Description
Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta is a comforting, all-in-one dinner that delights everyone at the table. This vibrant dish combines the sweetness of roasted butternut squash with tangy sun-dried tomatoes, creating a creamy sauce that beautifully coats tender pasta. Perfect for family gatherings or weeknight dinners, this recipe is not only easy to prepare but also versatile, allowing you to modify ingredients based on dietary preferences. The final touch of parmesan adds an irresistible richness that makes each bite a delightful experience. Treat your loved ones to this delicious pasta dish that blends savory flavors and wholesome ingredients!
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 6–10 cloves garlic
- 1 shallot, quartered
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 1 pound short cut pasta
Instructions
- Preheat the oven to 400°F.
- Toss together olive oil, butternut squash, garlic, shallot, sage, rosemary, salt, and pepper on a baking sheet. Roast for 20 minutes until tender.
- Transfer roasted vegetables to a food processor. Add cream and parmesan; blend until smooth.
- In a large pot over medium-high heat, cook sun-dried tomatoes in drained oil. Add cubed chicken with Italian seasoning; cook until golden brown.
- In the same pot, melt butter and add water; bring to a boil. Stir in pasta and cook until al dente.
- Mix in the butternut puree along with additional cream and parmesan; return cooked chicken to the pot.
- Serve hot with extra parmesan and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg