If you are craving a comforting yet vibrant dish that perfectly balances autumnal sweetness with savory warmth, the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is exactly what you need. This colorful pasta melds tender chicken, roasted butternut squash, and tangy sun-dried tomatoes into a creamy, flavorful sauce that feels both homey and a little special. With every bite, you’ll experience layers of texture and bright, well-rounded tastes that come together so effortlessly. Whether it’s a weeknight dinner or a weekend treat, this recipe promises to become one of your most beloved pasta meals.
Ingredients You’ll Need
The magic of this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe lies in its thoughtfully simple ingredients. Each element plays a key role: the squash adds natural sweetness and creaminess, the sun-dried tomatoes bring tangy richness, and the chicken infuses protein and heartiness, all highlighted by classic Italian seasonings.
- 12 oz pasta: Choose penne, rigatoni, or your favorite shape to hold sauce beautifully.
- 1 tablespoon olive oil: For sautéing chicken and enhancing flavors with gentle richness.
- 2 chicken breasts, boneless and skinless, cut into strips or cubes: The main protein, tender and juicy when cooked just right.
- Salt and pepper, to taste: Essential seasonings that bring all ingredients to life.
- 1 tablespoon Italian seasoning: A fragrant blend that adds herbaceous depth.
- 1/2 cup sun-dried tomatoes, chopped: Adds a punch of sweet and savory concentrated tomato flavor.
- 1 small onion, diced: Builds a savory base with subtle sweetness upon sautéing.
- 2 cloves garlic, minced: Delivers aromatic warmth and complexity.
- 1 cup roasted butternut squash (peeled, cubed, and roasted): Brings a smooth, mellow sweetness and lovely color.
- 1/2 cup chicken broth (or vegetable broth): Adds moisture and depth to the sauce.
- 1/4 cup heavy cream (or coconut milk for a dairy-free option): Creates a luscious, silky sauce that ties it all together.
- 1/4 cup grated Parmesan cheese (optional): For a nutty, savory finish that complements the creamy sauce.
- Fresh basil, for garnish: Brightens the dish with fresh herbal notes and an inviting aroma.
- 2 cups butternut squash, peeled and cubed: Additional squash roasted separately for extra texture and flavor.
- 1 tablespoon olive oil: Used to coat the squash before roasting for caramelization.
- Salt and pepper, to taste: Season the squash perfectly before roasting.
- 1/2 teaspoon ground cinnamon (optional): Adds a subtle warmth and complexity to the roasted squash.
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 (200°C). Toss the 2 cups of peeled and cubed butternut squash with olive oil, salt, pepper, and a dash of ground cinnamon if you like a warm hint of spice. Spread evenly on a baking sheet and roast for about 25 minutes, or until the squash is tender and caramelized around the edges. Roasting intensifies the natural sweetness and adds beautiful texture to your dish.
Step 2: Cook the Pasta
While the squash roasts, bring a large pot of salted water to a boil and cook your chosen pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water just in case you need to loosen the sauce later.
Step 3: Prepare the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Sauté the chicken until golden and cooked through, usually about 5-7 minutes. Remove the chicken from the pan and set aside to keep warm—this ensures it stays juicy and tender.
Step 4: Build the Sauce Base
In the same skillet, add the diced onion and cook over medium heat until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, releasing those delightful aromas. Stir in the chopped sun-dried tomatoes and roasted butternut squash, letting the flavors mingle wonderfully for a couple of minutes.
Step 5: Create the Creamy Sauce
Pour in the chicken broth and bring the mixture to a gentle simmer, allowing it to reduce slightly. Lower the heat and stir in the heavy cream, mixing until the sauce becomes luxuriously creamy. Add the grated Parmesan cheese if using, stirring until it melts smoothly into the sauce. This creamy sauce envelops the chicken and pasta with warmth and richness.
Step 6: Combine Everything
Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together gently to coat the pasta evenly with the sauce and distribute the ingredients beautifully. If the sauce feels too thick, add a splash of the reserved pasta water to reach your preferred consistency.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Garnishes
Fresh basil leaves are a must—they add a bright, herbaceous note and a pop of vibrant green that makes the dish look as good as it tastes. For an added touch, sprinkle freshly cracked black pepper or a little extra Parmesan cheese on top.
Side Dishes
This pasta stands tall on its own, but pairing it with a crisp green salad with lemon vinaigrette or some garlic-rubbed toasted bread brings a welcome contrast in texture and balance to the meal. Roasted seasonal vegetables also complement the warm flavors here beautifully.
Creative Ways to Present
For a special occasion, serve the pasta in shallow white bowls to showcase the colorful veggies and chicken chunks. Add a small drizzle of good-quality olive oil or a sprinkle of toasted pine nuts for extra flair and crunch. Offering lemon wedges on the side gives guests the option of a bright finish that cuts through the creamy sauce.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. The flavors often deepen overnight, making the dish just as delicious the next day.
Freezing
This pasta can be frozen for up to 2 months, though the texture of the chicken and squash may soften slightly upon thawing. Package portions tightly in freezer-safe containers or heavy-duty zip bags for best results.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm it evenly. Add a splash of broth or cream if it seems dry to restore that perfect creamy consistency.
FAQs
Can I use a different type of pasta?
Absolutely! While penne or rigatoni are excellent for holding the sauce, any pasta shape you enjoy will work well. Just adjust cooking times accordingly.
Is there a dairy-free alternative?
Yes, substituting heavy cream with coconut milk keeps it creamy without dairy. You can also skip the Parmesan or use a vegan cheese alternative.
Can I prepare the roasted butternut squash in advance?
Definitely. Roasting the squash ahead of time and storing it in the fridge makes the cooking process quicker when you’re ready to make the pasta.
How can I add more vegetables to this dish?
Sautéed spinach, kale, or mushrooms fold in nicely and boost the nutrition and variety without overpowering the main flavors.
What if I don’t have sun-dried tomatoes?
You can substitute with cherry tomatoes roasted until caramelized or even sundried tomato paste for a concentrated flavor alternative.
Final Thoughts
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is a beautiful celebration of flavors and textures that feels cozy but vibrant at the same time. It’s perfect for sharing with family or friends, and I truly hope it finds a special place in your recipe collection. Give it a try soon—you might just discover your new favorite weeknight dinner!
Print
Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Description
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is a hearty and flavorful dish combining tender roasted butternut squash, juicy chicken breast strips, and sun-dried tomatoes tossed with pasta in a creamy sauce. The Italian seasoning and a hint of cinnamon add warmth and depth, making it a perfect comforting meal for any occasion.
Ingredients
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
- 1/2 cup sun-dried tomatoes, chopped (in oil or dry-packed)
- 1 small onion, diced
- 2 cloves garlic, minced
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)
Sauce
- 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)
Garnish
- Fresh basil, for garnish
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, pepper, and ground cinnamon if using. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized. 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.
- Sauté Chicken: While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Sauté Aromatics and Sun-Dried Tomatoes: In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant. Add chopped sun-dried tomatoes and stir to combine.
- Make the Sauce: Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan. Stir in heavy cream and roasted butternut squash, simmering for 3-4 minutes until the sauce thickens slightly.
- Combine All Ingredients: Return the cooked chicken to the skillet along with the drained pasta. Toss everything together gently to coat the pasta and chicken evenly in the sauce. Cook for another 1-2 minutes to allow flavors to meld.
- Finish and Serve: Stir in grated Parmesan cheese if using. Adjust seasoning with salt and pepper to taste. Garnish with fresh basil leaves before serving hot.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan cheese.
- If using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes before chopping to soften.
- Roasting the butternut squash in advance enhances its natural sweetness and adds depth to the dish.
- Use any pasta shape you prefer, such as penne, rigatoni, or fusilli.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
