Preheat your oven to 400°F (200°C).

Roast the Vegetables: Line a large sheet pan with parchment paper.

Arrange the vegetables cut-side up, drizzle with olive oil, and season evenly with salt and pepper.

Roast for 45 minutes or until the vegetables are tender and caramelized.

Prepare the Pasta: While the vegetables cool for 5–10 minutes, bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions, reserving 1 cup of pasta water before draining.

Return the drained pasta to the pot or a serving bowl, adding cooked chicken if using.

Blend the Sauce: Transfer the roasted vegetables to a blender.

Add fresh parsley or basil, salt and pepper to taste, heavy cream, and grated Parmesan.

Blend until smooth, adding reserved pasta water ¼ cup at a time as needed to reach your desired consistency.

Assemble and Serve: Pour the sauce over the pasta and toss to coat evenly.

Garnish with additional Parmesan and fresh herbs.

Serve warm and enjoy!