Description
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is a comforting and flavorful dish that brings together sweet, roasted butternut squash, savory sun-dried tomatoes, and tender chicken. The rich combination of flavors, paired with creamy pasta, makes for a satisfying meal that’s perfect for a cozy night in. It’s a hearty and nutritious dish, with just the right amount of sweetness and savory depth!
Ingredients
Scale
For the pasta:
- 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
- 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
For the 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)
Instructions
- Roast the butternut squash:
Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and cinnamon (if using). Toss to coat evenly. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized. Set aside. - Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water, and set the pasta aside. - Cook the chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken strips with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside. - Sauté the vegetables:
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and sun-dried tomatoes and cook for another 1-2 minutes, until fragrant. - Make the sauce:
Add the roasted butternut squash, chicken broth, and heavy cream to the skillet. Stir to combine and bring to a simmer. Let it cook for 3-5 minutes to thicken slightly. - Combine pasta and chicken:
Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything together, adding reserved pasta water a little at a time to reach your desired sauce consistency. - Serve:
Plate the pasta and top with grated Parmesan cheese (if using) and fresh basil. Serve warm and enjoy!
Notes
- For extra flavor, you can add a drizzle of balsamic glaze before serving.
- You can use other vegetables like spinach or kale if you prefer.
- If using dry-packed sun-dried tomatoes, soak them in warm water for 10 minutes before using to soften them.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg