Creamy Roasted Capsicum and Chicken Pasta

Name: Creamy Roasted Capsicum and Chicken Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 red capsicums, roughly chopped; 250g cherry tomatoes; 1 small red onion, sliced; 4 cloves garlic, peeled; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup thickened cream; ¼ to ½ cup chicken stock, depending on your preferred consistency; 2 cups shredded roasted chicken breast; 350 to 400g pasta such as penne, rigatoni or spirals; Freshly grated parmesan, optional

A nourishing, family favourite that quietly delivers vegetables in the most comforting way.

Creamy roasted capsicum and chicken pasta, comforting and vibrant in a bowl.

When the day has been long and everyone is hungry, this pasta brings warmth back into the kitchen. Sweet roasted capsicum, cherry tomatoes, onion and garlic are blended with a touch of cream and chicken stock to create a silky sauce that coats every piece of pasta.

Roasting everything together in a baking dish allows the vegetables to release their natural juices, which become the foundation of the sauce. Even my toddler, who can be very selective with vegetables, eats this happily without hesitation. That alone makes it a regular favourite in our home.

Prep: 10 min · Cook: 35 min · Category: Dinner

Ingredients

2 red capsicums, roughly chopped
250g cherry tomatoes
1 small red onion, sliced
4 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup thickened cream
¼ to ½ cup chicken stock, depending on your preferred consistency
2 cups shredded roasted chicken breast
350 to 400g pasta such as penne, rigatoni or spirals
Freshly grated parmesan, optional

Method

Preheat the oven to 200°C, or 180°C fan-forced.
Place the capsicum, cherry tomatoes, red onion and garlic into a baking dish. Drizzle with olive oil, season with salt and pepper, and gently toss to coat everything evenly.
Roast for 30 to 35 minutes, until the vegetables are soft, lightly caramelised and fragrant. The baking dish will capture the natural vegetable juices, which are essential for creating a rich, flavourful sauce.
While the vegetables are roasting, cook the pasta in salted boiling water according to packet instructions. Before draining, reserve about half a cup of the pasta cooking water.
Transfer the roasted vegetables and all of their juices into a blender. Add the cream and chicken stock, then blend until smooth and silky.
Return the drained pasta to the pot over low heat. Pour in the sauce and add the shredded chicken. Toss gently until the pasta is evenly coated and heated through. If needed, add a splash of the reserved pasta water to loosen the sauce.
Serve warm. Add freshly grated parmesan if desired.

Notes

Roasting the vegetables in a baking dish rather than on a tray allows their juices to collect and intensify the flavour of the final sauce.

Cherry tomatoes add a natural sweetness that balances the capsicum beautifully.

This is an excellent meal for children, as the vegetables blend seamlessly into the sauce.

Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove.