If you’re craving a dish that feels like a warm hug on a plate, the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is here to deliver. Imagine tender chicken pieces mingling with sweet, caramelized roasted butternut squash and tangy sun-dried tomatoes, all tossed in a creamy sauce with al dente pasta. It’s a perfect balance of flavors and textures that’s both comforting and exciting, making this recipe an absolute favorite to share with friends or enjoy as a cozy weeknight dinner.
Ingredients You’ll Need
The beauty of this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe lies in how simple the ingredients are, yet each one adds a unique layer of texture, flavor, or color that elevates the dish. From the sweetness of the butternut squash to the savory sun-dried tomatoes, every item plays an essential role.
- 12 oz pasta: Penne or rigatoni work fantastic because their shape holds the sauce beautifully.
- 1 tablespoon olive oil: For sautéing the chicken and bringing richness without overpowering the flavors.
- 2 chicken breasts, boneless and skinless, cut into strips or cubes: The hearty protein base that soaks up all the seasoning and sauce.
- Salt and pepper, to taste: Simple seasonings that enhance every ingredient.
- 1 tablespoon Italian seasoning: A fragrant mix of herbs that gives the dish its savory Italian vibe.
- 1/2 cup sun-dried tomatoes, chopped: They add a punch of sweet and tangy depth that contrasts perfectly with the squash.
- 1 small onion, diced: Builds flavor foundation with its natural sweetness once cooked down.
- 2 cloves garlic, minced: Essential aromatic that brightens the whole dish.
- 1 cup roasted butternut squash, peeled, cubed, and roasted: Roasting intensifies its natural sweetness and creates a tender, buttery texture.
- 1/2 cup chicken broth (or vegetable broth): Adds moisture and savory notes to the sauce without heaviness.
- 1/4 cup heavy cream (or coconut milk for dairy-free option): Brings a luscious, creamy finish to coat every bite.
- 1/4 cup grated Parmesan cheese (optional): For an umami-rich salty kick if you’re including dairy.
- Fresh basil, for garnish: Bright, herbal notes that freshen up the final presentation.
- 2 cups butternut squash, peeled and cubed: For roasting to add that vibrant roasted character to the dish.
- 1 tablespoon olive oil: Used once again to roast the squash to golden perfection.
- Salt and pepper, to taste: Seasonal staples to highlight the squash’s flavor.
- 1/2 teaspoon ground cinnamon (optional for added warmth): Adds unexpected cozy warmth to the roasted squash.
How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven and tossing the cubed butternut squash with olive oil, salt, pepper, and if you like, a pinch of cinnamon. Roasting brings out its natural sugars and creates those golden brown edges that carry incredible flavor. Roast the squash for about 25-30 minutes or until tender and caramelized, turning halfway for even cooking. This step is the foundation for the sweet notes in this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe.
Step 2: Prepare the Pasta
While the squash roasts, cook your pasta in salted boiling water until al dente. The pasta will serve as the perfect base to catch all those creamy, savory bits in the sauce. Reserve some pasta water before draining—it can come in handy for loosening the sauce later.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat, then season your chicken pieces with salt, pepper, and Italian seasoning. Sauté until beautifully golden and cooked through. Cooking the chicken first ensures it stays tender and flavorful without drying out in the sauce later.
Step 4: Build the Sauce
Reduce heat to medium, then add diced onion and garlic to the same pan to soak up those delicious chicken flavors. Once soft and fragrant, stir in chopped sun-dried tomatoes for that distinctive sweet and tangy burst. Pour in chicken broth, letting it simmer briefly before stirring in the heavy cream to create a silky sauce. This creamy base is what makes the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe so irresistible.
Step 5: Combine and Finish
Carefully fold in the roasted butternut squash and cooked pasta into your sauce, stirring gently to coat everything evenly. If the sauce feels too thick, add a splash of reserved pasta water for perfect consistency. Finish with a generous sprinkle of Parmesan if using, and let everything meld together for a couple of minutes before removing from the heat.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Garnishes
Fresh basil leaves scattered on top add fragrant herbal brightness and a lovely splash of green that makes the dish pop. A little extra Parmesan grated right before serving never hurts and adds that final umami layer of indulgence.
Side Dishes
This pasta is delicious on its own, but if you want to round out the meal, a simple arugula salad with lemon vinaigrette adds peppery freshness. Garlic bread or crusty artisan bread also complements the creamy sauce superbly, perfect for mopping up every last bit.
Creative Ways to Present
For a twist, plate this dish in individual shallow bowls and drizzle with a little olive oil infused with chili flakes or smoky paprika for subtle heat. Adding toasted pine nuts or pepitas gives a wonderful crunch to contrast with the creamy pasta. Presentation can take this homey recipe and turn it into a memorable dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and keep it refrigerated for up to three days. The flavors often deepen overnight, making reheated portions taste even better.
Freezing
You can freeze this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe, but keep in mind that the creamy sauce may separate slightly when thawed. To freeze, cool completely and pack in freezer-safe containers for up to two months.
Reheating
Reheat gently in a skillet over low heat, stirring frequently and adding a splash of broth or water to help the sauce come back together smoothly. Microwaving works too, but keep an eye on it to avoid drying out the chicken.
FAQs
Can I use other types of squash in this recipe?
Absolutely! While butternut squash is sweet and creamy, kabocha or acorn squash can be great alternatives with their own unique flavors. Just adjust roasting times as needed.
Is there a dairy-free way to make this dish?
Yes! Swap the heavy cream for coconut milk and skip the Parmesan or use a plant-based cheese alternative. The dish will still be rich and satisfying.
Can I prepare this recipe vegetarian?
Definitely. You can replace the chicken with hearty mushrooms or a plant-based protein and use vegetable broth. Roasted vegetables will keep it flavorful and filling.
How spicy is the dish?
This recipe has no inherent spiciness, but you can easily add crushed red pepper flakes or a dash of hot sauce during cooking or at the table to suit your taste.
What pasta shapes work best?
Penne, rigatoni, or other tubular pasta are ideal because they hold the sauce well. However, feel free to use your favorite shape; fusilli or farfalle would also be delicious.
Final Thoughts
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is a delightful combination that feels both comforting and sophisticated. It’s perfect for autumn dinners or anytime you want a dish bursting with layers of flavor and texture. Give it a go—you might just find a new favorite to keep in your recipe rotation for years to come!
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
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten Free
Description
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is a hearty and flavorful dish combining tender chicken, sweet roasted butternut squash, and tangy sun-dried tomatoes, all tossed with pasta in a creamy sauce. Perfect for a comforting weeknight dinner with a balance of savory and slightly sweet flavors enhanced by Italian seasoning and fresh basil.
Ingredients
Pasta and Protein
- 12 oz pasta (penne, rigatoni, or any shape you prefer)
- 1 tablespoon olive oil
- 2 chicken breasts, boneless and skinless, cut into strips or cubes
- Salt and pepper, to taste
- 1 tablespoon Italian seasoning
Vegetables and Flavorings
- 1/2 cup sun-dried tomatoes, chopped (in oil or dry-packed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup roasted butternut squash (peeled, cubed, and roasted)
- 2 cups butternut squash, peeled and cubed (for roasting)
- 1 tablespoon olive oil (for roasting squash)
- Salt and pepper, to taste (for roasting squash)
- 1/2 teaspoon ground cinnamon (optional for added warmth)
Liquid and Finishing
- 1/2 cup chicken broth (or vegetable broth)
- 1/4 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil, for garnish
Instructions
- Prepare butternut squash: Preheat your oven to 400°F (200°C). Toss 2 cups of peeled and cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and optional ground cinnamon. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/4 cup pasta water for thinning the sauce, if needed.
- Cook the chicken: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté aromatics and sun-dried tomatoes: In the same skillet, add diced onion and minced garlic. Cook over medium heat until the onion is translucent and fragrant, about 3-4 minutes. Stir in chopped sun-dried tomatoes and cook for another 1-2 minutes to develop flavors.
- Create the sauce: Add roasted butternut squash to the skillet along with chicken broth. Use a fork or potato masher to lightly mash some of the roasted squash, creating a creamy base. Pour in the heavy cream and stir to combine, letting the sauce simmer gently for 3-5 minutes to thicken slightly.
- Combine ingredients: Return cooked chicken to the skillet and add the cooked pasta. Toss everything together to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Finish and serve: Stir in grated Parmesan cheese if using. Adjust seasoning with salt and pepper to taste. Garnish with fresh basil leaves and serve warm.
Notes
- You can use any pasta shape you prefer, such as penne, rigatoni, or fusilli.
- For a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan cheese.
- The ground cinnamon in the butternut squash roasting step is optional but adds a warm depth of flavor.
- Save some pasta water to adjust the sauce consistency as needed.
- Sun-dried tomatoes packed in oil provide more flavor; if using dry-packed, rehydrate them in warm water first.
