Tender, pan-seared chicken breast served over whole grain penne pasta tossed with roasted bell peppers, caramelized mushrooms, and a garlic herb glaze—this hearty, flavorful dish is perfect for a satisfying weeknight dinner.
Why You’ll Love This Recipe
This garlic herb chicken with roasted veggie penne is a wholesome, well-balanced dish that combines lean protein, fiber-rich whole wheat pasta, and nutrient-dense vegetables. It’s packed with bold flavors thanks to the garlic, Italian herbs, and balsamic glaze, and comes together quickly with minimal cleanup. Perfect for busy weeknights, it offers a comforting meal without compromising on nutrition or taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil, divided
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar
- 6 oz whole wheat penne pasta
- Fresh parsley, chopped (for garnish)
Directions
- Cook the penne pasta in salted boiling water according to package instructions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced chicken, season with salt, pepper, and Italian herbs, and cook for 6–8 minutes or until golden and fully cooked. Transfer the chicken to a plate.
- In the same skillet, add the remaining olive oil. Sauté the garlic for about 30 seconds until fragrant, then add the chopped bell pepper and sliced mushrooms. Cook for 5–7 minutes until vegetables are tender and slightly caramelized.
- Return the cooked chicken to the skillet. Add the balsamic vinegar and stir to deglaze the pan, coating the ingredients in the sauce.
- Add the cooked penne pasta and toss to combine everything evenly. Heat through.
- Serve warm, garnished with freshly chopped parsley.
Servings and timing
Servings: 2–3
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Vegetarian Version: Replace chicken with sautéed tofu or chickpeas for a meatless option.
- Creamy Option: Stir in a few tablespoons of cream or cream cheese at the end for a richer sauce.
- Extra Veggies: Add zucchini, spinach, or cherry tomatoes for added color and nutrition.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce while cooking the vegetables.
- Gluten-Free: Use gluten-free pasta instead of whole wheat penne.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or olive oil until warmed through. Alternatively, microwave in 30-second intervals, stirring in between.
- Freezing: Not recommended, as pasta and vegetables can become mushy upon thawing.
FAQs
Can I use a different type of pasta?
Yes, any pasta shape works well—try rotini, fusilli, or rigatoni.
Can I prepare this dish ahead of time?
Yes, you can cook the components ahead and store them separately, then combine and heat before serving.
How do I keep the chicken from drying out?
Avoid overcooking; slice the chicken thinly and cook just until it’s no longer pink inside.
Can I use fresh herbs instead of dried?
Yes, use three times the amount of fresh herbs compared to dried for the best flavor.
Is this dish good for meal prep?
Absolutely. It stores and reheats well, making it suitable for lunches or quick dinners during the week.
What can I use instead of balsamic vinegar?
You can substitute with lemon juice or a splash of red wine vinegar for acidity.
Can I make this dairy-free?
Yes, the base recipe contains no dairy. Just avoid adding cheese or cream if you choose to include them.
What’s a good side dish for this meal?
A green salad or garlic bread pairs well with this pasta dish.
How do I make it more saucy?
Add a bit of chicken broth or pasta cooking water to loosen the mixture before serving.
Is it okay to double the recipe?
Yes, you can easily scale the ingredients to serve more people without altering the cooking method.
Conclusion
Garlic herb chicken with roasted veggie penne is a balanced, flavor-packed dish that’s both nourishing and satisfying. It’s quick enough for weeknights yet elegant enough to serve for a casual dinner with guests. With its versatility, this meal can be tailored to suit your dietary preferences and is sure to become a staple in your kitchen rotation.
Print
Garlic Herb Chicken with Roasted Veggie Penne
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Tender, pan-seared chicken breast served over whole grain penne pasta tossed with roasted bell peppers, caramelized mushrooms, and a garlic herb glaze—this hearty, flavorful dish is perfect for a satisfying weeknight dinner.
Ingredients
- 2 boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil, divided
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar
- 6 oz whole wheat penne pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta in salted boiling water according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced chicken, season with salt, pepper, and Italian herbs, and cook until golden and cooked through, about 6–8 minutes. Transfer to a plate.
- In the same skillet, add the remaining olive oil. Sauté garlic for 30 seconds, then add bell peppers and mushrooms. Cook for 5–7 minutes until vegetables are tender and slightly caramelized.
- Return chicken to the skillet, add balsamic vinegar, and stir to deglaze the pan, coating everything in the sauce.
- Toss the cooked pasta into the skillet and mix until well combined and heated through.
- Serve warm, garnished with fresh parsley.
Notes
- You can use any color of bell pepper for variety.
- Whole wheat pasta adds extra fiber but can be substituted with regular penne.
- For a vegetarian version, omit the chicken and add more vegetables.
- Add a sprinkle of Parmesan cheese for extra flavor if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 75mg
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