Roasted Summer Veg & Chicken Pasta Recipe

Introduction

This roasted summer veg and chicken pasta is a vibrant, flavorful dish perfect for warm evenings. With tender chicken and roasted vegetables coated in a tangy, spicy sauce, it’s a satisfying meal that’s easy to prepare and full of fresh summer taste.

Ingredients

• 2 tbsp olive or rapeseed oil
• 2 tbsp sundried tomato purée
• 2 tbsp red wine vinegar
• Pinch of chilli flakes, plus extra to serve (optional)
• 2 rosemary sprigs, leaves picked and finely chopped
• 2 chicken breasts (skin-on if possible)
• 1 courgette, halved lengthways and sliced
• 1 pepper (any colour), chopped
• 250g cherry tomatoes, halved
• 4 garlic cloves, unpeeled
• 180g wholemeal pasta
• Parmesan, finely grated, and a drizzle of extra virgin olive oil, to serve

Instructions

1. Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. In a roasting tin, combine the oil, sundried tomato purée, red wine vinegar, chilli flakes, chopped rosemary, and some seasoning.
2. Step 2: Coat the chicken breasts in the mixture, then add the courgette, pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss everything together, then place the chicken on top of the vegetables.
3. Step 3: Roast for 20-25 minutes until the chicken is cooked through. Once done, remove the chicken and set aside on a plate loosely covered with foil.
4. Step 4: Return the vegetables and garlic to the oven and roast for another 15 minutes until softened and slightly charred.
5. Step 5: While the vegetables finish roasting, cook the wholemeal pasta according to the package instructions.
6. Step 6: Remove the tin from the oven. Squeeze the roasted garlic from their skins into the tin and mash with a fork to make a paste. Lightly squash some of the cherry tomatoes and add a splash of pasta cooking water. Mix everything to create a saucy vegetable base, scraping any stuck bits from the tin into the sauce.
7. Step 7: Drain the cooked pasta and add it to the roasting tin. Toss well to coat the pasta in the vegetable sauce. Season to taste.
8. Step 8: Serve the pasta in shallow bowls. Slice the chicken and place on top. Drizzle with extra virgin olive oil, sprinkle with grated Parmesan, and add a pinch of chilli flakes if desired.

Tips & Variations

• Use skin-on chicken breasts for extra flavor and moisture during roasting.
• Swap the pepper for yellow or orange for a sweeter note.
• For a vegetarian option, omit the chicken and add extra vegetables like aubergine or mushrooms.
• If you prefer a creamier texture, stir in a spoonful of crème fraîche or ricotta before serving.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or olive oil to keep the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe and can add more flavor. Adjust cooking time to ensure they’re fully cooked and tender.

What pasta can I use if I don’t have wholemeal?

Any pasta shape you prefer will work. Penne, fusilli, or even spaghetti can be used based on your preference or what’s on hand.

Roasted Summer Veg & Chicken Pasta Recipe

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★★★★★

4.4 from 691 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

A delicious and wholesome roasted summer vegetable and chicken pasta dish featuring tender chicken breasts roasted with vibrant seasonal vegetables, tossed with wholemeal pasta and finished with a hearty garlic and tomato sauce, parmesan, and a hint of chilli for a subtle kick.

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Ingredients

Scale 1x2x3x

Marinade and Roasting Mix

• 2 tbsp olive or rapeseed oil
• 2 tbsp sundried tomato purée
• 2 tbsp red wine vinegar
• Pinch of chilli flakes, plus extra to serve (optional)
• 2 rosemary sprigs, leaves picked and finely chopped
• Salt and freshly ground black pepper, to season

Main Ingredients

• 2 chicken breasts (skin-on if possible)
• 1 courgette, halved lengthways and sliced
• 1 pepper (any colour), chopped
• 250g cherry tomatoes, halved
• 4 garlic cloves, unpeeled
• 180g wholemeal pasta

To Serve

• Parmesan, finely grated
• Drizzle of extra virgin olive oil

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Instructions

1. Prepare the Oven and Marinade: Preheat your oven to 190°C (170°C fan) or gas mark 5. In a roasting tin, combine olive or rapeseed oil, sundried tomato purée, red wine vinegar, a pinch of chilli flakes, chopped rosemary leaves, and season with salt and pepper. Mix well to create a flavorful paste.
2. Coat Chicken and Add Vegetables: Turn the chicken breasts in the marinade paste until fully coated. Add the sliced courgette, chopped pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss everything together to mix, then place the chicken breasts on top of the vegetable mixture.
3. Roast Chicken and Vegetables: Roast in the heated oven for 20-25 minutes until the chicken is cooked through and juices run clear. Remove the chicken from the tin and place it on a plate loosely covered with foil to rest.
4. Continue Roasting Vegetables: Return the vegetables (without the chicken) to the oven and roast for an additional 15 minutes until softened and lightly charred.
5. Cook the Pasta: While the vegetables finish roasting, cook the wholemeal pasta in boiling salted water according to the package instructions until al dente. Reserve some pasta cooking water before draining.
6. Prepare the Sauce: Remove the roasting tin from the oven. Squeeze the roasted garlic out of their skins into the tin and mash to form a paste with a fork. Gently crush some of the roasted cherry tomatoes with the back of a spoon. Add a splash of reserved pasta cooking water and mix everything together, scraping up any vegetable bits stuck to the tin to create a thick, flavorful sauce.
7. Toss Pasta with Sauce: Drain the pasta and tip it into the roasting tin with the vegetable sauce. Toss well to coat the pasta evenly and season to taste with salt and pepper.
8. Serve: Divide the pasta among shallow bowls. Slice the rested chicken breasts and arrange on top of the pasta. Finish with a drizzle of extra virgin olive oil, a sprinkle of finely grated parmesan, and an extra pinch of chilli flakes if desired.

Notes

• Using skin-on chicken breasts adds extra flavor and helps keep the meat juicy during roasting.
• You can substitute wholemeal pasta with regular pasta if preferred, but wholemeal adds extra fiber and nutrients.
• For a spicier dish, add more chilli flakes either in the marinade or as a garnish.
• Ensure the chicken is fully cooked by checking that the internal temperature reaches 75°C (165°F) or juices run clear.
• Reserve some pasta water to adjust the sauce consistency if needed.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Keywords: roasted chicken pasta, summer vegetables pasta, wholemeal pasta recipe, healthy chicken dinner, Mediterranean pasta, easy roasted vegetable pasta