Description

This Honey Garlic Chicken with Roasted Veggie Penne is a flavorful and wholesome weeknight dinner that combines tender chicken pieces coated in a sticky honey garlic sauce with roasted seasonal vegetables and perfectly cooked penne pasta. The dish balances savory, sweet, and slightly spicy notes, making it a comforting yet healthy meal option suitable for the whole family.

Ingredients

Scale

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

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

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 (220°C) to prepare for roasting the vegetables which will add a smoky depth and tender texture to the dish.
Roast the Vegetables: On a large baking sheet, toss the sliced zucchini, red bell pepper, cherry tomatoes, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly and roast for 20 to 25 minutes, stirring halfway through so they cook evenly and develop slight charring.
Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the penne pasta following the package instructions until al dente. Drain the pasta and set it aside.
Prepare Honey Garlic Sauce: In a small bowl, whisk together honey, soy sauce, and minced garlic until well combined to create a sweet and savory glaze for the chicken.
Sauté the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook for 6 to 8 minutes, stirring occasionally until they are golden brown and fully cooked through.
Simmer with Sauce: Pour the prepared honey garlic sauce into the skillet with the chicken. Let it simmer gently for 2 to 3 minutes until the sauce thickens and becomes sticky, coating the chicken beautifully.
Toss Together: Add the roasted vegetables and cooked penne pasta into the skillet with the chicken and sauce. Toss everything thoroughly to combine the flavors and warm through evenly.
Add Final Touches: If desired, sprinkle red pepper flakes over the dish for a mild kick. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese before serving to enhance flavor and presentation.

Notes

You can substitute penne pasta with any other short pasta shapes like rotini or rigatoni.
For a gluten-free version, use tamari instead of soy sauce and select gluten-free pasta.
Feel free to add extra vegetables such as mushrooms or broccoli to vary the veggie mix.
The Parmesan cheese is optional and can be omitted to keep the dish dairy-free.
Adjust the red pepper flakes to your heat preference or omit entirely for a milder dish.