Josh's Lemon-Garlic Chicken Pasta with Roasted Vegetable Medley
I threw this together on a date night using nothing more than chicken breasts, a mountain of fresh veggies, and whatever pasta I had in the drawer—and it turned out so good it deserved its own post and became a favourite staple.
Lemon, garlic, and shallots build this bright, glossy sauce that clings perfectly to the pasta, and the roasted vegetables make the whole plate look like something you’d get at a restaurant. It’s simple, fast, and uses ingredients I almost always have around, but the end result feels like real effort.
This is one of those recipes that instantly earns a spot in the regular rotation because it hits every box: flavour, colour, and just the right amount of “wow” for company.
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 25 minutes |
| Rest Time | 3-5 Minutes |
| Total Time | 1 hour |
Pasta + Chicken
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breast | 2 medium breasts | about 400–450 g total |
| Pasta (fusilli, farfalle, penne, or spaghetti) | 200 g dry | about 2 generous servings |
| Olive oil: | 2 tbsp | |
| Butter | 1 tbsp | optional but recommended |
| Garlic | 4 cloves | minced |
| Shallots | 2 small (or ½ medium onion) | finely sliced |
| Lemon | 1 | use all juice + optional zest |
| Salt | ¾ tsp | plus to taste |
| Black pepper | ½ tsp | |
| Garlic powder | ½ tsp | |
| Paprika | ½ tsp | |
| Chili flakes | pinch | optional |
| Pasta water | 1 cup reserved | |
| Parmesan | 2–4 tbsp | grated; optional |
Roasted Vegetable Medley
| Ingredient | Quantity | Notes |
|---|---|---|
| Mini sweet peppers | 6-7 | sliced |
| Cherry tomatoes | 1 heaping cup | whole or halved |
| Broccoli florets | 2 cups | |
| Carrots | 2 medium | sliced into coins |
| Snap peas | 1 cup | |
| Olive oil | 2 tbsp | |
| Salt | ½ tsp | |
| Pepper | ½ tsp | |
| Paprika | ½ tsp | |
| Chilli flakes | pinch | optional |
Instructions
- Preheat Oven: Set oven to 425°F.
- Slice peppers, carrots, and halve cherry tomatoes. Leave broccoli in bite-size pieces.
- Toss ALL veg with 2 tbsp olive oil, ½ tsp salt, ½ tsp pepper, ½ tsp paprika, chili flakes optional
- Spread on a baking sheet in a single layer.
- Roast 20–25 min, shaking halfway. They should be golden, lightly caramelized, and slightly crisp.
- COOK THE PASTA: Bring a large pot of salted water to boil. Add 200 g pasta and cook until al dente. Reserve 1 cup pasta water before draining.
- Slice chicken breasts into strips or thin cutlets (cooks faster and more evenly).
- Season both sides with: ¾ tsp salt, ½ tsp pepper, ½ tsp garlic powder, ½ tsp paprika
- Heat 2 tbsp olive oil in a large skillet over medium-high.
- Sear chicken until golden (about 3–4 minutes per side). Remove and keep aside.
- Build the Lemon-Garlic Sauce: Lower same pan to medium and add 2 sliced shallots, 4 minced garlic cloves. Cook until softened (about 2 minutes).
- Add juice of 1 lemon, zest (optional but makes it more elegant), ½ cup pasta water, 1 tbsp butter (melts into a glossy sauce). Stir until slightly thickened.
- Combine Chicken + Pasta: Return chicken (with juices) to pan. Add drained pasta. Toss together over medium heat. Add more pasta water as needed to loosen and gloss the sauce. Optional: sprinkle 2–4 tbsp parmesan.
| Calories | 1,090 |
|---|---|
| Protein | 85 g |
| Fat | 44.5 g |
| Carbohydrates | 87.5 g |
Author
Josh
Die-hard world traveller, hiker, and social host.