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