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
Scale
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
