Creamy Butternut Squash Pasta
Butternut squash pasta: savor this creamy, comforting dish with chicken and sun-dried tomatoes. Perfect for a cozy weeknight meal.
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 breast
- 2 tablespoons unsalted butter
- 2 tablespoons Italian seasoning
- 3 1/2 cups water
- 1 pound pasta (e.g., penne, rigatoni)
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F. On a baking sheet, toss together the olive oil, butternut squash, garlic, shallot, sage, rosemary, salt, and pepper. Bake for 20 minutes, until the squash is tender.
- Add the roasted butternut squash, garlic, and shallot to a food processor. Puree until smooth. Add 1/3 cup heavy cream and 1/3 cup parmesan. Season with salt and pepper. Blend until creamy.
- 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.
- Set the pot over medium-high heat. Add the chicken, 2 tablespoons of Italian seasoning, salt, and pepper. Cook until golden brown, about 5 minutes. Remove the chicken from the pot.
- To the same pot, add the butter and 1 tablespoon Italian seasoning. Cook until fragrant, about 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, about 8 minutes.
- Stir in the butternut puree, 2/3 cup heavy cream, 2/3 cup parmesan, chopped sun-dried tomatoes, and the cooked chicken with any juices left on the plate.
- Serve topped with parmesan and fresh basil. Enjoy immediately.
Notes
- To ensure the chicken is cooked through and juicy, check for an internal temperature of 165°F (74°C) using a meat thermometer.
- For a richer flavor profile, consider adding a splash of white wine to the pot after cooking the Italian seasoning, letting it reduce slightly before adding water for the pasta.
- Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to maintain its creamy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor profile, consider adding a splash of white wine to the pot after cooking the Italian seasoning, letting it reduce slightly before adding water for the pasta.
- Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to maintain its creamy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.