Roasted Garlic, Tomato, Bell Pepper & Chicken Penne

Overview

If you love a saucy bowl of pasta packed with roasted goodness, this dish is for you. Tender penne is tossed with caramelized bell pepper, juicy tomatoes, and savory roasted garlic — all coated in a creamy, herb-infused tomato sauce that hugs every bite. Finished with a sprinkle of Parmesan, this cozy bowl is equal parts comforting, flavorful, and photo-worthy.

This meal is inspired by EveryPlate, which is what we originally used to make this in the past.

• Serves: 6
• Prep Time: ~30 minutes
• Cook Time: ~35 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Bell Pepper	3 medium (400 g)	~93 kcal	FatSecret
Tomatoes	6 medium (720 g)	~130 kcal	FatSecret
Garlic (roasted)	6 cloves (18 g)	~27 kcal	FatSecret
Chicken Breast	30 oz (850 g)	~1,470 kcal	FatSecret
Penne Pasta (dry)	18 oz (510 g)	~1,890 kcal	FatSecret
Cream Cheese	3 oz (85 g)	~290 kcal	FatSecret
Parmesan Cheese	2.25 oz (64 g)	~250 kcal	FatSecret
Butter	3 tbsp (42 g)	~300 kcal	FatSecret
Olive Oil	~3 tbsp (42 g)	~360 kcal	FatSecret
Tomato Paste	4.5 oz (128 g)	~135 kcal	FatSecret
Veggie Stock	16.5 oz (500 ml)	~60 kcal	Estimated

Total (approx): 5,005 kcal
Per serving (6 servings): ~834 kcal

Ingredients

Produce

• 3 bell peppers (sliced into strips)
• 6 tomatoes (cut into ½-inch wedges)
• 6 cloves garlic
• 6 tbsp Italian seasoning (store-bought or homemade)

Pantry

• 18 oz penne pasta
• 4.5 oz tomato paste
• 3 tbsp garlic powder
• 16.5 oz veggie stock (or 3 concentrate packets)
• 3 tbsp butter
• Olive oil
• Salt & pepper

Dairy

• 3 oz cream cheese
• 2.25 oz Parmesan cheese

Protein

• 30 oz chopped chicken breast

Instructions

Step 1: Prep & Roast

1. Preheat oven to 400°F. Adjust rack to the middle position.
2. Bring a large pot of salted water to a boil.
3. Wash and dry all produce.
4. Slice bell peppers and cut tomatoes into wedges.
5. Place garlic cloves on a small piece of foil. Drizzle with olive oil, season with salt & pepper, and wrap into a foil packet.
6. Toss peppers and tomatoes on a baking sheet with olive oil, salt, and pepper. Add garlic foil packet to the sheet.
7. Roast for 18–20 minutes, until veggies are tender and caramelized.

Step 2: Cook the Chicken

1. Pat chicken dry and season with salt and pepper.
2. Heat a drizzle of oil in a large pan over medium-high heat.
3. Cook chicken, stirring occasionally, until fully cooked (4–6 minutes).
4. Transfer to a plate and set aside.

Step 3: Boil the Pasta

1. Add penne to boiling water and cook until al dente, 9–11 minutes.
2. Reserve 1 cup of pasta water, then drain.

Step 4: Build the Sauce

1. Carefully remove garlic from foil and mash with a fork until smooth.
2. Heat a drizzle of oil in the now-empty pasta pot over medium heat.
3. Add mashed garlic, Italian seasoning, garlic powder, and tomato paste. Stir constantly until the paste darkens in color (30–60 seconds).
4. Add ½ cup reserved pasta water, veggie stock, cream cheese, and a pinch of salt. Whisk until smooth.
5. Return pasta to the pot along with roasted veggies and butter. Toss to coat.
6. Stir in half the cooked chicken. Add more pasta water if needed for a creamy consistency.

Step 5: Serve

1. Divide pasta into bowls.
2. Top with remaining chicken and sprinkle with Parmesan cheese.
3. Serve warm and enjoy!

Notes

• Swap the chicken for steak or keep it veggie-only for a different spin.
• Add chili flakes to the sauce for extra heat.
• Homemade Italian seasoning gives it an extra fresh flavor boost!

🧪 Poultry Safety Tip: Chicken is fully cooked when the internal temperature reaches 165°F.