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	93 kcal	FatSecret
Tomatoes	6 medium	264 kcal	FatSecret
Tomato Paste	4.5 oz	180 kcal	Red Gold PDF
Garlic Powder	3 tbsp	84 kcal	FatSecret
Penne Pasta (dry)	18 oz	2,262 kcal	FatSecret
Cream Cheese	3 oz	297 kcal	Nutritionix
Chicken Breast (cooked)	30 oz	924 kcal	FatSecret
Vegetable Stock	4.5 oz	6 kcal	FatSecret
Garlic (raw)	6 cloves	27 kcal	FatSecret
Parmesan Cheese	2.25 oz	258 kcal	FatSecret
Total (for 6 servings)		4,203 kcal
Per Serving		~2,100 kcal

Ingredients

Produce

• 3 Bell Pepper (sliced into strips)
• 6 Tomatoes (cut into ½-inch wedges)
• 6 cloves Garlic
• 6 TBSP Italian Seasoning (prep separately — store-bought or homemade)

Pantry

• 18 oz Penne Pasta
• 4.5 oz Tomato Paste
• 3 TBSP Garlic Powder
• 5.5 oz Veggie Stock (or 1 concentrate)
• 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

• Preheat oven to 400°F and adjust rack to the middle.
• Bring a large pot of salted water to a boil.
• Wash and dry all produce.
• Slice bell pepper and cut tomatoes.
• Place garlic cloves on a small foil square, drizzle with oil, season with salt & pepper, and wrap into a foil packet.
• Toss bell pepper + tomatoes on a baking sheet with oil, salt, and pepper. Add foil garlic packet to the same sheet.
• Roast for 18–20 minutes, until veggies are browned and tender.

Step 2: Cook the Chicken

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

Step 3: Boil the Pasta

• Once water is boiling, add penne and cook until al dente, 9–11 minutes.
• Reserve 1 cup of pasta water, then drain. Keep the pot.

Step 4: Build the Sauce

• Remove roasted garlic from foil and mash with a fork until smooth.
• Heat a drizzle of oil in the pasta pot over medium heat.
• Add mashed garlic, Italian Seasoning, garlic powder, and tomato paste. Stir constantly until paste is brick red (30–60 seconds).
• Add ½ cup reserved pasta water, veggie stock, cream cheese, and a pinch of salt. Whisk until smooth.
• Add pasta, roasted veggies, and butter. Toss to coat.
• Stir in half the chicken, adding more pasta water if needed for creaminess.

Step 5: Serve

• Divide pasta into bowls.
• Top with remaining chicken and Parmesan cheese.
• Serve hot and enjoy!

💡 Notes

• You can substitute chicken with steak or just eat this with just veggies.
• For extra kick, add a pinch of red chili flakes to the sauce.
• Try a homemade Italian seasoning blend or pick one up from Sprouts or Tom Thumb.

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