Pasta with Chicken and Vegetables in Roasted Garlic Cream Sauce


I’ve been craving pasta like crazy lately. I think part of it is that I’m ready for fall.  I’m ready for the homey, comforting dishes, the stick-to-your-ribs food, the sauces. The carbs.

But I’m trying to reconcile that with the fact that summer produce is pretty great – and still pretty prevalent. Despite having a drought in a lot of the US, it seems that everyone still has a lot of zucchini they’re looking to use up. This recipe will not only do that, but it will also bridge the gap between end-of-summer and so-ready-for-fall-and-pumpkins-and-apples-and-stews-I-could-burst.

Really, though, you can use any kind of vegetables in this you want. I liked the ones Jessica used, so I decided to stick with them. This recipe has made the rounds recently and has subsequently gone through a few adaptations. And who am I to keep it the same as the previous person? I ended up using a combination of half and half and chicken broth to keep this creamy, but still keep the fat down a bit. I also doubled the amount of roasted garlic and quite honestly could have easily tripled it, which I may go ahead and do next time. (Dear garlic: I love you.) I roasted the vegetables, since the oven was already on roasting garlic and chicken, so a lot of this dish was pretty hands-off.

Because a lot of the ingredients are the same, this reminded me of the Cajun chicken pasta, except of course the sauce is more garlicky than spicy. Basically, pasta + cream sauce will always win me over, no matter what time of year.

Pasta with Chicken and Vegetables in Roasted Garlic Cream Sauce