Honey Garlic Chicken with Roasted Veggie Penne Recipe
If you’re craving something that’s equal parts comforting, nourishing, and bursting with flavor, look no further than Honey Garlic Chicken with Roasted Veggie Penne. This vibrant pasta dish brings together caramelized roasted vegetables, juicy bites of chicken glazed in a sticky honey garlic sauce, and perfectly al dente penne for a meal that feels special yet comes together in less than an hour. Each forkful is a colorful celebration of sweet, savory, and garlicky goodness, making it a weeknight hero you’ll want to put on repeat.
Ingredients You’ll Need
What I love most about Honey Garlic Chicken with Roasted Veggie Penne is how it transforms simple, everyday ingredients into something really show-stopping. Every item here plays a role, whether it’s adding a pop of color, a punch of flavor, or that irresistible sauciness that ties it all together.
- Chicken breasts: Cut into bite-sized pieces for quick, even cooking and the perfect pasta-to-chicken ratio in every bite.
- Honey: The star sweetener that caramelizes beautifully with garlic for a glossy, sticky sauce.
- Soy sauce (low-sodium): Adds depth and savoriness without overwhelming the dish; low-sodium keeps things balanced.
- Garlic cloves: Three whole cloves go in for that bold, aromatic punch—don’t skimp!
- Olive oil: Used for both sautéing the chicken and roasting the veggies, giving everything a lovely golden finish.
- Zucchini: Sliced and roasted until tender, it adds sweetness and freshness.
- Red bell pepper: For color, crunch, and a subtle sweetness that pairs wonderfully with the sauce.
- Cherry tomatoes: Halved so they burst and caramelize in the oven, lending juiciness to every forkful.
- Red onion: Sliced and roasted, it mellows and sweetens beautifully.
- Salt and pepper: Essential for bringing out the natural flavors of every ingredient.
- Penne pasta: Holds onto the sauce and roasted veggies perfectly—use gluten-free if you need!
- Red pepper flakes (optional): For a touch of gentle heat to balance the sweetness of the honey.
- Fresh parsley: Chopped for a burst of color and herby freshness at the end.
- Grated Parmesan (optional): Adds a salty, savory finish—totally up to you.
How to Make Honey Garlic Chicken with Roasted Veggie Penne
Step 1: Roast the Veggies
Start by preheating your oven to 425°F. Spread the zucchini, red bell pepper, cherry tomatoes, and red onion out on a large baking sheet. Toss them with olive oil, salt, and pepper, making sure every piece is lightly coated. Roast for 20 to 25 minutes, stirring halfway through, until the edges are tender and just beginning to char. This step brings out those deep, sweet flavors and gives your pasta gorgeous color.
Step 2: Cook the Penne
While the veggies roast, bring a big pot of salted water to a boil and cook the penne according to the package instructions until al dente. Drain and set aside, reserving a splash of pasta water in case you want to loosen the sauce later.
Step 3: Whisk the Honey Garlic Sauce
In a small bowl, whisk together the honey, soy sauce, and minced garlic. This magical trio is what gives Honey Garlic Chicken with Roasted Veggie Penne its signature, crave-worthy flavor—sweet, sticky, and savory all at once.
Step 4: Sauté the Chicken
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chicken pieces and sauté until golden and cooked through, about 6 to 8 minutes. You want those edges browned for maximum flavor, so don’t overcrowd the pan.
Step 5: Add the Sauce
Pour the honey garlic sauce directly over the cooked chicken in the skillet. Let it bubble and simmer for 2 to 3 minutes—the sauce should thicken and turn glossy, sticking beautifully to each piece of chicken. Your kitchen will smell absolutely irresistible at this stage!
Step 6: Bring It All Together
Now for the grand finale: add the roasted vegetables and cooked penne to the skillet with the chicken. Toss everything together until the sauce coats each piece of pasta and veggie. If you like a little heat, sprinkle in some red pepper flakes. Taste and adjust the seasoning if needed.
Step 7: Garnish and Serve
Transfer the Honey Garlic Chicken with Roasted Veggie Penne to a serving bowl or dish. Top with a generous shower of fresh parsley and, if you’d like, a handful of grated Parmesan. Serve right away while everything is hot and fragrant.
How to Serve Honey Garlic Chicken with Roasted Veggie Penne
Garnishes
For a beautiful finish, I like to scatter a bit of fresh parsley over the top—its color pops against the golden chicken and vibrant veggies. If you’re a cheese lover, freshly grated Parmesan brings a salty, savory edge that complements the sweet honey garlic glaze. Don’t forget a twist of black pepper or a final dusting of red pepper flakes for a hint of heat.
Side Dishes
This dish is hearty enough to stand alone, but a crisp green salad or some crusty garlic bread will make the meal feel extra special. I love pairing Honey Garlic Chicken with Roasted Veggie Penne with a simple arugula salad tossed in lemon vinaigrette, or a few slices of toasted baguette to mop up any extra sauce.
Creative Ways to Present
If you’re serving this for guests, try spooning the pasta into individual bowls and topping each with a few extra roasted veggies and a sprinkle of Parmesan. Or, for a family-style presentation, pile everything high on a platter and let everyone dig in. For a weeknight lunch, pack leftovers into containers—this dish tastes just as good at room temperature!
Make Ahead and Storage
Storing Leftovers
Leftover Honey Garlic Chicken with Roasted Veggie Penne stores beautifully. Simply transfer any remaining pasta to an airtight container and refrigerate for up to 3 days. The flavors deepen as they sit, making for an even tastier lunch or dinner the next day.
Freezing
If you want to freeze this dish, let it cool completely first. Then, portion it into freezer-safe containers. It will keep well for up to 2 months. For best results, freeze in single portions so you can grab and reheat whenever the craving strikes.
Reheating
To reheat, place your portion in a skillet with a splash of water or chicken broth to loosen the sauce. Warm gently over medium heat until hot. Alternatively, microwave in a covered dish in 45-second bursts, stirring in between, until heated through. Add a fresh sprinkle of parsley or Parmesan just before serving to revive those bright flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great substitute and will add an extra juicy, rich flavor to your Honey Garlic Chicken with Roasted Veggie Penne. Just cut them into bite-sized pieces and cook as directed.
How can I make this dish gluten-free?
It’s easy—just swap the penne for your favorite gluten-free pasta, and use tamari instead of soy sauce. The result is just as delicious and satisfying!
What other vegetables work well in this recipe?
Feel free to get creative! Mushrooms, broccoli florets, or even eggplant roast up beautifully and add different flavors and textures. Just make sure to cut everything into similar-sized pieces for even roasting.
Can I prepare any components ahead of time?
You can! Roast the veggies and cook the pasta up to a day ahead and store them separately in the fridge. When you’re ready, just sauté the chicken, add the sauce, and toss everything together for a quick assembly.
What if I don’t have honey?
If you’re out of honey, pure maple syrup is a great substitute. It will give the sauce a slightly different, but equally delicious, sweetness and works beautifully with the garlic and soy sauce.
Final Thoughts
There’s something seriously satisfying about bringing Honey Garlic Chicken with Roasted Veggie Penne to the table—whether it’s a busy weeknight or a relaxed weekend dinner. It’s colorful, flavorful, and so easy to fall in love with. I can’t wait for you to try it and make it your own. Happy cooking!
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Honey Garlic Chicken with Roasted Veggie Penne Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and wholesome Honey Garlic Chicken with Roasted Veggie Penne recipe that combines tender chicken pieces glazed in a sticky honey garlic sauce with perfectly roasted vegetables and al dente penne pasta. This easy weeknight dinner is packed with balanced nutrients, vibrant colors, and delicious textures, making it a satisfying main course suitable for the entire family.
Ingredients
For the Chicken and Sauce
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 3 garlic cloves, minced
- 1 tablespoon olive oil
For the Roasted Vegetables
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Pasta and Garnish
- 8 oz penne pasta
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven. Set your oven to 425°F to get it ready for roasting the vegetables to a perfect tender and slightly charred texture.
- Prepare and roast vegetables. On a large baking sheet, toss the zucchini, red bell pepper, cherry tomatoes, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread in an even layer and roast in the oven for 20–25 minutes, stirring halfway through to ensure even cooking.
- Cook the penne pasta. While the vegetables roast, bring a pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Drain and set aside to keep warm.
- Make the honey garlic sauce. In a small bowl, whisk together honey, low-sodium soy sauce, and the minced garlic until well combined.
- Sauté the chicken. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken pieces and cook, stirring occasionally, until they’re golden brown and cooked through, about 6–8 minutes.
- Combine chicken and sauce. Pour the honey garlic mixture into the skillet with the cooked chicken. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens and becomes sticky, coating the chicken beautifully.
- Toss everything together. Add the roasted vegetables and cooked penne pasta to the skillet with the chicken and sauce. Toss gently but thoroughly to mix all ingredients and flavors together.
- Finish and serve. Sprinkle red pepper flakes over the dish if you like a hint of heat. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve immediately for best taste and texture.
Notes
- You can substitute penne with other short pasta shapes such as rotini or rigatoni for variety.
- To make this recipe gluten-free, swap soy sauce for tamari and use gluten-free pasta options.
- For added vegetable variety and nutrition, consider including mushrooms or broccoli among the roasted veggies.
- Omit Parmesan cheese to keep the dish dairy-free without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 12 g
- Sodium: 590 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
