Creamy Chicken Pasta with Roasted Vegetables is an easy pasta dish that is loaded with rotisserie chicken and roasted vegetables, all lightly coated with a ricotta cheese mixture. Try my Lemon Chicken Pasta for another pasta dish with lots of chicken and flavor.

Creamy Chicken Pasta with Roasted Vegetables in a White Bowl with Fresh Parmesan Grated on Top

Creamy Chicken Pasta with Roasted Vegetables

This creamy chicken pasta dish is not super-rich and creamy; it’s actually just a light and zesty ricotta cheese mixture that is blended with the noodles, chicken, and vegetables. It’s a versatile dish that lets you choose what vegetables you want to add to the dish.

Raw Ingredients for Creamy Chicken Pasta with Roasted Vegetables on Cutting Board from Overhead

Creamy Chicken Pasta with Roasted Vegetables Recipe

As mentioned, this recipe can be made using the veggies you like. Use your favorites or add more vegetables! In fact, next time I make this, I am definitely adding some asparagus and cauliflower to the mix. The three main parts of this recipe are roasted vegetables, pasta, and ricotta sauce.

Pan of Ingredients for Roasted Vegetables

How to Roast Vegetables

The roasted vegetables really help make this a complete meal, all in one dish, as well as adding that delicious roasted flavor. To roast vegetables, there are a few things to keep in mind:

  • Cut the vegetables in similar sized pieces. This will help them roast more evenly.
  • Use olive oil to help brown the veggies.
  • Lay the vegetables in a single layer (not touching) on a parchment-lined baking sheet.
  • Add little salt and pepper before baking, and add more at the end, to taste.
  • Roast the veggies in the top third of the oven, making sure to toss them about halfway through roasting.

When I made this recipe, the vegetables were a pretty good size, which could make them harder to eat; if this is the case, just cut the vegetables into smaller pieces before roasting them.

Cooking the Pasta

I used Gemelli pasta for this recipe; it seems to work well with lighter vegetable pasta dishes. Fusilli and Rotini pasta would also work great here, as well as penne or macaroni. Cook it al dente, following the package directions.

Be sure to reserve 1/2 cup of the pasta water before draining the pasta. You will be using that when the dish is all mixed together to help the cheese sauce stick to the pasta and thicken the dish a bit. Put the drained noodles back in the pan.

Overhead Image of All Ingredients for Creamy Chicken with Roasted Vegetables

How to Make the Ricotta Sauce

This cheese sauce is a light and zesty sauce that brings all the flavors of this chicken pasta dish together. To make the sauce, add the lemon juice, ricotta cheese, salt, pepper, and red pepper flakes to a food processor. Process on high for about 30 seconds, or until smooth.

Bowl of Creamy Chicken Pasta with Roasted Vegetables with Fork in Bowl

More Pasta Dishes

Creamy Chicken Pasta with Roasted Vegetables

Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins
Creamy Chicken Pasta with Roasted Vegetables is an easy pasta dish that is loaded with rotisserie chicken and roasted vegetables, all lightly coated with a ricotta cheese mixture.

Ingredients

Roasted Vegetables

  • 2 cups broccoli florets, sliced
  • 2 cups cherry tomatoes, halved
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • salt and freshly ground black pepper, to taste

Pasta

  • 1 box (16 ounces) Gemelli pasta
  • 1 teaspoon Kosher salt

Ricotta Sauce

  • 1 medium lemon, juiced (about 3 tablespoons)
  • 1 cup whole-milk ricotta cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 3 cups rotisserie chicken shredded
  • 1/4 cup parmesan cheese, sprinkled on top

Instructions

  • Preheat oven to 450°F

Roasted Vegetables

  • In a large bowl combine broccoli, shallots, tomatoes, garlic, red pepper flakes, oil, salt, and pepper.
  • Toss to coat and spread onto a large baking sheet lined with parchment paper. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Set aside.

Pasta

  • Bring a large pot of water to a boil. Add salt and noodles and cook until al dente (about 6 minutes).
  • Reserve 1/2 cup of water and then drain and return noodles to the pot. Set aside.

Ricotta Sauce

  • In a food processor, add the lemon juice, ricotta cheese, salt, pepper, and red pepper flakes. Process on high until smooth (about 30 seconds).
  • Add ricotta mixture, roasted veggies, and chicken to the pan with the noodles. Add 1/4 cup of the pasta water and stir until the sauce coats the noodles (adding more as needed).
  • Simmer on low for 10 minutes or until heated through. Serve sprinkled with parmesan cheese.

Did you make this recipe?

You can tag me at @iamhomesteader.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Reader Comments

Leave a Reply

Your email address will not be published.

Recipe Rating