Creamy Roasted Vegetable Pasta with Chicken is a rich, comforting, and nutrient-packed homemade dinner. Cauliflower, ripe tomatoes, onions, carrots, zucchini, bell peppers, and fresh garlic are sheet-pan roasted alongside juicy chicken breast cubes until tender and aromatic.
The sweet roasted vegetables are blended with smooth cooking cream into a velvety, flavorful sauce, then tossed with tender pasta and finished with fresh parsley and grated Parmesan cheese. It is a wholesome, restaurant-quality meal the whole family will love!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Servings: 4 portions
Ingredients
For the Sheet-Pan Roasted Base:
- 300g (10.5 oz) chicken breast, cut into small cubes
- 1 cup cauliflower florets
- 2 medium ripe tomatoes, quartered
- 1 medium onion, cut into wedges
- 2 medium carrots, sliced
- 2 medium zucchinis, sliced
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 4 cloves garlic, unpeeled
- 3 tbsp extra virgin olive oil
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
For the Sauce & Pasta Assembly:
- 300g (10.5 oz) pasta of choice (Penne, Fusilli, or Rigatoni)
- ¾ cup cooking cream (or heavy cream)
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
- Reserved pasta water (as needed)
Step-by-Step Instructions
1. Roast the Vegetables and Chicken
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper. Arrange the cauliflower, tomatoes, onion wedges, sliced carrots, zucchini, bell peppers, unpeeled garlic cloves, and chicken breast cubes in an even layer. Drizzle generously with olive oil and season with salt and black pepper. Cover tightly with aluminum foil and bake for 25 to 30 minutes until the chicken is fully cooked and the vegetables are tender.
2. Cook the Pasta
While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of starchy pasta water, then drain the pasta and set aside.
3. Blend the Vegetable Sauce
Carefully remove the tray from the oven. Separate the cooked chicken cubes and set them aside. Squeeze the soft garlic out of its peel into a blender, then transfer all the roasted vegetables into the blender. Pour in the cooking cream and blend on high speed until completely smooth and creamy.
4. Combine Chicken and Sauce
Pour the silky vegetable sauce into a large pan or skillet over medium-low heat. Add the reserved cooked chicken breast cubes and stir gently for 2 to 3 minutes until warm and well combined with the sauce.
5. Toss and Serve
Add the boiled pasta and freshly chopped parsley into the pan. Toss continuously until the pasta is evenly coated in the creamy sauce. (Add a splash of reserved pasta water if you prefer a looser consistency). Transfer to bowls, top generously with freshly grated Parmesan cheese, and serve hot!
Helpful Cooking Tips
- Uniform Chopping: Cut the carrots and cauliflower into smaller pieces than the zucchini so all vegetables finish roasting at the same time.
- Keep Chicken Separate Before Blending: Make sure to remove the chicken pieces before transferring the roasted vegetables to the blender so the meat retains its texture.
- Save Starchy Pasta Water: A splash of pasta water helps bind the cream and blended vegetable puree smoothly around the pasta noodles.
Tasty Customization Ideas
- Veggie Swap: Sautéed mushrooms, spinach, sweet potato, or broccoli florets work fantastically well in this blended sauce.
- Add Herbal Notes: Blend in fresh basil leaves or add dried Italian seasoning to the vegetables before roasting.
- Spicy Kick: Add ½ teaspoon of chili flakes or smoked paprika into the blender for a subtle heat.
Serving Suggestions
Serve this Creamy Roasted Vegetable Pasta piping hot with extra grated Parmesan cheese on top, accompanied by warm garlic bread or a crisp Italian green salad!
