This Balsamic Roasted Veggie Pasta with Grilled Chicken is a colorful, wholesome dish that’s bursting with flavor. Tender grilled chicken meets caramelized vegetables and a tangy-sweet balsamic glaze, all tossed with perfectly cooked pasta. Every bite is a harmony of textures — juicy chicken, roasted veggies, and pasta coated in a light yet rich dressing. I once made this dish with a sprinkle of feta and a handful of fresh basil, and it added the perfect finishing touch. Whether for a weekday dinner or weekend gathering, this pasta is a vibrant and satisfying meal that brings freshness and comfort together beautifully.
Why You’ll Love This Recipe
This recipe is simple, balanced, and full of bold Mediterranean-inspired flavors. Roasting the vegetables enhances their natural sweetness, while the balsamic glaze adds depth and tang. The grilled chicken makes it hearty and protein-rich, and the pasta ties everything together. It’s a one-bowl meal that feels indulgent yet healthy, and it’s easy to customize with your favorite seasonal vegetables or cheeses. Perfect for meal prep or entertaining, this dish delivers on both taste and nutrition.
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Balsamic Roasted Veggie Pasta with Grilled Chicken – Healthy & Flavorful
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
This Balsamic Roasted Veggie Pasta with Grilled Chicken is a flavorful and wholesome meal featuring tender grilled chicken, roasted vegetables tossed in a tangy balsamic glaze, and pasta coated with olive oil and Parmesan. It’s hearty, healthy, and perfect for a weeknight dinner or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz penne or rotini pasta
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil (divided)
- 3 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes. Toss with 2 tbsp olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper.
- Spread vegetables evenly on the baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
- Meanwhile, season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 5–6 minutes per side, or until fully cooked (internal temp 165°F / 74°C). Let rest, then slice thinly.
- Cook pasta according to package instructions. Drain and reserve 1/4 cup of pasta water.
- In a large bowl, combine cooked pasta, roasted veggies, and sliced chicken. Add a splash of reserved pasta water and toss with Parmesan cheese and a drizzle of olive oil or balsamic glaze.
- Garnish with fresh basil and serve warm or at room temperature.
Notes
- Use any combination of vegetables you like — mushrooms, asparagus, or broccoli work great.
- For extra flavor, add a spoonful of pesto or sun-dried tomato paste to the pasta.
- This dish can be served warm, cold, or as a pasta salad.
- Substitute grilled shrimp or tofu for the chicken to make it pescatarian or vegetarian.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasted / Grilled
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts – Boneless, skinless chicken breasts grilled to juicy perfection.
Olive Oil – Used for roasting vegetables and grilling chicken; adds richness and flavor.
Balsamic Vinegar – The star ingredient that creates a tangy-sweet glaze for the vegetables and pasta.
Honey or Brown Sugar – Balances the acidity of the balsamic vinegar for a smooth glaze.
Garlic – Adds a deep, savory aroma to both the vegetables and dressing.
Pasta – Penne, rigatoni, or rotini work best for holding the sauce and roasted bits.
Vegetables – A colorful mix of zucchini, bell peppers, cherry tomatoes, and red onion for flavor and color.
Salt and Black Pepper – Essential for seasoning throughout.
Italian Seasoning – Brings together the herbs that complement both chicken and vegetables.
Parmesan Cheese – Adds a salty, nutty finish.
Fresh Basil or Parsley – For garnish and freshness before serving.
Directions
Step 1: Roast the Vegetables
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, pepper, and Italian seasoning. Spread evenly on the baking sheet.
Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Step 2: Grill the Chicken
While the vegetables roast, season the chicken breasts with salt, pepper, garlic, and a drizzle of olive oil.
Grill the chicken over medium-high heat for 6–7 minutes per side, or until fully cooked with nice grill marks. Let it rest for a few minutes, then slice thinly.
Step 3: Cook the Pasta
In a large pot of salted water, cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of the cooking water.
Step 4: Make the Balsamic Glaze
In a small saucepan, whisk together balsamic vinegar, honey, and minced garlic. Bring to a gentle simmer over medium heat and cook for 5–7 minutes until slightly thickened.
Step 5: Combine Everything
In a large skillet or mixing bowl, toss the pasta with the roasted vegetables and sliced chicken. Pour the balsamic glaze over the top and mix until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
Sprinkle with Parmesan cheese and fresh basil or parsley before serving warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of olive oil or water. This dish can also be enjoyed cold as a pasta salad. Avoid freezing, as the vegetables may lose their texture.
Variations and Customizations
Mediterranean Twist
Add Kalamata olives, sun-dried tomatoes, and crumbled feta cheese for a Mediterranean flair.
Creamy Version
Stir in a splash of heavy cream or a spoonful of ricotta for a creamy balsamic pasta.
Spicy Kick
Add crushed red pepper flakes or a drizzle of chili oil for gentle heat.
Pesto Balsamic Blend
Swirl in a spoonful of pesto for extra freshness and color.
Vegan Option
Skip the chicken and cheese, and add chickpeas or tofu for plant-based protein.
Whole Grain or Gluten-Free Pasta
Use whole wheat or gluten-free pasta to fit dietary preferences.
Lemon Zest Finish
Grate a little lemon zest over the top to brighten the flavors.
Roasted Garlic Upgrade
Add whole roasted garlic cloves to the pasta for extra depth and sweetness.
Caprese Style
Add mozzarella pearls and extra balsamic drizzle for a Caprese-inspired version.
Sheet Pan Meal
Roast chicken and vegetables together on one tray for easy cleanup.
FAQs
Can I use pre-cooked chicken?
Yes, rotisserie or leftover grilled chicken works great for this recipe.
Can I use bottled balsamic glaze?
Absolutely — it’s a great shortcut if you’re short on time.
What vegetables work best?
Zucchini, peppers, onions, and tomatoes are classic, but eggplant or asparagus also work well.
Can I make it vegetarian?
Yes, simply omit the chicken or replace it with tofu or white beans.
How do I prevent overcooked pasta?
Cook until just al dente and toss immediately with the sauce to finish cooking in the pan.
What kind of pasta is best?
Short pasta shapes like penne or rotini hold the sauce and veggies well.
Can I grill the vegetables instead of roasting?
Yes, grilling adds great smoky flavor — just watch them closely to avoid burning.
Can I make it ahead of time?
Yes, assemble the pasta and veggies ahead and add the chicken and glaze before serving.
How can I make it dairy-free?
Skip the Parmesan or use a dairy-free alternative.
What side dish goes well with this pasta?
A green salad or garlic bread completes the meal perfectly.
Conclusion
This Balsamic Roasted Veggie Pasta with Grilled Chicken is a wholesome, flavor-packed dish that’s as beautiful as it is delicious. The tender grilled chicken, caramelized vegetables, and tangy balsamic glaze come together for a meal that’s comforting yet fresh. Perfect for family dinners or meal prep, it’s a recipe that’s easy to make and impossible to resist. Once you try it, it’ll become a staple in your kitchen rotation — healthy, colorful, and bursting with flavor in every bite.
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