Name: Honey Garlic Chicken with Roasted Veggie Penne Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil (divided); 1/4 cup honey; 3 tablespoons low-sodium soy sauce; 3 cloves garlic, minced; 1 teaspoon cornstarch mixed with 2 teaspoons water; 8 ounces penne pasta; 1 zucchini, chopped; 1 red bell pepper, sliced; 1 cup cherry tomatoes, halved; 1/2 red onion, sliced; Salt and pepper to taste; Chopped parsley for garnish

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If your weeknight dinner routine could use a burst of flavor and color, this Honey Garlic Chicken with Roasted Veggie Penne will absolutely brighten up your table. Tender chicken pieces soak up a luscious sweet-and-savory sauce, while an array of roasted vegetables and perfectly cooked penne provide the tastiest supporting cast. The whole dish comes together in just about 40 minutes, yet it looks and tastes like something special enough for a celebration—whether it’s a busy Tuesday or a laid-back weekend get-together.

Honey Garlic Chicken with Roasted Veggie Penne Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Honey Garlic Chicken with Roasted Veggie Penne is a breeze, and each one shines in its own way. From the juicy chicken to the jewel-toned veggies, everything serves a delicious purpose—bringing texture, taste, and color to your bowl.

Chicken breasts: Boneless, skinless pieces cut into bite-size chunks cook quickly and stay juicy in the sauce.
Olive oil: Divided for roasting the veggies and for sautéing the chicken; it adds a rich, Mediterranean touch.
Honey: This is the sweet backbone of the signature honey garlic sauce, balancing the savory flavors beautifully.
Low-sodium soy sauce: It brings just the right amount of umami and salt, allowing the other flavors to shine through.
Garlic: Freshly minced garlic gives the sauce its unmistakable aroma and punch.
Cornstarch mixed with water: This quick slurry helps the sauce cling to every bite of chicken and pasta.
Penne pasta: Hearty penne holds the sauce and veggies in every forkful—don’t be afraid to use whole wheat for extra nutrition.
Zucchini: Chopped and roasted, it adds a bit of earthiness and softness.
Red bell pepper: Sliced for color and a touch of sweetness, these peppers roast up beautifully.
Cherry tomatoes: Halved so they burst and caramelize in the oven, lending juicy pops to the final dish.
Red onion: Sliced for a hint of sharpness that mellows as it roasts.
Salt and pepper: Season everything to taste so no flavor gets lost.
Chopped parsley: The perfect, fresh finish for a sprinkling of color and brightness.

How to Make Honey Garlic Chicken with Roasted Veggie Penne

Step 1: Roast the Veggies

Preheat your oven to 425°F (220°C). While it heats, toss the zucchini, red bell pepper, cherry tomatoes, and red onion with a tablespoon of olive oil, plus a generous pinch of salt and pepper. Spread everything in a single layer on a baking sheet for maximum caramelization. Roasting draws out the natural sweetness and gives every bite a slightly smoky, irresistible depth.

Step 2: Prepare the Pasta

While those vibrant veggies are roasting to perfection, bring a pot of salted water to a boil and cook your penne pasta according to package directions. Drain it well when it’s al dente, as it will mingle with the glorious honey garlic sauce later. Set aside and get ready to combine with all the good stuff.

Step 3: Sauté the Chicken

In a large skillet, heat the remaining tablespoon of olive oil over medium-high. Add the chicken pieces in a single layer and let them sizzle until golden brown and cooked through—about 6 to 8 minutes. Be patient and don’t stir too soon, so the chicken develops a lovely sear that locks in juices.

Step 4: Whip Up the Honey Garlic Sauce

While the chicken is cooking, grab a small bowl and whisk together the honey, soy sauce, freshly minced garlic, and the cornstarch-water slurry. Once the chicken has browned, pour this glossy mixture into the skillet. Cook everything for a couple more minutes, stirring gently, until the sauce thickens and turns sticky, coating every piece beautifully.

Step 5: Combine and Toss

Now it’s time for the grand finale—gently combine the roasted vegetables, cooked penne, and honey garlic chicken right there in the skillet or in a large serving bowl. Toss everything until each bite is touched by the sauce. Give it a taste and adjust seasoning if needed. The aroma at this stage is nothing short of magical!

How to Serve Honey Garlic Chicken with Roasted Veggie Penne

Garnishes

Don’t skip the finishing touches! A hearty handful of chopped fresh parsley scattered over the top adds a welcome pop of color and a fresh, herbal note that complements every element. If you have it on hand, a sprinkle of fresh basil or grated lemon zest can also be delightful.

Side Dishes

Honey Garlic Chicken with Roasted Veggie Penne is a complete meal in itself, but if you’re looking to treat your guests (or just yourself), try serving it with warm garlic bread, a crisp green salad, or steamed broccoli for even more veggie power. Any light, fresh side will let the main flavors shine!

Creative Ways to Present

For cozy gatherings, serve the pasta family-style in a big, rustic bowl and let everyone dig in. If you want to elevate things, plate individual portions and twirl the penne elegantly with the vegetables on top. Tiny basil leaves or edible flowers make it feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, stash them in an airtight container. Honey Garlic Chicken with Roasted Veggie Penne keeps well in the fridge for up to 3 days without losing its flavor or texture—making tomorrow’s lunch something to look forward to.

Freezing

While the dish is best enjoyed fresh, you can freeze it in individual portions for up to a month. Allow it to cool completely before sealing in freezer-safe containers. For the best texture, undercook the pasta by a minute or two before freezing; this helps avoid mushy noodles when reheated.

Reheating

To reheat, add a splash of water or chicken broth and warm gently on the stovetop or in the microwave, stirring halfway through. This helps revive the honey garlic sauce and ensures the pasta stays plump and delicious instead of drying out.

FAQs

Can I substitute a different protein for chicken?

Absolutely! This recipe is super flexible—try swapping the chicken for shrimp, tofu, or even thinly sliced pork. Adjust cooking times as necessary to make sure your protein is cooked through but still tender.

Is Honey Garlic Chicken with Roasted Veggie Penne gluten free?

As written, this dish uses standard penne pasta, which contains gluten. Simply use your favorite gluten-free pasta and confirm your soy sauce is gluten free, and you’re good to go!

Can I make this ahead for meal prep?

You definitely can! Prepare everything as instructed, divide into meal-sized portions, and store in the fridge. The flavors develop even more overnight, and it’s easy to pack for work or school lunches.

What vegetables can I add if I don’t have zucchini or peppers?

This recipe welcomes substitutions. Try mushrooms, eggplant, broccoli, or even asparagus for a twist—just cut everything into even pieces so it roasts at the same rate.

How can I make the dish spicy?

If you love a kick, sprinkle in a pinch of crushed red pepper flakes to the honey garlic sauce, or top each portion with thinly sliced fresh chili before serving—you’ll get a customizable heat that complements the sweetness beautifully.

Final Thoughts

Nothing brings people together like a comforting bowl of Honey Garlic Chicken with Roasted Veggie Penne. So give it a whirl—whether you’re cooking for family, friends, or just yourself. You might just discover it becomes one of those recipes you never want to be without!

Honey Garlic Chicken with Roasted Veggie Penne Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delectable dish of Honey Garlic Chicken with Roasted Veggie Penne – a harmonious blend of sweet and savory flavors that will tantalize your taste buds. Tender chicken cooked in a luscious honey garlic sauce, paired with roasted vegetables and hearty penne pasta, this dish is a satisfying and wholesome meal for any day of the week.

Ingredients

Scale

Chicken:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil (divided)

Sauce:

1/4 cup honey
3 tablespoons low-sodium soy sauce
3 cloves garlic, minced
1 teaspoon cornstarch mixed with 2 teaspoons water

Pasta and Veggies:

8 ounces penne pasta
1 zucchini, chopped
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 red onion, sliced
Salt and pepper to taste
Chopped parsley for garnish

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C).
Roast the Vegetables: Toss zucchini, bell pepper, cherry tomatoes, and red onion with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
Cook the Pasta: Cook penne pasta according to package instructions. Drain and set aside.
Sear the Chicken: In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add chicken and cook until browned and cooked through.
Make the Sauce: In a small bowl, mix honey, soy sauce, garlic, and cornstarch slurry. Pour over the chicken and cook until the sauce thickens and coats the chicken.
Combine and Serve: Combine the roasted vegetables and cooked pasta with the honey garlic chicken. Toss gently to combine. Garnish with chopped parsley and serve warm.