If there’s ever been a pasta dish that feels like a warm, delicious hug on a chilly evening, it’s Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta. This recipe marries the natural sweetness of caramelized squash, the rich tang of sun-dried tomatoes, and tender bites of chicken, all tossed together in a creamy, Parmesan-kissed sauce. Every forkful delivers a colorful blend of flavors and textures that truly celebrates everything we love about fall comfort food, but you’ll find yourself craving it all year round. It’s a weeknight winner that looks and tastes restaurant-worthy, yet comes together with ease in your own kitchen.
Ingredients You’ll Need
The beauty of Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta lies in its straightforward ingredient list. Each component plays a starring role, from the hearty pasta to the creamy sauce, delivering vibrant color, flavor, and that irresistibly cozy factor.
- Pasta (12 oz penne or rigatoni): Choose a sturdy pasta shape that hugs the creamy sauce and chunky veggies—penne or rigatoni work perfectly!
- Chicken Breast (1.5 lbs, boneless & skinless): Cutting into bite-sized pieces ensures every bite gets infused with flavor and stays juicy.
- Butternut Squash (3 cups diced): Roasting brings out its natural sweetness and gives gorgeous golden edges that are simply irresistible.
- Sun-Dried Tomatoes (1/2 cup, in oil): Their tangy, concentrated flavor adds an instant pop of color and taste—slice them for easy mixing.
- Garlic (3 cloves, minced): Nothing beats the savory aroma as it sizzles in the pan with chicken and tomatoes.
- Olive Oil (2 tablespoons, divided): Use one tablespoon for roasting the squash, and the other for sautéing the chicken and aromatics.
- Italian Seasoning (1 teaspoon): This classic blend ties everything together with hints of herbs.
- Salt & Pepper (to taste): Don’t be shy—season generously for best flavor at every stage.
- Parmesan Cheese (1/2 cup, grated): Adds salty, nutty depth and helps create a creamy sauce that clings to every noodle.
- Heavy Cream (1/2 cup): Just the right amount for a luscious, silky finish without feeling too heavy.
- Reserved Pasta Water (1/2 cup): This starchy liquid helps bind the sauce and gives it that perfect glossy texture.
- Fresh Basil or Parsley (for garnish): A bright, fresh handful on top makes the whole dish look and taste extra special.
How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the diced butternut squash with one tablespoon of olive oil, a sprinkle of salt and pepper, and spread them out on a baking sheet. Bake for 25 to 30 minutes, making sure to toss the squash halfway through, until it’s fork-tender and just starting to caramelize at the edges. This roasting step brings out a lovely sweetness and gives your Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta its signature autumnal flavor.
Step 2: Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Be sure to reserve half a cup of the pasta water before draining—the starch in this liquid is key for creating a silky, cohesive sauce later on. Once cooked, drain the pasta and set it aside.
Step 3: Sauté the Chicken
Next, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, sprinkle with salt, pepper, and Italian seasoning, and sauté for 6 to 8 minutes until golden and fully cooked. The chicken should be tender and juicy, just begging to soak up all those fabulous flavors.
Step 4: Add Garlic and Sun-Dried Tomatoes
Toss in your minced garlic and sliced sun-dried tomatoes, and let them cook for another 1 to 2 minutes. The garlic will become fragrant, mingling with the tomatoes for a burst of tangy, savory goodness that sets the stage for the rest of the dish.
Step 5: Bring it All Together
Reduce the heat to medium-low, then add the roasted butternut squash, cooked pasta, heavy cream, Parmesan cheese, and reserved pasta water to the skillet. Toss everything together gently, letting the cheese melt and the sauce become creamy, coating every piece of pasta and chicken. The blend of textures—from tender squash to chewy sun-dried tomatoes—makes every bite of Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta a true delight.
Step 6: Garnish and Serve
Finally, transfer your pasta to a serving dish and shower it with freshly chopped basil or parsley. Serve hot and enjoy the aroma, color, and comforting flavors that make this recipe a family favorite.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta
Garnishes
A sprinkle of fresh basil or parsley right before serving isn’t just for looks—it adds a burst of freshness that balances the richness of the sauce. For an extra touch, shave a bit more Parmesan on top or add a twist of cracked black pepper to highlight all those savory notes.
Side Dishes
Pair your Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta with a crisp green salad dressed in a light vinaigrette to cut through the creaminess. A slice of crusty garlic bread or a warm baguette is also perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a dinner party wow-factor, serve the pasta in a large, shallow platter topped with extra roasted squash cubes and a sprinkle of microgreens. You can also portion it into individual bowls and top each with a pretty basil leaf and a twist of lemon zest for color and brightness.
Make Ahead and Storage
Storing Leftovers
Store any remaining Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors only deepen as they mingle, making your leftovers extra tasty!
Freezing
While the creamy sauce can change texture slightly when frozen, you can freeze this dish if needed. Let the pasta cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, simply warm the pasta in a skillet over low heat with a splash of milk, cream, or reserved pasta water to loosen the sauce. Stir gently until heated through—this helps restore the original creamy texture and ensures nothing dries out.
FAQs
Can I use pre-cut butternut squash to save time?
Absolutely! Pre-cut butternut squash is a fantastic shortcut and works beautifully in Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta. Just be sure the pieces are similar in size so they roast evenly.
Is there a substitute for heavy cream?
Yes, you can use half-and-half, whole milk, or even a plant-based cream for a lighter or dairy-free option. The sauce may be a touch less rich, but it will still be delicious and creamy.
Can I make this dish vegetarian?
Definitely! Simply skip the chicken and add extra roasted squash or toss in sautéed mushrooms or spinach. The flavors of the butternut squash and sun-dried tomatoes are so bold, you won’t miss the meat.
What’s the best pasta shape for this recipe?
Penne and rigatoni are the top choices because their nooks and ridges hold onto the creamy sauce and chunky veggies. But feel free to use your favorite short pasta shape—fusilli or farfalle are also fun!
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saver. Simply shred or chop the meat and add it in with the roasted squash and cooked pasta, skipping the sautéing step for the chicken.
Final Thoughts
I hope you fall in love with Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta as much as I have. It’s the kind of dish that’s both impressive and approachable, perfect for sharing with friends or savoring on a quiet night in. Give it a try—you might just find a new favorite for your dinner rotation!
Print
Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta combines tender roasted squash, savory sun-dried tomatoes, and juicy chicken in a creamy Parmesan sauce. Perfect for a comforting, flavorful weeknight dinner with Italian-inspired flavors.
Ingredients
Pasta
- 12 oz penne or rigatoni pasta
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups diced butternut squash (about 1 small squash)
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 3 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup reserved pasta water
- Fresh basil or parsley, for garnish
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Spread the diced butternut squash evenly on a baking sheet. Drizzle with 1 tablespoon olive oil, then season with salt and pepper. Roast for 25–30 minutes, tossing halfway through, until tender and slightly caramelized.
- Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the penne or rigatoni according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the Chicken: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Sauté the chicken for 6–8 minutes until cooked through and golden brown on all sides.
- Add Aromatics and Sun-Dried Tomatoes: Add the minced garlic and sliced sun-dried tomatoes to the skillet with the chicken. Cook for an additional 1–2 minutes until fragrant and heated through.
- Combine and Finish the Pasta: Reduce heat to medium-low. Stir in the roasted butternut squash, cooked pasta, heavy cream, Parmesan cheese, and the reserved pasta water. Toss gently to combine all ingredients until creamy and heated through.
- Garnish and Serve: Remove from heat. Garnish the pasta with freshly chopped basil or parsley before serving warm.
Notes
- For a dairy-free version, use a plant-based cream and omit the Parmesan cheese or substitute with a dairy-free alternative.
- This recipe works well with pre-cooked rotisserie chicken for a faster preparation.
- To add a bit of heat, consider sprinkling red pepper flakes during the chicken cooking step.
- You can substitute butternut squash with other winter squashes such as acorn or kabocha for a different flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 590
- Sugar: 6g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
