Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
If you crave a pasta night that’s hearty, colorful, and perfectly comforting, look no further than Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta. This creamy, golden pasta comes to life with sweet roasted squash, juicy chicken, tangy sun-dried tomatoes, and a dreamy Parmesan sauce, all tossed with a handful of wilted spinach. Whether you’re cooking for a special weeknight meal or impressing friends on the weekend, this dish brings together deep flavors and satisfying textures you’ll want to make again and again.
Ingredients You’ll Need
The real magic of Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta lies in its short list of easy-to-find ingredients that pack a flavorful punch. Each component plays a special role, from bringing creaminess and spice to adding pops of color and freshness.
- Butternut squash: Roasted until sweet and caramelized, it brings natural creaminess and warmth.
- Olive oil: Helps roast the squash and sauté the chicken, infusing everything with a rich, Mediterranean base.
- Dried thyme: Infuses the squash with herby, aromatic notes as it roasts.
- Salt and black pepper: Simple seasonings that make all the flavors in the dish pop.
- Chicken breasts: Diced and sautéed for tender, lean protein that soaks up the sauce beautifully.
- Garlic: Adds depth and a delightful punch that balances the creamy sauce.
- Sun-dried tomatoes (oil-packed): Bring tangy, savory richness and a lovely chewy texture.
- Penne or any pasta you love: The sturdy shape is perfect for capturing every drop of sauce and squash.
- Heavy cream: The star of the sauce, turning it perfectly silky and luscious.
- Parmesan cheese: Salty and nutty, it binds the sauce and ups the comfort factor.
- Red pepper flakes (optional): For a gentle heat that cuts through the richness.
- Baby spinach: Quickly wilts into the pasta, lending a fresh pop of green and gentle earthiness.
- Fresh basil or parsley: Essential for bright finishing notes and a restaurant-worthy look.
How to Make Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta
Step 1: Roast the Butternut Squash
Start your Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta by tossing the cubed squash with olive oil, dried thyme, salt, and pepper. Spread it out on a baking sheet, roast at 400°F for about 20 to 25 minutes, and flip halfway through. You want the squash to be golden, slightly caramelized at the edges, and fork-tender—this step really sets the tone for the sweetness and depth of the whole dish.
Step 2: Cook the Pasta
While the squash is roasting, cook your pasta in well-salted boiling water according to package directions until al dente. Reserve a splash of pasta water before draining, just in case you want to loosen the sauce later. Set your cooked pasta aside and prepare for the dreamy creamy sauce coming up!
Step 3: Sauté the Chicken
In a large skillet, heat your remaining olive oil over medium heat. Add the diced chicken, sprinkle with a bit more salt and pepper, and sauté for about 6 to 8 minutes until the pieces are golden and cooked through. Don’t rush this step; you want that lovely savory sear on the outside of the chicken.
Step 4: Add Garlic and Sun-Dried Tomatoes
Now, stir in the minced garlic and chopped sun-dried tomatoes. Sauté for another minute or two just until fragrant—this will build a foundation of bold, aromatic flavor that mingles throughout the pasta.
Step 5: Make the Sauce
Lower the heat and pour in the heavy cream, then stir in the Parmesan cheese and red pepper flakes (if you’re feeling a little spicy!). Let this all simmer gently, giving the sauce a chance to thicken and the cheese to melt seamlessly into silky perfection.
Step 6: Combine and Finish
Fold in your roasted butternut squash, the cooked pasta, and baby spinach. Toss everything together so the spinach wilts and every piece of pasta is coated in creamy sauce, sweet squash, and bursts of sun-dried tomato. Taste and adjust seasoning if needed, then remove from the heat and get ready for one of the most satisfying bowls of pasta ever.
How to Serve Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta
Garnishes
Dress up your plate of Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta with ribbons of fresh basil or a handful of chopped parsley. A final shower of extra Parmesan is always welcome for a salty, nutty finish, and a pinch of red pepper flakes adds color and a gentle kick. These little touches make every bowl feel gourmet.
Side Dishes
This pasta is plenty hearty on its own, but if you’re looking to round out your meal, consider pairing it with a crisp green salad tossed in a tangy vinaigrette or some warm, crusty garlic bread to soak up the luscious sauce. Roasted green beans or a platter of grilled asparagus would also add beautiful color and crunch alongside your pasta.
Creative Ways to Present
For a special touch, serve the Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta in big shallow bowls, stacking the squash and chicken on top for dramatic effect. You could also try serving it family-style on a big platter with basil leaves scattered over the whole dish, or even tuck portions into small baking dishes, sprinkling the top with a bit more Parmesan and broiling until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and that’s a big if), transfer them into an airtight container and refrigerate for up to 3 days. The flavors of Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta meld beautifully overnight, making it just as delicious for next-day lunches or dinners.
Freezing
You can freeze this pasta with good results, though the sauce may separate slightly when reheated. Cool the pasta completely before storing in a freezer-safe container for up to 2 months. For best results, thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, warm the pasta gently in a skillet over low heat, adding a spoonful or two of cream, milk, or reserved pasta water to help revive the creamy sauce. Stir frequently so it heats evenly and doesn’t dry out. Microwave reheating works too, just cover and heat in short bursts, stirring in between.
FAQs
Can I use rotisserie or leftover chicken instead of fresh?
Absolutely! Using precooked or rotisserie chicken makes Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta even quicker. Just shred or chop and add it with the garlic and sun-dried tomatoes to warm through before making the sauce.
Is there a dairy-free option for the cream?
Definitely! Swap the heavy cream for full-fat coconut milk for a dairy-free version. It adds its own unique richness and a subtle coconut flavor that plays surprisingly well with the squash and sun-dried tomatoes.
What if I don’t have penne? Can I use a different pasta?
Penne is wonderful, but any sturdy pasta shape like rigatoni, fusilli, or farfalle will work beautifully. Choose something that can hold onto the sauce and bits of squash for maximum flavor in every bite.
Can I prep any components in advance?
Yes! You can roast the squash and even cook the chicken a day ahead; just store them in the fridge separately until you’re ready to assemble the pasta. This is a huge help for busy weeknights or prepping for guests.
How can I make this dish vegetarian?
Simply omit the chicken and add more roasted veggies such as mushrooms, bell peppers, or zucchini. You’ll still have all the vibrant flavors and creamy comfort of Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta, minus the meat.
Final Thoughts
If you’re searching for something that’s just a little out of the ordinary but still cozy and familiar, you’ll fall in love with Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta. Go ahead, give it a try and see just how irresistible a bowl of pasta can be when filled with such vibrant flavors and creamy goodness!
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Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this creamy and flavorful Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta. Perfect for a cozy family dinner or a gathering with friends, this Italian-inspired dish is sure to impress.
Ingredients
For the Roasted Butternut Squash:
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Chicken Pasta:
- 1 pound boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed), drained and chopped
- 12 oz penne or pasta of choice
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- 2 cups baby spinach
- Fresh basil or parsley for garnish
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, thyme, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- Cook the Pasta: Cook the pasta according to package directions. Drain and set aside.
- Prepare the Chicken: In a large skillet over medium heat, sauté the diced chicken in olive oil until cooked through. Add garlic and sun-dried tomatoes, cook briefly.
- Make the Sauce: Stir in the cream, Parmesan, and red pepper flakes. Simmer until slightly thickened.
- Combine: Add roasted squash, pasta, and spinach to the skillet. Toss until well coated and spinach wilts.
- Serve: Garnish with basil or parsley before serving.
Notes
- You can use coconut milk as a dairy-free alternative to heavy cream.
- This dish can be made with rotisserie or leftover roasted chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 130 mg
