Roasted Tomato Chicken Pasta
This pasta recipe feels fancy enough for company but practical enough for a random Tuesday, which is honestly one of my favorite categories of food. Slow roasting the tomatoes and onions transforms them into this rich, concentrated mixture that tastes incredible with the chicken, pasta, parmesan, and vinaigrette.
I also love the rhythm of this recipe for real family life. I can throw the tomatoes into the oven earlier in the day while we’re homeschooling or heading out for activities, and then dinner comes together quickly later. That’s a huge part of how I feed a large family without feeling chained to the kitchen all evening. A little strategic prep earlier in the day makes dinner feel dramatically easier later.
Roasted Tomato Chicken Pasta
Ingredients
- 4 cups fresh diced tomatoes
- 1 diced large red onion
- olive oil
- salt
- pepper
- garlic powder
- Italian seasoning
- 1 cup chicken broth
- 4 cups sliced cooked chicken breast
- cooked pasta
- homemade or store bought Italian vinaigrette dressing
- parmesan cheese
Instructions
- Preheat oven to 275ºF
- Place the tomatoes and onions on a half sheet pan and cover with a generous amount of olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Roast for 2-3 hours (this can be done in advance…I like to prep this after lunch and just throw it in the oven before we head out for afternoon activities!
- About 20 minutes before you want to eat, heat a lidded pan to medium low, add the chicken broth and chicken, cover, and let slowly reheat.
- To serve, layer the pasta, chicken, roasted tomatoes/onions, and then top with a splash of vinaigrette dressing and some parmesan cheese.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.