Nothing beats the warm, comforting hug of a pasta dish that brings together fall’s sweetest flavors and creamy indulgence like this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe. Imagine tender cubes of caramelized butternut squash mingling with juicy, golden chicken bites, all tossed in a luscious Parmesan cream sauce brightened by the tangy depth of sun-dried tomatoes. It’s a vibrant dish that balances textures and tastes beautifully, perfect for weekday dinners or impressing guests with minimal fuss. Once you try this recipe, it just might become one of your go-to weeknight wonders too!
Ingredients You’ll Need
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play a vital role in creating layers of flavor and satisfying textures. From the sweetness of the butternut squash to the savory richness of the sun-dried tomatoes and creamy Parmesan sauce, every element combines for a balanced, crave-worthy meal.
- 2 tablespoons olive oil: Key for roasting the squash and sautéing the chicken, adding a fruity richness.
- 2 cups butternut squash (peeled and cubed): Roasting brings out its natural sweetness and soft texture.
- 1 teaspoon salt: Enhances all flavors and seasons the components evenly.
- 1/2 teaspoon black pepper: Adds a gentle kick and depth of flavor.
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces): Lean protein that cooks quickly and soaks up all the savory notes.
- 8 ounces pasta (penne or rigatoni): Sturdy shapes that hold sauce well and provide satisfying bite.
- 1/3 cup sun-dried tomatoes in oil (drained and chopped): Deliver a sweet-tart punch and intense umami flavor.
- 3 cloves garlic (minced): Aromatic foundation that infuses the dish with warmth.
- 1/2 teaspoon dried thyme: Earthy herb that complements both squash and chicken.
- 1/2 teaspoon red pepper flakes (optional): Adds a subtle heat that wakes up the palate.
- 3/4 cup heavy cream: Creates that luscious sauce that ties everything together.
- 1/3 cup grated Parmesan cheese: Brings a nutty, salty finish to the sauce.
- 1/4 cup chopped fresh basil or parsley (for garnish): Fresh herbs that brighten and freshen the final dish.
How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F. Toss the cubed butternut squash with half the olive oil, half the salt, and half the pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes. This process caramelizes the squash, enhancing its natural sweetness and tenderizing it perfectly to melt alongside the creamy sauce later. Keep an eye on them so the edges turn beautifully golden without burning.
Step 2: Cook the Pasta
While the squash roasts, bring a pot of salted water to a boil and cook your pasta according to the package instructions until al dente. This is important so the pasta retains a nice bite and doesn’t get mushy once mixed with the sauce. Drain and set aside, reserving a little pasta water just in case you want to loosen the sauce later.
Step 3: Cook the Chicken
Heat the remaining olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with the rest of the salt and pepper, then add them to the skillet. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken turns golden and is cooked through. Once done, transfer the chicken to a plate to keep warm — you’ll be bringing everything back together soon!
Step 4: Build the Sauce
In the same skillet, add minced garlic, chopped sun-dried tomatoes, dried thyme, and red pepper flakes if you want a little heat. Sauté for 1 to 2 minutes until fragrant and the tomatoes are softened. Pour in the heavy cream and sprinkle in the Parmesan cheese, stirring constantly until the sauce thickens slightly, about 2 to 3 minutes. This creamy, cheesy base is the heart of the dish, binding all the flavors perfectly.
Step 5: Combine All Ingredients
Return the cooked pasta, roasted butternut squash, and chicken to the skillet with the sauce. Gently toss everything together so every bite gets coated in that irresistible creamy sauce and bursts with smoky-sweet and tangy flavors. Heat through for just a couple more minutes to meld everything together beautifully.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley adds a vibrant pop of color and a refreshing herbal note that brightens the whole dish. You can also include a crack of fresh black pepper or an extra pinch of Parmesan for a rich finish.
Side Dishes
This pasta is a complete meal on its own but pairing it with a crisp green salad, some garlic bread, or roasted vegetables like asparagus or Brussels sprouts can elevate your dinner experience. The acidity from a simple vinaigrette works wonderfully to balance the creamy, rich pasta sauce.
Creative Ways to Present
For a cozy dinner party, serve this dish family-style in a large rustic bowl or wooden platter. Alternatively, plate it individually with a drizzle of extra virgin olive oil and a few whole basil leaves on top. You can also add a few toasted pine nuts or walnuts for a delightful crunch that contrasts with the tender pasta and squash.
Make Ahead and Storage
Storing Leftovers
After cooling your Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe, store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the next-day meal just as satisfying.
Freezing
This dish freezes well if you want to prepare meals ahead of time. Freeze in a sealable container for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low to medium heat, adding a splash of cream or milk if the sauce has thickened too much. Microwaving works too, but stir occasionally to ensure even heating without drying out the chicken or pasta.
FAQs
Can I use a different type of pasta?
Absolutely! While penne or rigatoni work best to hold the sauce and chunks of squash, feel free to use fusilli, farfalle, or whatever pasta you have on hand — just adjust cooking time accordingly.
Is there a dairy-free option for this recipe?
Yes, you can substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative or nutritional yeast. It slightly changes the flavor but keeps that creamy texture you love.
Can I prepare the roasted squash in advance?
Definitely! Roasting the squash a day ahead saves time, and it keeps well in the fridge. Just bring it to room temperature before adding it to the sauce to avoid sudden cooling of your dish.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth but nothing overwhelming. You can adjust the amount or omit them altogether if you prefer a milder flavor.
Can I add vegetables to this dish?
Yes! Baby spinach stirred in at the end is a lovely addition that adds freshness and a pop of green. Sautéed mushrooms or roasted bell peppers also complement the flavors nicely.
Final Thoughts
If you’re looking for a pasta dish that feels like a warm hug and bursts with layers of seasonal flavor, the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is a must-try. It’s straightforward to make, perfect for sharing, and hits all the right notes — creamy, savory, slightly sweet, and beautifully balanced. I truly hope you enjoy making and devouring this as much as I do!
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Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting Italian-inspired main course featuring tender roasted butternut squash, sun-dried tomatoes, and flavorful chicken tossed with pasta in a creamy Parmesan sauce. This dish balances savory, creamy, and slightly tangy flavors, perfect for a cozy dinner.
Ingredients
Vegetables & Herbs
- 2 cups butternut squash (peeled and cubed)
- 1/3 cup sun-dried tomatoes in oil (drained and chopped)
- 3 cloves garlic (minced)
- 1/4 cup chopped fresh basil or parsley (for garnish)
Protein
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
Dry & Pantry
- 8 ounces pasta (such as penne or rigatoni)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (divided)
Dairy
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F. Toss the butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until tender and lightly browned.
- Cook the Pasta: While the squash roasts, bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and set aside.
- Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook the chicken for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
- Sauté Aromatics and Build the Sauce: In the same skillet, add the minced garlic, chopped sun-dried tomatoes, dried thyme, and red pepper flakes if using. Sauté for 1–2 minutes until fragrant. Stir in the heavy cream and grated Parmesan cheese. Cook for 2–3 minutes until the sauce thickens slightly.
- Combine and Heat Through: Add the cooked pasta, roasted butternut squash, and cooked chicken back into the skillet. Toss everything well to combine and cook until heated through.
- Garnish and Serve: Remove from heat, garnish with chopped fresh basil or parsley, and serve warm for a delicious, creamy pasta meal.
Notes
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use dairy-free cheese alternatives.
- Add baby spinach at the end of cooking for extra greens and nutrients.
- This dish reheats well, making it perfect for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-Inspired
