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.
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.
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.
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.