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
Scale
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.
