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
Scale
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.
