Name: Teriyaki Chicken with Roasted Vegetable Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian Fusion
Ingredients: 2 large chicken breasts, sliced into strips; 1/2 cup low-sodium teriyaki sauce; 2 tablespoons soy sauce; 1 tablespoon honey or maple syrup; 2 cloves garlic, minced; 1 teaspoon sesame oil; 10 oz (280 g) pasta (penne or spaghetti); 1 zucchini, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, cut into wedges; 2 tablespoons olive oil; 2 tablespoons sesame seeds, toasted; 2 green onions, sliced; Salt and pepper to taste

Let me introduce you to your new weeknight favorite: Teriyaki Chicken with Roasted Vegetable Pasta. This irresistible dish brings together juicy glazed chicken, a rainbow of perfectly roasted veggies, and tender pasta, all coated in a glossy homemade teriyaki sauce. It strikes that perfect balance between sweet, savory, and umami, with a gorgeous presentation that makes it just as great for dinner parties as it is for quick family meals. Once you taste how the caramelized vegetables and sticky-sweet chicken mingle with every swirl of pasta, you’ll find yourself craving this recipe again and again!

Teriyaki Chicken with Roasted Vegetable Pasta Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of simple ingredients can create such a vibrant, flavor-packed plate! Each component has a starring role, bringing texture, color, or a little extra zing. Here’s what you need to make Teriyaki Chicken with Roasted Vegetable Pasta truly memorable:

Chicken breasts: Sliced into strips, chicken breasts stay tender and soak up the teriyaki glaze beautifully.
Pasta: Penne or spaghetti both work, delivering a satisfying chew and carrying all that gorgeous sauce.
Zucchini: Chopped zucchini roasts to a silky softness and adds a subtle earthy sweetness.
Red bell pepper: A burst of color and juicy crunch that brightens the whole dish.
Yellow bell pepper: Adds natural sweetness while making your plate absolutely pop with color.
Red onion: When roasted, it mellows and adds beautifully caramelized notes.
Olive oil: Helps the veggies roast up tender and encourages a light, crispy edge.
Low-sodium teriyaki sauce: The heart and soul of the flavor—it’s sweet, savory, and full of umami.
Soy sauce: Layers in depth and a little extra saltiness to balance the glaze.
Honey or maple syrup: The perfect touch of natural sweetness to round out the sauce.
Garlic: Brings uplifting aroma and just a hint of pungent bite.
Sesame oil: Adds a nutty depth and irresistible fragrance that lingers in every bite.
Sesame seeds: A final flourish of crunch and lovely visual contrast; toasting them takes it to the next level!
Green onions: Sliced thin, these give a burst of fresh, peppery brightness just before serving.
Salt and pepper: Can’t forget the basics! These enhance and balance every ingredient in the bowl.

How to Make Teriyaki Chicken with Roasted Vegetable Pasta

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the zucchini, red and yellow bell peppers, and red onion with olive oil, salt, and pepper—spread everything in a single layer on a baking tray. Roasting draws out the natural sweetness and caramelizes the edges, giving you those delicious golden, toasty bits that make Teriyaki Chicken with Roasted Vegetable Pasta so special. Pop the tray in the oven and roast for 20–25 minutes until everything’s tender with a slight char.

Step 2: Cook the Pasta

While the veggies are roasting, bring a pot of salted water to a boil and cook your pasta until al dente. Be sure to stir occasionally so nothing sticks together, and keep an eye on the texture—you want it with some bite, not mushy. Drain the pasta, set aside, and get ready for the next, saucy step!

Step 3: Sear the Chicken

Heat a large skillet over medium-high, then add your chicken strips. Sear until they’re golden on the outside and cooked through, which should take about 6–8 minutes. Resist the urge to move them around too much at first—letting them sit gets you that irresistible browning. Once done, remove the chicken and set it aside for just a minute.

Step 4: Prepare the Teriyaki Sauce

Don’t clean that pan! Add the garlic straight in and sauté for about a minute—it’ll become fragrant and slightly golden. Then add the teriyaki sauce, soy sauce, honey (or maple syrup), and sesame oil. Stir together and let the sauce bubble away for a couple of minutes until it thickens a little and becomes glossy. The scent alone will make your mouth water!

Step 5: Toss Everything Together

Now comes the best part—bring it all together. Add the pasta, roasted vegetables, and chicken back into the skillet with the sauce. Toss everything gently but thoroughly so every piece of chicken and each noodle gets an even coating of that luscious teriyaki glaze. You’ll see the dish come to life with color, shine, and irresistible aroma!

Step 6: Garnish and Serve

Just before serving, sprinkle on those toasted sesame seeds and sliced green onions. This finishing touch adds gorgeous crunch, bursts of freshness, and gives Teriyaki Chicken with Roasted Vegetable Pasta its signature polished look and flavor. Time to grab a fork!

How to Serve Teriyaki Chicken with Roasted Vegetable Pasta

Garnishes

For the most eye-catching finish and extra layers of flavor, always top each serving with a generous handful of toasted sesame seeds and lots of fresh green onions. If you like a little heat, a few chili flakes or even a sprinkle of furikake can turn this into a restaurant-worthy meal.

Side Dishes

Teriyaki Chicken with Roasted Vegetable Pasta is a one-bowl wonder, but if you’d like to stretch things further, a crisp green salad with a citrus dressing or some steamed edamame make wonderful companions. Crusty bread is great for mopping up any remaining sauce, or add a light miso soup for a Japanese-inspired feast.

Creative Ways to Present

For an extra wow-factor, serve the pasta twirled in nests on individual plates and pile the glazed chicken and vegetables right on top. Or, for a casual shared meal, heap everything onto a colorful platter family-style, letting everyone help themselves. You can even pack leftovers into jars for a gorgeous, lunch-ready pasta salad!

Make Ahead and Storage

Storing Leftovers

Leftovers of Teriyaki Chicken with Roasted Vegetable Pasta keep remarkably well! Transfer cooled portions into airtight containers and store in the refrigerator for up to 3 days. The flavors deepen as they mingle, making each bite even more delicious the next day.

Freezing

If you need to freeze extra portions, let the dish cool completely and portion into freezer-safe bags or containers (removing as much air as possible). While the pasta and vegetables hold up well, the texture of zucchini may soften a bit after thawing—but the fabulous flavor sticks around!

Reheating

For best results, reheat in a skillet over medium-low heat, adding a splash of water or extra teriyaki sauce to keep everything luscious. Alternatively, microwaving works too—just cover the dish and use short bursts, stirring in between until heated through.

FAQs

Can I use other vegetables in Teriyaki Chicken with Roasted Vegetable Pasta?

Absolutely! Feel free to swap in mushrooms, broccoli, snap peas, or cherry tomatoes if that’s what you have on hand. Almost any veggie that roasts well can join the party and add its own special flavor.

What kind of pasta works best for this recipe?

Penni and spaghetti are both fabulous because their shape hugs the sauce, but you can use any pasta you love, including fusilli, farfalle, or even whole wheat varieties. Let your taste and pantry guide you!

Can I make this dish vegetarian?

Definitely! Substitute firm tofu or tempeh for the chicken—they soak up the teriyaki glaze just as well and pair beautifully with the roasted vegetables and pasta.

How can I make the sauce more spicy?

If you like a little kick, whisk some sriracha, chili paste, or a pinch of red pepper flakes into the teriyaki sauce. Start small and taste as you go—it’s easy to add more heat, but hard to take it away!

Can this be made gluten-free?

Yes! Simply use your favorite gluten-free pasta and double-check that your teriyaki and soy sauces are gluten-free. The rest of the ingredients are naturally gluten-free, so you’ll have a safe and scrumptious dinner.

Final Thoughts

If you’re looking to brighten up your weeknight routine or impress guests with something colorful and outrageously tasty, give Teriyaki Chicken with Roasted Vegetable Pasta a try. It’s a dish that tastes as good as it looks, brings joy to the table, and might just become your new signature meal—so grab those ingredients and start cooking!