Roasted Vegetable and Chicken Pasta

Roasted Vegetable and Chicken Pasta

This recipe was born after looking into my crisper drawer and realizing I had a whole bunch a veggies that had only a few more days to live, 2 days max. I had to use them up quick.

I love love love roasting vegetables. Roasting concentrates the flavors and just makes everything better.

There is no sauce in the dish. I tried to keep it as simple and healthy as I could. ย Don’t get me wrong..I love my sauces, and my butter and my cookie dough and my…oh, I could go on and on. My kids love plain pasta with extra virgin olive oil and lots of salt and pepper, so that is the flavor I was looking for. Did my kids eat the veggies? Yeah, right. They picked through this dinner..God forbid they eat a pepper or a tiny tiny piece of squash. Oh well.


Assorted vegetables ready to be roasted


5.0 from 2 reviews
Roasted Vegetable and Chicken Pasta
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
A delicious roasted vegetable and chicken pasta.
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • ½ purple onion, sliced
  • ½ bunch asparagus
  • 1 pint cherry tomatoes
  • 1 small head broccoli, cut into bite size pieces
  • 1 red pepper, chopped
  • 1 pint mushrooms, sliced
  • ¼ cup extra virgin olive oil
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon dill
  • 1 13.25 oz box of pasta, cooked to package directions
  • ¼ cup extra virgin olive oil
  • ⅔ cup parmigiano-reggiano cheese, shredded
  • Salt and pepper to taste
  • 1½ pounds boneless skinless chicken breasts
  • 1 tablespoons extra virgin olive oil
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon pepper
  • 1 large handfull spinach
  • Shaved parmigiano-reggiano cheese for garnish(optional)
  1. Preheat then oven to 350.
  2. On a large baking sheet combine combine the zucchini, squash, onion, asparagus, tomatoes, broccoli, red pepper, mushrooms, olive oil, salt, pepper, garlic powder, onion powder and dill together.
  3. Roast for 30 minutes, stirring every 10 minutes.
  1. Cut the chicken into bite size pieces.
  2. In a large sautee pan, over medium heat, add the extra virgin olive oil.
  3. Add the chicken to the pan and season it with salt and pepper.
  4. Cook the chicken for about 6 minutes or until it is no longer pink in the middle.
  5. Add the spinach to the pan with the chicken and cook for an additional 20 seconds, or until the spinach is wilted.
  1. While the pasta is still hot toss it with the extra virgin olive oil and parmigiano-reggiano cheese. Add salt and pepper to taste.
  1. In a very large serving bowl, toss the roasted vegetables, chicken and pasta together. Make sure to add any juices from the roasted vegetable pan and the chicken pan.
  2. Again, salt and pepper to taste
  3. Also, feel free to add more olive oil if needed to the finished dish.



  1. 1

    A great way to use up leftover veggies! Pretty on the plate, happy in my tummy!

  2. 2

    Thank God you’re honest. If my kids ate a veggie, I’d die of shock.

  3. 3

    Looks fabulous Les!!! I would so make this with faux chicken!!
    The other Les
    Leslie Loves Veggies

  4. 4

    My son would have eaten the broccoli. That’s it. LOL

  5. 5

    Roasting is the way to go. My hubby would not eat this unless I covered it in bacon. LOL I would though, and the leftovers get put into a veggie rollup with eggs. YUM

  6. 6

    This looks HEAVENLY!!! I love, love, LOVE roasted veggies…add in some carbs and I am one happy girl!

  7. 7

    Roasted veggies are really the only way I will eat them. LOL!!! I love that this pasta dish is LOADED with them!

  8. 8

    What a great use of veggies. Has such a fresh spring feel. Yum. My son is the same way. If even a spec of green lands on his plate he won’t touch it until i remove the yucky stuff. Thank goodness he eats his weight in fruit.

  9. 9

    I love roasted veggies! nom nom! Have you ever roasted the veggies before making a stock? omg, so good!

  10. 11

    I love roasting them too, this looks great.

  11. 12

    mmmm, i love this use of veggies, delicious!!

  12. 13

    Haha! You’re not kidding you had vegatables! ๐Ÿ™‚

    I am definately going to have to make this…for myself, of course. The husband and kiddos would all pick through the vegatables.

  13. 14

    Very ingenious of you! Great use of leftover veggies into a delicious dish!

  14. 15

    This recipe looks gorgeous! I love roasting vegetables too, and like you my kids don’t. They like raw veggies, the crunchier the better!

  15. 16

    I love how you just piled all of those different veggies together and roasted them. What an easy, economical way to deal with those misc. veggies in my fridge drawer that are on the verge of going bad. I love roasted vegetables, but never thought of combining them this way and serving them on pasta. Great idea!

  16. 17

    i love the colors! the recipe list is long and it’s also LONG, but i think the result would be worth a little prep time! ๐Ÿ™‚

  17. 19

    Yum! I know what I’m making for dinner tonight ๐Ÿ™‚

  18. 20

    It looks great Leslie…I love the vibrant colors of the veggies!

  19. 21

    yum! look at all of those fresh veggies!

  20. 22

    Roasted veggies ARE so much better, aren’t they?!? And, yes, thank you for being honest. It about killed my child to eat half a mushroom tonight. ๐Ÿ˜‰

  21. 23

    Gosh! Just what I was looking for! We were wondering what to do with the left over veggies I use for making my wife’s mom’s special renal diet stewp (that’s my term for it — sort of a combined soup-stew dish….so, stewp!), and this looks incredible! Love roasted vegetables, and have some really tender, already cooked chicken breast we baked in olive oil and garlic yesterday. Thanks for sharing this! I know it will be really good!

  22. 24

    A trick I learned long ago to get kids (and husbands) to eat their veggies in recipes like this one is to put 3/4 of the vegetables into the food processor after they are cooked. Then I put the las 1/4 in whole. They pick around the big ones but end up eating the “sauce” which is just the veggies. Thanks for the recipe.