If you are searching for a dish that brings together cozy fall flavors with a vibrant Mediterranean twist, the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is about to become your new favorite weeknight go-to. This dish combines tender chicken seasoned perfectly with Italian herbs, sweetly roasted butternut squash cubes, and the tangy, sun-kissed brightness of sun-dried tomatoes, all tossed in a creamy sauce that hugs every piece of pasta lovingly. It’s the kind of meal that feels like a warm hug and excites your taste buds at the same time. Making this recipe will have you mastering a beautiful balance of texture, color, and flavor with ingredients that comfort and satisfy.

Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic behind the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe lies in its wonderfully simple, thoughtfully chosen ingredients. Each one plays a critical role, from the silky creaminess that rounds the dish to the roasted squash that adds sweetness and a pop of inviting orange color.

12 oz pasta: Penne or rigatoni are ideal as their ridges grab onto sauce beautifully.
1 tablespoon olive oil: Helps to sauté chicken and veggies while adding richness.
2 chicken breasts, boneless and skinless: Cut into strips or cubes for quick and even cooking.
Salt and pepper, to taste: Basic but essential to enhance all the flavors.
1 tablespoon Italian seasoning: A fragrant blend that gives the chicken a robust flavor.
1/2 cup sun-dried tomatoes, chopped: Packed with concentrated tomato flavor, perfect for a tangy bite.
1 small onion, diced: Adds sweetness and depth when sautéed.
2 cloves garlic, minced: Brings aromatic warmth to the dish.
1 cup roasted butternut squash: Adds a soft texture and natural sweetness.
1/2 cup chicken broth (or vegetable broth): Forms the base of the luscious sauce.
1/4 cup heavy cream (or coconut milk for dairy-free): Makes the sauce silky and luxurious.
1/4 cup grated Parmesan cheese (optional): Adds umami and a bit of tangy sharpness.
Fresh basil: For a bright, herbal garnish that brings the whole dish together.
2 cups butternut squash, peeled and cubed: Roasted separately for added sweetness and texture.
1 tablespoon olive oil: For roasting the squash.
Salt and pepper, to taste: To season the roasted squash perfectly.
1/2 teaspoon ground cinnamon (optional): Introduces a gentle warmth to complement the squash.

How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe

Step 1: Roast the 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 the optional ground cinnamon for a subtle, comforting warmth. Spread the squash evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized on the edges. Roasting brings out the squash’s natural sweetness and adds an irresistible depth that’s central to this pasta recipe.

Step 2: Cook the Pasta

While the squash roasts, bring a large pot of salted water to a boil and cook 12 ounces of your preferred pasta according to package instructions until al dente. Be sure to reserve a bit of pasta water before draining, as it can help you adjust the sauce consistency later on.

Step 3: Prepare the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add them to the skillet and cook until golden brown and cooked through, about 5-7 minutes. This step ensures your chicken remains juicy with an herby crust that perfectly complements the rest of the dish.

Step 4: Sauté Onions, Garlic, and Sun-Dried Tomatoes

In the same skillet, add the diced onion and minced garlic. Sauté until softened and fragrant, approximately 3 minutes. Then stir in the chopped sun-dried tomatoes, letting their intense, tangy flavor bloom into the mixture. This layer of savory depth truly sets the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe apart.

Step 5: Combine and Create the Sauce

Add the roasted butternut squash and chicken broth to the skillet and bring the mixture to a gentle simmer. Stir in the heavy cream or coconut milk and cook for a few minutes until the sauce thickens slightly. Mix in the cooked pasta and chicken, tossing everything until well-coated. Add grated Parmesan cheese if desired, and use reserved pasta water to loosen the sauce if needed.

How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe

Garnishes

Nothing elevates this dish like a handful of fresh basil leaves sprinkled on top just before serving. The basil adds a refreshing herbal note that contrasts perfectly with the rich sauce and sweet squash. For an extra touch, grate a bit more Parmesan or add a sprinkle of crushed red pepper flakes if you enjoy a little heat.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread is another fantastic side, providing that crunchy, buttery balance. Roasted Brussels sprouts or steamed green beans add a nice veggie boost and fit the comforting vibe of this meal.

Creative Ways to Present

For a stunning presentation, serve the pasta in shallow bowls with the squashes and chicken pieces artistically arranged on top. Drizzle a little olive oil or balsamic glaze for a finishing touch that brings a glossy allure. Alternatively, plating the dish family-style in a large rustic bowl invites a warm, communal dining experience.

Make Ahead and Storage

Storing Leftovers

Store any leftovers of this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more overnight, making it a perfect make-ahead meal for busy days.

Freezing

You can freeze this pasta, but keep in mind that cream-based sauces sometimes change texture after freezing. To freeze, place the cooled pasta in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat leftovers in a skillet over low heat, adding a splash of broth or water to loosen the sauce as it warms. Stir frequently to avoid sticking and to revive that creamy texture. Microwaving works too but cover the dish to keep moisture in and heat evenly.

FAQs

Can I use other types of squash in this recipe?

Absolutely! While butternut squash provides a perfect sweet and nutty flavor, you could substitute with delicata or acorn squash. Just be sure to roast until tender to achieve the right texture.

What if I don’t have sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted cherry tomatoes or even a spoonful of tomato paste can add a nice depth of tomato flavor, though the distinct tang might be milder.

Is there a dairy-free version of this recipe?

Yes! Replace the heavy cream with coconut milk and omit the Parmesan cheese or use a dairy-free alternative. This keeps the sauce creamy and delicious without dairy.

Can I make this recipe vegetarian?

Definitely. Omit the chicken and add more roasted squash and perhaps some sautéed mushrooms or chickpeas for protein. The flavors will still shine beautifully.

How do I prevent the pasta from sticking after cooking?

Be sure to use plenty of salted boiling water and stir the pasta occasionally as it cooks. Rinsing is usually not recommended, but tossing cooked pasta with a little olive oil will help prevent sticking if you need to wait before mixing it with sauce.

Final Thoughts

This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is a heartwarming celebration of flavors that’s both simple and satisfying. Whether you’re looking to impress guests or just treat yourself to a cozy, flavorful dinner, this recipe delivers on all counts. Dive into the creamy, savory, and colorful combination, and you might just find yourself making it again and again!

Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe

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4.1 from 79 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x

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Description

This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is a comforting and flavorful dish perfect for a cozy dinner. Tender chicken strips seasoned with Italian herbs are sautéed and combined with roasted butternut squash, sun-dried tomatoes, and a creamy sauce made with chicken broth and heavy cream. Tossed with your choice of pasta and garnished with Parmesan and fresh basil, this recipe offers a balanced mix of savory, sweet, and tangy notes.

Ingredients

Scale

Pasta and Chicken

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 Sauce

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)
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

Roasted Butternut Squash

2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
1/2 teaspoon ground cinnamon (optional for added warmth)

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Instructions

Prepare the butternut squash: Preheat your oven to 400°F (200°C). Toss the 2 cups of peeled and cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and optional 1/2 teaspoon ground cinnamon. Spread evenly on a baking sheet and roast for about 25 minutes or until tender and lightly browned. Remove and set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Cook the chicken: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add to the skillet and cook until golden and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
Sauté vegetables: In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent. Stir in the chopped sun-dried tomatoes and roasted butternut squash.
Make the sauce: Pour in 1/2 cup chicken broth and let it simmer for 2-3 minutes. Reduce the heat to low and stir in 1/4 cup heavy cream. Let the mixture cook gently until slightly thickened, about 2 minutes.
Combine all components: Return the cooked chicken to the skillet and stir everything together. Add the cooked pasta and toss to coat in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
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 substitute heavy cream with coconut milk for a dairy-free option.
Use vegetable broth instead of chicken broth to make this recipe vegetarian-friendly (without the chicken).
Adding ground cinnamon to the butternut squash before roasting boosts the warmth and complements the sweetness.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
For a lower-fat version, reduce the amount of olive oil and omit the heavy cream, substituting it with a splash of pasta water or broth instead.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian-American