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

Scale

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)

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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