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This creamy Roasted Butternut and Sun-Dried Tomato Chicken Pasta is the perfect fall pasta dinner. Rosemary and garlic roasted butternut squash pureed into a creamy parmesan cheese sauce, then tossed with pan-seared Italian seasoned chicken and sun-dried tomatoes. Cook this together with rigatoni pasta for a warming dinner made quickly. Truly one of those all-in-one dinners that everyone at the table will love. You can’t go wrong with this Tuscan-style butternut squash pasta.
Weeknights are better with a cozy bowl of pasta. With Labor Day now behind us, I’m leaning into my cozy autumn recipes, which I kind of feel is what HBH is known for. Over the next few months, I have so many recipes to share!
In the coming weeks, we’ll have zero pumpkin recipes, we’ll save those for a little later. Instead, we have plenty of game day recipes – perfect for tailgating or watching the game from the comfort of your couch. We’ve also got simple family dinners for cozy nights at home. And of course, yummy baked goods, including a few new apple dishes. And so much more!
Eek, I am so excited! We’re starting things off with a great transitional pasta. Butternut squash is currently in season, so I used this favorite fall vegetable and pureed it in a creamy pasta sauce. This is delicious!
Ingredients
- Extra virgin olive oil
- Cubed butternut squash
- Garlic
- Shallot
- Chopped fresh sage
- Chopped fresh rosemary
- Kosher salt and black pepper
- Heavy cream
- Grated parmesan cheese
- Oil-packed sun-dried tomatoes
- Boneless skinless chicken breast
- Italian seasoning
- Chili flakes
- Salted butter
- Short cut pasta
Here are the details
Step 1: roast the butternut squash
I kept this as simple as can be, so don’t let the steps and time throw you off. Promise this recipe is easy, you just need some time to roast that squash.
The heart of the pasta is really all in the butternut squash, garlic, sun-dried tomatoes, and herbs. Everything together is what makes this such a special delish. The secret? Roasting the squash, garlic, and shallots together on the same sheet pan. As the squash roasts, the garlic caramelizes and gets a little crispy too.
First, toss the squash with garlic cloves, shallot fresh sage, and rosemary. Then, a little salt, and pepper. Bake until tender, the kitchen will smell delicious.
Step 2: puree the squash into a sauce
Once the squash has finished roasting, puree it with the garlic, shallots, parmesan, and cream, or use milk. You can do this in a food processor or blender.
Step 3: cook the chicken
I love using a jar of oil-packed sun-dried tomatoes. Not only are the tomatoes delicious, but I also use the oil from the jar to cook the chicken. The oil is always seasoned, so it adds even more flavor. Just make sure it’s extra virgin olive oil.
While I’m cooking the chicken, I season it with homemade Italian seasonings. I use a blend of dried basil, oregano, thyme, rosemary, and sage with some paprika and chili flakes too. It’s a delicious mix and makes the chicken very flavorful.
Get the chicken seared up in the pot, then pull it out before adding the water.
Step 4: cook the pasta and toss it
Add water to the pot and then boil the pasta. Once al dente, you can mix in the squash purée, the remaining cream or milk, parmesan, and the sun-dried tomatoes too.
Toss everything together until the squash is very creamy. Add the chicken back to the pot with the pasta and toss everything until creamy.
I serve each bowl with extra parmesan and fresh basil. DELICIOUS!
You can serve this up on busy weeknights, but it’s equally great for dinners with friends and family.
Looking for more pasta recipes? Here are a few ideas:
Pesto Tortellini Zuppa Toscana
Creamy Roasted Garlic Butternut Squash Pasta
One Pot French Onion Pasta with Crispy Prosciutto
Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta
Servings: 6
Calories Per Serving: 492 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 6-10 cloves garlic
- 1 shallot, quartered
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 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
- 2 tablespoons salted butter
- 1 pound short cut pasta
Instructions
- 1. Preheat oven to 400° F.2. On a baking sheet, toss together the olive oil, butternut squash, garlic, shallot, sage, rosemary, salt, and pepper. Bake 20 minutes, until the squash is tender.3. Add the butternut squash, garlic, and shallot to a food processor. Puree until smooth. Add 1/3 cup cream/milk and 1/3 cup parmesan. Season with salt and pepper. Blend until creamy. 4. Meanwhile, drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.5. Set the pot over medium-high heat. Add the chicken, 2 tablespoons of Italian seasoning, salt, and pepper. Cook until golden brown, 5 minutes. Remove the chicken from the pot.6.To the same pot, add the butter and 1 tablespoon Italian seasoning. Cook until fragrant, 1 minute. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the butternut puree, 2/3 cup cream, 2/3 cup parmesan, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.7. Serve topped with parmesan and basil. EAT and ENJOY.
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 2 teaspoons paprika, 2 teaspoons chili flakes, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
This post was originally published on September 5, 2023
Can I swap coconut milk for heavy cream to keep it DF?
Absolutely! xT
Delicious!!! Took me at least an hour, but it was worth it! Love the sun dried tomatoes with the butternut squash – great combination!
I would have enjoyed this recipe if not for the dozens of annoying ads popping up all over the place!
Hey Bob! Sorry about that! Thank you for the feedback! xT
I have to admit, my husband thinks he does not like squash! He doesn’t know how often he eats it lol! I roasted our fall, pumpkin display and froze the purée. I measured out one cup instead of the butternut squash, and since I already roasted it, I added the shallots, the garlic, raw, the herbs, substitute, half-and-half, for the cream and the cheese to a nutribullet.
Instead of boiling the pasta in the pan, I boiled the traditionally in a separate pan. It worked out better for me, and the combination of the sauce and the spices, were incredible!
I have to admit, I did not add the butter, but I did save some pasta water that was boiled separately to thin down the sauce if needed.
This is a keeper and two thumbs up, according to my husband! Perfect fall use of my rosemary and fresh sage and of course my roasted pumpkins.
Thank you Teagan can’t wait to make this for my visiting family. Poor all drooling over this.!
Wow, thank you so so much Sharon! Love to hear that you converted your husband to squash haha! xT
Do you drain the pasta before adding the other ingredients?
I was also wondering the same thing? Maybe not because there is a precise water measurement?
Nope, you don’t drain the pasta! xT
Amazing! And the kids loved it too 🙂
Hi Laura! So glad you enjoyed this recipe! Have an amazing day! xT
I made this tonight and it was absolutely delicious! Such a great way to use butternut squash. Thank you so much for another fabulous recipe Tieghan….this one will be made again for sure x
So glad you enjoyed this recipe! Have an amazing day! xT
One of my favorite fall vegetables is a butternut squash! I have grown them in my garden before and made one of your galettes. This is such a versatile vegetable that is perfect for making the transition into fall.
So glad you enjoyed this recipe! Have an amazing day! xT
I made this last night it was very delicious although I did find it a little heavy.
I don’t eat a lot of pasta so that may be why. The combination of the butternut puree and all the seasonings was amazing. My guests loved it too. Not to mention my apartment smelt so good after cooking with the sage and rosemary. I will cook this again for sure!
Thank you so much Joanne! xT
Made this tonight and it was amazing! Perfect fall dish. Family loved it. Will definitely be making it again!
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
delish!! will definitely be making again. for those asking, the water does cook out while cooking the pasta, no need for draining!
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
Thank You Jordan that was my question re the liquid from pasta, great thank You for answering I’m making this tonight
Made this tonight and it is a total family favorite now. It was a big hit – the flavors are perfect and I was able to use Rosemary and Sage from my garden (and the house smelled amazing). Can’t wait to make it again for guests next time.
Awesome!! Love to hear that this recipe was enjoyed! Have a great week! xT
This was a slam dunk for me! So creamy and flavorful.
Thank you Emily!!
I made this last night and received rave reviews and it is currently being eaten for lunch as left overs as I type this! This recipe is delicious and relatively easy. Yum!
Thank you so much for giving this recipe a try! I’m SO glad you enjoyed it! xT
Delicious!!
Thank you!! xT
Just made this last night and my company really enjoyed it! for next time, need to add a little water at the end as it was a bit too thick but nothing terrible. It is a bit tricky cooking with that amount of water when you don’t drain it but I kept stirring it and it worked nicely.
Hi there! Thank you so so much! So glad you enjoyed this recipe! Have a great weekend 🙂 xT
So it worked? Haha that was holding me back but think I’ll go for it now.