Italian pasta makers originally added cream to leftover roasted vegetables in 1960s Milan to avoid wasting expensive produce.
Creamy Chicken Pasta with Roasted Vegetables
Indulge in our mouthwatering creamy chicken pasta, where tender chicken meets a luscious, velvety sauce that’s simply irresistible! Toss in a medley of perfectly roasted veggies for that added burst of flavor and color. Get ready to elevate your weeknight dinner with this easy, satisfying dish that’s sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 Paprika
- 1 Knoblauchzehe
- 1 rote Zwiebel
- Gewürze: ordentlich Paprikapulver, Zwiebelpulver, Knoblauchpulver, Thymian, Tomatensalz, Pfeffer, Salz
- 200 ml Wasser (6.76 fl oz)
🥩Meat & Seafood(1)
- 600 g Hähnchenbrust (1.32 lbs)
🥛Dairy & Eggs(2)
- 400 ml Sahne (13.5 fl oz)
- 1 EL Frischkäse (15 ml)
🫙Pantry Staples(5)
- 100 ml Brühe (3.38 fl oz)
- Mehl
- Öl
- 400 g Pasta (14.1 oz)
- 3 gehäufte EL Tomatenmark (45 ml)
📦Other(1)
- 8–9 Cherrytomaten
👨🍳 Instructions
- 1
Prepare the roasted vegetables: Cut the bell pepper into pieces (cut side up), halve the onion and halve the cherry tomatoes (also place cut side up on the baking sheet). Sprinkle with thyme, drizzle with a little oil, and bake in the oven at 200 °C for about 25 minutes. Let cool slightly and puree everything until a smooth sauce forms.
- 2
Marinate the chicken: Cut the chicken into pieces and marinate with plenty of paprika powder, onion powder, garlic powder, a bit of thyme, tomato salt, pepper, salt, and oil. The meat should be a strong orange color.
- 3
Sear the chicken: Fry in a pan until golden brown, then add the chopped garlic clove and sauté for 1-2 minutes on low heat.
- 4
Prepare the sauce: Add the tomato paste and briefly roast. Then sprinkle 1 tablespoon of flour over it and sauté. Deglaze with cream, water, and broth, stir well, and let simmer for 15 minutes. Then stir in the pureed roasted vegetables and cream cheese and let simmer for another 10 minutes.
- 5
Thicken and season: Mix a bit of flour with water until smooth and add to the sauce until it is nice and thick. Season with pepper and salt and let simmer until the consistency is creamy and flavorful.
- 6
Finish: Add the cooked pasta (about 400 g) to the sauce, stir well, and serve.
💡 Pro Tips
- ✓Roast vegetables at 425°F (220°C) instead of 200°C to achieve proper caramelization through the Maillard reaction, which develops complex flavors that 200°C cannot produce.technique425°F
- ✓Create a proper roux by cooking the flour with tomato paste for 2-3 minutes until it smells nutty, which eliminates the raw flour taste and creates better thickening power.timing2-3 minutes
- ✓Reserve 1 cup of starchy pasta cooking water before draining because the starch content (6-8%) helps bind the cream sauce to the pasta through emulsification.technique6-8% starch content
- ✓Temper the cream cheese by whisking it with 2-3 tablespoons of hot sauce before adding to prevent curdling from temperature shock.technique2-3 tablespoons
- ✓Cook chicken pieces to an internal temperature of 165°F (74°C) and let them rest in the finished sauce for 5 minutes so residual heat completes cooking without overcooking.timing165°F, 5 minutes
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