Creamy Rigatoni with Roasted Vegetables

Satisfy your decadent and heathy cravings with this easy and delicious creamy rigatoni with roasted vegetables.

Have you ever desperately desired to eat healthier but pasta always seems to get in the way? Listen, I’m with you! I find that adding a side of roasted vegetables to a dish gives the healthy balance that I crave. For this dish instead of simply putting the vegetables on the side I went ahead and added them into the finished pasta and it was utter perfection. The charred roasted flavor from the vegetables cut right through the savoriness of the creamy pasta and it was the combination I never knew I needed. This is also great if you have picky eaters who won’t reach for the veggies by themselves. The combination just might trick them into eating a full serving of healthy goodness 🙂

Ingredients for Creamy Rigatoni with Roasted Vegetables:

Chicken breasts (season with salt, pepper, smoked paprika, all purpose seasoning & dried parsley flakes plus 1 tbsp of olive oil)

Rigatoni pasta 

Shallot 

Butter 

Minced garlic 

Sun-dried tomato paste 

Heavy cream 

Parmesan cheese 

White cheddar cheese 

Broccoli & cauliflower 

Tips for Creamy Rigatoni with Roasted Vegetables

1. Save yourself some time by roasting the veggies when you start your initial prep of the meal. They can take up to 30 minutes to get tender sometimes so you want them cooking first so that everything is done by the time you’re ready to combine your sauce with the pasta and chicken
2. Use the air fyer for the chicken if you have one–honestly one of the secrets to perfectly juicy chicken breast is to just throw it in the air fryer! It comes out perfect every time. Also one less pot to pull out
3. Use any combination of seasonally available veggies for optimal freshness

Creamy Rigatoni with Roasted Vegetables

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Satisfy your decadent and heathy cravings with this easy and delicious creamy rigatoni with roasted vegetables.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 large Chicken breasts (season with 1/2 tsp each of salt, pepper, smoked paprika, all purpose seasoning & dried parsley flakes plus 1 tbsp of olive oil)
• 2 cups of rigatoni pasta
• 1 small shallot, diced
• 1 tbsp butter
• 1 tbsp minced garlic
• 1 tbsp sun-dried tomato paste
• 2 cups of heavy cream
• 1 tsp kickin chicken finger lickin spice blend (gourmet collection)
• 1 cup of parmesan cheese
• 1/2 cup shredded white cheddar cheese
• 2 cups of roasted broccoli & cauliflower

Instructions

For Vegetables

1. Heat oven to 400 degrees
2. Combine vegetables on a sheet tray with a drizzle of olive oil and season to taste with salt and pepper
3. Roast on the top rack for 20-30 minutes or until tender

For Chicken

1. Season chicken and drizzle with olive oil and cook in the air fryer on 375 for 12-15 minutes, flipping halfway through
2. Once chicken is done cooking, set aside to let rest for 10 minutes then slice for serving

For pasta

1. Cook rigatoni according to package instructions
2. In a skillet on medium heat, add butter and olive oil and saute shallots until fragrant about 1 minute
3. Next add sun-dried tomato paste and garlic
4. Stir to combine then add heavy cream
5. Bring sauce to a light simmer then add cheese
6. Once sauce is velvety and begins to thicken add cooked rigatoni and stir well to combine
7. Turn off the heat, then top with chicken and roasted vegetables
8. Toss well to combine and enjoy

If you make this recipe be sure to let me know how you like it in the comments below! Also check my Instagram for daily food inspo!