If you’re looking for a comforting, yet vibrant dish that brings warmth and flavor together effortlessly, this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is an absolute must-try. The beautiful sweetness of roasted butternut squash melds perfectly with the tangy richness of sun-dried tomatoes and tender chicken, all tossed with penne pasta in a luscious creamy sauce. It’s like a cozy hug on a plate, perfect for weeknight dinners or when you want to impress with minimal fuss but maximum flavor.
Ingredients You’ll Need
The beauty of this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe lies in its simple, but carefully chosen ingredients. Each component plays a key role: butternut squash adds natural sweetness and autumnal color, chicken brings hearty protein, and sun-dried tomatoes offer an intense burst of flavor that elevates the whole dish.
- 2 cups butternut squash, peeled and cubed: Roasted for a caramelized, tender bite that balances the savory elements.
- 2 tablespoons olive oil, divided: Essential for roasting and sautéing, giving a lovely, rich base flavor.
- Salt and pepper, to taste: Simple seasonings that bring out the natural flavors of every ingredient.
- 8 ounces penne pasta: The perfect pasta shape to hold onto the creamy sauce and chunky ingredients.
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces: Tender, juicy protein that soaks up all the spices and sauce.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that complements both the chicken and the sauce.
- 3 cloves garlic, minced: Adds a subtle pungency and depth to the sautéed chicken and tomatoes.
- 1/3 cup sun-dried tomatoes in oil, drained and chopped: Brings a sharp, sweet-tart taste to brighten the dish.
- 1/2 cup chicken broth: Adds moisture and savory depth to the creamy sauce.
- 1/2 cup heavy cream: Creates that indulgent, velvety texture that makes this pasta so comforting.
- 1/4 cup grated Parmesan cheese: Melts into the sauce, giving a nutty richness and luxurious finish.
- 1 tablespoon fresh parsley, chopped (optional, for garnish): A fresh, vibrant touch to brighten the final presentation.
How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Step 1: Roast the Butternut Squash
Start by heating your oven to 400°F (200°C). Toss your cubed butternut squash in 1 tablespoon of olive oil, along with salt and pepper for seasoning. Spread everything out evenly on a baking sheet and roast for about 25 to 30 minutes. Roasting brings out the natural sweetness and gives the squash a slight caramelized edge that’s pure magic in this dish.
Step 2: Cook the Pasta
While the squash roasts, cook your penne pasta following the package instructions until al dente — you want it with a bit of a bite so it holds its shape when mixed with the sauce. Drain and set it aside to avoid overcooking later.
Step 3: Sauté the Chicken
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Season the chicken pieces generously with salt, pepper, and Italian seasoning. Add them to the pan and cook until beautifully browned and cooked through, about 6 to 8 minutes. The golden sear locks in the juices, making every bite tender and flavorful.
Step 4: Build the Sauce
Once your chicken is ready, toss in the minced garlic and sauté for about one minute until fragrant. Stir in the chopped sun-dried tomatoes, letting their tangy essence blend into the mixture. Pour in the chicken broth and bring the pan to a simmer, then stir in the heavy cream and grated Parmesan cheese. Let the sauce thicken gently for 2 to 3 minutes — this will create that creamy, luscious coating that clings perfectly to your pasta and veggies.
Step 5: Combine Everything
Finally, add the roasted butternut squash and cooked penne pasta into the skillet with the chicken and sauce. Toss everything together lovingly to ensure every piece is coated in the creamy, flavorful sauce. This step is what makes the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe truly come together in harmony.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
Garnishes
Adding a sprinkle of fresh parsley on top is not only a beautiful way to finish the dish but also adds a burst of green freshness that balances the richness of the cream and the sweetness of the squash. You can also grate a little extra Parmesan if you want to dial up the cheesiness.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to offset the creamy sauce. Roasted Brussels sprouts or a simple garlic bread make great companions too, rounding out the meal with contrasting textures and flavors.
Creative Ways to Present
For a dinner party, serve this pasta in warm shallow bowls to showcase the colorful chunks of butternut squash and sun-dried tomatoes. Top with a light drizzle of extra virgin olive oil and a few edible flowers or microgreens for an elegant touch. It’s hearty yet visually inviting, perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the fridge for up to 3 days in an airtight container. The flavors even deepen overnight, making it a fantastic next-day lunch or dinner option.
Freezing
You can freeze portions of this pasta for up to 2 months. To maintain the best texture, cool it completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream if needed to loosen up the sauce. Microwaving works too, but stir every 30 seconds to heat evenly and keep that creamy consistency intact.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne is perfect because it holds the sauce well, feel free to swap in fusilli, rigatoni, or even farfalle based on what you have on hand or your personal preference.
Is it possible to make this dish vegetarian?
Yes, simply omit the chicken and add extra vegetables like sautéed mushrooms or spinach. You could also add plant-based protein alternatives to keep it filling and hearty.
Can I substitute heavy cream with a lighter option?
Definitely! Half-and-half works well as a lighter alternative, providing some creaminess without the full richness of heavy cream.
How do I ensure the butternut squash is perfectly roasted?
Cut the squash into evenly sized cubes and give them plenty of space on the baking sheet so they roast instead of steam. Roasting until they’re tender but still holding shape, around 25 to 30 minutes, is ideal.
What if I don’t have sun-dried tomatoes in oil?
You can rehydrate dry sun-dried tomatoes in hot water for 10 minutes and then chop them up. Adding a little olive oil during cooking can help replicate the richness of those packed in oil.
Final Thoughts
This Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe is one of those dishes that feels homemade and special all at once. It’s approachable for cooks of any skill level but packed with enough flavor and texture to make it a memorable meal. Whether it’s a cozy night in or a gathering with friends, this dish is sure to bring smiles to the table and warm hearts. Give it a try, and soon it might just become your new go-to favorite pasta recipe.
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, Stovetop
- Cuisine: American
Description
A delicious and hearty roasted butternut squash and sun-dried tomato chicken pasta recipe that combines tender roasted squash, flavorful chicken, and a creamy Parmesan sauce for a perfect comforting meal.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Protein and Dairy
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Pantry Items
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 8 ounces penne pasta
- 1/2 cup chicken broth
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, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25–30 minutes until they are tender and lightly browned, which enhances their natural sweetness.
- Cook the Pasta: While the squash roasts, cook the penne pasta in boiling salted water according to the package instructions until al dente. Drain and set aside to keep warm.
- Cook the Chicken: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally until browned and cooked through.
- Sauté Garlic and Sun-Dried Tomatoes: Add the minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes, mixing well to combine flavors.
- Create the Sauce: Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream and grated Parmesan cheese. Continue cooking for 2–3 minutes until the sauce thickens slightly, creating a rich and creamy base.
- Combine All Ingredients: Add the roasted butternut squash and cooked penne pasta into the skillet. Toss gently to coat everything evenly with the creamy sauce and combine all the flavors.
- Serve: Serve the pasta warm, garnished with chopped fresh parsley for a bright, fresh finish if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter version of the sauce.
- Add fresh spinach or kale during the last few minutes of cooking for extra greens and nutrients.
- Use gluten-free pasta if you need to make the recipe gluten-free.
