There is nothing quite like the heartwarming combination of tender chicken, sweet roasted butternut squash, and tangy sun-dried tomatoes to bring a burst of flavor to your dinner table. This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is a true celebration of autumn’s best ingredients, all wrapped up in a creamy, comforting pasta dish that’s surprisingly easy to make. Whether you’re cooking for a busy weeknight or entertaining friends, this recipe promises a delightful balance of savory, sweet, and vibrant tastes that will quickly become a favorite in your recipe rotation.
Ingredients You’ll Need
Every ingredient in this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe plays a vital role in building the dish’s depth and texture. From the golden roasted squash adding sweetness to the creamy sauce that binds everything together, these essential components are simple but powerful in flavor.
- 2 cups butternut squash, peeled and cubed: Provides natural sweetness and a tender, caramelized texture after roasting.
- 2 tablespoons olive oil, divided: Used for roasting and sautéing to deepen flavor and ensure moistness.
- 1 teaspoon dried thyme: Adds a subtle earthy note that complements both squash and chicken.
- Salt and black pepper to taste: Enhances all the flavors throughout the dish.
- 1 pound boneless, skinless chicken breasts, diced: The hearty protein base that soaks up all the delicious flavors.
- 3 cloves garlic, minced: Brings fragrant warmth and depth to the sauce.
- ½ cup sun-dried tomatoes (oil-packed), drained and chopped: Offers a tangy, slightly sweet bite that contrasts beautifully with the squash.
- 12 oz penne or pasta of choice: Holds onto the creamy sauce perfectly, making every bite delicious.
- 1 cup heavy cream: Creates the rich, luscious sauce that unifies the pasta and ingredients.
- ½ cup grated Parmesan cheese: Adds sharp, salty flavor and creamy texture to the sauce.
- ½ teaspoon red pepper flakes (optional): Gives a subtle kick of heat to balance the creaminess.
- 2 cups baby spinach: Delivers a fresh, slightly bitter contrast and beautiful green color.
- Fresh basil or parsley for garnish: Adds a vibrant herbal note and a pop of freshness at the end.
How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half of the olive oil, the dried thyme, and a generous pinch of salt and pepper. Spread it out evenly on a baking sheet so each cube gets nicely caramelized. Roast for 20 to 25 minutes, flipping once halfway through, until the squash is tender, golden, and slightly crispy on the edges. This roasting step brings out the squash’s natural sweetness and creates that irresistible caramelized bite you’ll love.
Step 2: Cook the Pasta
While the squash is roasting, bring a large pot of salted water to boil and cook your penne or pasta according to the package instructions. Al dente is best here since it will finish cooking with the sauce. Once cooked, drain the pasta and set it aside but keep it warm so it can seamlessly blend into the creamy mixture later.
Step 3: Sauté the Chicken
In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Add the diced chicken, seasoning it with salt and pepper to taste. Cook the chicken for about 6 to 8 minutes until it’s fully cooked through, tender, and lightly browned. This step builds a flavorful base for your sauce that will marry perfectly with the other components.
Step 4: Build the Sauce
Lower the heat and add minced garlic and chopped sun-dried tomatoes to the skillet with the cooked chicken, sautéing for 1 to 2 minutes to release their aromatic flavors. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir well and add red pepper flakes if you like a touch of heat. Let the sauce simmer gently until it slightly thickens, becoming lush and velvety.
Step 5: Combine and Toss
Stir in the roasted butternut squash and baby spinach into the creamy sauce and chicken mixture. Carefully fold in the cooked pasta, tossing everything together just until the spinach wilts and the pasta is thoroughly coated. This step harmonizes all the textures and flavors, creating a perfectly balanced and comforting dish.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Garnishes
Fresh herbs like basil or parsley are more than just pretty decorations here—they add a refreshing brightness and an herbal punch that cuts through the richness of the sauce. Sprinkle them generously over the finished pasta right before serving to elevate the dish with vibrant color and flavor.
Side Dishes
A crisp side salad with a simple vinaigrette pairs well by adding acidity and crunch, balancing the creamy pasta dinner. Garlic bread or a warm loaf of crusty bread is also a fantastic accompaniment, perfect for mopping up any leftover sauce. Light roasted vegetables, such as asparagus or brussels sprouts, make a lovely complement for those looking to add more greens and texture.
Creative Ways to Present
For a dinner party, serve this pasta in deep bowls topped with an extra sprinkle of Parmesan and a few whole sun-dried tomatoes for a sophisticated look. Another fun idea is to plate it family-style in a large serving dish with fresh basil leaves scattered over the top, inviting guests to dig in and enjoy together. Try layering some Parmesan crisps on top to add a satisfying crunch and an impressive finishing touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors even intensify after a day, so it can make an excellent next-day meal that reheats beautifully.
Freezing
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe can be frozen, although the texture of the spinach and cream sauce might change slightly. For best results, freeze immediately after cooking in portion-sized freezer-safe containers and use within 2 months.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat with a splash of water or extra cream to loosen the sauce. Stir frequently to prevent sticking and ensure an even temperature, preserving the creamy consistency and tender textures.
FAQs
Can I use a different type of pasta?
Absolutely! While penne works wonderfully here, feel free to use rigatoni, fusilli, or even farfalle. The key is choosing a pasta shape that holds sauce well so each bite is flavorful.
Is there a dairy-free alternative for the heavy cream?
Yes, you can substitute canned coconut milk or a rich cashew cream to keep the sauce creamy without dairy. It will give a slightly different flavor profile but still delicious results.
Can I prepare this recipe with leftover cooked chicken?
Definitely! Using rotisserie or leftover roasted chicken makes this dish even easier to prepare while still delivering full flavor. Just add the chicken when combining the sauce and other ingredients.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add just a gentle warmth that complements the creamy sauce without overpowering it. You can omit or adjust the amount according to your spice preference.
Can I make this recipe vegetarian?
While this dish highlights chicken, you can easily swap the chicken for sautéed mushrooms or roasted chickpeas for a vegetarian version that still provides hearty texture and flavor.
Final Thoughts
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is such a satisfying blend of savory, sweet, and creamy elements, perfect for cozy dinners any night of the week. Once you try it, I promise it will become one of those dishes you look forward to making again and again. So grab your ingredients and get ready to enjoy a delicious meal that feels like a special occasion but comes together so simply!
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-Inspired
- Diet: Kid-Friendly
Description
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is a comforting Italian-inspired main course featuring tender roasted butternut squash, juicy sautéed chicken, sun-dried tomatoes, and a creamy Parmesan sauce tossed with penne pasta and fresh spinach. It’s perfect for a hearty weeknight dinner or a cozy fall meal.
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Chicken and Sauce
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and black pepper to taste
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
Pasta and Greens
- 12 oz penne or pasta of choice
- 2 cups baby spinach
- Fresh basil or parsley for garnish
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, dried thyme, salt, and black pepper. Spread the squash evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until the pieces are tender and caramelized.
- Cook the Pasta: While the squash roasts, cook the penne or your pasta of choice in a large pot of boiling salted water according to package directions until al dente. Drain the cooked pasta and set it aside.
- Sauté the Chicken: In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the diced chicken breasts and season them with salt and pepper. Sauté the chicken for 6–8 minutes or until fully cooked and no longer pink inside.
- Add Garlic and Sun-Dried Tomatoes: To the cooked chicken in the skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for another 1–2 minutes until fragrant, stirring frequently to combine the flavors.
- Make the Cream Sauce: Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and red pepper flakes if using. Let the sauce simmer gently for a few minutes until it thickens slightly, stirring often to prevent sticking.
- Combine Everything: Add the roasted butternut squash, cooked pasta, and baby spinach to the skillet with the sauce and chicken. Toss everything together until the spinach wilts and all ingredients are well coated with the creamy sauce.
- Garnish and Serve: Finish by garnishing the pasta with fresh basil or parsley. Serve hot and enjoy this flavorful, comforting dish.
Notes
- You can substitute coconut milk for heavy cream for a dairy-free option.
- This recipe also works great using rotisserie chicken or leftover roasted chicken to save time.
