Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta

If you’ve ever craved a pasta dish that’s as cozy as it is vibrant, Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is the answer. Imagine the sweet, caramelized flavor of roasted butternut squash, paired with tender, juicy chicken, and tangy sun-dried tomatoes—all enveloped in a creamy sauce that’ll have you coming back for seconds. This dish is the perfect balance of comfort and elegance, with a richness from the squash and a bit of zing from the tomatoes. Every bite feels like a warm hug, making it a perfect dinner for any occasion. Trust me, this recipe is a game-changer and a guaranteed crowd-pleaser!

Why You’ll Love Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta

• Flavor Explosion: The sweetness of the roasted butternut squash pairs beautifully with the savory chicken and the tang of sun-dried tomatoes, creating a dynamic flavor profile that will make your taste buds dance.
• Comforting & Satisfying: This dish is hearty enough to fill you up, but not too heavy. The creamy sauce adds richness without being overwhelming.
• Easy & Elegant: While it feels gourmet, this pasta is surprisingly simple to prepare, making it perfect for a weeknight dinner or a special occasion.
• Packed with Goodness: Butternut squash adds a boost of vitamins and fiber, while the chicken gives you that much-needed protein punch.
• One-Pan Convenience: With just a few steps and minimal cleanup, you’ll be enjoying this flavorful dish in no time.

Ingredients

• Boneless, Skinless Chicken Breast: Tender chicken that soaks up all the flavors from the sauce and vegetables.
• Butternut Squash: Roasted to perfection, bringing a sweet and savory flavor to the dish.
• Sun-Dried Tomatoes: They add a tangy, slightly smoky flavor that perfectly complements the richness of the squash and chicken.
• Pasta: Choose your favorite type of pasta; penne, fusilli, or spaghetti works best.
• Garlic: A fragrant base that builds flavor with the other ingredients.
• Heavy Cream: For a silky smooth, luscious sauce that brings everything together.
• Parmesan Cheese: Adds a nutty, salty kick to the creamy sauce.
• Olive Oil: To roast the squash and sauté the chicken.
• Spinach (optional): For some added color and freshness—plus, it pairs wonderfully with the other ingredients.
• Salt & Pepper: To taste.

(Note: Full ingredient list, including measurements, is provided in the recipe card below.)

Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Cook the Chicken

While the squash roasts, heat a tablespoon of olive oil in a large pan over medium heat. Season the chicken breasts with salt and pepper, then cook in the pan for about 6-7 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the pan and set aside to rest before slicing into strips.

Step 3: Cook the Pasta

Cook the pasta according to the package instructions, then drain and set aside, reserving a cup of pasta water.

Step 4: Make the Sauce

In the same pan you cooked the chicken in, add a little more olive oil if needed and sauté the garlic for about 1 minute, until fragrant. Add the sun-dried tomatoes and cook for an additional 2 minutes. Pour in the heavy cream and bring to a simmer, stirring occasionally. Let the sauce cook for 3-4 minutes, until it thickens slightly. Add in the Parmesan cheese and stir until melted and smooth.

Step 5: Combine the Pasta, Chicken, and Squash

Add the cooked pasta, roasted butternut squash, and sliced chicken to the pan with the creamy sauce. Toss everything together, adding reserved pasta water if needed to reach your desired sauce consistency. Stir in spinach if using, and cook for an additional 2 minutes to wilt the greens.

Step 6: Serve and Enjoy

Serve the pasta in bowls, and sprinkle with extra Parmesan cheese and freshly ground black pepper. Enjoy the creamy, comforting goodness!

Nutrition Facts

Here’s an approximate breakdown of the nutrition for one serving (based on 4 servings total):

• Calories per serving: 650-700 calories
• Total Fat: 30g
  • Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 500mg
• Total Carbohydrates: 65g
  • Dietary Fiber: 6g
  • Sugars: 8g
• Protein: 35g
• Vitamin A: 150%
• Vitamin C: 35%
• Calcium: 20%
• Iron: 10%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

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

• As a Main Dish: This pasta is hearty and filling on its own, making it perfect for dinner.
• Pair with a Salad: A simple green salad with a lemon vinaigrette would be a great complement to the rich flavors of the pasta.
• Add Crusty Bread: Serve with some garlic bread or a crusty baguette to soak up the creamy sauce.

Additional Tips

• Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
• Use Rotisserie Chicken: To save time, feel free to use rotisserie chicken instead of cooking the chicken breasts yourself.
• Vegetarian Version: Leave out the chicken and add extra veggies, such as mushrooms or bell peppers, to make it a veggie-packed dish.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the sauce’s creamy texture.

FAQ Section

Q1: Can I use frozen butternut squash?

A1: Yes, frozen butternut squash can work, though the texture may be slightly softer. Be sure to drain any excess moisture before roasting.

Q2: Can I use a different type of pasta?

A2: Absolutely! You can use any type of pasta, such as penne, fusilli, or spaghetti, depending on your preference.

Q3: Can I make this dish ahead of time?

A3: This dish is best enjoyed fresh, but you can prepare the roasted squash and cooked chicken ahead of time, then combine everything when ready to serve.

Q4: Is this recipe gluten-free?

A4: To make this dish gluten-free, simply swap out the pasta for a gluten-free variety.

Q5: Can I add more vegetables to the pasta?

A5: Yes! Feel free to add sautéed mushrooms, spinach, or even zucchini for extra veggie goodness.

Q6: Can I use a different cheese instead of Parmesan?

A6: You can use Pecorino Romano or Asiago for a different twist, but Parmesan is the best for the creamy, savory flavor it imparts.

Q7: Can I use a non-dairy cream alternative?

A7: Yes! You can substitute heavy cream with coconut cream or another non-dairy alternative for a lighter version.

Q8: How do I store leftovers?

A8: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a little extra cream to maintain the sauce’s creaminess.

Q9: Can I make this dish vegetarian?

A9: Yes! Simply leave out the chicken and add more vegetables to make this a fully vegetarian pasta.

Q10: Can I freeze this pasta?

A10: While this dish is best served fresh, you can freeze the pasta in an airtight container for up to 2 months. Reheat slowly on the stovetop with extra cream to help restore its texture.

Conclusion

Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is one of those dishes that strikes the perfect balance between comfort and flavor. The creamy, cheesy sauce pairs perfectly with the sweetness of roasted squash, while the sun-dried tomatoes bring a pop of tangy richness. It’s an easy yet elegant meal that’ll quickly become a weeknight favorite. Whether you’re making it for yourself or sharing with friends and family, this dish is sure to impress. Enjoy!

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