Balsamic Chicken & Roasted Carrot Pasta

Balsamic Chicken & Roasted Carrot Pasta is not only delicious and so filling, it’s also a great way to use those pantry ingredients. Change up your pasta game with perfectly roasted carrots, tons of fresh dill, juicy and tender balsamic baked chicken breast tossed with a sweet and tangy balsamic vinaigrette and topped with a salty pecorino. It’s so good!!

Balsamic Chicken Carrot Pasta

It seems a lot of people are cooking from their pantry lately, and I am so down for it. We’ve been doing the same, and we’re finding all kinds of things in the cupboards and back of the freezer to use up. I’m working on bringing you some new recipes from common pantry items that we normally have on hand and you probably do too. Including this killer Balsamic Chicken & Roasted Carrot Pasta!

One the main dishes that comes to mind when I think pantry is pasta and tomato sauce, which I can only eat so much of. Especially with these warmer days (yay!). If you’re in the mood for a pasta makeover, this recipe is for you! You prob have all the ingredients (or some of the suggested substitution ingredients below) right now.

Balsamic Chicken Carrot Pasta

I love a dish where I can just throw a couple things in the oven, walk away for a few, then put it together and call it dinner. That’s this recipe right here. Just touched up with a couple of ingredients at the end for a punch of flavor. Also, if you haven’t tried roasted carrots in your pasta, please give it a try. I’m telling you, it’s sooo so good!

Balsamic Chicken Carrot Pasta


Balsamic Chicken Carrot Pasta

Balsamic Chicken & Roasted Carrot Pasta Substitutions

  • Herbs: Use dried dill and dried thyme, instead of fresh.
  • Veggies: Roasted beets, parsnips, asparagus, broccoli, cauliflower would all work well for a roasted veggie substitution.
  • Pasta: Any pasta would work with this recipe. I had a fun Seggiano Toscani pasta on hand. Orecchiette, farfalle, penne, fussili, linguine or really any pasta will taste great!
  • Change up the cheese: I had a block of pecorino hiding in the fridge. It adds a nice bite of saltiness. Try parmesan reggiano for a similar effect. Goat cheese would be AMAZING in this dish. Feta would be really good as well.


If you make this Balsamic Chicken & Roasted Carrot Pasta make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Balsamic Chicken Carrot Pasta

Balsamic Chicken & Roasted Carrot Pasta

  • Author: Dana King
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour
  • Yield: About 4 Servings 1x
  • Category: Main
  • Method: Roasted
  • Cuisine: American

Description

Balsamic Chicken with Roasted Carrot Pasta is not only delicious and so filling, it’s also a great way to use pantry ingredients. Change up your pasta game with perfectly roasted carrots, tons of fresh dill, juicy and tender balsamic baked chicken breast tossed with a sweet and tangy balsamic vinaigrette and topped with a salty pecorino. It’s so good!!


Ingredients

Scale

Roasted Carrots:

3 large carrots, cut into 1/2 inch slices

1 Tbsp. EVOO

1 Tbsp. minced fresh thyme (or 1 tsp. dried thyme)

Salt and pepper

 

Roasted Balsamic Chicken:

2 Tbsp. balsamic vinegar

1 Tbsp. EVOO

1/4 tsp. honey

3 cloves garlic, minced

1 Tbsp. minced fresh thyme (or 1 tsp. dried thyme)

2 6oz. chicken breast

Salt and pepper

 

 

Remaining Ingredients:

10 oz. dried pasta, cooked according to package directions

2 Tbsp. EVOO

1 Tbsp. balsamic vinegar

3/4 c. fresh dill (or 1 to 2 Tbsp. dried dill)

1 c. shaved pecorino cheese

Salt and pepper


Instructions

Preheat oven to 450 degrees. Toss carrots with EVOO, thyme, salt and pepper.  Spread evenly on baking sheet and bake for 40 to 45 minutes until tender and browned.

 

For the roasted chicken, whisk together balsamic through thyme in a medium bowl.  Add chicken and toss to coat.  Add chicken to parchment lined baking sheet and pour any remaining marinade over the top.  Bake chicken for 25 minutes or until internal temp reaches 165 degrees. Once done, remove from oven and let rest for about 10 minutes.  Slice on the bias and set aside.

 

In a large serving bowl, add the cooked pasta, remaining 2 Tbsp. EVOO, 1 Tbsp. balsamic and dill, toss to coat.  Add the roasted carrots and pecorino, mix in gently. Top with sliced roasted balsamic chicken. Serve and enjoy!


Keywords: balsamic chicken, balsamic vinaigrette, pasta, pasta with carrots, carrot pasta, dill, pecorino, thyme, balsamic, roasted carrots

You Might Also Like

Kimchi Chicken Lettuce Wraps

Chopped Veggie & Chickpea Salad with Balsamic Tahini Dressing

Sheet Pan Cod with Chermoula, Potatoes, & Carrots

Cashew Chicken Stir-fry with Napa Cabbage

2 Replies to “Balsamic Chicken & Roasted Carrot Pasta”

  1. We made this for dinner tonight. We made a few changes as we did not have dill or cheese. Added broccoli with the carrots, and did not do balsamic on pasta as one son does not like it. So yummy, So pretty, So easy.

    1. Yay! I’m so glad you liked it! It’s all about flexibility and adapting with what you’ve got on hand these days. Happy to hear it worked out for you guys! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating