Save Last winter, my tiny apartment kitchen became my sanctuary from the gray days outside. I started experimenting with sheet pan meals because I hated doing dishes after a long day at work. This pasta dish emerged from one of those experiments when I had half a rotisserie chicken, random vegetables from the crisper drawer, and a serious carb craving. Now it is the meal I make when I want something comforting but do not want to spend hours at the stove.
I first made this for my sister when she was going through a tough breakup. She showed up at my door with red eyes and no appetite, but when the smell of roasting garlic and rosemary filled my apartment, she finally sat down at the table. We ate straight from the pan with cheap wine and she actually smiled for the first time in weeks. Now whenever I make this, I think of how food can be medicine in ways we never expect.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate as the vegetables
- 2 tbsp olive oil: Use this to coat the chicken before adding the herbs
- 3 cloves garlic minced: Fresh garlic transforms in the oven becoming milder and sweeter than raw
- 1 tbsp fresh rosemary chopped: Woody herbs like rosemary hold up beautifully to roasting
- 1 tbsp fresh thyme chopped: Thyme pairs perfectly with both chicken and roasted vegetables
- 1 tsp dried oregano: Dried oregano has a concentrated earthy flavor that anchors the herb blend
- ½ tsp salt and ½ tsp black pepper: Season generously since some will fall off during roasting
- 1 red bell pepper sliced: Red bell peppers become incredibly sweet when roasted
- 1 zucchini sliced into half moons: Do not cut slices too thin or they will disappear during roasting
- 1 small red onion sliced: Red onion mellow out in the oven adding subtle sweetness
- 1 cup cherry tomatoes halved: These burst and create little pockets of juiciness
- 1 cup broccoli florets: Broccoli develops crispy edges and nutty flavor when roasted
- 350 g (12 oz) penne pasta: Penne catches all the little bits of herbs and cheese
- 1 tbsp olive oil: Toss the vegetables with this before roasting
- ¼ cup reserved pasta water: This starchy liquid is the secret to a cohesive sauce
- ¼ cup grated Parmesan cheese: Add this at the end for a salty umami finish
- 2 tbsp chopped fresh parsley: Fresh parsley adds brightness and color
- Zest of 1 lemon optional: Lemon zest cuts through the richness and wakes up all the flavors
Instructions
- Preheat your oven to 200°C (400°F):
- Line a baking tray with parchment paper for the easiest cleanup ever
- Season the chicken:
- In a large bowl, combine chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper then toss until every piece is coated
- Arrange everything on the tray:
- Place chicken on one side and arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side then drizzle vegetables with olive oil and season lightly
- Roast until perfectly cooked:
- Cook for 20 to 25 minutes until chicken reaches 74°C (165°F) internally and vegetables are tender and starting to brown at edges
- Rest and slice the chicken:
- Let the chicken rest for 5 minutes so the juices redistribute then slice thinly against the grain
- Cook the pasta:
- Boil penne in salted water according to package directions until al dente then reserve ¼ cup of the pasta water before draining
- Combine everything:
- In a large skillet over medium heat, toss together the cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water until heated through
- Finish with flourish:
- Stir in Parmesan, fresh parsley, and lemon zest if using then adjust seasoning with salt and pepper
Save This recipe has become my go to for potlucks and meal prep Sundays. My coworker actually asked for the recipe after eating it at our office lunch rotation and now she makes it every Sunday for her family. There is something so satisfying about a meal that looks impressive but comes together with such ease.
Making It Your Own
I love swapping vegetables based on what is in season or what needs to be used up from my fridge. Sometimes I add asparagus in spring or mushrooms in fall and it always works beautifully. The key is keeping pieces roughly the same size so everything roasts evenly.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the herbs and complements the roasted vegetables perfectly. On cold nights I have also served this with a light Pinot Grigio and the combination feels like a cozy Italian trattoria right at home.
Storage & Reheating
This pasta keeps beautifully for up to four days in the refrigerator and actually tastes better the next day as the flavors meld together. When reheating, add a splash of water to loosen everything up and warm it gently in a skillet.
- The pasta will absorb more liquid as it sits so you may need extra water when reheating
- Store the pasta separately from the chicken and vegetables if meal prepping for the week
- Add fresh herbs right before serving to maintain their bright flavor
Save I hope this recipe becomes a staple in your kitchen like it has in mine. There is something so special about a meal that brings people together without requiring hours of preparation.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, you can roast the chicken and vegetables up to 2 days in advance and store them in an airtight container. Cook the pasta fresh and toss everything together just before serving for best texture and flavor.
- → What vegetables work best as substitutes?
Try asparagus, mushrooms, spinach, snap peas, or sun-dried tomatoes. Adjust cooking times based on vegetable density—delicate greens should be added at the end, while denser vegetables can roast the full time.
- → How do I make this vegetarian?
Simply omit the chicken and double the vegetables. Consider adding chickpeas or white beans for additional protein and heartiness. The cooking time remains the same.
- → Why reserve pasta water?
Starchy pasta water helps create a silky coating that binds the sauce to the pasta and vegetables. It also helps emulsify the dish and prevents it from becoming dry.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh herbs and light sauce beautifully. The acidity cuts through the richness of the Parmesan and olive oil.
- → Can I use dried herbs instead of fresh?
Absolutely. Use one-third the amount of dried herbs as fresh—so 1 tsp dried rosemary, 1 tsp dried thyme, and the oregano as written. Dried oregano is already specified in the ingredient list.