What ingredients do I need to make Butternut Squash Sun Dried Tomato Chicken Pasta?

To prepare Butternut Squash Sun Dried Tomato Chicken Pasta, you will need cooked pasta (such as penne or fettuccine), diced chicken breast, peeled and cubed butternut squash, sun-dried tomatoes (preferably packed in oil), garlic, onion, olive oil, fresh herbs like basil or parsley, grated Parmesan cheese, salt, and black pepper. You might also want to include a splash of chicken broth or cream to create a sauce. These ingredients combine to create a flavorful, nutrient-rich meal that balances sweet butternut squash with tangy sun-dried tomatoes and tender chicken.

How do I cook butternut squash so it blends well with pasta dishes?

To cook butternut squash for pasta dishes, first peel and cube the squash into small, even pieces to ensure even cooking. You can roast the cubes in the oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized, which enhances their natural sweetness. Alternatively, boiling or steaming them until soft works well if you prefer a softer texture. Roasted squash adds a richer flavor and holds its shape nicely when mixed into pasta. Avoid overcooking to maintain texture and prevent mushiness in the final dish.

Can I use sun-dried tomatoes packed in water instead of oil for this recipe?

Yes, you can use sun-dried tomatoes packed in water, but keep in mind they may provide a less intense flavor and different texture compared to those packed in oil. To boost flavor, drain and chop them finely, then sauté with olive oil, garlic, and onion before combining with the chicken and pasta. Adding a bit of the packing oil or extra olive oil can also help replicate the richness typically contributed by oil-packed sun-dried tomatoes. Adjust seasoning to taste since water-packed tomatoes tend to be milder.

How long does it take to make Butternut Squash Sun Dried Tomato Chicken Pasta?

This dish generally takes about 30 to 40 minutes to prepare. Preparing the butternut squash (peeling and cubing) and cooking the chicken takes roughly 15-20 minutes. While the squash and chicken cook, boil the pasta, which usually takes 8-12 minutes depending on the type. Combining all ingredients and finishing the sauce adds another 5-10 minutes. Planning to roast the butternut squash ahead of time can reduce active cooking steps on the day you make the pasta.

What are some healthy variations of Butternut Squash Sun Dried Tomato Chicken Pasta?

For a healthier version of this pasta, consider substituting whole wheat or gluten-free pasta to increase fiber and reduce refined carbs. You can lighten the sauce by using low-fat Greek yogurt or a small amount of vegetable broth instead of cream. Swap chicken breast for turkey or plant-based protein options to vary protein sources. Adding fresh spinach or kale boosts the vitamin and mineral content. Finally, limit added cheese or use nutritional yeast for a lower-fat, dairy-free flavor alternative.

Butternut Squash Sun Dried Tomato Chicken Pasta 20 Min Meal

Name: Butternut Squash Sun Dried Tomato Chicken Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 Tbsp olive oil; 2 cups (≈ 450 g) cubed butternut squash; 6 10 cloves garlic, peeled; 1 shallot, roughly chopped; 2 Tbsp fresh sage, chopped; 1 Tbsp fresh rosemary, chopped; Kosher salt and freshly ground black pepper, to taste; 1 cup (≈ 240 ml) heavy cream, divided; 1 cup (≈ 100 g) grated Parmesan cheese, divided; 1 jar (8 oz/≈ 227 g) sun-dried tomatoes packed in oil, drained and chopped, with 3 Tbsp of the oil reserved; 1 lb (≈ 450 g) boneless, skinless chicken breast, cut into bite-size pieces; 4 Tbsp Italian seasoning, divided; Chili flakes, optional, to taste; 2 Tbsp salted butter; 1 lb (≈ 450 g) short-cut pasta (e.g., penne, rigatoni)

Description

🧡 Roasted butternut squash adds natural sweetness and creamy texture to a hearty chicken‑pasta dish.
🍅 Sun‑dried tomatoes bring intense umami and a burst of savory flavor that makes this meal unforgettable.

Ingredients

Scale

1 Tbsp olive oil

2 cups (≈ 450 g) cubed butternut squash

6 10 cloves garlic, peeled

1 shallot, roughly chopped

2 Tbsp fresh sage, chopped

1 Tbsp fresh rosemary, chopped

Kosher salt and freshly ground black pepper, to taste

1 cup (≈ 240 ml) heavy cream, divided

1 cup (≈ 100 g) grated Parmesan cheese, divided

1 jar (8 oz/≈ 227 g) sun-dried tomatoes packed in oil, drained and chopped, with 3 Tbsp of the oil reserved

1 lb (≈ 450 g) boneless, skinless chicken breast, cut into bite-size pieces

4 Tbsp Italian seasoning, divided

Chili flakes, optional, to taste

2 Tbsp salted butter

1 lb (≈ 450 g) short-cut pasta (e.g., penne, rigatoni)

Instructions

1-Gathering and Prepping Your Ingredients: First, prepare all ingredients by cubing the butternut squash, peeling the garlic, chopping the shallot, sage, and rosemary, and cutting the chicken into bite-size pieces. This step helps everything cook evenly and saves time later. Don’t forget to drain and chop the sun-dried tomatoes while reserving 3 Tbsp of their oil for extra flavor.

2-Cooking the Dish: Next, pre-heat the oven to 400°F (200°C). On a baking sheet, toss the 1 Tbsp olive oil with the butternut squash, garlic, shallot, sage, rosemary, salt, and pepper, then roast for 20 minutes until the squash is tender. This roasting step brings out the natural sweetness and makes the veggies blend beautifully into the sauce.

After roasting, transfer the squash, garlic, and shallot to a blender. Add ⅓ cup of the heavy cream, ⅓ cup of the Parmesan cheese, salt, and pepper, then blend until smooth and set aside. In a large pot, heat the reserved 3 Tbsp oil from the sun-dried tomatoes over medium-high heat, add the chicken pieces, 2 Tbsp Italian seasoning, salt, and pepper, and sauté for about 5 minutes until golden. Remove the chicken and set it aside to keep it juicy.

In the same pot, melt 2 Tbsp salted butter and stir in the remaining 2 Tbsp Italian seasoning, cooking for 1 minute to release the aromas. Add 3½ cups (≈ 830 ml) water, bring it to a boil, then add the pasta and cook for about 8 minutes until al dente. For more pasta inspiration, consider trying our creamy parmesan garlic beef bowtie pasta, which uses similar techniques for a creamy finish. Finally, reduce the heat, stir in the butternut squash puree, the remaining ⅔ cup heavy cream, ⅔ cup Parmesan, and the chopped sun-dried tomatoes, then return the chicken to the pot and toss until the sauce is creamy and everything is well combined.

Notes

🍅 Use the oil from the sun‑dried tomatoes to cook the chicken for added depth of flavor.
🧂 Do not drain the pasta water; the starchy liquid helps emulsify a richer sauce.
🥬 Toss a handful of fresh spinach into the pan at the end for extra greens.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One‑pot
Cuisine: Italian

Nutrition

Serving Size: 1 serving (approximately 1 cup pasta with sauce)
Calories: 492 kcal
Sugar: 4 g
Sodium: 400 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 80 mg

Keywords: Butternut Squash Pasta, Chicken Pasta, Sun‑Dried Tomato Pasta, Roasted Veggie Pasta