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Preheat your oven to 180 degrees Celsius.
Cut the red onion, tomatoes, and red pepper into wedges.
Slice the top off the bulb of garlic and place it in the oven alongside the vegetables.
Season the vegetables with salt, pepper, and oregano, then roast them in the oven for 30 to 40 minutes.
Slice the chicken breast into thin strips.
In a bowl, combine the seasonings (salt, pepper, onion powder, garlic powder, paprika, oregano) and coat the chicken strips with this mixture.
Spritz a pan with cooking spray and cook the seasoned chicken until it is fully cooked.
Once the vegetables are roasted, take them out of the oven and squeeze out the garlic from the bulb, using only half of it.
Mash the roasted vegetables together, adding the juice from the tomatoes to achieve a more liquid consistency.
Stir in the crème fraîche, cooked pasta, and a splash of pasta water to loosen the sauce.
If desired, add a bit of Parmesan cheese and mix everything well.
Serve the sauce over the cooked chicken.