Creamy Chicken Pasta Bowl with Roasted Veggies & Potatoes
Description
This comforting bowl brings together tender, juicy chicken tossed in a velvety creamy sauce, al dente pasta, and a colorful mix of roasted vegetables and crispy-seasoned potatoes. The combination of textures—creamy, crispy, savory, and slightly sweet from roasted veggies—makes this meal hearty and satisfying. Perfect for weeknight dinners or meal prep!
Time Required
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: ~60 minutes
Servings
4 servings
Ingredients
For the Chicken & Cream Sauce
500g (1 lb) boneless chicken breast or thighs, cut into strips
1 tbsp olive oil
3–4 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream (or half-and-half)
½ cup chicken broth
½ cup grated Parmesan
1½ tsp Italian seasoning
½–1 tsp paprika
Salt & pepper to taste
Optional: pinch of chili flakes
Optional: 1 tbsp cream cheese for extra creaminess
For the Pasta
250g (8–9 oz) penne or fettuccine
Salt for boiling water
For Roasted Veggies
1 cup broccoli florets
1 cup bell peppers (mixed colors), sliced
1 medium carrot, sliced
1 tbsp olive oil
Salt & pepper
½ tsp garlic powder
½ tsp paprika
For Roasted Potatoes
3–4 medium potatoes, cubed
1 tbsp olive oil
½ tsp paprika
½ tsp rosemary or thyme
Salt & pepper
Instructions
Step 1: Prep & Roast the Potatoes (20–25 mins)
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, paprika, rosemary/thyme, salt, and pepper.
Spread evenly on a baking sheet.
Roast 20–25 minutes, flipping halfway, until golden and crispy.
Step 2: Roast the Veggies (15–18 mins)
In a bowl, combine broccoli, peppers, and carrots with olive oil, salt, pepper, garlic powder & paprika.
Spread on another baking sheet.
Roast 15–18 minutes at the same temperature until slightly charred and softened.
Step 3: Cook the Pasta (8–10 mins)
Bring a pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Drain and set aside (reserve ¼ cup pasta water).
Step 4: Cook the Chicken (8–10 mins)
Heat olive oil and butter in a skillet on medium-high heat.
Add chicken strips.
Season with salt, pepper, paprika, and Italian seasoning.
Cook until golden brown and fully cooked (about 6–8 minutes).
Remove chicken from the pan and set aside.
Step 5: Make the Creamy Sauce (6–8 mins)
In the same pan, sauté onions until soft.
Add garlic and cook 1 minute until fragrant.
Pour in chicken broth and simmer 1 minute.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan; let melt.
Add cream cheese (optional) for a richer sauce.
Season with salt, pepper, Italian seasoning.
Add reserved pasta water if you want it thinner.
Step 6: Combine
Add chicken back into the sauce.
Add cooked pasta and toss to coat.
Let simmer 1–2 minutes so everything blends.
Step 7: Serve
Assemble the bowl:
Add a scoop of creamy chicken pasta.
Top with roasted veggies.
Add a side serving of roasted potatoes.
Garnish with grated Parmesan, parsley, or chili flakes.
Tips & Variations
Healthier option: Use half-and-half or evaporated milk instead of heavy cream.
Gluten-free: Use GF pasta and check labels on seasoning.
Add protein: Add crispy bacon bits or sautéed mushrooms.
Extra veggies: Zucchini, cherry tomatoes, or spinach work well.
Spicy version: Add cayenne pepper or more chili flakes.
Frequently Asked Questions
1. Can I make this ahead for meal prep?
Yes! It stores well for up to 4 days in the fridge. Keep potatoes separate to maintain crispiness.
2. Can I use store-bought Alfredo sauce?
Yes, replace the cream sauce with 1–1½ cups of Alfredo.
3. What can I substitute for heavy cream?
Half-and-half
Milk + 1 tbsp flour
Coconut cream (for dairy-free)
4. Can I use frozen vegetables?
Yes! Roast them from frozen at higher heat (230°C/450°F), no thawing needed.
5. How do I keep the sauce from turning grainy?
Add Parmesan off the heat or on low heat and avoid boiling after adding cheese.