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
Scale
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
