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
Scale
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
