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
Scale
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.
