If you’re after a meal that’s equal parts comforting, vibrant, and undeniably irresistible, Honey Garlic Chicken with Roasted Veggie Penne is your new dinner soulmate. Juicy chicken is coated in a glossy honey-garlic sauce, then tossed with sweet roasted vegetables and perfectly al dente penne. Every bite bursts with color, contrasting textures, and that crave-worthy blend of savory and sweet. There’s really nothing better than piling this hearty, healthy pasta onto your plate, especially knowing you made it all from scratch in less than an hour!
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, coming together for big flavor and a well-balanced meal. There’s nothing fussy here—just simple, fresh staples that work magic when they mix and mingle. Here’s what you’ll need for Honey Garlic Chicken with Roasted Veggie Penne, plus a couple of tips and highlights for every single one.
- Chicken breasts: Boneless and skinless, cut into bite-sized pieces for quick cooking and maximum tenderness.
- Honey: Adds sweetness and creates that signature sticky-silky sauce; use good quality honey for best results.
- Soy sauce (low sodium preferred): Brings a wonderful savory depth—low sodium helps you control the saltiness.
- Garlic cloves: Freshly minced for a punchy, aromatic kick that infuses the sauce.
- Olive oil: Used both for sautéing the chicken and tossing with veggies—choose extra-virgin for extra flavor.
- Red bell pepper: Adds a pop of color and a naturally sweet, juicy crunch?
- Zucchini: Roasts up beautifully tender and soaks up all those wonderful flavors.
- Red onion: Offers a gentle bite and turns mellow and juicy in the oven.
- Cherry tomatoes: Their juiciness concentrates and sweetens as they roast, almost turning jammy.
- Penne pasta: This short, tube-shaped pasta perfectly clings to all the sauce and roasted vegetables.
- Salt and black pepper: Season the veggies and final dish to brighten all the other flavors.
- Red pepper flakes (optional): For a whisper of heat that livens everything up.
- Fresh parsley or basil: Chopped herbs make a fresh, fragrant garnish right before serving.
How to Make Honey Garlic Chicken with Roasted Veggie Penne
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C). Scatter the bell pepper, zucchini, red onion, and cherry tomatoes onto a large baking sheet. Drizzle with olive oil, sprinkle generously with salt and pepper, then toss everything together right on the pan. Slide it into the oven and let those veggies roast for 20 to 25 minutes, stirring once halfway through. They should be tender, a little caramelized on the edges, and bursting with flavor.
Step 2: Cook the Penne
While the veggies are doing their thing in the oven, bring a large pot of salted water to a boil and cook the penne according to the package directions until it’s just al dente. Drain it and set aside—you’ll finish everything together at the end, so don’t worry if the pasta cools off a bit.
Step 3: Whisk the Honey Garlic Sauce
In a small bowl, grab a whisk and combine the honey, soy sauce, and minced garlic. This is the heart of Honey Garlic Chicken with Roasted Veggie Penne! Whisk until smooth and glossy, and then set the bowl aside. The aroma itself is enough to make your mouth water.
Step 4: Sauté the Chicken
Heat a large skillet over medium heat and add a tablespoon of olive oil. When it’s shimmering, toss in the bite-sized chicken pieces. Season with a little salt and black pepper, and cook for around 5 or 6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
Step 5: Simmer with Sauce
Pour your homemade honey garlic sauce directly into the skillet with the chicken. Let the whole mixture simmer gently for 3 or 4 minutes. You’ll notice the sauce thicken a bit and coat the chicken pieces in the most beautiful, sticky glaze.
Step 6: Bring Everything Together
Add the roasted vegetables and cooked penne into the skillet. Toss everything thoroughly so the sauce, vegetables, and pasta are happily and evenly mingling. Taste, and add a sprinkle of red pepper flakes if you like a little heat. Double-check your seasoning and adjust with more salt or pepper as needed. Serve the Honey Garlic Chicken with Roasted Veggie Penne hot, fresh from the pan, topped with your favorite chopped herbs.
How to Serve Honey Garlic Chicken with Roasted Veggie Penne
Garnishes
A final sprinkle of fresh parsley or basil right before serving makes a world of difference. Not only does it add a splash of green (so pretty against the golden noodles and colorful veggies), but it also gives each bite a burst of fresh flavor. If you have it on hand, a grating of Parmesan is always welcome!
Side Dishes
This dish is hearty on its own, but if you’re like me and love a well-rounded table, serve Honey Garlic Chicken with Roasted Veggie Penne alongside a zesty arugula salad or a basket of warm, crusty bread to soak up every last drop of that honey garlic sauce. Steamed broccoli or simple sautéed greens would also be perfect for something extra on the side.
Creative Ways to Present
Ladle the pasta into wide shallow bowls for that “restaurant at home” feeling, or pile it high on a big platter, family-style, letting everyone help themselves. For dinner parties, twirl individual portions with tongs and top each with extra roasted veggies and a little more sauce for a dramatic touch!
Make Ahead and Storage
Storing Leftovers
Once cooled, you can store any remaining Honey Garlic Chicken with Roasted Veggie Penne in an airtight container in the fridge for up to three days. The flavors get even better overnight, making it a fantastic lunch or quick dinner the next day.
Freezing
Yes, this dish freezes well! Perfect for easy batch cooking, just portion the cooled pasta into freezer-safe containers. It’ll keep happily for up to two months. To enjoy, thaw overnight in the fridge before reheating gently.
Reheating
For best results, reheat the pasta on the stovetop over medium-low heat with a splash of water or chicken broth to loosen up the sauce. You can also microwave in short bursts, stirring in between, but take care not to overdo it so the chicken stays tender and the veggies don’t get mushy.
FAQs
Can I use different vegetables for Honey Garlic Chicken with Roasted Veggie Penne?
Absolutely! Feel free to swap in what’s freshest or your favorites. Broccoli florets, asparagus, or even mushrooms would all roast up beautifully. Just aim to chop everything into similar-size pieces for even roasting.
Is there a good vegetarian version?
Totally! Simply replace the chicken with well-drained chickpeas or cubes of extra-firm tofu. Both options will absorb the honey garlic sauce beautifully and add their own unique texture.
How can I make this gluten-free?
It’s easy—just use your preferred gluten-free penne pasta and double-check that your soy sauce is gluten-free. The rest of the recipe is naturally gluten- and dairy-free.
What if I don’t have honey?
If you’re out of honey, try using pure maple syrup as an alternative. The flavor will be slightly different, but the sauce will still have that lovely glossy sweetness that makes Honey Garlic Chicken with Roasted Veggie Penne so special.
Can I make this ahead for meal prep?
Yes! Prepare the entire dish, divide into meal prep containers, and store in the fridge for easy grab-and-go lunches or dinners all week. It’s delicious hot or at room temperature, making it super convenient for busy days.
Final Thoughts
If you’re craving a dish that brings people together and puts big flavors at the center of the table, you’ll love Honey Garlic Chicken with Roasted Veggie Penne. It’s a meal that never fails to impress and always leaves you dreaming about leftovers. Roll up your sleeves, gather your favorite veggies, and treat yourself to this colorful, feel-good feast!
