Creamy Chicken Pasta with Roasted Vegetables

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

  1. Preheat oven to 450°F

Roasted Vegetables

  1. In a large bowl combine broccoli, shallots, tomatoes, garlic, red pepper flakes, oil, salt, and pepper.

  2. 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

  1. Bring a large pot of water to a boil. Add salt and noodles and cook until al dente (about 6 minutes).

  2. Reserve 1/2 cup of water and then drain and return noodles to the pot. Set aside.

Ricotta Sauce

  1. In a food processor, add the lemon juice, ricotta cheese, salt, pepper, and red pepper flakes. Process on high until smooth (about 30 seconds).

  2. 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).

  3. Simmer on low for 10 minutes or until heated through. Serve sprinkled with parmesan cheese.

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