Halve and core the pointed peppers and chili. Peel the shallots and garlic cloves.

Place the prepared vegetables in an oven-safe dish. Drizzle with olive oil, season with salt and pepper, and roast in the oven at 200°C for about 25 minutes until soft.

While the vegetables are roasting, season the chicken with paprika powder, garlic powder, cayenne pepper, salt, pepper, and olive oil. Mix well to coat.

Fry the chicken in a pan until golden brown and cooked through. Once cooked, remove from the pan and set aside.

Cook the pasta according to the package instructions. Before draining, reserve about 1 dl of pasta water.

Once the vegetables are roasted, transfer them to a blender. Add the heavy cream and blend until you have a smooth sauce.

Pour the sauce into a pan, add grated Parmesan, and stir until combined.

Add the cooked pasta and a splash of the reserved pasta water to the sauce. Mix well until all the pasta is coated in the sauce.

Slice the cooked chicken and place it on top of the pasta. Serve immediately.