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Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 850
A flavorful pasta dish combining roasted butternut squash, sun-dried tomatoes, and tender chicken in a creamy sauce.

Ingredients

Vegetables and herbs

  • 1 tablespoon extra virgin olive oil
  • 2 cups cubed butternut squash
  • 6-10 cloves garlic
  • 1 shallot shallot, quartered
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • to taste kosher salt and black pepper
  • 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
  • 4 tablespoons Italian seasoning (see note)
  • chili flakes chili flakes
  • 2 tablespoons salted butter
  • 1 pound short cut pasta

Instructions 

  • Preheat oven to 400°F. Toss squash, garlic, shallot, herbs, salt, pepper, and oil; roast 20 minutes.
  • Puree roasted vegetables with 1/3 cup cream and parmesan; season to taste.
  • Cook chicken with Italian seasoning until golden; set aside. Sauté butter and seasoning, then cook pasta in boiling water.
  • Combine pasta with butternut puree, remaining cream and parmesan, sun-dried tomatoes, and chicken. Serve topped with parmesan and basil.

Notes

For extra flavor, add fresh basil before serving.
Calories: 850kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Butternut Squash, Chicken, Pasta