Roasted Vegetable Penne with Herbed Chicken (Air Fryer Recipe)

Introduction:

This dish brings together tender herbed chicken, roasted seasonal vegetables, and al dente penne pasta all tossed in a light garlic herb olive oil or tomato-based sauce. The air fryer is used to perfectly roast the veggies and cook the chicken, giving everything a slightly charred, caramelized finish—without needing to turn on the oven.

It’s ideal for a weeknight dinner or meal prep, and can easily be made vegetarian by skipping the chicken.

Ingredients

 For the Herbed Chicken:

2 boneless, skinless chicken breasts, cut into strips

1 tbsp olive oil

1 tsp dried oregano

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Juice of half a lemon

 For the Roasted Vegetables:

1 cup zucchini, sliced

1 cup red bell pepper, chopped

1 cup cherry tomatoes, halved

1 small red onion, sliced

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried basil

 For the Pasta:

8 oz penne pasta

1 tbsp olive oil or your favorite light tomato-based pasta sauce

2 tbsp grated Parmesan (optional)

Fresh basil or parsley for garnish

 Instructions

Prepare the Chicken

In a bowl, toss chicken strips with olive oil, lemon juice, garlic powder, oregano, Italian seasoning, salt, and pepper.

Let marinate for at least 15 minutes (optional, but more flavorful).

Air Fry at 375°F (190°C) for 12–14 minutes, flipping halfway through. Chicken should be golden and cooked through (internal temp: 165°F / 74°C).

Roast the Vegetables

In a separate bowl, toss all vegetables with olive oil, basil, salt, and pepper.

Spread in a single layer in the air fryer basket.

Air Fry at 380°F (193°C) for 10–12 minutes, shaking halfway through, until veggies are tender and lightly charred.

Cook the Penne Pasta

While the chicken and vegetables are air frying, cook penne pasta according to package instructions.

Drain and toss with olive oil or a light tomato-based sauce to keep from sticking.

Assemble the Dish

Slice or chop the cooked chicken if needed.

In a large bowl or skillet, toss the pasta with the roasted vegetables and chicken.

Add Parmesan cheese if using, and mix gently to coat everything evenly.

Garnish with fresh parsley or basil before serving.

Serving Suggestions

Serve with a side of garlic bread or a green salad.

For extra creaminess, add a few spoonfuls of pesto or ricotta.

Tips:

You can swap penne for whole wheat pasta or gluten-free pasta.

Add mushrooms, broccoli, or eggplant to vary the veggies.

Want it spicy? Add crushed red pepper flakes or chili oil during tossing.

 Final Thoughts:

Using the air fryer for this recipe brings out deep flavors and perfect textures without the long oven roast time. This is a balanced, colorful, and nutritious meal—easy enough for weeknights and satisfying enough for dinner guests.