If you’re craving a dish that combines the sweet and savory allure of tender chicken with the vibrant freshness of roasted vegetables and the comforting bite of pasta, you are going to adore this Honey Garlic Chicken with Roasted Veggie Penne Recipe. It’s a harmonious medley of flavors and textures that comes together effortlessly, delivering a meal that’s as satisfying as it is colorful. Perfect for weeknight dinners or special occasions, this recipe brings a burst of sunshine to your dinner table with its luscious honey garlic glaze and perfectly roasted veggies all tossed with al dente penne.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients that each play a pivotal role in creating the final dish’s irresistible flavor and texture. From the juicy chicken to the assortment of colorful veggies and that mouthwatering honey garlic sauce, every item has its part to shine.
- 1 pound boneless skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and easy eating.
- 2 tablespoons olive oil (for chicken): Helps sear the chicken to golden perfection while keeping it juicy.
- 3 tablespoons honey: Adds that signature natural sweetness that balances the soy sauce’s saltiness.
- 3 tablespoons soy sauce: Brings savory depth and umami richness to the sauce.
- 3 cloves garlic, minced: Infuses the dish with aromatic punch and warmth.
- 1 teaspoon cornstarch: Thickens the sauce beautifully, giving it that glossy, clingy texture.
- 2 cups broccoli florets: Roasting these gives a tender yet crisp bite and vibrant green color.
- 1 red bell pepper, sliced: Offers sweetness and a lovely pop of red to brighten the plate.
- 1 zucchini, sliced: Adds subtle freshness and balances flavors.
- 1 tablespoon olive oil (for veggies): Ensures the vegetables roast evenly and develop caramelized edges.
- 8 ounces penne pasta: The ideal pasta shape that holds onto sauce and veggies perfectly.
- Salt and pepper to taste: Essential seasonings that enhance all other flavors.
- Fresh parsley for garnish (optional): Adds a pop of green and a hint of herbal brightness.
How to Make Honey Garlic Chicken with Roasted Veggie Penne Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 425°F (220°C). Toss the broccoli florets, sliced red bell pepper, and zucchini with a tablespoon of olive oil, then season generously with salt and pepper. Spread them evenly on a baking sheet to ensure they roast nicely. Pop them in the oven for 20 minutes, flipping halfway through to get those perfect golden-brown edges while keeping a tender interior. This roasting step brings out a natural sweetness and adds fantastic texture to your dish.
Step 2: Cook the Penne Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until just al dente—tender but still with a slight bite. Once cooked, drain the pasta well and set it aside so it’s ready to be combined with the chicken and veggies later. This timing ensures everything comes together beautifully.
Step 3: Prepare the Honey Garlic Sauce
In a small bowl, whisk together the honey, soy sauce, minced garlic, and cornstarch until the mixture is smooth and well combined. This simple sauce is going to be the magic behind that irresistible glaze coating the chicken, perfectly balancing sweet and savory flavors with a rich, silky texture.
Step 4: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and season them with salt and pepper. Cook the chicken for about 5 to 7 minutes, turning occasionally, until each piece is beautifully browned and cooked through. The searing process locks in moisture, creating tender bites that soak up the sauce perfectly.
Step 5: Combine Chicken and Sauce
Pour the honey garlic sauce into the skillet with the cooked chicken. Let it simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce thickens and clings to every piece in a shiny, flavorful glaze. This is where the chicken transforms into the star of the Honey Garlic Chicken with Roasted Veggie Penne Recipe.
Step 6: Toss Everything Together
Add the roasted vegetables and the cooked penne pasta into the skillet. Toss everything so the sauce coats all the ingredients evenly and the dish is warmed through. This step melds all the vibrant flavors and textures into a harmonious, mouthwatering meal.
How to Serve Honey Garlic Chicken with Roasted Veggie Penne Recipe
Garnishes
Fresh parsley is the perfect finishing touch—sprinkle it over the dish right before serving to add a burst of color and a subtle, herbaceous note that brightens each bite. You could also add a sprinkle of crushed red pepper flakes if you love a little kick.
Side Dishes
This meal shines on its own, but if you want to go all out, pair it with a crisp green salad dressed in tangy lemon vinaigrette or some warm, crusty bread to soak up any leftover sauce. A light cucumber salad would also add a refreshing cool contrast.
Creative Ways to Present
For a fun presentation, serve the Honey Garlic Chicken with Roasted Veggie Penne Recipe in individual shallow bowls, layering the chicken and veggies atop the pasta and garnishing with herbs. Or, for a family-style feast, plate it in a large serving dish right in the center of the table to invite everyone to dig in and share. It’s as inviting visually as it is flavorful.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen a bit overnight, making for an even tastier lunch or dinner the next day.
Freezing
You can freeze leftover Honey Garlic Chicken with Roasted Veggie Penne Recipe for up to 2 months. Just let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Gently reheat your leftovers in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth can help prevent the dish from drying out. Microwave reheating works as well but stir halfway through for even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic option since they tend to be juicier and more forgiving during cooking. Just cut them into bite-sized pieces and follow the same cooking time.
Is there a vegetarian version of this dish?
Yes! Simply replace the chicken with firm tofu or chickpeas, and adjust cooking times accordingly. The honey garlic sauce and roasted veggies make the perfect flavorful combo for plant-based proteins.
Can I make this recipe gluten-free?
Definitely. Swap out the regular penne pasta for a gluten-free version. Just double-check your soy sauce as some brands may contain gluten—look for a gluten-free or tamari alternative.
How spicy is this dish? Can I add heat?
The Honey Garlic Chicken with Roasted Veggie Penne Recipe as written is mild and crowd-pleasing. If you love heat, add crushed red pepper flakes with the garlic or sprinkle some chili oil over the finished dish for an extra kick.
Can I prepare parts of this dish ahead of time?
Yes! You can roast the vegetables and cook the pasta a day ahead and store them separately in the fridge. When you’re ready to eat, just cook and glaze the chicken freshly and toss everything together for best taste and texture.
Final Thoughts
This Honey Garlic Chicken with Roasted Veggie Penne Recipe is one of those magical dishes that feels special yet comes together quickly with simple ingredients. Every bite is bursting with that perfect sweet-savory balance, tender chicken, fresh roasted vegetables, and comforting pasta that warms both body and soul. I can’t wait for you to try it and make it a regular favorite in your kitchen!
Print
Honey Garlic Chicken with Roasted Veggie Penne Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Description
This Honey Garlic Chicken with Roasted Veggie Penne is a flavorful and wholesome main course combining tender, honey-glazed chicken with perfectly roasted vegetables and al dente penne pasta. Easy to prepare and satisfying, this dish balances sweet and savory elements with a nutritious vegetable medley, making it a perfect weeknight dinner.
Ingredients
Chicken and Sauce
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon cornstarch
- Salt and pepper to taste
Roasted Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil (for veggies)
- Salt and pepper to taste
Pasta
- 8 ounces penne pasta
Garnish
- Fresh parsley (optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C). Toss the broccoli florets, sliced red bell pepper, and zucchini with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes, flipping halfway through to ensure even cooking and slight caramelization.
- Cook the Pasta: While the vegetables roast, cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside to keep warm.
- Prepare the Honey Garlic Sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, and cornstarch until fully combined to create a flavorful glaze.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook the chicken for 5 to 7 minutes, stirring occasionally, until browned on the outside and cooked through.
- Glaze the Chicken: Pour the honey garlic sauce into the skillet with the chicken. Simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the chicken pieces with a beautiful glossy glaze.
- Combine Pasta and Vegetables: Add the roasted vegetables and cooked penne pasta to the skillet with the glazed chicken. Toss everything together gently so that all ingredients are evenly mixed and heated through.
- Serve: Garnish with freshly chopped parsley if desired, and serve the Honey Garlic Chicken with Roasted Veggie Penne warm for a delicious, well-rounded meal.
Notes
- Substitute gluten-free pasta to make this dish suitable for gluten intolerance.
- Add crushed red pepper flakes to the sauce or vegetables for a spicy kick.
- This recipe works well using leftover roasted vegetables, making it versatile for meal prep or using up produce.
