If you’re on the hunt for a meal that’s bursting with flavor, comforting, and just plain delicious, look no further than this Honey Garlic Chicken with Roasted Veggie Penne Recipe. It’s one of those dishes that manages to impress with sweet and savory honey garlic chicken paired perfectly with tender, roasted vegetables tossed through al dente penne pasta. Every bite offers a vibrant melody of textures and tastes, from the caramelized veggies to the sticky sauce coating the juicy chicken. It’s effortlessly satisfying and an absolute joy to make for your friends, family, or even a cozy weeknight treat.
Ingredients You’ll Need
Gathering simple yet vibrant ingredients is the key to making this dish shine. Each component brings something special, whether it’s flavor, texture, or color—working together to create a beautiful balance.
- 4 boneless, skinless chicken breasts: Choose fresh chicken for juicy, tender meat that absorbs the sauce beautifully.
- 2 tablespoons olive oil: Use for roasting veggies and cooking chicken, adding richness and helping flavors meld.
- 1/4 cup honey: Adds a natural sweetness that perfectly complements the garlic and soy sauce.
- 3 garlic cloves, minced: For that unmistakable warm and pungent kick that defines this dish.
- 2 tablespoons soy sauce: Brings umami depth and balances the honey’s sweetness.
- 1 tablespoon apple cider vinegar: A touch of acidity brightens the sauce and lifts the flavors.
- 1/2 teaspoon ground ginger: Provides subtle warmth and an earthy undertone.
- Salt and pepper to taste: Essential for seasoning both chicken and veggies perfectly.
- 2 cups penne pasta: Whole wheat or gluten-free options both work wonderfully for a hearty base.
- 1 cup cherry tomatoes, halved: Bring juicy bursts of sweetness that caramelize during roasting.
- 1 zucchini, sliced: Adds tender, mildly sweet texture and vibrant green color.
- 1 bell pepper, sliced: Offers crispness and a pop of bright color.
- 1/2 red onion, sliced: Roasts to sweetness and adds lovely depth.
- 1 teaspoon dried oregano: A fragrant herb that ties the veggies together.
- 1 teaspoon garlic powder: Boosts the garlic flavor in the roasted vegetables.
- Fresh basil (optional): Adds fresh herbal brightness as a garnish.
- Grated Parmesan cheese (optional): For a savory finishing touch that enhances every bite.
How to Make Honey Garlic Chicken with Roasted Veggie Penne Recipe
Step 1: Prepare the Roasted Veggies
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, dried oregano, garlic powder, salt, and pepper. Spreading the veggies in an even layer on a baking sheet allows them to roast evenly and develop that gorgeous caramelization that brings out their natural sweetness.
Step 2: Roast the Vegetables
Place your baking sheet in the oven and roast for 20 to 25 minutes. Be sure to stir the veggies halfway through so they brown evenly. You’ll know they’re ready when they’re tender and a little caramelized—trust me, this adds a fantastic depth of flavor that’s essential to the dish.
Step 3: Cook the Penne Pasta
While your veggies are roasting, cook the penne according to the package instructions until it is al dente. Drain the pasta and set it aside—this simple base will soak up all the vibrant flavors from the roasted veggies and honey garlic chicken sauce.
Step 4: Cook the Honey Garlic Chicken
Heat olive oil in a large skillet over medium-high heat. Season your chicken breasts generously with salt and pepper, then add them to the hot skillet. Cook for about 6 to 7 minutes on each side until they develop a golden-brown crust and the internal temperature reaches 165°F (75°C). Remove the chicken and rest it on a plate to keep the juices locked in.
Step 5: Make the Honey Garlic Sauce
Reduce the heat to medium and add honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger to the same skillet. Stir everything together and let it cook for 1 to 2 minutes until it thickens slightly into a glossy, aromatic sauce that will coat the chicken beautifully.
Step 6: Combine Chicken and Sauce
Slice the cooked chicken into strips, then return it to the skillet with the honey garlic sauce. Toss the chicken gently so every piece is coated in the luscious sauce. This step is where the magic happens—each bite will be tender, sticky, and packed with flavor.
Step 7: Assemble the Dish
In a large bowl, mix the roasted veggies with the cooked penne pasta, tossing gently to combine. Plate the pasta and roasted veggies mixture, then top it with the honey garlic chicken strips. This layering of flavors and textures makes every forkful a delight.
How to Serve Honey Garlic Chicken with Roasted Veggie Penne Recipe
Garnishes
Fresh basil leaves scattered over the top add an aromatic brightness that wakes up the dish beautifully. If you’re a cheese lover, a light sprinkle of grated Parmesan provides a salty, nutty finish that enhances the overall flavor experience.
Side Dishes
This recipe is wonderfully balanced on its own, but you can complement it with a simple side salad of mixed greens dressed with lemon vinaigrette for a refreshing contrast. Garlic bread or crusty artisan bread also pairs perfectly, soaking up any extra sauce from the plate.
Creative Ways to Present
If you want to impress dinner guests, serve the pasta and veggies on a large platter with the honey garlic chicken artistically arranged on top. Drizzle a bit of extra sauce around the edges and garnish with basil. You could even toss in some toasted pine nuts for a crunchy surprise that adds texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover honey garlic chicken and roasted veggie penne in an airtight container in the refrigerator. It will keep well for up to 3 days and remains delicious for quick lunches or dinners.
Freezing
This dish freezes well, especially if you keep the chicken and the pasta with veggies in separate containers. Freeze them for up to 2 months to maintain the best flavor and texture, so you can enjoy this Honey Garlic Chicken with Roasted Veggie Penne Recipe anytime with no fuss.
Reheating
To reheat, gently warm the pasta and veggies in a skillet or microwave until heated through. Warm the chicken separately to avoid drying it out, then combine before serving. A splash of water or broth can help maintain moisture and keep everything tender.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully because they tend to be juicier and more forgiving during cooking. Just adjust the cooking time slightly, and you’ll get a rich, flavorful result.
What pasta works best for this recipe?
Penne is ideal for holding onto the sauce and mixing well with roasted vegetables, but feel free to use any short pasta like rigatoni, fusilli, or even gluten-free options as per your preference.
Is there a way to make this recipe vegetarian?
Yes! Swap the chicken for hearty roasted tofu or tempeh, and toss it in the honey garlic sauce. It’s a great vegetarian alternative that still delivers all the delicious flavors.
Can I prepare part of this recipe in advance?
You can roast the vegetables and cook the pasta ahead of time to save time on busy days. Just keep them stored separately in airtight containers and combine fresh with warm chicken and sauce when ready to serve.
How spicy is the dish? Can I add heat?
This recipe is mild and family-friendly, but you can easily add red pepper flakes or a dash of hot sauce to the honey garlic sauce if you like a bit of heat. It adds a lovely contrast to the sweetness of the honey.
Final Thoughts
Sharing this Honey Garlic Chicken with Roasted Veggie Penne Recipe feels like passing along a little kitchen treasure—it’s just that good. With its harmony of flavors, ease of preparation, and wholesome ingredients, it quickly becomes a trusted go-to meal. I can’t encourage you enough to give it a try and make it your own. Trust me, it will delight your taste buds and bring joy to your table again and again.
Print
Honey Garlic Chicken with Roasted Veggie Penne Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Honey Garlic Chicken with Roasted Veggie Penne recipe combines tender, flavorful chicken glazed in a sweet and savory honey garlic sauce with perfectly roasted seasonal vegetables and al dente penne pasta. A wholesome, well-balanced meal that is easy to prepare and packed with vibrant flavors.
Ingredients
For the Honey Garlic Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
For the Roasted Veggie Penne:
- 2 cups penne pasta (whole wheat or gluten-free, if preferred)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Prepare the Roasted Veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, dried oregano, garlic powder, salt, and pepper. Spread the veggies in an even layer on a baking sheet.
- Roast the Vegetables: Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
- Cook the Penne: While the veggies are roasting, cook the penne pasta according to the package instructions. Drain and set aside.
- Cook the Honey Garlic Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove chicken and set aside.
- Make the Honey Garlic Sauce: In the same skillet, lower heat to medium. Add honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir well and cook for 1-2 minutes until the sauce thickens slightly.
- Combine Chicken with Sauce: Slice the cooked chicken into strips and return it to the skillet, tossing to coat evenly with the honey garlic sauce.
- Assemble the Dish: In a large mixing bowl, combine the cooked penne pasta and the roasted vegetables. Gently toss to combine.
- Serve: Plate the roasted veggie penne and top with honey garlic chicken strips. Garnish with fresh basil and grated Parmesan cheese if desired. Serve warm and enjoy!
Notes
- You can substitute penne with any pasta of your choice, including gluten-free options.
- Adjust the honey quantity to your preferred level of sweetness.
- Fresh basil and Parmesan garnish are optional but add extra flavor and presentation appeal.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
- Leftover sauce can be reduced further for a thicker glaze if desired.
