Creamy Roasted Tomato Pasta

I love roasted vegetables and I have always wanted to roast tomatoes. I saw this recipe on Cassie Craves and she ranked it as her favorite pasta dish of the whole YEAR! That was enough for me to want to try it out. I have to say, it was really good, like something you would order from Olive Garden. It is a very filling, and a heavy pasta dish, but I thought it was worth it.  Just load up on those veggies, you'll be fine. :)

Creamy Roasted Tomato Pasta
adapted from Cassie Craves and the Hungry Housewife


1 pound penne or rigatoni
2 pints grape tomatoes
2 tablespoons olive oil
2 tablespoon balsamic vinegar
Salt and pepper to taste
2 tablespoons butter
3 garlic cloves, minced
1 cup pesto *drain excess oil off top if any
1 8-ounce package cream cheese, softened and cubed
1/2 cup shredded parmesan cheese
1/2 cup chicken stock
*2 cups cooked cubed chicken, if desired
*toasted pine nuts optional, to add some texture to dish

Preheat oven to 425 degrees. Bring pasta water to boil, salt liberally, and cook pasta according to package directions. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for about 10 minutes (You’ll know the tomatoes are ready when they begin to burst. They should be done just as you’re finishing everything else if you time it right.) Meanwhile, in a large skillet, melt the butter. Add the garlic to the butter and cook over medium heat for 1 minute. Pour pesto into skillet and mix well. Add the cream cheese and mix until smooth. Stir in parmesan cheese and chicken stock. Add salt and pepper to taste. Simmer over low heat 5 minutes. Drain the pasta and add it to the pan with the sauce. Remove the tomatoes from the oven and and toss with the pasta, juices and all. Pour into a serving dish.