If you adore cozy, flavorful pasta dishes that feel like a warm hug on a plate, you are going to fall head over heels for this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe. Combining the natural sweetness of roasted butternut squash with the tangy, intense flavor of sun-dried tomatoes and tender, juicy chicken, this dish emerges as a perfect balance of creamy, savory, and vibrant. It’s an easy-to-make, comforting main course that brings seasonal freshness and rich Italian-American flavors straight to your table, making it a go-to recipe any night of the week.
Ingredients You’ll Need
This recipe relies on simple but essential ingredients that each play a starring role in building layers of incredible flavor and texture. From the buttery sweetness of the roasted squash to the savory depth of sun-dried tomatoes and the creamy Parmesan sauce, every component is thoughtfully chosen for maximum taste and a gorgeous color palette.
- Butternut Squash (2 cups, peeled and cubed): Roasting brings out its natural sweetness and soft texture, which contrasts beautifully with the pasta.
- Olive Oil (2 tablespoons): Adds richness and helps in roasting and sautéing ingredients with a subtle fruity aroma.
- Salt and Black Pepper: Essential for seasoning and balancing the flavors throughout the dish.
- Pasta (8 ounces, penne or fusilli): Choose shapes that hold the sauce well and provide a pleasant bite.
- Boneless Skinless Chicken Breasts (2): The protein powerhouse, seasoned and cooked to juicy perfection.
- Italian Seasoning (1 teaspoon): A fragrant blend that brings an herbal, comforting taste typical of classic Italian dishes.
- Garlic Powder (½ teaspoon): Adds an extra layer of mellow garlic flavor to the chicken.
- Sun-Dried Tomatoes in Oil (â…“ cup, drained and chopped): Intensely flavored and slightly chewy, they bring a zingy contrast to the creamy sauce.
- Fresh Garlic (3 cloves, minced): For that punch of aromatic freshness sautéed to perfection in the skillet.
- Heavy Cream (½ cup): Creates a luscious, velvety sauce that clings beautifully to the pasta and ingredients.
- Chicken Broth (½ cup): Adds depth and savory moisture to the sauce without overwhelming richness.
- Parmesan Cheese (¼ cup, grated): Gives a salty, nutty finish that melts seamlessly into the cream sauce.
- Fresh Basil (1 tablespoon, chopped, optional): A touch of herbal brightness and pretty green contrast to finish the dish.
- Red Pepper Flakes (to taste): For those who love a subtle kick to balance the creamy, sweet, and savory notes.
How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Step 1: Roast the Butternut Squash
First things first, preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a tablespoon of olive oil, salt, and black pepper. Spreading the cubes evenly on a baking sheet, roast them for about 25 to 30 minutes until they become tender and develop those beautiful caramelized edges that pack so much sweetness and flavor. This roasting step is crucial because it transforms simple squash into a star element that enhances both the taste and texture of your pasta dish.
Step 2: Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil and cook your choice of penne or fusilli according to the package instructions until al dente. Al dente pasta provides the perfect bite and texture, allowing the creamy sauce and toppings to cling without becoming mushy. Once cooked, drain the pasta and set it aside while you prepare the other components.
Step 3: Prepare and Cook the Chicken
Season the boneless skinless chicken breasts generously with Italian seasoning, garlic powder, salt, and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium heat, and cook the chicken breasts for about 5 to 6 minutes on each side until they’re cooked through and have a lovely golden crust. Once cooked, remove the chicken from the skillet and let it rest a few minutes before slicing it into strips. This resting time helps the juices redistribute, keeping your chicken tender and juicy.
Step 4: Make the Sauce and Combine
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 to 2 minutes until fragrant and vibrant. Then pour in the heavy cream and chicken broth, stirring gently to combine everything. Bring this mixture to a gentle simmer before stirring in the grated Parmesan cheese until it melts into a silky, rich sauce. Add the roasted butternut squash, sliced chicken breast, and cooked pasta right into the skillet. Toss everything carefully to coat all the ingredients evenly with that heavenly sauce.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Garnishes
To elevate your plate presentation and add an extra flavor boost, sprinkle fresh chopped basil over the pasta. The vivid green contrasts beautifully with the orange squash and red tomatoes while imparting a subtle herbal freshness. For a little extra excitement, add a pinch of red pepper flakes to bring a pleasantly unexpected warmth that dances on your palate.
Side Dishes
This dish shines nicely on its own, but if you want to round out the meal, consider serving it alongside a crisp green salad drizzled with a light vinaigrette or some garlicky roasted broccolini. These sides provide a refreshing crunch and make the entire dinner feel balanced and vibrant without competing with the creamy pasta’s richness.
Creative Ways to Present
If you’re serving guests or want to impress your family, try plating this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe in individual shallow bowls to showcase the beautiful colors and textures. A drizzle of extra virgin olive oil and a few fresh basil leaves on top adds a gourmet touch. You might also sprinkle some toasted pine nuts or walnuts for an unexpected crunch that complements the creamy dish perfectly.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more, making for a delicious next-day meal when reheated gently.
Freezing
If you want to freeze portions for convenience, cool the pasta completely before transferring it to freezer-safe containers or heavy-duty bags. It will keep well for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator to ensure even reheating.
Reheating
For reheating, use a stovetop skillet over medium-low heat. Add a splash of chicken broth or water to prevent the sauce from drying out. Stir gently until heated through. Avoid microwaving without added moisture, as creamy sauces can separate and lose their luscious texture.
FAQs
Can I use a different type of pasta?
Absolutely! While penne and fusilli are great for holding the sauce, feel free to use any pasta shape you love, like farfalle or rigatoni. Just adjust cooking times as needed to keep the pasta tender but firm.
Is it possible to make this dish dairy-free?
Yes! Swap the heavy cream with coconut cream and omit the Parmesan cheese for a dairy-free version. The result remains creamy and delicious with a slightly different but lovely flavor profile.
Can I prepare this with pre-cooked or rotisserie chicken?
Certainly. Using pre-cooked or rotisserie chicken is a fantastic shortcut, especially when you’re short on time. Just add the sliced chicken to the sauce at the end to warm through before serving.
What if I don’t have sun-dried tomatoes in oil?
You can use dry-packed sun-dried tomatoes rehydrated in hot water, but the oily variety adds extra depth to the sauce. Alternatively, finely chopped roasted red peppers can offer a sweet, smoky substitute.
How can I make this recipe spicier?
Aside from adding more red pepper flakes, you can incorporate a dash of cayenne pepper or a chopped fresh chili while sautéing the garlic for a bolder heat that will wake up the dish wonderfully.
Final Thoughts
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is a true celebration of cozy, wholesome comfort food with a gourmet twist. The blend of roasted squash, juicy chicken, tangy tomatoes, and creamy Parmesan sauce creates an utterly satisfying dish that’s surprisingly simple to prepare. I wholeheartedly encourage you to try this recipe and treat yourself and your loved ones to a bowl of warm happiness that’s bursting with flavor and color.
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, Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta features tender roasted cubes of butternut squash, juicy seasoned chicken breasts, and flavorful sun-dried tomatoes all tossed together with pasta in a creamy Parmesan sauce. It’s a comforting Italian-American main dish perfect for a wholesome weeknight dinner, combining sweet roasted veggies with savory chicken and a luscious, garlicky cream sauce.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (optional)
- Red pepper flakes to taste
Proteins
- 2 boneless skinless chicken breasts
Pasta & Grains
- 8 ounces pasta (penne or fusilli)
Oils & Fats
- 2 tablespoons olive oil
- ½ cup heavy cream
Other
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- â…“ cup sun-dried tomatoes in oil, drained and chopped
- ½ cup chicken broth
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread the squash evenly on a baking sheet and roast for 25–30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through for even roasting.
- Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Prepare the Chicken: Season the chicken breasts on both sides with Italian seasoning, garlic powder, salt, and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, or until fully cooked through and juices run clear. Remove the chicken from the skillet and allow it to rest before slicing into strips.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for 1–2 minutes over medium heat until fragrant and slightly softened, making sure not to burn the garlic.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until the sauce is smooth and melted.
- Toss Everything Together: Add the roasted butternut squash, sliced chicken, and cooked pasta to the skillet. Toss well to coat all ingredients evenly with the creamy sauce.
- Garnish and Serve: Garnish the pasta with chopped fresh basil and a sprinkle of red pepper flakes for a touch of heat if desired. Serve warm for a delicious and hearty meal.
Notes
- For a dairy-free alternative, substitute the heavy cream with coconut cream and omit the Parmesan cheese.
- You can use pre-cooked or rotisserie chicken to reduce preparation time.
- To make this recipe gluten-free, use gluten-free pasta.
- Adjust the amount of red pepper flakes to suit your desired spiciness level.
