If you’re craving a meal that blends sweet, savory, and hearty flavors all in one, the Honey Garlic Chicken with Roasted Veggie Penne Recipe is exactly what your dinner table needs. This dish brings together tender chicken glazed with a luscious honey garlic sauce alongside vibrant roasted vegetables and perfectly cooked penne pasta. Each bite bursts with a harmony of textures and tastes, creating comfort food that feels both special and easy enough for weeknight cooking. You’ll love how the natural sweetness of honey matches the zing of garlic and ginger, while the roasted veggies add a fresh, colorful dimension to the plate. This recipe is a true crowd-pleaser that’s as nutritious as it is delicious.
Ingredients You’ll Need
What’s wonderful about the ingredients for this Honey Garlic Chicken with Roasted Veggie Penne Recipe is their simplicity and how each one plays a key role in building layers of flavor, texture, and color. No fancy items here, just thoughtfully combined staples that come together to create something truly memorable.
- 4 boneless, skinless chicken breasts: The star protein that soaks up the honey garlic sauce beautifully.
- 2 tablespoons olive oil: Adds richness and helps with cooking both chicken and veggies to perfection.
- 1/4 cup honey: Provides the perfect natural sweetness to balance the savory garlic and soy sauce.
- 3 garlic cloves, minced: Delivers that unmistakable pungent kick that transforms the sauce.
- 2 tablespoons soy sauce: Brings depth and saltiness, enhancing the overall flavor profile.
- 1 tablespoon apple cider vinegar: Offers a bright tang that lifts the sauce and keeps it from feeling too sweet.
- 1/2 teaspoon ground ginger: A subtle warmth that complements the garlic and honey perfectly.
- Salt and pepper: Essential seasonings to bring out the flavors in every component.
- 2 cups penne pasta (whole wheat or gluten-free if preferred): Provides the perfect base and texture to soak up the sauce.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and vibrant color.
- 1 zucchini, sliced: Adds a tender, slightly crisp vegetable component.
- 1 bell pepper, sliced: Adds a sweet, crunchy contrast and beautiful color.
- 1/2 red onion, sliced: Gives a subtle sharpness that mellows when roasted.
- 1 teaspoon dried oregano: Adds an earthy, herbal note that pairs wonderfully with roasted veggies.
- 1 teaspoon garlic powder: Enhances the savory garlic flavor in the vegetables.
- Fresh basil (optional): For garnish, lending a fresh, aromatic touch.
- Grated Parmesan cheese (optional): To sprinkle on top for a salty, umami kick.
How to Make Honey Garlic Chicken with Roasted Veggie Penne Recipe
Step 1: Prepare the Roasted Vegetables
First things first, preheat your oven to 400°F (200°C) to get it nice and hot for roasting. Toss the cherry tomatoes, zucchini, bell pepper, and red onion in olive oil, dried oregano, garlic powder, salt, and pepper. Spreading them evenly on a baking sheet ensures they roast evenly and develop that irresistible caramelized flavor. The roasting process softens the vegetables while intensifying their natural sweetness, making them the perfect counterpart to the savory chicken.
Step 2: Roast the Veggies
Pop the veggies into the oven for about 20-25 minutes. Halfway through, give them a gentle stir to promote even roasting. You’ll know they’re ready when they’re tender and slightly browned in spots, with beautifully deepened flavors that make every forkful sing. This step is crucial as it elevates simple vegetables into a star component of the dish.
Step 3: Cook the Penne Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the penne pasta according to the package’s instructions. The pasta should be al dente—firm to the bite—so it won’t turn mushy when combined later. Once cooked, drain it and set it aside, ready to be mixed with the roasted veggies for a perfectly balanced base.
Step 4: Cook the Honey Garlic Chicken
Heat olive oil over medium-high heat in a large skillet. Season the chicken breasts generously with salt and pepper, then add them to the pan. Cooking each side for about 6-7 minutes until golden brown and cooked through guarantees juicy, tender chicken. Remove the breasts from the skillet and set them aside to rest. Cooking the chicken this way gives it a lovely sear while locking in moisture.
Step 5: Make the Honey Garlic Sauce
Lower the heat to medium and in the same skillet, add honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir everything together and let it cook for a minute or two until the sauce thickens just slightly. This glossy, fragrant sauce is the heart of the dish, wrapping that perfect balance of sweet, savory, and tangy around every bite of chicken.
Step 6: Coat the Chicken in Sauce
Slice the rested chicken into strips, then return it to the skillet. Toss the chicken pieces gently to coat them thoroughly in the honey garlic sauce, ensuring every forkful carries that delicious glaze. This step is where flavor really finds its happily ever after with the perfectly cooked chicken.
Step 7: Combine Pasta and Veggies
In a large mixing bowl, mix the cooked penne pasta together with the roasted veggies. Toss gently so that the flavors blend without squishing the veggies. This combination creates a colorful, flavorful, and satisfying base that perfectly complements the rich chicken.
Step 8: Plate and Serve
Serve the Honey Garlic Chicken with Roasted Veggie Penne by placing a generous helping of the pasta and veggies on a plate, then topping it with several slices of the sauced chicken. If you like, finish with a sprinkle of fresh basil and Parmesan cheese to add a pop of freshness and a touch of umami. Nothing beats digging into this vibrant, wholesome meal while it’s warm and inviting.
How to Serve Honey Garlic Chicken with Roasted Veggie Penne Recipe
Garnishes
Fresh basil leaves add a bright herbal note that elevates the dish visually and flavor-wise. A light sprinkle of grated Parmesan cheese not only brings a nutty umami punch but also adds a perfect finishing touch to the pasta. These simple garnishes take the dish from great to unforgettable.
Side Dishes
This dish is so complete on its own, but if you want to add a side, a crisp green salad or garlic bread works beautifully. The lightness of leafy greens or the crunch of bread provide textural contrast and round out the meal without competing with the richly flavored chicken.
Creative Ways to Present
For a fun twist, serve the pasta and roasted veggies in a hollowed-out bell pepper or tomato for a beautiful presentation. Individual bowls with layered chicken topping also work well for casual family dinners or entertaining guests. No matter how you present it, this Honey Garlic Chicken with Roasted Veggie Penne Recipe always shines as a centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Keeping the chicken and pasta mixed means the flavors continue to meld, but if you prefer, store them separately to maintain the best texture. Reheat gently to keep the chicken juicy.
Freezing
This dish freezes well if you want to prepare it in advance. Wrap the chicken and pasta separately in freezer-safe containers, and store for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently in a skillet over medium heat or in the microwave at medium power to prevent the chicken from drying out. Adding a splash of water or a drizzle of olive oil can help keep everything moist and tasty.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne is suggested for its shape and texture, feel free to swap it for fusilli, rotini, or even gluten-free varieties to suit your preference or dietary needs.
Is it possible to make the Honey Garlic Chicken vegetarian?
Yes! You can substitute the chicken breasts with firm tofu or tempeh. Just make sure to press the tofu well before cooking and marinate it in the honey garlic sauce for maximum flavor.
How spicy is this dish?
This Honey Garlic Chicken with Roasted Veggie Penne Recipe is not spicy by default but rather sweet and savory. If you like a little heat, adding crushed red pepper flakes to the sauce or roasted veggies is a great option.
Can I prepare this recipe ahead of time for meal prep?
Definitely! The roasted vegetables and pasta can be prepared a day ahead, and the chicken can be cooked and tossed in the sauce shortly before serving. This makes for an efficient and delicious meal prep option.
What can I use if I don’t have apple cider vinegar?
If you don’t have apple cider vinegar on hand, a mild white vinegar or lemon juice can be used as a substitute to maintain the tangy brightness in the sauce.
Final Thoughts
There’s nothing quite like the comforting combination of tender, honey garlic glazed chicken paired with roasted veggies and penne pasta. The Honey Garlic Chicken with Roasted Veggie Penne Recipe offers the perfect balance of flavors and textures, making it an ideal weeknight dinner or a dish to impress friends and family. Once you try it, this recipe is sure to become one of your favorites to turn to whenever you want a meal that’s both wholesome and irresistibly delicious. Grab your ingredients and enjoy this delightful cooking adventure!
Print
Honey Garlic Chicken with Roasted Veggie Penne Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Honey Garlic Chicken with Roasted Veggie Penne is a wholesome and flavorful dish that combines tender chicken breasts coated in a sweet and savory honey garlic sauce with vibrant roasted vegetables and perfectly cooked penne pasta. Ideal for a nutritious weeknight dinner, this recipe offers a balanced meal packed with protein, fiber, and vitamins.
Ingredients
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
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 and roast for 20-25 minutes, stirring halfway through for even caramelization.
- Cook the Penne: While the veggies are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. 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 them to the skillet and cook for about 6-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F / 75°C). Remove chicken and set aside.
- Make the Honey Garlic Sauce: In the same skillet, reduce heat to medium. Add honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir and cook for 1-2 minutes until the sauce thickens slightly.
- Toss the Chicken in Sauce: Slice the cooked chicken into strips and return to the skillet. Toss to coat all pieces thoroughly with the honey garlic sauce.
- Assemble the Dish: In a large mixing bowl, combine the cooked penne pasta with the roasted vegetables. Gently toss to mix well.
- Serve: Plate the pasta and veggies mixture, top with honey garlic chicken strips. Garnish with fresh basil and grated Parmesan cheese if desired. Serve warm and enjoy!
Notes
- For a gluten-free version, use gluten-free pasta and tamari instead of soy sauce.
- You can use frozen vegetables if fresh are not available; adjust roasting time as needed.
- Leftovers refrigerate well for up to 3 days and reheat on stovetop or microwave.
- Adjust honey amount for sweeter or milder sauce according to taste.
- Use fresh herbs like basil or parsley for added freshness if preferred.
