Butternut Squash and Chicken Pasta
Creamy, hearty, and packed with flavor, this Butternut Squash and Chicken Pasta is the ultimate comfort food for busy weeknights or cozy dinners. Roasted butternut squash lends a natural sweetness and velvety texture, perfectly complemented by tender, pan-seared chicken breast. A rich Parmesan cream sauce coats every bite of al dente pasta, while fresh parsley adds a pop of color and freshness. With its combination of roasted squash, creamy sauce, and protein-packed chicken, this dish is a satisfying, all-in-one meal that’s great for family dinners or meal prepping. Ready in just an hour, this recipe is ideal for fall and winter, delivering a warm, wholesome bowl of deliciousness.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 pieces (about 1 pound total) chicken breast
- 3 pieces, minced garlic cloves
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.75 cup, grated Parmesan cheese
- 12 ounces pasta (e.g., penne or fettuccine)
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel and seed the butternut squash, then cut it into small cubes (about 1 inch).
On a baking sheet, toss the butternut squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash in a single layer.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned. Stir halfway through cooking.
While the squash roasts, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, lower the heat to medium and add the minced garlic. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Stir in 1/2 cup of grated Parmesan cheese until it melts and the sauce thickens, about 2-3 minutes. Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
Slice the cooked chicken into thin strips.
Add the cooked pasta to the skillet with the sauce, along with the roasted squash and sliced chicken. Toss everything together to coat in the sauce. If the sauce is too thick, use some of the reserved pasta water to loosen it to your desired consistency.
Top the dish with the remaining 1/4 cup of Parmesan cheese and sprinkle with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.3 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 312 mg | 24% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
