If you’re looking for a meal that’s equal parts vibrant, comforting, and packed with personality, you absolutely have to try Honey Garlic Chicken with Roasted Veggie Penne. This dish is a colorful celebration of flavors—the sweet, garlicky glaze on tender chicken, hearty pasta, and an irresistible medley of caramelized veggies come together for a totally craveable weeknight dinner. It’s easy enough for any busy night but impressive enough to serve up to friends (and trust me, they’ll ask for seconds!).

Honey Garlic Chicken with Roasted Veggie Penne Recipe - Recipe Image

Ingredients You’ll Need

What makes this recipe shine is how each ingredient brings its own magic: every veggie adds color, the chicken soaks up gorgeous flavor, and the honey garlic sauce gives everything a sweet-and-savory finish. Let’s break down what you’ll need and why each piece is so essential.

Chicken breasts (1 pound, boneless and skinless): The main protein, juicy and soaks up that honey garlic sauce perfectly.
Olive oil (2 tablespoons, divided): Keeps everything from sticking and helps the veggies roast to golden perfection.
Red bell pepper (chopped): Bursts of sweetness and color that look stunning on your plate.
Zucchini (chopped): For a tender, slightly creamy texture that balances brighter veggies nicely.
Yellow squash (chopped): Adds pops of color and a mellow flavor that soaks up the sauce.
Red onion (chopped): Roasts up sweet and brings a gentle crunch.
Cherry tomatoes (2 cups, halved): When roasted, these go jammy and sweet—all the better for flavor!
Italian seasoning (1 teaspoon): Easy way to bump up herb flavor with no fuss.
Salt (1/2 teaspoon): Essential for bringing out all the natural flavors of your ingredients.
Black pepper (1/4 teaspoon): Adds subtle heat and ties everything together.
Penne pasta (12 ounces): Ridges catch all that lovely sauce and hearty enough to stand up to the vegetables.
Honey (1/3 cup): Sweet, sticky, and the magic touch to your chicken’s glaze.
Low-sodium soy sauce (1/4 cup): Adds savoriness without going overboard on the salt.
Garlic cloves (3, minced): Brings out that signature aromatic kick we all love.
Rice vinegar or apple cider vinegar (1 tablespoon): Brightens things up and cuts the richness perfectly.
Cornstarch (1 teaspoon, mixed with 1 tablespoon water): Thickens your sauce for just the right glossy coating.
Fresh parsley (2 tablespoons, chopped): A bright, leafy finish that looks just as good as it tastes.
Grated Parmesan cheese (1/4 cup): Savory, rich finishing touch for nutty flavor and a little decadence.

How to Make Honey Garlic Chicken with Roasted Veggie Penne

Step 1: Roast the Vegetables

Start by preheating your oven to 425°F (220°C). Toss the bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes right onto a big baking sheet. Drizzle with a tablespoon of olive oil, sprinkle with Italian seasoning, salt, and pepper, then use your hands or a spatula to mix everything so the veggies are coated. Roast these beauties for 20 to 25 minutes—they’ll become tender and just a little bit caramelized, which really makes all the flavors pop.

Step 2: Cook the Penne Pasta

While your vegetables are roasting, cook your penne pasta according to the package directions. You want it just al dente, so check it a minute or two before the time is up. Once it’s cooked, drain well and set aside. Save a little of the pasta water in case you want to loosen up your sauce later!

Step 3: Sauté the Chicken

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add your chicken pieces (spread them out so they get golden, not steamy!) and let them cook for about 6 to 7 minutes. You’re looking for a gorgeous golden color and no pink in the middle—taste-testing encouraged!

Step 4: Make the Honey Garlic Sauce

While the chicken is working its magic, whisk together the honey, soy sauce, minced garlic, and vinegar in a little bowl. Once the chicken is done, pour this sauce right into the skillet. Let everything simmer together for 3 to 4 minutes so the sauce starts to thicken and coat the chicken.

Step 5: Thicken and Assemble

Now the magic move: pour in your cornstarch slurry (that’s cornstarch mixed with a tablespoon of water) into the sauce and stir. It’ll thicken up in about a minute. Add the roasted veggies and cooked pasta straight into the skillet. Toss until everything is glossy and beautifully combined. Just before serving, top with fresh parsley and a generous snow-shower of Parmesan cheese.

How to Serve Honey Garlic Chicken with Roasted Veggie Penne

Garnishes

A final flourish brings this dish to life! Add a shower of chopped fresh parsley and a sprinkling of grated Parmesan cheese just before serving. For an extra splash of color or kick, you could also scatter a few crushed red pepper flakes or some halved cherry tomatoes on top, keeping things fresh and vibrant.

Side Dishes

Honestly, Honey Garlic Chicken with Roasted Veggie Penne is a full plate all on its own, thanks to the protein, pasta, and vegetables. But if you want to set the table with something extra, a leafy green salad or some warm, crusty bread for mopping up the sauce is absolute bliss. A light, lemony vinaigrette pairs particularly well if you’re going the salad route.

Creative Ways to Present

This is a dish that loves to be shown off a little! Serve the Honey Garlic Chicken with Roasted Veggie Penne in a big family-style bowl, letting all those colors spill over each other, or plate individually for a restaurant-style meal at home. For a fun twist, portion it into ramekins, top with cheese, and broil for a melty pasta bake. Either way, it’s a feast for the eyes before anyone takes their first bite.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Garlic Chicken with Roasted Veggie Penne holds up beautifully in the fridge for up to three days. Make sure to let the dish cool completely before transferring it to an airtight container and storing it in the refrigerator. The flavors actually get even more developed by the next day!

Freezing

If you need to freeze, place the cooled pasta and chicken mixture into freezer-safe containers or zip-top bags. It’ll keep for up to two months. For best results, let it thaw overnight in the fridge before you plan to reheat, as this helps preserve the pasta’s texture.

Reheating

Reheating this dish is easy. For the stovetop, add a splash of water or chicken broth to a skillet and rewarm over medium heat, stirring occasionally. The microwave works too: cover loosely and heat in short intervals, stirring to keep everything evenly hot. Just be careful not to overheat, or the chicken can dry out. Don’t forget an extra sprinkle of Parmesan before serving again!

FAQs

Can I use different types of pasta?

Definitely! Penne is great for catching sauce and veggies, but fusilli, rigatoni, or even bow-tie pasta work just as well. Whole wheat or gluten-free options hold up nicely in this Honey Garlic Chicken with Roasted Veggie Penne too.

What other vegetables can I add?

Don’t be afraid to get creative. Broccoli florets, asparagus pieces, sliced carrots, or even mushrooms will all roast beautifully and pair with the honey garlic flavor. Just try to cut whatever you use into similar, bite-sized pieces for even cooking.

Can I make this dish ahead of time?

Absolutely! You can roast the vegetables and cook the chicken a day ahead, then store everything in separate containers. When ready to serve, prepare the pasta and sauce, then reheat and toss everything together. This makes weeknight dinners with Honey Garlic Chicken with Roasted Veggie Penne a breeze.

How do I make it spicier?

If you want to turn up the heat, add a pinch or two of crushed red pepper flakes to the sauce, or top each serving with sliced fresh chili. You can also drizzle on a little hot honey for a spicy-sweet twist.

Is Honey Garlic Chicken with Roasted Veggie Penne kid-friendly?

Absolutely! Kids typically love the sweet, sticky honey garlic sauce, and the fun pasta shapes with roasted veggies. If your little ones are picky about certain veggies, feel free to customize with ones you know they’ll enjoy.

Final Thoughts

There’s something so irresistible about Honey Garlic Chicken with Roasted Veggie Penne—you’ll fall for the mix of textures, that golden chicken, and the saucy penne loaded with veggies. Give it a try the next time you want dinner to feel extra special, even on a weeknight. Your kitchen is about to smell amazing!

Honey Garlic Chicken with Roasted Veggie Penne Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Honey Garlic Chicken with Roasted Veggie Penne recipe combines tender chicken in a sweet and savory sauce with roasted vegetables and pasta for a satisfying meal that’s bursting with flavor.

Ingredients

Scale

For the Roasted Vegetables:

1 red bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red onion, chopped
2 cups cherry tomatoes, halved
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided

For the Chicken and Pasta:

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
12 ounces penne pasta
1/3 cup honey
1/4 cup low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese

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Instructions

Preheat the oven: Preheat oven to 425°F (220°C).
Roast the vegetables: Toss bell pepper, zucchini, squash, onion, and cherry tomatoes with 1 tablespoon olive oil, Italian seasoning, salt, and pepper. Roast for 20–25 minutes.
Cook the pasta: Cook penne pasta until al dente, then drain.
Cook the chicken: Brown chicken in olive oil, then add honey, soy sauce, garlic, and vinegar. Simmer with cornstarch slurry.
Combine all: Add roasted vegetables and pasta to the skillet. Toss to coat in sauce.
Serve: Sprinkle with parsley and Parmesan.

Notes

You can swap the vegetables with your favorites such as broccoli, carrots, or asparagus.
For a spicier version, add crushed red pepper flakes to the sauce.
Leftovers keep well refrigerated for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop, Roasting
Cuisine: Fusion, American