Chicken Butternut Pasta with Creamy Sage Sauce
Indulge in the comforting flavors of Chicken Butternut Pasta with Creamy Sage Sauce, a hearty, fall-inspired dish that combines tender chicken, roasted butternut squash, and al dente pasta smothered in a luxurious sage-infused cream sauce. This recipe begins with caramelized, oven-roasted butternut squash and perfectly seared chicken breasts, layered into a rich sauce made with garlic, fresh sage, Parmesan, and a hint of chicken broth for depth. Whether you're hosting a cozy dinner or seeking a family-friendly weeknight meal, this dish is a showstopper. Garnished with fresh parsley and, optionally, a touch of spice from red pepper flakes, it's the perfect balance of savory, creamy, and aromatic. Ready in just an hour, this easy-to-make recipe is ideal for bringing seasonal flavors to your table!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Butternut squash (peeled and cubed)
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 12 ounces Pasta (penne or fettuccine)
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Fresh sage leaves (chopped)
- 1 cup Heavy cream
- 3 ounces Grated Parmesan cheese
- 0.5 cup Chicken broth
- 0.25 teaspoon Optional: Red pepper flakes
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cubed butternut squash on the baking sheet. Drizzle with 1.5 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat, then spread out in an even layer.
Roast the squash in the preheated oven for 25 minutes, or until tender and slightly caramelized, flipping halfway through.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped sage leaves, cooking for 1-2 minutes until fragrant.
Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
Add the grated Parmesan cheese to the sauce, stirring until melted and the sauce thickens slightly. If desired, stir in the optional red pepper flakes for a hint of spice.
Add the cooked pasta to the skillet, tossing to coat it in the creamy sage sauce.
Gently fold in the roasted butternut squash and sliced chicken, ensuring everything is well combined and heated through.
Serve the pasta in bowls, garnished with fresh parsley. Enjoy immediately!
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 6807 mg | 296% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 14.7 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1204 mg | 93% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2951 mg | 63% | |
*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.
