![['Close-up view of roasted butternut squash and sun-dried tomato chicken pasta in a bowl, showcasing vibrant colors.', 'Side angle of a plate filled with creamy pasta, featuring chunks of butternut squash and chicken, garnished with fresh basil.', 'A delicious serving of roasted butternut squash chicken pasta, highlighting the textures of ingredients and rich cream sauce.', 'Detailed shot of sun-dried tomato chicken pasta with roasted butternut squash, emphasizing the appealing colors and presentation.']](https://timetocooks.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__810fb02b-5402-4746-afcb-be6524583ea8_0-300x300.webp)
Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta: An Incredible Essential Recipe
A flavorful and hearty pasta dish combining roasted butternut squash, sun-dried tomatoes, and tender chicken in a creamy sauce.
Ingredients
Pasta
- 8 ounces pasta (penne or shells)
Vegetables
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
Protein
- 2 chicken breasts boneless and skinless chicken breasts
Other ingredients
- 1 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, grated
Garnish
- to taste Fresh basil, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper; roast for 25-30 minutes.
- Cook pasta in salted boiling water until al dente; drain and set aside.
- Season chicken breasts with salt and pepper; cook in a skillet until browned and cooked through. Rest and cube.
- Sauté garlic and sun-dried tomatoes in the same skillet for 1-2 minutes. Add chicken broth, cream, herbs, and parmesan; simmer.
- Add cubed chicken, roasted squash, and pasta to the sauce; toss to combine. Garnish with basil and serve.
Notes
For extra flavor, sprinkle with additional parmesan or fresh herbs before serving.