretly did almost all the work itself.
Last summer my sister came over after a terrible day at work and I made this for dinner. She took one bite of that chicken with the lemon zest and went completely quiet, then looked at me and said okay, you actually need to teach me this. We sat at my kitchen table for two hours just eating and talking while the sun went down, and now she makes this every Sunday for meal prep. Food becomes something else entirely when someone asks you to teach them how you made it.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook at the same speed as the vegetables
- 2 tbsp olive oil: This coats the chicken and helps those herbs stick to every surface
- 3 cloves garlic minced: Fresh garlic matters here it roasts into sweet mellow nuggets of flavor
- 1 tbsp fresh rosemary chopped: Piney and aromatic, this is the backbone note that makes it taste restaurant quality
- 1 tbsp fresh thyme chopped: Earthy and gentle, it balances the strong rosemary perfectly
- 1 tsp dried oregano: Dried oregano actually works better here than fresh because it can handle the high roasting heat
- ½ tsp salt and ½ tsp black pepper: Just enough to wake up all the other flavors
- 1 red bell pepper sliced: These turn sweet and smoky in the oven and add gorgeous color
- 1 zucchini sliced into half-moons: Holds its shape well and soaks up the roasting juices
- 1 small red onion sliced: Gets jammy and sweet as it roasts
- 1 cup cherry tomatoes halved: They burst and create little pockets of concentrated flavor
- 1 cup broccoli florets: Adds texture and turns nutty when roasted at high heat
- 350 g (12 oz) penne pasta: The ridges catch the sauce and all those little flavor bits
- 1 tbsp olive oil: Keeps the pasta from clumping while you prep the other components
- ¼ cup reserved pasta water: This starchy liquid is the secret to a silky cohesive sauce
- ¼ cup grated Parmesan cheese: Salty and nutty, it pulls everything together
- 2 tbsp chopped fresh parsley: Bright and fresh, it cuts through the rich roasted flavors
- Zest of 1 lemon optional: I highly recommend this it makes the whole dish sing
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper because no one enjoys scrubbing roasted-on herb residue.
- Season the chicken generously:
- In a large bowl, toss chicken breasts with olive oil, garlic, rosemary, thyme, oregano, salt, and pepper until every inch is coated.
- Arrange everything on the tray:
- Place chicken on one side and spread bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other, then drizzle vegetables with olive oil and season lightly.
- Roast until perfectly cooked:
- Bake for 20 to 25 minutes until chicken reaches 74°C (165°F) internally and vegetables are tender and lightly browned.
- Let the chicken rest briefly:
- Remove from oven and let chicken sit for 5 minutes before slicing into thin strips, which keeps all the juices inside where they belong.
- Cook the pasta:
- Boil penne in salted water until al dente, then reserve that precious ¼ cup of pasta water before draining.
- Bring it all together:
- In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water, tossing gently.
- Finish with the good stuff:
- Stir in Parmesan, parsley, and lemon zest, then adjust salt and pepper to taste before serving immediately.
Save This recipe became my signature dish during a month where I cooked dinner for my neighbors every Tuesday. One week they invited friends and suddenly there were eight people around my tiny table, passing this giant bowl of pasta and laughing so hard the walls shook. That is when I realized that the best recipes are not just about feeding people, they are about getting everyone to show up.
Make It Your Own
Swap in whatever vegetables look good at the market or are hiding in your crisper drawer. Asparagus, mushrooms, or spinach all work beautifully here.
Wine Pairing
A crisp Sauvignon Blanc or Pinot Grigio cuts through the roasted flavors and complements the herbs beautifully without overpowering the dish.
Storage Tips
This keeps well in the refrigerator for up to three days and actually tastes better the next day as the flavors meld together.
- Reheat gently with a splash of water to refresh the sauce
- The pasta will absorb more liquid as it sits, so add extra pasta water when reheating
- Freeze individual portions for quick lunches, though the vegetables will be softer
Save This pasta has fed tired friends, celebrated small victories, and turned random Tuesdays into something worth remembering. I hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can roast the chicken and vegetables in advance and store them separately in the refrigerator for up to 2 days. Cook the pasta fresh just before serving, then combine everything together for the best texture and flavor.
- → What can I substitute for penne pasta?
Any pasta shape works well—try fusilli, farfalle, or linguine. You can also use whole wheat or gluten-free pasta, following the package cooking instructions for al dente results.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). If you don't have a thermometer, slice into the thickest part—the juices should run clear with no pink remaining.
- → Can I make this vegetarian?
Absolutely. Simply omit the chicken and double the vegetable quantities. You might also add white beans, chickpeas, or tofu for extra protein and substance.
- → What wines pair best with this dish?
Crisp, light white wines like Sauvignon Blanc or Pinot Grigio complement the fresh herbs and roasted flavors beautifully. The acidity cuts through the richness of the Parmesan and olive oil.