
This roasted summer vegetable and chicken pasta is a fresh, satisfying dinner with tender chicken, sweet blistered tomatoes, and a light garlic-tomato sauce. Everything comes together with minimal hands-on effort, making it an easy weeknight pasta that still feels special.
Preheat the oven to 190C/170C fan/gas 5. In a large roasting tin, mix the olive oil, sun-dried tomato paste, red wine vinegar, chilli flakes, chopped rosemary, salt, and black pepper. Add the chicken breasts and turn to coat well.
Add the courgette, bell pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss the vegetables in the seasoning mixture, then place the chicken on top. Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are starting to soften. Transfer the chicken to a plate, cover loosely with foil, and set aside.
Return the vegetables to the oven and roast for 15 minutes more while you cook the pasta in salted boiling water until al dente. Reserve a splash of the pasta cooking water before draining.
Remove the roasting tin from the oven. Squeeze the softened garlic from its skins into the tin, then mash it into the tomatoes with a fork. Lightly crush some of the tomatoes and stir in a little reserved pasta water to create a loose, glossy sauce, scraping up any caramelized bits from the pan.
Add the drained pasta to the roasting tin and toss until evenly coated. Taste and adjust the seasoning. Slice the chicken and serve it over the pasta, then finish with grated Parmesan, a drizzle of extra-virgin olive oil, and extra chilli flakes if desired.
For extra flavor, use a mix of red and yellow bell peppers. If the sauce looks dry, add a little more pasta water before serving. Leftovers keep well in the fridge for up to 2 days and can be reheated gently with a splash of water.




