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
Scale
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.
