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Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 40 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/roasted-butternut-squash-and-sun-dried-tomato-chicken-pasta-recipe/