A delightful pasta dish combining tender chicken, roasted pumpkin, and a creamy sauce for a comforting meal.
Preheat your oven to 220°C (200°C fan-forced).
Preheating ensures even cooking and caramelization of the pumpkin.
Line a baking tray with parchment paper, place the cubed pumpkin on it, drizzle with a bit of olive oil, and roast for 20 minutes.
Cut the pumpkin into even-sized cubes for uniform roasting.
Add the cherry tomatoes to the tray with the pumpkin and roast for an additional 10 minutes.
Roasting the tomatoes enhances their natural sweetness.
Cook the penne pasta in a pot of boiling salted water according to the package instructions, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat olive oil in a frying pan over medium heat, add the chicken, and cook until lightly browned. Remove and set aside.
Avoid overcrowding the pan to ensure the chicken browns evenly.
In the same pan, sauté the red onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Mix the cornflour with a small amount of milk to create a slurry, then add it along with the remaining milk to the pan. Stir until the sauce thickens.
Whisk continuously to avoid lumps in the sauce.
Combine the cooked pasta, roasted pumpkin, tomatoes, chicken, olives, and sauce in the pan. Toss gently to mix.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta on plates, garnished with grated parmesan cheese.
Serve immediately to enjoy the dish at its best.
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